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/ck/ - Food & Cooking

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18070358 No.18070358 [Reply] [Original]

>Hungry
>Go into kitchen
>Brother is by oven with pot of boiling water and a dozen eggs
>Ask him what he's doing
>Is boiling all of them because they are a good low calorie snack
>Water is on rolling boil when he puts them in
>Talk to him for 7 minutes, eggs finish
>Take one egg out, crack it
>Its still raw
>Confused
>Brother puts them back on
>Talk for another 7 minutes, eggs should be finished
>Take one out, crack it
>Still raw
>More confusion
>Ask him if he put anything in the water
>He didn't
>Third time the charm
>Brother sets timer for 10 minutes
>Put back on, talk some more mostly about how he's fucking up boiled eggs
>Timer goes off
>Take egg out, crack it
>White has turned into thick goo-like substance, slightly translucent
>Yolk looked normal
>He dumps all the eggs in the bin

What the fuck did my brother do? Again he didn't put anything in the water. Also I didn't realise at the time but whites solidify at a lower temperature than yolks so I really have no fucking clue how the yolk was solid while the whites weren't.

>> No.18070364

>>18070358
You're supposed to bake them you fucking idiot

>> No.18070368

The eggs were probably fucked.

>> No.18070369

>>18070358
Supposed to be a strong roiling boil, not the tiny bubble "boil"
We call that a simmer.

>> No.18070372

>>18070369
I'm pretty sure it was rolling but even if it wasn't it doesn't explain how the yolk solidified first.

>> No.18070419

>>18070372
Probably what this Anon said then >>18070368
Eggs were to blame, I can't think of any possible reason this could have happened.

>> No.18070429

if you want perfect hard boiled eggs every time then throw them all in a pot of cold water, bring them to a boil for three minutes, slap a lid on your pot, take it off the heat, let it sit for 7 minutes, then give them an ice bath

as for your eggs, idk maybe they are haunted

>> No.18070439

How many eggs are we talking here? How big of a pot?
If there's more than one layer of eggs in the pot, the ones on bottom are gonna cook faster.

>> No.18070477

>>18070369
It doesn't matter, the temperature of the water is the same.

>> No.18070498

>>18070358
>>>/X/

>> No.18070506

>>18070477
Wrong

>> No.18070523

Haunted eggs, there's things that happen to eggs when they go bad, but the whites not cooking in boiling water isn't one of them. Much more likely that you and your brother are not smart and the water wasn't actually boiling though.

>> No.18070531

>>18070477
Cooklets always say this because they took highschool chemistry.

>> No.18070542

>>18070358
>Ask him if he put anything in the water
>He didn't

I think I found your problem here

>> No.18070555

>>18070531
It's not possible for water that isn't under pressure to be above 100C at standard pressure, the steam bubbles can be slightly above 100C but they have vastly less mass and the water the bubble is traveling in will act as coolant and take the temperature down to 100C.

*100C plus your local pressure variation of a few degrees.

Although I'd love to hear your logic for water being well above 100C by heating it at a higher rate.

>> No.18070581

>>18070555
Put 1 pot on a bare simmer and another onto vigorous boil and see which eggs cook first. Basic empirical science
more heat in cooks faster, simple as

>> No.18070605

>>18070581
No. That's not how it works.

But you're close. What you're instinctually feeling for is actually residence time, meaning how long the food is at a certain temperature.

With a more vigorous boil, your food heats up faster and thus has a longer residence time at the cooking temperature before you take it off the heat.

>> No.18070624

>>18070605
>No. That's not how it works
get two pots and two thermometers and see for yourself, a pot will start to simmer before 100C

>> No.18070665

>>18070542
Salt doesn't help water boil.

>> No.18070671

>>18070605
>>18070555
We all know how to skim over wikipedia to pretend we know what we're talking about.

>> No.18070689

>>18070671
>We all know how to skim over wikipedia to pretend we know what we're talking about.

The latent heat of evaporation of water is about triple the energy needed to heat water from 4C to 100C. So long as your body of water is at 100C or right at the limit like 98, or 99 that's as hot as it can get as a liquid unless you pressurize it. Which is why pressure cookers are a thing.

>> No.18070713

>>18070605
Get a load of this pseudointellectual. You aren't heating the pot of water evenly, you're heating it from the bottom. The mean temperature of the water is asymptotic, approaching but never reaching 100C. A pot of water at a rolling boil has a higher mean temperature than a pot that's barely simmering.

