How to cook egg?!
How to cook egg?
Hey. I have to cook a hardboiled egg. And all I have is propanol to use as a fuel. I need to cook it in 20 minutes, and it's a school project thing. How do I do it?
Answers:
You might want to try this at home - a few times - just to get your timing down. You should be able to do this in 20 minutes.
You'll need a small sauce pan - not larger than 2 cups capacity. IF you can't find one or there isn't one in the kitchen your doing your project in, you may have to go to a one quart sauce pan.
The 2-cups sauce pans are out there. You'll probably have to go to a gourmet kitchen supply store. When you get home, wash and rinse the pan.
This is where your timing becomes critical:
The more water you put in a pan:
A] the longer the water will take to come to a boil;
B] the longer the egg will have to be in that water
C] and cook until its done.
This is why you do this before you have to be "on stage" and be "the center of attention".
Here we go: For ONE egg
1] Put one pint [16 oz.] of cold water in the pan with about 1/2 tsp. of table salt and ONE MEDIUM egg. The egg can be a small-size egg - as in the egg size below medium.
2] The egg MUST BE ENTIRELY SUBMERGED IN THE WATER.
3] Light the propanol/propane burner.
[I always used gas or electric.]
4] Bring the water to a boil.
4A] If its boiling too fast, turn down the flame.
When the water boils too violently, you run the risk of the egg’s shell cracking or even breaking, making your hard-boiled egg a poached egg.
5] turn on your timer for one of these times:
For one SMALL egg: 9 minutes - that's all - no more.
For one MEDIUM egg: 10 minutes - that's all - no more.
For one LARGE egg: 11 minutes - that's all - no more.
For one EXTRA LARGE egg: 12 minutes - that's all - no more.
For one JUMBO egg: 13 minutes - that's all - no more.
Its important for you to find out the size egg you'll be working with.
As a footnote: I never cooked pee-wee size eggs. This requires experimentation. I would start with 7 minutes.
For more than one egg: When time is up, take the sauce pan/pot to the sink, take out one egg, crack it and open it, exposing the yolk to make sure its cooked.
If it is cooked, then pour-off the excess water and run cold water over the egg and/or put ice on the egg. This stops the cooking process.
If it isn't done, allow the eggs to stand in the hot water for a minute or so, then check another egg.
BTW, I never used this step at any time. The eggs I cooked in the time periods I gave you were always perfect.
When you cook that size egg in conjunction with the time-table I gave you, you SHOULD boil THE PERFECT hard-boiled egg!
What do I mean by "THE Perfect"?
E1] The egg will be cooked through and through.
E2] There won't be any raw/runny/dark yellow yolk.
E3] There WILL NOT be any blackish-green sulphur ring between the white and the yolk.
E4] The yolk will be a bright yellow - very appetizing to the eyes and great tasting.
If you discover time is not on your side with this project, to give yourself a sort-of head start, ask your teacher/instructor if you may at least start the water on the burner.
If he/she grants the permission:
A] AFTER the water comes to a boil,
B] with a spoon, gently put the egg in the boiling, salted water.
C] Before releasing the egg into the boiling water, The spoon MUST touch the bottom of that sauce pan OR you will risk the egg's shell cracking or even breaking.
YOU MAY have to give the times, I stated above, some more time - one more minute or so. This is why its important for you to do this at home, before you do it as your project.
Due to the fact you know HOW TO cook the perfect hard-boiled egg, You want to get and You SHOULD get those extra points.
By the way, the times I gave you are for any amount of eggs. The only adjustment you should have to make is the quantity of water - enough to cover the eggs - AND what the chef prefers in his/her kitchen.
When you follow my instructions with the few “tweaks” you’ll make from time-to-time, you will cook the perfect hard-boiled eggs - each and every time!
I wish you well!
Very Truly Yours,
Ron Berue