# America and egg cups **URL:** \ **Category:** Cafe Society\ **Created:** [July 10, 2017, 9:21am UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904 "2017-07-10T09:21:06Z")\ **Posts on this page:** 20\ **Page:** 20
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [July 15, 2017, 2:08pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/381 "2017-07-15T14:08:02Z")
> [@Dangerosa](#): > > … > Because nothing will add to the ridiculousness of this conversation like a $60 item to put a tiny hole in your egg before soft boiling it. Lol, I use a push pin when I bother at all. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 15, 2017, 2:09pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/382 "2017-07-15T14:09:44Z")
Ok, it looks like the main benefit to pricking is you get a nicely shaped egg that doesn’t have the air bubble dimple on the bottom. That makes sense. And there is some argument that it may or may not make peeling easier. ---
**Author:** ![Dangerosa](https://avatars.discourse-cdn.com/v4/letter/d/22d042/32.png) [@Dangerosa](https://boards.straightdope.com/u/Dangerosa)\ **Post date:** [July 15, 2017, 2:45pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/383 "2017-07-15T14:45:50Z")
> [@jz78817](#): > > If there ever was a unitasker. I bet if you buy one Alton Brown will personally drive to your house and yell at you. That might be worth it. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [July 15, 2017, 5:38pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/384 "2017-07-15T17:38:55Z")
> [@pulykamell](#): > > I do have to say, all this talk about soft-boiled eggs, I just had to boil two up a few minutes ago. About 10 minutes from start to finish, (three minutes to get the water boiling, 6 minutes to steam the egg) including making two slices of rye toast with butter and anchovies on it. Oh, this was all so good. No egg cups, but I did use a shot glass to place them in. steamed? or boiled? I haven’t had a real soft boiled egg in years. I think I’ll go try making a couple for lunch. Added bonus – no frying pan to clean. 🙂 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 15, 2017, 6:23pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/385 "2017-07-15T18:23:39Z")
> [@puzzlegal](#): > > steamed? or boiled? I steam them for convenience and quickness. Same difference, except you’re only boiling up maybe an inch of water instead of a whole pot of water, so it’s much more energy efficient and quick. Boil water, insert eggs straight from the fridge in a little steamer tray. Cover. Set timer to six minutes for an extra large egg (maybe adjust by 15-20 seconds in either direction if you have a larger or smaller egg). Remove, dunk into cold water, and enjoy! (And if you want hard-boiled, go for 12 minutes.) ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [July 15, 2017, 6:46pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/386 "2017-07-15T18:46:13Z")
Well, I haven’t tried to make soft boiled eggs since I was a child. I booked some water, pricked three eggs, dropped them in when it came to a boil (still cold from the fridge), turned off the heat, put the lid on, and timed 5 minutes. I found a shot glass, and made some buttered toast. I relived the eggs from the water and ran them under cold water when the timer went “ding”. The eggs were underdone. Not all of the yolk was firm. But they were delicious. And clean-tip is much easier than for fried eggs. Cooking was easier, too, since I didn’t need to stand there and watch, nor delicately flip them. Will try again. I’ll probably try either one fewer egg, ore an extra minus or two. But yum. Thanks, whoever started this thread. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 15, 2017, 6:47pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/387 "2017-07-15T18:47:36Z")
The yolk is not supposed to be firm. You mean not all of the white was firm? ---
**Author:** ![EinsteinsHund](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/einsteinshund/32/8400_2.png) [@EinsteinsHund](https://boards.straightdope.com/u/EinsteinsHund)\ **Post date:** [July 15, 2017, 7:20pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/388 "2017-07-15T19:20:04Z")
> [@puzzlegal](#): > > Well, I haven’t tried to make soft boiled eggs since I was a child. I booked some water, pricked three eggs, dropped them in when it came to a boil (still cold from the fridge), turned off the heat, put the lid on, and timed 5 minutes. > > I found a shot glass, and made some buttered toast. > > I relived the eggs from the water and ran them under cold water when the timer went “ding”. > > The eggs were underdone. Not all of the yolk was firm. But they were delicious. And clean-tip is much easier than for fried eggs. Cooking was easier, too, since I didn’t need to stand there and watch, nor delicately flip them. > > Will try again. I’ll probably try either one fewer egg, ore an extra minus or two. > > But yum. Thanks, whoever started this thread. One of us, one of us! 😃 ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [July 15, 2017, 8:08pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/389 "2017-07-15T20:08:18Z")
> [@pulykamell](#): > > The yolk is not supposed to be firm. You mean not all of the white was firm? Oops, yes. I meant that not all of the white was firm. It was pretty runny, in fact. But still delicious. ---
**Author:** ![EinsteinsHund](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/einsteinshund/32/8400_2.png) [@EinsteinsHund](https://boards.straightdope.com/u/EinsteinsHund)\ **Post date:** [July 15, 2017, 8:16pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/390 "2017-07-15T20:16:45Z")
> [@puzzlegal](#): > > Oops, yes. I meant that not all of the white was firm. It was pretty runny, in fact. But still delicious. Five minutes in boiling water is a bit to soon to get the white all firm, though some people like it that way. Try seven minutes for a middle sized egg, that always works for me. ---
