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/ck/ - Food & Cooking

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11781026 No.11781026 [Reply] [Original]

Is there a more harshly dividing line in cooking?

>> No.11781029

>>11781026
>bottom row
boomers
>top row
based and redpilled except far right is for soyboys and trannies

>> No.11781030

>>11781026
huh?

>> No.11781036

>>11781030
based huhposter, stay safe

>> No.11781045

>>11781026
5>3>7>1
noobs

>> No.11781102

>>11781036
thank

>> No.11781119

>>11781026
4>3>5

>> No.11781144

>>11781026
4 minutes or I will string you up

>> No.11781145

>>11781026
7 minutes egg all day erry day

>> No.11781152

no longer than 5.

>> No.11781167

Bunch of uncultured niggers ITT
7-8 min master race

>> No.11781169

You think chugging raw eggs is manly?
Cos its cringy af
self flagellation through the consumption of gross raw food is muslim tier
9 is for me personally but anyone that would unironically prefer 5 or or less should be killed

>> No.11781235

5 minutes for eating on their own (with buttered toast sticks).
9 minutes for cutting in half and adding to ramen.
Occasionally 3 minutes if I want to feel like a snob and eat the egg with a spoon.
All the rest are useless.

>> No.11781243

>>11781169
I eat quail eggs raw, since they're way too easy to overboil, and peeling them is crazy annoying.

>> No.11781257

7 minutes is ideal, nice and creamy without being too runny.

>> No.11781276

>>11781026
The best are between 9 and 11 minutes.
5 minutes for oeuf à la coque.

>> No.11781291

>>11781026
Cold water. Room temp eggs in.
Bring to boil, start timer 8 minutes.
Remove, dunk in ice bath.
Refrigerate for half hour, or up to 5 days.
Perfect hard boiled egg to base your yolk firmness off.

debate me.

>> No.11781300

>>11781291
based and redpilled

>> No.11781326

7 minute mssterace reporting in. I cant believe at one point in my life I preferred 12 or more.

>> No.11781645

For me, it's being incompetent at making eggs

>> No.11781655

Anything between 3 to 7 min. 9 if I have to put it in a sandwich.

I cant stand overcooked egg, it fucking reeks and tastes foul.

>> No.11781719

For me, it's 5.5

>> No.11781754

>>11781026
>not liking all of them except for 13+
just like my taste in women

>> No.11781764

8.25 minute master race

>> No.11781787

>>11781655
then you don't like eggs
>>11781026
12 master race

>> No.11781901

For me, it's 7 minutes.

>> No.11781907

13 minutes, fuck all of you.

>> No.11781913

>>11781026
anywhere 3 to 7 is fine by me

also depends on what i'm eating it with

runnier for sausages, less runny for bacon

>> No.11781942

13 and 15 only. Gross ass runny eggs. I bet you all like ranch too, nasty fucks.

>> No.11782049
File: 691 KB, 818x522, tempercoco.png [View same] [iqdb] [saucenao] [google]
11782049

tempering chocolate

>> No.11782059

>>11782049
how

>> No.11782087

>>11781026
5 minutes is perfect

>> No.11782099

12 minutes

Another thing I do is wait until the water is closer to a boil to put them in. If I put them in when the water's still cold, after 12 minutes it's harder to remove the shell. If I put them in when the water's at a rolling boil, the shells get cracked and some of the egg white starts leaking out

>> No.11782127

>>11781907
>>11781942
these, but for some reason it only takes me 11 to 12 minutes to make that 13 minute egg.

>> No.11782674

>>11781026
Does adding vinegar to the water stop it from smelling?