>> No.18070721

>>18070689
No one saying that a rolling boil is a above 100 degrees, but a simmer is not yet that, closer to 96, that's why you poach in barely simmering water

>> No.18070723
File: 122 KB, 960x960, 1639143196401.jpg [View same] [iqdb] [saucenao] [google]
18070723

What material the pot is made of?
Depending on the number of anti-salmonella agents on the egg shell, it can react with the metals of the pot and have a post-boiling reaction from the inside out.

Like unbaking a cake in a cooling oven with a negative temperature to return to its dough form.

>> No.18070725

>>18070358
If the pot was small then maybe putting in all the eggs at once caused the temperature of the water to drop too much.

>> No.18070734

>>18070689
The explanation for why >>18070581 occurs is because you're only paying attention to the temperature of the water. You need to consider
>the temperature of the heat source and vessel (i.e. the water is not a uniform temperature)
>the temperature of the eggs (i.e. the water cools slightly once the eggs are added, but this cooling is largely counteracted if there's more heat in the vessel and heat source)
Also this too: >>18070713

>> No.18070737
File: 98 KB, 1342x664, 1470100136234.jpg [View same] [iqdb] [saucenao] [google]
18070737

>7 minutes

savages.

>> No.18070749

>>18070555
Hmmm... this is a conundrum. Because as a cook I know that a rolling boil will keep it's heat and return to a rolling boil faster when you dump something cold into it. But as a nerd I know that water is 100C max (at sea level). So how does a rolling boil differ from a simmering boil? First it's the heat you are putting into the pot. I'd also guess that the water is not at 100C all through - bottom layers being hotter because they are closer to the heat. That said, boiling water will be circulating so that shouldn't be an issue. hmm...

>> No.18070783

>>18070749
Dumping something cold into someone hot will cause the temperature to reach a mid point between them based on mass and the sensible heat of the objects.

Water has a comically high sensible heat, it takes a fuck ton of energy to heat water. The rate of heat lost to the environment from the sides of the vessel is the only difference in how hot the water will be. It's possible for a highly conductive base to heat the water directly above the heating point to the boiling point of water before the convection of the water evenly distributes the heat. So you can simmer with steam forming at the bottom of the vessel while the top of the vessel or sides might be slightly below boiling. However if you can get the whole pot to an equilibrium to the heat loss and be above 100C it doesn't matter if you are putting in 10 times the energy or just enough it's only going to be 100C.

>> No.18070789

>>18070542
kek, and based
/thread

>> No.18070795

>>18070749
the slightly simmering water is colder than 100 degrees. its only 100 degrees on the bottom of the pan. a pan of water at a rolling boil is 100 degrees throughout, meaning more heat energy is in the water.

>> No.18070837

>>18070723
I live in the UK, our eggs dont have to go through treatment for since lion marked egg (like 90% of all UK eggs) chickens are vaccinated so its probably not that

>> No.18070889

>>18070477
If the temperature in a pot of water is all the same there should be no bubbles at all, it would reach 100C, stay there for a while, then vaporize all at once

>> No.18070916

>>18070523
>Haunted eggs
I'm thinking his bro is starting to practice witchcraft and they were indeed spelled upon or haunted

>> No.18071070

>>18070358
Just use a rice cooker

>> No.18071249

what have you done

>> No.18071335

the heat of the water doesn't cook the egg

>> No.18072442

>>18070358
FAIL at chemistry

>> No.18072457

>can't even make hard boiled eggs
holy cooklet here you go
https://youtu.be/hb0Elaa6gxY

>> No.18072461

>>18071335
Fuck you for making me laugh.

>> No.18072480

Do yo by any chance live on the top of Mt Everest?

>> No.18072493

Too much water also why uncovered?

>> No.18072495

>>18070358
You probably got sold some fake eggs, OP

>> No.18072724

>>18070429
For me maybe 9-12 minutes. 7 is too soft.
Also I always add white vinegar and salt to the water as insurance against cracking

>> No.18072985

>>18070749
It returns to the boil faster because you have the gas on a higher mark, more heat in.

>> No.18073001

>>18070723
god I hate that pic. I just dont understand it.

>> No.18073005

>>18070889

>what is heat of vaporization?