**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\ **Post date:** [July 16, 2017, 4:29am UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/391 "2017-07-16T04:29:34Z")
[Anchovy paste](https://www.amazon.com/Amore-Italian-Anchovy-Paste-Tubes/dp/B00F3GYMKU/ref=sr_1_1_a_it?ie=UTF8&qid=1500179267&sr=8-1&keywords=anchovy+paste)might make the anchovies-n-toast thing easier. StG ---
**Author:** ![Plumpudding](https://avatars.discourse-cdn.com/v4/letter/p/edb3f5/32.png) [@Plumpudding](https://boards.straightdope.com/u/Plumpudding)\ **Post date:** [July 16, 2017, 3:22pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/392 "2017-07-16T15:22:49Z")
> [@puzzlegal](#): > > Oops, yes. I meant that not all of the white was firm. It was pretty runny, in fact. But still delicious. Adjust the time a little until you’re happy with the result, then argue with everyone you meet about how the perfect soft-boiled egg is supposed to be. ---
**Author:** ![Novelty\_Bobble](https://avatars.discourse-cdn.com/v4/letter/n/a3d4f5/32.png) [@Novelty\_Bobble](https://boards.straightdope.com/u/Novelty_Bobble)\ **Post date:** [July 16, 2017, 5:04pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/393 "2017-07-16T17:04:20Z")
> [@Baron\_Greenback](#): > > Yeah, I like the concept too. Perhaps Gentleman’s Relish on toast? hang on…Is that another euphemism? There’s been enough smut in this thread as it is. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [July 16, 2017, 6:13pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/394 "2017-07-16T18:13:08Z")
> [@EinsteinsHund](#): > > Five minutes in boiling water is a bit to soon to get the white all firm, though some people like it that way. Try seven minutes for a middle sized egg, that always works for me. Today I tried two eggs, left the burner on very low, and left the eggs in for 7 minutes. My shot glass is in the dishwasher, so I just decanted them over toast. Just a bit of loose white, and just a bit of firm-ish yolk. (The thickest part of the white is farther from the shell than the yolk near the thinnest part.) Just about perfect, really. And so much easier to cook and clean up than fried eggs! ---
**Author:** ![Stanislaus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stanislaus/32/3391_2.png) [@Stanislaus](https://boards.straightdope.com/u/Stanislaus)\ **Post date:** [July 16, 2017, 7:23pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/395 "2017-07-16T19:23:36Z")
> [@Stanislaus](#): > > I’ve never tried it or seen it made but something tells me it must be more effort and less enjoyable than the foods I’m already used to. How dare you insinuate that I’m crazy for not eating it? > > (Actually, if [this](http://www.bbc.co.uk/food/recipes/shakshouka_74716) is an accurate recipe, it looks delicious. Will try.) Tried. Delicious, even given that I got it a bit wrong. (Didn’t get the sauce thick enough, and got the eggs just fractionally firmer than I wanted.) But definitely one to persevere with. ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [July 16, 2017, 7:44pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/396 "2017-07-16T19:44:46Z")
> [@Stanislaus](#): > > Tried. Delicious, even given that I got it a bit wrong. (Didn’t get the sauce thick enough, and got the eggs just fractionally firmer than I wanted.) But definitely one to persevere with. That looks and sounds absolutely fantastic! Right up my alley. ---
**Author:** ![Shagnasty](https://avatars.discourse-cdn.com/v4/letter/s/9dc877/32.png) [@Shagnasty](https://boards.straightdope.com/u/Shagnasty)\ **Post date:** [July 16, 2017, 7:55pm UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/397 "2017-07-16T19:55:29Z")
It is hard to judge history while you are living it but I suspect that historians will examine this thread in upcoming decades and declare “The Great Soft-Boiled Egg Conflict” was one of the primary triggers for WWIII. ---
**Author:** ![asterion](https://avatars.discourse-cdn.com/v4/letter/a/4da419/32.png) [@asterion](https://boards.straightdope.com/u/asterion)\ **Post date:** [July 17, 2017, 3:38am UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/398 "2017-07-17T03:38:40Z")
Living at altitude, I gave up long ago trying to use any recipe that uses a specific time. With something like boiling eggs, where an extra minute or two can make a lot of difference, the 5 C drop in temperature makes it more complicated. So I don’t make soft boiled eggs or hard boiled eggs. If I want hard boiled eggs for something, it’s easier and almost as cheap to buy the ones that are already cooked and shelled. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 17, 2017, 3:49am UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/399 "2017-07-17T03:49:32Z")
> [@asterion](#): > > Living at altitude, I gave up long ago trying to use any recipe that uses a specific time. With something like boiling eggs, where an extra minute or two can make a lot of difference, the 5 C drop in temperature makes it more complicated. Just do an experiment. You’ll figure out the correct times within three or four trials, and then you’ll know forever what times apply to your altitude. This soft-boiling and hard-boiling and even in-between stuff really isn’t all that complicated. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [July 17, 2017, 3:53am UTC](https://boards.straightdope.com/t/america-and-egg-cups/790904/400 "2017-07-17T03:53:32Z")
> [@pulykamell](#): > > Just do an experiment. You’ll figure out the correct times within three or four trials, and then you’ll know forever what times apply to your altitude. This soft-boiling and hard-boiling and even in-between stuff really isn’t all that complicated. And they’re eggs, so all the error in your trial and error are still delicious. [Previous page](https://boards.straightdope.com/t/america-and-egg-cups/790904.md?page=19) [Next page](https://boards.straightdope.com/t/america-and-egg-cups/790904.md?page=21)