>> No.11782707

>>11781291
PAN

>> No.11782733
File: 563 KB, 2560x1600, popcorn-wallpapers-28295-6979351.jpg [View same] [iqdb] [saucenao] [google]
11782733

>>11781026

>> No.11782764
File: 47 KB, 192x160, patheticpepe2.png [View same] [iqdb] [saucenao] [google]
11782764

>boils eggs

>> No.11782803

>>11781026
Steak

>> No.11782816 [DELETED] 

>>11781026
explain to me why +11 minutes is bad, I have never cooked eggs

>> No.11782824

>>11781026
6 minutes is the way

>> No.11782834

>>11781026
8 minutes gang

>> No.11783100

>>11782059
Cocoa butter creates several different crystals based on what temperature it was flash-cooled to. It's a pretty weird substance.

>> No.11783175

6 minutes boiling, 4 minutes rest

>> No.11783289

>>11782816
11 minutes is a fucking golf ball

>> No.11783298

>>11781026
11 minutes is clearly superior.

>> No.11783300

>>11781026
>7min and it still has a soft core
are those fucking ostrich eggs?

>> No.11783311

>>11781026
4 minutes is perfection and it truly looks midway between 5 and 7 in your pic.ask any of my regular diners. What is your time calculated from when you turn the gas on?

>> No.11783313

>>11782816
because it's dry as fuck, if you want just the egg whites then that's fine.

>> No.11783314

>>11783298
Just renounce jesus and become a muslim with your 11 minute eggs.

>> No.11783328

>>11782059
they add water to it when melting
try it next time

>> No.11783456

>>11781026
7 is perfection. 9 is the only acceptable fuckup. Everything else is under/overcooked

>> No.11783588 [DELETED] 
File: 55 KB, 580x385, rotten-chinese-century-egg.jpg [View same] [iqdb] [saucenao] [google]
11783588

>>11781026
>not posting the OG egg
dumb white piggu

>> No.11784160

>>11781026
I toss the yolk and only eat the egg white so anything after 11 minutes is good.

>> No.11784171

I don't know where else to ask this and this place is as good as any. Do you guys add salt to the water when boiling eggs?

>> No.11784179

>>11784171
No, that would be pointless

>> No.11784187

>>11784179
I thought so too, but I salt my pasta water and it affects the flavour. I wasn't sure if it would penetrate the eggshell or not. Thanks, anon

>> No.11784206

>>11784160
You have no soul,you are literally satans underpants.

>> No.11784216
File: 1.26 MB, 1200x1800, 4567456845687.png [View same] [iqdb] [saucenao] [google]
11784216

>>11784206
I am on a strict low calorie diet. Egg whites are 17 calories and quite filling not to mention cheap. The yolk does not work into my plan. I can eat 3 egg whites for a single yolk.I throw away dozens a week.

>> No.11784362

>>11784187
it may penetrate the eggshell a very small amount, but not enough to create any noticeable difference.
In that same vein, I've heard if you leave your eggs next to pungent foods like onions or garlic, the egg will absorb some of those flavors, but I've never found this to be the case.

>> No.11784386
File: 13 KB, 1297x433, yikes_large.png [View same] [iqdb] [saucenao] [google]
11784386

>>11784216
>wasting food in order to fit the standard of an arbitrary diet

>> No.11784392

>>11784386
>wasting food
It is $1.39 for a dozen eggs here. Hardly call that wasting.

>> No.11784407

>>11781026
Soft boiled = literal cancerous AIDS carrying fucknugget
Hard boiled = decent human being

>> No.11784412

>>11784216
You're never going to get a modeling gig. Just stick to instagram and learn how to contour your makeup. You'll be fine

>> No.11784418

>>11784392
Like 8 dollars for ten free range over here.

>> No.11784423

>>11784418
I live in fly over. Our eggs and milk come for like 20 miles away. Gallon of milk is like $2.

>> No.11784449

>>11783300
it depends on where you are. Cooking works differently at different elevations. I live at just under 3000 feet above sea level and fuck up all my cakes because i forget and bake them like im AT sea level

>> No.11784451

>>11784423
what do you pay for rib eye?35 for 1 kilo over here.

>> No.11784969

>>11781026
Which is best for deviled eggs?

