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concerning the Life, Studies, Opinions, and Friends, of ERK
'bout Me
Considering
- Biller's Love Witch
- Herzog's Lo and Behold, Reveries of the Connected World
- Schrader's First Reformed
- Howard's Solo
- Sciamma 's Bande de Filles
- Bergman's The Seventh Seal
- Reed & Rosenberg-Lee's Passing
Winks
Our Chives
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2007
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October
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- Morning Bus Ride
- From the UW Archives: Godlike Hair & Racy Shorts
- I like zombies
- Wait a minute baby...
- Morning Bus Ride
- From the UW Archives: Airborne Women on Campus
- Conte d'automne
- From the UW Archives: The Finest Stroke in Colleg...
- Another Potato Chard Gratin
- Beet Gratin Afterthoughts
- My Perfectly Hardboiled Egg
- From the UW Archives: Great Basketball Uniforms
- Kenny on the Job
- Kenneth Caricatured
- From the UW Archives: Chest Hair?
- A Kenny in the Ear...
- PS - One of the more haunting images I've seen lat...
- PPS- I appear to be the only person who voted for ...
- APThe end of this season
- From the UW Archives: Dynamic Women on Campus Poll
- Under-Mine and Blow-Up
- Night of the Iguan/
- Mourning: RIP BWI
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October
(23)
4 comments:
I'm more than jealous! I prepare boiled eggs all the time for myself, and have yet to find any consistency in my approach. Sometimes they're runny, sometimes they're hard as rocks. What's your secret, my friend?
Here's my method:
-Bring egg to room temperature (you can force this by giving it a warm-water bath).
-Bring water to a light boil.
-Poke a tiny neat hole in one end of the egg (I use a pin which I keep in the kitchen just for this purpose. You could also use a proper cake tester if, unlike me, you have such a thing).
-Ease egg into boiling water.
-Boil for 9-10 minutes. Boil longer (12-13 min.) if the velvety center of my perfectly hardboiled egg doesn't appeal to you.
-Spoon egg out of the hot water and drop it into an ice-water bath. This prevents the outside of the yolk from turning gray.
MC- Let me know if this works for you!
And for a soft boiled egg is it just a matter of boiling for a few minutes less? I like the entire yolk to be like the center of the one you have pictured.
oh, and....thank you!
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