Inventor's bright idea for perfect boiled egg
Wed Oct 11, 2006 7:55 AM ET

LONDON (Reuters) - A British inventor says he has cracked the age-old
riddle of how to boil the perfect egg -- get rid of the water.

Simon Rhymes uses powerful light bulbs instead of boiling water to cook
the egg.

The gadget does the job in six minutes, and then chops off the top of
the egg to allow dipping with toast.

"Many people are confused," the 23-year-old product design student told
BBC radio Wednesday. "This simply uses four 500-watt bulbs to heat the
egg directly."

Rhymes said he has secured a patent and is in talks to mass-produce the
device.

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--
Cheers
Chatty Cathy

"Chatty Cathy" > wrote in message
...
> Inventor's bright idea for perfect boiled egg
> Wed Oct 11, 2006 7:55 AM ET
>
> LONDON (Reuters) - A British inventor says he has cracked the age-old
> riddle of how to boil the perfect egg -- get rid of the water.

Great! Just the thing for people who can't boil water and read a clock.

"Chatty Cathy" > wrote

> Inventor's bright idea for perfect boiled egg
> Wed Oct 11, 2006 7:55 AM ET
>
> LONDON (Reuters) - A British inventor says he has cracked the age-old
> riddle of how to boil the perfect egg -- get rid of the water.
>
> Simon Rhymes uses powerful light bulbs instead of boiling water to cook
> the egg.
>
> The gadget does the job in six minutes, and then chops off the top of the
> egg to allow dipping with toast.

So it's not even a hard boiled egg.

nancy

"Nancy Young" > wrote in message
. ..
>
> "Chatty Cathy" > wrote
>
>> Inventor's bright idea for perfect boiled egg
>> Wed Oct 11, 2006 7:55 AM ET
>>
>> LONDON (Reuters) - A British inventor says he has cracked the age-old
>> riddle of how to boil the perfect egg -- get rid of the water.
>>
>> Simon Rhymes uses powerful light bulbs instead of boiling water to cook
>> the egg.
>>
>> The gadget does the job in six minutes, and then chops off the top of the
>> egg to allow dipping with toast.
>
> So it's not even a hard boiled egg.
>
> nancy
>

It's well lit, though.

JoeSpareBedroom wrote:
> "Nancy Young" > wrote in message

>>>
>>> The gadget does the job in six minutes, and then chops off the top of the
>>> egg to allow dipping with toast.
>> So it's not even a hard boiled egg.

>
> It's well lit, though.

I woulda called it lightly boiled

--
Cheers
Chatty Cathy

"JoeSpareBedroom" > wrote

> "Nancy Young" > wrote

>> "Chatty Cathy" > wrote
>>
>>> Inventor's bright idea for perfect boiled egg
>>> Wed Oct 11, 2006 7:55 AM ET
>>>
>>> LONDON (Reuters) - A British inventor says he has cracked the age-old
>>> riddle of how to boil the perfect egg -- get rid of the water.
>>>
>>> Simon Rhymes uses powerful light bulbs instead of boiling water to cook
>>> the egg.
>>>
>>> The gadget does the job in six minutes, and then chops off the top of
>>> the egg to allow dipping with toast.
>>
>> So it's not even a hard boiled egg.

> It's well lit, though.

He's just candling the eggs to excess. And how large is
this device, big enough to hold 4 lightbulbs. Or is that
light bulbs? Or lamps. Anyway, it does seem to be a pretty
useless device. And I'm confused why he says Many people
are confused. About what? Maybe about where they'd store
this one trick wonder?

nancy

Nancy Young > wrote:
>So it's not even a hard boiled egg.

A good soft-boiled egg is like a good fried egg without
the grease or a good poached egg without the water.

--Blair

"Blair P. Houghton" > wrote

> Nancy Young > wrote:
>>So it's not even a hard boiled egg.
>
> A good soft-boiled egg is like a good fried egg without
> the grease or a good poached egg without the water.

Heh, ode to the soft-boiled egg. I was really thinking of his
claims of time-saving. It doesn't take all that long to make
one hard-boiled, and he's not even taking it that far. In other
words, just how much time is he saving with his 2000 Watts
of lightbulbs? That was rhetorical.

nancy

Nancy Young wrote:
>
> "Blair P. Houghton" > wrote
>
> > Nancy Young > wrote:
> >>So it's not even a hard boiled egg.
> >
> > A good soft-boiled egg is like a good fried egg without
> > the grease or a good poached egg without the water.
>
> Heh, ode to the soft-boiled egg. I was really thinking of his
> claims of time-saving. It doesn't take all that long to make
> one hard-boiled, and he's not even taking it that far. In other
> words, just how much time is he saving with his 2000 Watts
> of lightbulbs? That was rhetorical.
>
> nancy

Given the elimination of the large thermal mass of the pan and water,
I'd expect it saves both a fair amount of time waiting for the water to
boil and energy heating all that mass that will just be wasted.

Pete C.