>> No.11785268

>>11781026
That entire pic is wrong, but I guess it's for troll purposes. I make perfectly cooked hard boiled eggs
>put eggs in pot
>add water
>put on high
>as soon as the water reaches a rolling boil, set a timer for 5 minutes
>when timer goes off, take off heat and place in ice bath, or run cold water on them until they cool down enough to handle
Eggs will be so easy to peel that you can do it with one hand and without damaging the whites and the yolks are perfect yellow with no grey

>> No.11785270
File: 241 KB, 373x521, gaben-transparent-emote[1].png [View same] [iqdb] [saucenao] [google]
11785270

>>11781029
>far right is for soyboys and trannies

>> No.11785307

>>11785268
>as soon as the water reaches a rolling boil, set a timer for 5 minutes
Lmao. The definition of "rolling boil" is subjective as fuck, your recipe has a +-1 minute mistake built into it. That's why I stopped putting eggs in early, you can measure time clearly and objectively when you put them into the boiling water

>> No.11785315

>>11781029
*sips*

>> No.11785320

>>11785270
The horseshoe theory

>> No.11785328

Caring this much about eggs is retarded. As long as it's not completely dry as fuck it's cools. All the 'put the eggs 2.55 minutes in water then pray for 30 seconds then go back to water again and ice and then into a ketchup reduction for 45 seconds' recipes are cringe and blue pilled

>> No.11785336

Soft boiled and hard boiled are two different things with two different applications retards.

>> No.11785754

>>11785270
Oh wow

>> No.11785821

>>11784171
I do to ease the removal of the egg.
It's useless for lightly boiled eggs, since it will stay inside.

>> No.11785829

>>11781026
8minutes literally the best.

>> No.11785836

>>11782049
thanks anon, I learned a lot.

>> No.11785841

>>11784216
Stop wasting food you fucking asshole.

>> No.11785858

>>11781026
no '4 min' to put your buttered baked bread in,
>why even exist

>> No.11785981

Are these times allpredicated on room temp eggs?

>> No.11785985

>>11781029
I'd feast upon any of them. This thread makes me want to get some chickens.

>> No.11785991

>>11781169
Runny yolk isn't raw

>> No.11785997

>>11781026
What? No. Literally nobody likes 1-3 or 15, and 5, 7, 9, 11, and 13 are all different preparations used for different things.
5: Soft-boiled for toast soldiers
7: Smashed on toast
9-11: Packed for lunch
13: Egg salad/pickling

>> No.11786003

>>11785981
highly doubtful, but they're all very likely predicated on putting the eggs straight into boiling water (which makes them more likely to crack) and leaving them there on the heat the entire time (less margin for error)

the objectively correct way to hard-boil eggs is to put cold eggs in cold water, heat the water to boiling, then cover, remove from heat, and let sit for 15 minutes for fully cooked

>> No.11786014

>>11786003
Aight, so the times are still correct for soft/medium boiled? I'd like to try a medium or soft boiled.

>> No.11786025

>>11786003
any sort of generalization rule is dumb
do a handful of tries with your equipment and see how it goes, it doesnt take a genius to figure it out

>> No.11786132 [DELETED] 

>>11784392
wtf
monster, you literally killings lil'chicks!!!!

>> No.11786153

>>11782049
The middle one looks great.

>> No.11786737

>>11783328
DONT do this, it's literally mustard gas

>> No.11786749

Dat 7 minutes egg tho

>> No.11786763

it's 25 minutes for me

>> No.11786817

>>11781030
hit or miss, huh, I guess they never miss, huh
bet you got a boyfriend bet he doesn't kiss ya!

