Three Quarter Boiled Eggs

[kuan]

What is the approximate cook time for 3/4 boiled eggs and are there secrets to getting them out of their shells?

 

[french fries]

Sorry I started answering but realized I have no idea what a 3/4 boiled egg is.

 

[brianshaw]

I’ll assume you mean boiled egg with yolk not runny but just set.

Boil water, bring to simmer. Add room temp egg for 6 to 7 minutes.

 

[rick alan]

Large eggs six minutes at full rolling boil (use plenty of water to hold the boil when eggs go in) will leave the yokes all liquid if you dunk immediately in ice water, so i'd say adjust what you do from around that area to get your desired effect. Eggs that sit a month in the fridge peel real easy.

Once I left some [mostly] liquid-yoke eggs in the fridge for a couple weeks one yoke turned into something like a very soft plastic consistency.

 

[nicko]

The trick I use for getting them out of the shell Kuan is to prick the larger rounder end with a pin which releases the air bubble. These seems to help them cook more evenly and also helps with removing the shell. One of the biggest things I have found that helps get eggs out of the shell is how fresh they are.

 

[brianshaw]

Another aid to shelling is a bit of vinegar in the water. The acid, allegedly “softens” the shell. It seems to work in my experience.

 

[chefbillyb]

In shell I would boil for 6 minutes. It maybe easier to put a cracked egg in a ziplock bag or do by placing in plastic wrap in a cup and cracking an egg then tying it and hanging it into simmering water. You can cook the egg to a semi-soft poached egg.

 

[nicko]

That has not been my experience fresher eggs are better for any application all around. Do you really want to use older eggs just because they are easier to shell?

 

[fatcook]

Pressure cooking the eggs makes fresh eggs easier to shell. For soft boiled, we do 4 minutes at high pressure - your device may vary.

 

[nicko]

Fatcook is correct pressure cooking the eggs is the easiest I have found for peeling eggs.

 

[phatch]

Large eggs six minutes at full rolling boil (use plenty of water to hold the boil when eggs go in) will leave the yokes all liquid if you dunk immediately in ice water, so i'd say adjust what you do from around that area to get your desired effect.

At my elevation, I find 8 minutes is needed. Just a data point for us high elevation types. I'm about 5000 ft. Crack the shell lightly when you shock them usually helps with peeling.

 

[rick alan]

Well actually I don't let eggs sit around on purpose, and I have had fresh eggs peel very easy. My assumption comes from my experience of fresh eggs sometimes being harder to peel, but eggs a few weeks old have always been easy to peel. Not very scientific, I know. Just did some fresh organic eggs, shells slipped right off.

Water of course boils at a lower temp at higher elevations, I am situated at sea-level, good point to bring up.

 

[meezenplaz]

I get a little more incremental control by finishing the
egg in the cooling process. In other words I bring them
to boil, full boil for 2 minutes, remove from heat, cover and
cool for specified time, depending on doneness desired.
Just lets me fine tune it more to type of eggs, ambient conditions etc.
The drawback is that it does take a bit longer.
Either way I just ice bath em, roll-crack em, they almost always peel
easily.

 

[Seoul Food]

https://www.popsugar.com/food/Why-Fresh-Eggs-Difficult-Peel-When-Hard-Boiled-7429332