"Nancy Young" > wrote in message
...
>
> "Blair P. Houghton" > wrote
>
>> Nancy Young > wrote:
>>>So it's not even a hard boiled egg.
>>
>> A good soft-boiled egg is like a good fried egg without
>> the grease or a good poached egg without the water.
>
> Heh, ode to the soft-boiled egg. I was really thinking of his
> claims of time-saving. It doesn't take all that long to make
> one hard-boiled, and he's not even taking it that far. In other
> words, just how much time is he saving with his 2000 Watts
> of lightbulbs? That was rhetorical.
>
> nancy
>
We have decided to poach all our hard cooked eggs from now on. Ours are
just so fresh that they are always difficult to peel no matter how we do
them. Don't have that problem with store bought eggs so that tells you
how stale they are.

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

On 2006-10-15, MY WORD > wrote:

> just so fresh that they are always difficult to peel no matter how we do
> them.

Hmmm... I've never had this problem, even when buying fresh eggs from
my boss at work. Those were the most awesome eggs I've ever eaten in
my life, but they still succumbed to the my old h/b egg trick of
immediately sticking pan of h/b eggs under cold running water for 10
mins. The running water chills the eggs quickly and they pull away
from the shell making peeling easier.

nb

Chatty Cathy said...

> "This simply uses four 500-watt bulbs to heat the
> egg directly."


What's wrong with this picture? 2,000 watts? The BUM!!!

Put eggs in a pot and cover with cold water. Put on the stove and wait for
it to come to a boil. Remove from heat, cover and let sit for 12 minutes.
Then pour off the water and rinse in cold water, peel or chill in the
fridge for later.

Andy

Andy wrote:
> Chatty Cathy said...
>
>> "This simply uses four 500-watt bulbs to heat the
>> egg directly."
>
>
> What's wrong with this picture? 2,000 watts? The BUM!!!
>
> Put eggs in a pot and cover with cold water. Put on the stove and
> wait for it to come to a boil. Remove from heat, cover and let sit
> for 12 minutes. Then pour off the water and rinse in cold water, peel
> or chill in the fridge for later.
>
> Andy

But Andy, you're talking about hard boiled eggs. Regardless of this
person's "invention", which makes no sense to me since a pan and water work,
it's a soft boiled egg if you use toast to sop it up

Hmmm, now I'm craving soft boiled eggs and toast! Dangit!

Jill

jmcquown said...

> Andy wrote:
>> Chatty Cathy said...
>>
>>> "This simply uses four 500-watt bulbs to heat the
>>> egg directly."
>>
>>
>> What's wrong with this picture? 2,000 watts? The BUM!!!
>>
>> Put eggs in a pot and cover with cold water. Put on the stove and
>> wait for it to come to a boil. Remove from heat, cover and let sit
>> for 12 minutes. Then pour off the water and rinse in cold water, peel
>> or chill in the fridge for later.
>>
>> Andy
>
> But Andy, you're talking about hard boiled eggs. Regardless of this
> person's "invention", which makes no sense to me since a pan and water
> work, it's a soft boiled egg if you use toast to sop it up
>
> Hmmm, now I'm craving soft boiled eggs and toast! Dangit!
>
> Jill


Jill,

Yep, I goofed.

How about we discuss the finer points after a couple of three minute
eggs???

))

Andy

In article >, Andy <q> wrote:

> Chatty Cathy said...
>
> > "This simply uses four 500-watt bulbs to heat the
> > egg directly."
>
>
> What's wrong with this picture? 2,000 watts? The BUM!!!
>
> Put eggs in a pot and cover with cold water. Put on the stove and wait for
> it to come to a boil. Remove from heat, cover and let sit for 12 minutes.


Yuh ain't gonna be dippin' no toast in *that* egg, I reckon.

:-)

--
Dan Abel

Petaluma, California, USA

Which brings up a question I've had for several years. I have
purchased eggs, and cooked them all the same. But, I remember that
different cartons of eggs, sometimes act differently in the peeling
process.

What I mean, is sometimes I will boil a dozen, and they are darned near
impossible to peel cleanly. Other times, I will boil a dozen and they
peel very easily. What is making the difference?

I don't let eggs sit around before cooking, so freshness shouldn't be
an issue.

Myrl Jeffcoat
http://www.myrljeffcoat.com

wrote:
> Which brings up a question I've had for several years. I have
> purchased eggs, and cooked them all the same. But, I remember that
> different cartons of eggs, sometimes act differently in the peeling
> process.
>
> What I mean, is sometimes I will boil a dozen, and they are darned near
> impossible to peel cleanly. Other times, I will boil a dozen and they
> peel very easily. What is making the difference?
>
> I don't let eggs sit around before cooking, so freshness shouldn't be
> an issue.
>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com
>


Freshness is the issue. The fresher the eggs, the harder they are to
peel. Next time you want to boil eggs, use an old carton of eggs, or
buy a dozen at a store with a low turnover rate (so they are kind of old
already when you buy them) HTH :-)

Bob

I've often wondered if freshness could be an issue. I recall one
particular Easter though, I bought a couple of different brands from
different stores on the same day (Safeway and Raleys). I was amazed
that one batch peeled really easily, and the other had peels that stuck
to them like lockjawed terriers.

I think brand sometimes makes a difference, but can't understand why!
Maybe in just the way they are handled?

Myrl Jeffcoat
http://www.myrljeffcoat.com