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Patch reliability is unclear. Unless you have an immediate, pressing need to install a specific patch, don't do it. |
After receiving requests for a cooking related forum, we’ve finally managed to get around setting it up. Most recipe places just post a recipe, you read it, try it, and, if unsuccessful, you go and hide your head in shame. Well, not here. If you are not sure on how to boil an egg, you can ask someone. On the other hand, if your cordon bleu didn’t quite taste right, you can tell us what cheese to avoid for that dish.
Enjoy !
This is outstanding…another one of my hobbies. 
Since my wife is somewhat lacking in this area I had no other option but to learn. (She will be the first to admit it, so don’t try to black mail me.) Actually I learned watching my Mom before microwaves and fancy pre-packaged stuff. Later came some great receipes I picked up while serving my Country, SOS, powder eggs, C rations, etc.
By the way…how do you boil an egg??
Bernie,
You don’t “boil” an egg, 
you cook it. According to Craig Claiborne’s “Kitchen Primer”, “Eggs should not boil; they should simmer. The cooking time depends on various factors, such as how large the eggs are and how cold they are. Preferably, they should be at room temperature.
To Soft Cook Eggs:
Place the eggs in a saucepan and add cold water to cover. Bring the water to a boil and reduce the heat to simmer. For medium eggs, cook them for 5-6 minutes from the time the water comes to a boil.
To Hard Cook Eggs:
Simmer them for 12-15 minutes. When the eggs are cooked, plunge them immediately into cold water to facilitate peeling. If the eggs are difficult to peel it is probably because they are too fresh.
Eggs that are particularly large or chilled from recent refrigeration should be cooked a minute or two longer.”
I am ashamed 
all this time I have been boiling them when I should have been cooking them. 
You and about 99.999% of the rest of us (myself included until I read that book). Hope you didn’t mind my having a little fun with this new forum at your expense. 
“No one is listening until you make a mistake.”
I knew you were not a teenager Eileen…… but hundreds of years 
???? Do you boil them in a ???
Think I’ll just have mine scrambled and get this controversy “over easy”. 
Ahhhh!!
The perfect hard boiled egg.
Such a deserving subject for intellectual discussion!! 
How To Cook Eggs To Perfect 10 
Have a Great day!!!
Ken
Thank you Ken !!! 
I’ve been exonerated !!! 
At least by the culinary world !!! And for all you nay-sayers 
Now we can return to more intellectual pursuits. 
Great to see this food for thought topic, adding it to my watched. My signature now is even more meaningful (if it is at all)
Legare,
Sorry, you misunderstood. This thread is headed Welcome to cooks everywhere, not “Welcome to crooks everywhere” 
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