Comments on: Egg Mayo and Bacon in a Bun

By: Mike K-H

Mike K-H — Fri, 10 Dec 2010 18:56:18 +0000

More recently, I saw an attempt at a serious scientific experiment (with a lot of eggs ending up in a state which did not appeal to me). The conclusion was that if you want consistent results, you need a consistent source of eggs and a controlled method and time for storing them. If you want your eggs really hard, it’s not a problem, but anything less and ‘your actual mileage may vary’.

By: Not Delia

Not Delia — Sat, 03 Apr 2010 12:46:50 +0000

Well, I think everyone is just going to do their own thing about boiling eggs. I like recipe books and TV programmes for ideas and inspiration – opportunities to try new things. I can’t really be bothered with Nanny telling me how things must be done.

Cooking is an art form, it’s about creativity. Of course Heston Blumenthal might disagree, but I don’t think that much of his stuff is for home cooks anyway.

By: Mike K-H

Mike K-H — Fri, 02 Apr 2010 19:57:37 +0000

PS I approve of the wholemeal bun. Toasted sourdough bread is even better, but the egg squirts out when you bite the sandwich.

And for a different way to liven up egg, try an anchovy or two – works very well with scrambled (buttered) eggs, too.

By: Mike K-H

Mike K-H — Fri, 02 Apr 2010 19:52:14 +0000

A year or so back, I remember an article in some weekend newspaper mag in which they asked half-a-dozen top chefs to boil an egg. One must have been taking the mickey – he gave it 30 seconds.

I guess my eggs are often quite warm to start with – I usually find 7 or 8 minutes long enough for a hard boiled egg. Maybe I let water boil too hard…

By: dave

dave — Thu, 25 Feb 2010 19:19:43 +0000

You are lucky never to have had a problem shelling your eggs, i have cooked quite a few though so maybe pro rata i got unlucky a couple of times, have found that method to be foolproof since i first used it though. Interesting reading about t/v chefs making catering more appealing, thanks for sharing.

By: Not Delia

Not Delia — Thu, 25 Feb 2010 08:28:10 +0000

Thanks again, Mike. I did wonder about listing a few of my own favourite pieces for you, but I’ll just leave you to explore.

Dave, I think I’ll try your method next time I’m boiling eggs just to see if it does make them any easier to peel. It’s not that I’ve had any difficulty doing it my way but it’s always worth trying something new.

By: dave

dave — Wed, 24 Feb 2010 20:47:18 +0000

I have boiled the odd egg in the past, i found brown eggs cooked from cold water were very difficult to shell and not many eggs survived in perfect shape. I found the ideal hard boiled egg was placed direct from the fridge into boiling salted water for ten minutes, the salt seems to break the tough layer between the shell and the white making shelling simple, refresh, shell and use, any egg, perfect every time.

By: Mike the curry fiend

Mike the curry fiend — Wed, 24 Feb 2010 16:47:24 +0000

Keep up the good work is all I say.

In fact, I’m going to have another look at Delia’s site now in case I’m missing any similar treasures.

By: Not Delia

Not Delia — Wed, 24 Feb 2010 14:06:13 +0000

Thanks, Mike

I’d never realised that boiling an egg was that complicated either. Maybe someone should write a book about how to do it.

After my little absence it’s great to be back at the helm, and these comments make it all worth while. Thank you.

By: Mike the curry fiend

Mike the curry fiend — Wed, 24 Feb 2010 13:26:53 +0000

Excellent! I never knew cooking boiled eggs was that complicated.:)

According to Delia I’ve been doing it wrong for years what with taking my eggs straight from the fridge etc (which of course don’t crack because I put them in the water when it’s cold and heat the water with the eggs in it)