>> No.11787056

Here's the article:
https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
and the recipe:
https://www.seriouseats.com/recipes/2009/10/perfect-boiled-eggs-recipe.html

>> No.11787093

>>11782049
I used to work at Godiva and all we did was dip chocolate.
89-91° white chocolate (more fat, easier to melt, but you can cook it at higher temps)
93° for milk and dark chocolate, if you go too high it kinda reconstitutes the chocolate and you may get either speckled or streaked chocolate once it dries.
The dark chocolate we would have to raise up sometimes maybe 2 degrees, because it would get chunky and cool off faster than the white or milk. But only until it becomes smooth again.
Another big factor to the speckled chocolate is water, if your fruit or drying tray is wet.

>> No.11787123

6,5 Minutes master race
Everything else is raw or for making sandwiches.

>> No.11787132

>>11781026
I'll eat whatever my chef makes.

>> No.11787141

>>11781026
What the fuck are those, peanut butter topped ice cream globs? Why don't people provide context for threads?

>> No.11788373

>>11785997
>7: Smashed on toast
that's also the perfect egg to stick on ramen

>> No.11788453

>>11782824
>using a timer
plebe

>> No.11788507

>>11781029
I'd like you to make an eggsalad with top row.

>> No.11789007

People who don't like runny yolk have the palette of a toddler

>> No.11789015

>>11781167
>>11781257
>>11782834
>>11783456
>>11785997
>>11788373
Based. Plebs who like the yolk totally dried out or raw can fuck off

>> No.11789500

>>11785841
Then come over to my fucking house and gorge on $0.08 hard boiled egg yolks from out of my garbage faggot.

>> No.11789567

>>11784216
Imagine having a metabolism so shitty you cant even eat a whole egg without worrying about becoming a fatass

>> No.11789582

>>11789567
"""""metabolism"""""

>> No.11789624
File: 1.35 MB, 270x262, 1387857679033.gif [View same] [iqdb] [saucenao] [google]
11789624

how the fuck are there so many queers on this board that actually like eating raw runny egg. fucking neanderthals. 11 min or higher for me thanks, like all civilized men.

>> No.11789638

>>11789582
What the fuck do those quotes mean? Even if you dont believe in the concept of metabolism, they still implied an egg yolk would set them over the edge

>> No.11789646

>>11789638
I'm implying that it's not his metabolism which is causing him to be a fatass.
But since I had to explain that premise to you the whole joke is ruined now, thanks.

>> No.11789764

left half of the bottom row is correct for boiled eggs

if you want a runny yolk poach your eggs instead

>> No.11789780

>>11789624
What is even happening in this gif, it looks unnatural.

>> No.11789911

>>11785307
>put them in boiling water
I did that one time, and the egg broke instantly.
so, pseudo poached eggs it was.

>> No.11789932

>>11788373
No, that's 5. All the ramen and tsukemen places do that, and it's godly.

>> No.11789971
File: 21 KB, 550x317, ysKDFwy.jpg [View same] [iqdb] [saucenao] [google]
11789971

>>11783328
Had to dig this one up. I remember when that dude made all of these

>> No.11789982

for 20 years I didn't know boiled eggs weren't rubbery and didn't have grey almost green dry pasty yolks

and my family wondered why I didn't eat the yolks and instead only ate the white

god I resent my family so hard for only ever feeding my overcooked eggs

>> No.11789989
File: 244 KB, 1339x752, fifty_eggs_tamagokakegohan.jpg [View same] [iqdb] [saucenao] [google]
11789989

>>11781026
I like mine completely raw

>> No.11789992
File: 45 KB, 550x400, ck-oiltest.jpg [View same] [iqdb] [saucenao] [google]
11789992

>>11789971

>> No.11790009

>>11789992
I get this one, but
>>11789971
What's wrong with adding a bit of water when melting chocolate?

>> No.11790012
File: 68 KB, 650x440, ck-eggs.jpg [View same] [iqdb] [saucenao] [google]
11790012

>>11790009
Any water will fuck up the smooth glossy finish you want went melting chocolate. Even a tiny bit will fuck it up.

>> No.11790013

>>11781026
Unless you're pickling eggs, there's no reason to go above 10 minutes at lower elevation. From that chart, roughly 7 to 9 minutes is ideal. Any less is way too runny for me.

