Boiled Eggs

Quote from CaptainObvious:

Boiled eggs seem to be a hit around here. I've got this down to a science. The egg must boil for 12 minutes. That's 12 minutes after the water starts boiling. I then immediately run cold water over the egg for 1 minute. Then comes the tricky part...cracking the shell. I tap the shell once on the counter, rotate 180 degrees and tap again. Then I tap on each end. The first peel in crucial. You must get that little bit of film to come up with the shell. After that, it's all good.
Yes, I am that anal.:D
More...

I know alot about this. I make tuna fish sandwiches and they have to have boiled eggs in the mix.

You're almost there Captain, but you're making it too difficult.

1) Just put the egg right into a small pot and add Cold water until it covers the egg.

2) After the water starts to boil, set the timer on 12 min.. The egg won't crack this way.

3). At 12 min., just take egg out and run cold water over it, knock it once on the counter and peel shell off while keeping under the running water. Perfect every time.
 
Quote from flytiger:

http://www.overstock.com/Books-Movi...r-Cookbook/108822/product.html?IID=prod108822

Buy it. My F -I - L was a chef, and College Prof. This book is a must have for anybody who doesn't eat out seven nights. It will tell you how to do everything, and has some pretty good recipes. If you like to grill chicken, check out the Cornell Sauce.

Great, great cookbook. Enjoy.
More...

I did toy with the idea of doing a cook-book. The recipes were to be the routine ones: how to make dry toast, instant coffee, hearts of lettuce and brownies. But as an added attraction, at no extra charge, my idea was to put a hard boiled egg on the cover. I think a lot of people who hate literature but love hard boiled eggs would buy it if the price was right.
 
Quote from BSAM:

Variable temps, I assume, could possibly make a difference.
More...
If I remember my high school physics, boiling water is always the same temperature. Simmer or rolling boil, doesn't matter. Although a really vigorous boil might crack the shell.

Of course if the water is under pressure or you're at high altitude, that's another matter. I wonder if you could get easier to peel eggs using a pressure cooker?

Martin
 
Quote from AlpineTrout:

I know alot about this. I make tuna fish sandwiches and they have to have boiled eggs in the mix.

You're almost there Captain, but you're making it too difficult.

1) Just put the egg right into a small pot and add Cold water until it covers the egg.

2) After the water starts to boil, set the timer on 12 min.. The egg won't crack this way.

3). At 12 min., just take egg out and run cold water over it, knock it once on the counter and peel shell off while keeping under the running water. Perfect every time.
More...

I'll try the peeling while keeping the egg under running water. As a sidebar, after reading this thread I'm convinced we're all going mad. MAD I tell you.:D
 
I am usually a hard ass that doesn't comment but in this case I had to

I boil my eggs (those that come from birds) for exactly 4 minutes.

what will happen is that in 4 min yolk will be only 80% cooked, and you might find it much better to have yolk only slightly creamy.

yeahh eggs there is no substitute despite what media would have people believe

we are supposed to not eat eggs and eat burgers (talk about MAD)

all vitamins you can think of are in yolk :)
 
I dont know what kind of eggs you are all buying, but I never have any problems with my free range DHA/Omega 3 eggs. Maybe it's the commecial factory eggs that have these problems since they are produced by sick lifeless calcium deficient hens.

Throw them in a pot, fill with hot water from sink, put the stove on full power. When the water boils, give it 30-60 seconds, then turn it off and just let it cook slowly. Leaves the yolks runny and yummy.

Eggs are best consumed raw anyway.
 
Quote from Sparohok:

If I remember my high school physics, boiling water is always the same temperature. Simmer or rolling boil, doesn't matter. Although a really vigorous boil might crack the shell.
More...

Sure, the water is the same temp. But a rolling boil is passing more energy over a given time from the bottom of the pan to the top. That means a rolling boil will impart more energy into a cooler item within it over the same time than a simmer.

It cooks faster. And everybody knows that has potential to change the chemistry of the cooked item dramatically.

Further, a rolling boil will be less forgiving on any mistakes. A minute over simmer is less damaging than a minute over as a rolling boil.
 
You must log in or register to reply here.
Back
Top