Boiled Eggs
- Thread starter BSAM
- Start date
I propose an shell index, arbed against the Dow, nothing random here. We have freshness, cooking times, cooling times, type of pots, type of water, Wall Mart eggs booyah!! vs a real Farm egg. Ah yes, egg derivatives MCD egg in a bag, breakfast egg. Whazzup with those hospital "get well" eggs?
Stay tuned......
Stay tuned......
Lol. 
20 minutes is some extreme egg boiling, i thought 5-6 min does nicely.
Ive had best results peeling at refrigerated temperature, lightly belting them with the back of a spoon around the longitudinal and widest horizontal axis, until the shell in those areas is thoroughly pulverised.
If a decent point can be found, peeling around the middle first and then sort of "squeezing" the egg from both ends produces the best results.
Unfortunately, it only seems to be better than any other method by about 5 percent, so probably a waste of time
I happen to know this, because im quite partial to the occasional pickled egg, in vinegar with cayenne pepper, paprika, and unhealthy amounts of worscestershire & tobasco sauce.
20 minutes is some extreme egg boiling, i thought 5-6 min does nicely.Ive had best results peeling at refrigerated temperature, lightly belting them with the back of a spoon around the longitudinal and widest horizontal axis, until the shell in those areas is thoroughly pulverised.
If a decent point can be found, peeling around the middle first and then sort of "squeezing" the egg from both ends produces the best results.
Unfortunately, it only seems to be better than any other method by about 5 percent, so probably a waste of time
I happen to know this, because im quite partial to the occasional pickled egg, in vinegar with cayenne pepper, paprika, and unhealthy amounts of worscestershire & tobasco sauce.
Goddamn, now I want a boiled egg. You guys are making me hungry.
A Frosty would be good too.
Anyone had thousand year old eggs? A Chinese delicacy, duck eggs preserved by some ungodly process that turns the yolk green and the white a deep caramel color. They're an acquired taste. But at least they're easy to peel.
Martin
A Frosty would be good too.
Anyone had thousand year old eggs? A Chinese delicacy, duck eggs preserved by some ungodly process that turns the yolk green and the white a deep caramel color. They're an acquired taste. But at least they're easy to peel.
Martin