you mean the whites hard and the yolk still soft ? ... how sia
.....
Just completed the hard boil eggs with runny centre thingy.
Its about controlling the hot water and the size of the eggs.
Mashed them with fish oil, white pepper, tar tar sauce and is
now in the fridge in tupperware.
Told my landlady to help herself with the wholemeal bread and
the egg sandwich fillings when she needs to. The gal is doing
her degree papers in the house for a whole day since
yesterday. So at least now, she can snack when she is too
busy to do anything else.
For me, I just found out, I boil hot water from the kettle, pour
it onto the non fridge taken out eggs from the fridge, in the
saucepan, cover and boil for 2 minutes, stop the fire and let the
water and eggs cool down to room temperature.
When I cracked the eggshells, the whites are firm, but the yolk
is slightly runny.
They mashed very well into the tupperware and the tar tar sauce
gave it a nice acidic taste, I didnt even have to add in any
vinegar.
