Reddit reviews Norpro Egg Perfect Egg Timer

The problem with using a timer for cooking an egg is that it's generally assuming you are boiling the water -- and even then, the temperature is different depending on your elevation. Cooking an egg at boiling temperature is a good way to get rubbery whites.

One of the few specialized gadgets in my kitchen is this guy: http://www.amazon.com/Norpro-Egg-Rite-Timer/dp/B00004UE75/ref=sr_1_1?ie=UTF8&qid=1299379849&sr=8-1

It gets eggs perfectly, no matter what temperature you cook them at. I like to put eggs into cold water to start with this thing and use low temperature. The resulting egg is velvety soft and smooth, and the yolk (if cooked) is a perfect custard. It's basically the same as when you sous vide an egg.

These work very well. There are multipacks that are a bit cheaper per timer. (Maybe give one as a gift)

https://www.amazon.com/Norpro-Egg-Perfect-Timer/dp/B00004UE75

Just get him this: http://www.amazon.com/Norpro-Egg-Rite-Timer/dp/B00004UE75/ref=sr_1_1?ie=UTF8&qid=1331230830&sr=8-1

It works great.

If you want fool proof eggs, get yourself one an egg timer

I have never failed to produce exactly the kind of egg I want. Just fill a pot with water. Put in the eggs and egg timer. Heat on the stove. When it gets to the doneness you want, remove from heat and run under cold water.

Check this thing out, I use it almost everyday and it hasn't let me down yet. Your example egg would be right at the "soft" bar if not just before it.

https://www.amazon.com/Norpro-Perfect-Changing-Kitchen-Temperature/dp/B00004UE75

https://www.amazon.com/Norpro-Egg-Perfect-Timer/dp/B00004UE75/ref=pd_lpo_vtph_201_bs_img_1?_encoding=UTF8&psc=1&refRID=GGBYPVDNXWW9JVV4KDW1

I got one of these, it's great. It darkens as the egg cooks from the outside in, and helps you pull your eggs exactly when you should

You can also get something like this egg timer which I've found helps a lot.

I've been using one of these for a few years. I could never remember how long to boil the egg to get the results i was looking for. This provides a nice visual.

https://www.amazon.com/Norpro-Egg-Perfect-Timer/dp/B00004UE75/ref=sr_1_4?crid=2Y3Y4OJ8MHDP5&keywords=egg+timer+for+boiling+eggs&qid=1556540488&s=gateway&sprefix=egg+time%2Caps%2C145&sr=8-4

Get the egg timer as well. I use it every day and works perfectly every time.

I've had this egg timer for 2 years and love it.

https://www.amazon.com/Norpro-Perfect-Changing-Kitchen-Temperature/dp/B00004UE75/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1482786886&sr=1-1&keywords=egg+timer

I use one those those.. works for me. I like my eggs super soft/rare.

Some restaurants will put eggs in oven to boil them. I think Good Eats have epsd on it.

I would highly recommend this egg timer

This is one of the best gadgets I own:
https://www.amazon.com/Norpro-Perfect-Changing-Kitchen-Temperature/dp/B00004UE75

Cheap and works flawlessly.

You could try to use an egg timer , those are cheap, and they prevent having overcook eggs..

https://www.amazon.com/Norpro-Egg-Perfect-Timer/dp/B00004UE75/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1549986435&sr=1-6&keywords=egg+timer

I'm making some hard boiled eggs right now! I use this amazing egg timer, then pop the eggs into an ice bath. When they are fully cooled and COLD, I crack the egg like I would if it were raw. Then I keep tapping it all around the outside until the whole shell is cracked. Then I gently press the pads of my fingers onto the shell to crack it all up really small. When the shell and membrane start to detach from the egg, find a place where the membrane has broken and gently push the shell away from the egg with the outer side of your thumb. Don't peel using your fingertips or nails, that just makes it easier to shred the egg.

I find that eggs that have spent a couple days in the fridge after being cooked peel easier than freshly cooked eggs. Good fucking luck peeling warm eggs. I've pretty much given up on soft-boiled, shelled eggs.

https://smile.amazon.com/Norpro-Perfect-Changing-Kitchen-Temperature/dp/B00004UE75/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1486917454&sr=1-2&keywords=egg+timer

This thing works surprisingly well. The key, as OP said, is to take it out right when you want and put it under cold water immediately..

I recommend you get one of these (small, cheap, easy to use, reusable). Keep the egg timer in the frig with your eggs, take it out at the same time, put it into the water at the same time. This is actually a lot more reliable than a clock timer, because all sorts of things may affect the cooking speed (frig temp, water temp, air pressure, ...).

• Your water should be in a rolling boil before putting the eggs in, always use the same amount of water (should just cover the eggs), take the eggs straight from the frig into the boiling water (it's a question of minutes, not seconds).
  
  
• If you're unsure of the cooking time, take just one egg out when they're about ready, open up on one end to check. Either put it back into the water if the white is runny, or take them all out and into cold water if it's firm. Remember that the eggs will continue cooking from their internal heat for a little while afterwards.
  
  
• If you don't want your eggs to crack while cooking, make a small hole on the flat end of the egg (so that air can be released as it expands).
  
  
• When the eggs are cooked put them immediately into cold tap water (ice not really necessary but will help) to make peeling the eggs easier.
  
  frig = refrigerator

Get a Norpro Egg Rite Egg Timer [Amazon] (https://www.amazon.com/dp/B00004UE75/ref=cm_sw_r_other_apa_YxqyxbB98PR6G). Just put it in with your eggs and the indicator is amazingly accurate.

http://smile.amazon.com/Norpro-Egg-Rite-Timer/dp/B00004UE75/

http://smile.amazon.com/Fox-Run-Egg-Piercer-Carded/dp/B0000VLPTO/

First, I use Grade A Large brown eggs...the Organics brand from Tom Thumb/Safeway (cage free, hormone free, etc). They average about 2 1/4" on the long axis.

To make sure you don't overcook/undercook your sausage: do your absolute best to make sure that the sausage is the same thickness all the way around (as close as possible) and not too thick. Do not go thicker than a 1/4" thick.

Also, get a probe-style kitchen thermometer and make sure your oil is a close to 300ºF (150ºC) as possible. At 300ºF and 1/4" thick sausage, it will take you no longer than 6 minutes (more like 5 minutes) to cook the sausage all the way through without turning the outside to carbon. ;)

For eggs: get yourself one of these and follow the instructions. You'll never have wrongly-boiled eggs again.

Just remember, practice makes perfect. :D

Will one of the egg timers you drop in the pot work with steaming? My mother in law gave me one and it's great for showing different levels of doneness based on temperature/duration in water.

example

I use this. works every time!!

http://www.amazon.com/Norpro-Egg-Rite-Timer/dp/B00004UE75

I recommend one of these. http://www.amazon.com/Norpro-Egg-Rite-Timer/dp/B00004UE75/ref=sr_1_2?ie=UTF8&qid=1410676766&sr=8-2&keywords=egg+timers