Temp is the same, more energy is needed to change phases.

>> No.18073011
File: 715 KB, 622x621, img_1079.png [View same] [iqdb] [saucenao] [google]
18073011

Sounds like fake chinese plastic eggs to me.

>> No.18073058

>>18070477
>I don't know how heat transfer work
It's more than simple thermodynamics m8.

>> No.18073177

>>18070358
you sure he wasn't boiling them in methyl acetate?

>> No.18073202

>>18070723
aaaaaaaaaAAAAAAAAAAAAAAAAHHHHHHH

>> No.18073221

How can anyone put eggs into the water before it's boiled? Your time will always be inconsistent.

>>18070737
What's wrong with seven minutes?

>> No.18073226
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18073226

>gen X military parents
>They dump entire cartons of eggs into a pot and boil for 12 minutes
>They come out with the yolk dry as fuck like chalk

Accidentally fucking up eggs is better than purposely ruining a whole carton because of your hubris.

>> No.18073238

>>18070837
I was actually really surprised when I found some non lion eggs once in one of those ethnic supermarkets, didn't know they were even sold anymore.

>> No.18073671

>>18070665
Dimwit.

>> No.18074140

Had a similar thing happen to a fella at the job.
Knock-off eggs. Probably Chinese (PRC).
Whites are plastic and yolks are basically high-lead paint. Nothing too bad but eating 10 in one go would result in a bad case of diarrhoea, most likely.
Check the pack next time and don't buy any eggs that have the infamous "made in China" (PRC) tag. ROC should be fine tho.

>> No.18074158

>>18070665
he didn't put the eggs in

>> No.18074171

>>18070358
Do you live 8000m above sea level?

>> No.18075430

>>18070555
>add a dozen eggs to a bare simmer
The water cools because the eggs are at most room temp, and at worst just above freezing
>add a dozen eggs to rolling boil
There's so much excess heat that it doesn't matter.

>> No.18075459

>>18070749
roiling boil will just have a greater heat mass cooking the food faster, 100c is a boiling point true but not a cutoff for heat mass

>> No.18075466

>>18073221
>What's wrong with seven minutes?
Too little time to boil a dozen eggs

>> No.18075492

>>18070605
Dumbest gorilla nigger I've seen today, and I've been on /v/ and in front of the mirror.

>> No.18075506

bother of you retards were probably high and thought two minutes was seven minutes

>> No.18075515

>>18075506
they may have been high but you are higher, bother

>> No.18075793

>>18075466
For a dozen sure but for 6 eggs it's the perfect time so you solidify the white and make the yolk a nice warm custard

>> No.18075853

>>18070358
I've seen this before, actually - the eggs were frozen. When you freeze eggs the whites turn into a weird jelly type consistency, and they don't really solidify after that even if you thaw them first. Either your fridge is broken or they frozen at some point before you bought them.

>> No.18076256

>>18070358
>he didn't put anything in the water.
You're missing salt, idiots.

>> No.18076282

>>18074140
I thought you were playing a jape on this, but apparently this really happens. https://www.myrecipes.com/extracrispy/fake-chinese-eggs-are-a-big-problem-in-india

I'm baffled.

>> No.18076587

>>18073005
>would reach 100C, stay there for a while
I know?

>> No.18076592

>>18076282
Chinese goverment has a special division for securing food for the party (and important guests). They use armed guards and record food on camera from field to plate to prevent any sheningans.
Food fraud is MASSIVE in China

>> No.18076620

>>18070369
even at a simmer the eggs would be hard boiled after 24 minutes...

>> No.18076647

your brother should've just microwaved them eggs

>> No.18076652

Had this happen with me mum a few weeks back. Was helping her make some luncheon items for a picnic for the family, and despite cooking them at the normal temp we always do, they just came out wrong. If they were grocery store eggs, chances are they were probably REALLY old. Eggs tend to not cook right if they sit too long.

>> No.18076820

>>18076282
>I'm baffled.
Gwailo want dirt-cheap eggs, but then fuss about low quality? Get what you pay for.

>> No.18076842

>>18070477
No, the temperature of the BUBBLES is the same. If the water itself had reached 100C, it'd all be vapor.
A more violent boil means the water is more rapidly reaching that 100C point, meaning it's hotter than a mild simmer.