>> No.11790017

>>11790012
Post the rest anon

>> No.11790019

>>11784969
Roughly 12-13 minutes, going by that chart.

>> No.11790022
File: 94 KB, 1125x583, ck-knives.jpg [View same] [iqdb] [saucenao] [google]
11790022

>>11790017
The rest?

>> No.11790036

>>11790022
That's a cutting board? I had that same exact one and always thought it was just what you set hot serving dishes on so they don't fuck up your table.

>> No.11790045

>>11781787
>>11781907
>>11781942
>>11782099
>>11782127
>>11782816
>>11784216
>>11786763
you know the more you boil the egg the more it will release hydrogen sulfide right? Anything after ~10mins the egg gives off the rotten egg smell that office people hate. Stop before the egg yolk has the green border and you'll still have your hard egg, but no smell.

sorry for quotes but there are a lot of dumb ppl here.

>> No.11790049

>>11790036
Yes, glass cutting boards exist but they're retarded.

>> No.11790058

>>11789992
Jesus fuck. Who would fall for this?

>> No.11790065

>>11790022
>>11790012
>>11789992
cheers

After seeing those I had to watch this bad boy again
https://www.youtube.com/watch?v=rdnQ0nO3AcY

>> No.11790071

>>11790049
I suppose if you have a metallic/ceramic worktop and cut things on top of that it's not far off to use a glass cutting board.
Maybe they're aimed at germophobes since plastic is known to be unhygienic after a while and wood may house bacteria too.

>> No.11790079
File: 42 KB, 461x483, ck-barista.jpg [View same] [iqdb] [saucenao] [google]
11790079

>>11790065

>> No.11790085

>>11790079
I'm just realizing... damn, almost 9 years ago? I am an oldfag... :(

>> No.11790100
File: 295 KB, 386x376, sceakers.png [View same] [iqdb] [saucenao] [google]
11790100

>>11790085
yeah, it happened really quickly

>> No.11790120

>>11790085
no, you're old and you're a fag. there's a difference

>> No.11790243

>>11784451
Not the same guy but, a flyover and i pay $18 for a kilo.

>> No.11790354

>>11790100
Jesus christ it's like his nipples are afraid of that mane.

Those things are like a good inch and a half lower than where they should be

>> No.11790405
File: 1.50 MB, 250x233, 1431895735346.gif [View same] [iqdb] [saucenao] [google]
11790405

6 minutes. yeah i said it

>> No.11790570

>>11789500
You're missing the point, it's not about the price of the food but the food itself. Find ways to modify it into something you eat or give it away.

>> No.11790680
File: 49 KB, 580x580, dippysoldiers.jpg [View same] [iqdb] [saucenao] [google]
11790680

>there are people out there who have never experienced a runny yolk

>> No.11790699

>>11790405
European 6 minutes or american 6 minutes?

>> No.11790705

8 minute masterrace reporting in

>> No.11790726

>>11784179
Incorrect. Adding salt to the cold water does two things you want when boiling eggs. 1) it ensures that the water heats up quicker and 2) it reduces the risk of the eggs cracking once you put them in (provided you add them once the water is boiling)

>> No.11790734

>>11790680
your pic is literal perfection

>> No.11790771

>>11790726
It takes roughly 115g to INCREASE the boiling point of a liter of water by 1 degree Celsius, or roughly a quarter cup of salt for two cups of water. This still would not physically mitigate a collision with the pan, or increased pressure from within the egg.

Any more of your mother's lies?

>> No.11790776

>>11782803
This

>> No.11790827

>>11790771
Please pretend to be smart somewhere else kiddo

>> No.11790875

>>11781026
9-10 minutes for eating the egg, 12+ minutes if making egg salad ( or til yoke is green)

>> No.11791303

>>11790699
There are metric minutes now?

>> No.11791340

>>11781291
OLIVE OIL IN

>> No.11791376

6-7 minutes is correct