>> No.18076969

>>18070713
It's ridiculous to think that, by pumping in a much larger amount of energy (not to mention the cost of that energy, or worse air quality if using flame) you're getting eggs to cook MEANINGFULLY faster just because you can push perhaps 0.5, to 1 degree C higher. It's just as ineffective as adding a spoon of salt.

It's as logical and effective as putting a hole in your car's fuel tank in order to shed weight and thereby go faster.

>> No.18077005
File: 207 KB, 480x480, file.png [View same] [iqdb] [saucenao] [google]
18077005

These things are a cheat for consistent eggs.

Literally just follow the lines. You'll get close the first or second time, and exact every time after. Takes into account every variable - So you don't even have to wait for the water to boil before you put the eggs in.

>> No.18077039

professional chemical engineer here
do i need to settle any thermo debates?

>> No.18077045

>>18077039
Yes, how long to cook 12 eggs in 4 quarts of water. Assume a metal pot and a gas range on medium outputting 8,000 BTUs

>> No.18077050

>>18077039
If I cram a uncooked egg how long would it take to get it hard???

>> No.18077053

>>18077039
Does the heat from the salt cook the egg (faster)?

>> No.18077059

>>18077045
>cook X eggs
too qualitative to calculate
>>18077050
wat
>>18077053
>heat from the salt
salt doesn't generate heat, but it increases the potential deltaT between a salt-water and egg system vs a pure water and egg system, so it decreases cooking time (once boiling equilibrium is achieved with your BTU input mechanism which will take slightly longer with the addition of salt) assuming no other changed variables

>> No.18077066

>>18077045
http://www.cookingforengineers.com/recipe/239/Soft-Boiled-Eggs
this site in general is a meme, but a lot of the user comments are useful

>> No.18077184

>>18070358
If you put 12 eggs into boiling water, especially if you're American and you refrigerate your eggs, it will lower the temperature of the water.

It's literally the same as putting ice into your glass of water.

It's also similar how you can cook one cake at a set temperature/time but not 4.

>> No.18077205

>>18077059
While technically true, it would take a ridiculous amount of salt to raise the boiling temperature of the water by any meaningful amount. For example, 20g of salt to 5L of water increases the boiling temp by 0.04C. Why would you bother?

Any solution other than 'just put the fucking eggs in boiling water tall enough to fully cover them' isn't worth the effort. Further, while you could theoretically eke out another degree C or two by applying massively overkill amounts of heat to the pot, I would argue that the tiny amount of extra temperature you can get the water / vapour to reach would be completely counteracted by the fact that the thermal conductivity of water is much greater than that of vapour - See the Leidenfrost effect. The temperature of the water is going to be very consistent once it starts boiling - It's a liquid, not a solid, and convection is a thing.

Therefore a gentle boil, just barely covering the eggs, in the smallest pot possible (don't wait for the water to boil first) is definitely, 100% the quickest sane way to cook eggs.

Source: Also a chemist.

>>18077184
The cooling effect of the eggs will be massively outweighed by the excess input of energy into the pot. If the water is already boiling at anything more than the gentlest simmer, it will continue boiling. If you're worried, turn the heat up slightly before putting the eggs in. If you don't believe me, get a pot of water at a roiling boil, and literally dump a few completely frozen eggs in. Anything that won't rapidly melt won't absorb heat fast enough to offset the excess heat of the heat source strong enough to create a roiling boil.

>> No.18077215

>>18070498
yes, we are talking about eggs

>> No.18077242

>>18077205
Then why can't I cook 6 cakes for the same time and temperature that I cook one cake?

>> No.18077468

>>18077242
.... What? If you're talking about shoving 6 cakes into your oven, then it's likely because the other 5 cakes are evaporating a significant amount of water vapour or something. Your oven's contents other than the cake is nothing but air. Air doesn't have a maximum temperature, it's already a gas. Water has an approximate 'cap' per say of temperature, without pressuring it. You can dump loads of heat into the water, it'll say around 100c (just more of it evaporates instead). So what happens if you dump heat into it, but also put a few cold eggs in the water? ... Well the eggs may sap something like 100-200W of heat from the water for a while, but you're dumping upto 1000W (or probably a lot more if you really want) of heat into the water. You're also not going to get localised cold/hotspots where that 1000W can't get to the area where the 100W of cooling occurs, because it's a roiling boil and the water rapidly mixes and equalises in temperature.