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Boiling eggs - Page 2

post #16 of 54
/end threak icon_gu_b_slayer[1].gif
post #17 of 54
I just want to say it is kind of amazing that boiling an egg can actually be kind of difficult to do it right.

Almost as amazing as how MarkI's gf gets around...
post #18 of 54
Quote:
Originally Posted by impolyt_one View Post

I don't really like boiled eggs and so I never make them, but straight from fridge, done in 5 minutes flat seems to me like they might still be liquid in the center after that. I'm thinking 5:30 or 5:45 at the least?
In between waxy and fluid. Jus the way I like it.
Quote:
Originally Posted by foodguy View Post

don't put eggs into boiling water. the air cavity expands and will crack the shell.
That's why I prick them. Doesn't always help, but mostly.
post #19 of 54
Quote:
Originally Posted by foodguy View Post

don't put eggs into boiling water. the air cavity expands and will crack the shell. start them in cool water and the air heats gradually and bleeds through the shell.
eggs in shallow pan in one layer. Cover with water. Bring to boil. Cook 1 minute. Cover and turn off stove. when the water is cool enough that you can retrieve the eggs, they'll be perfectly cooked ... bright orange center and no green rim.

I can see that going horribly wrong
post #20 of 54
Quote:
Originally Posted by changy View Post

I can see that going horribly wrong

it might seem like that but actually not. egg proteins set at about 160 degrees (whites a little lower because there's no fat; yolks a little higher). what you're playing with here is a temperature curve: by the time the eggs are set, the water is cooling to below that temperature -- no more cooking (practically). it's not unlike sous-vide.
post #21 of 54
Quote:
Originally Posted by foodguy View Post

don't put eggs into boiling water. the air cavity expands and will crack the shell. start them in cool water and the air heats gradually and bleeds through the shell.
eggs in shallow pan in one layer. Cover with water. Bring to boil. Cook 1 minute. Cover and turn off stove. when the water is cool enough that you can retrieve the eggs, they'll be perfectly cooked ... bright orange center and no green rim.

i put the eggs from fridge in boiling water the other day and they didnt crack? maybe it's a low probability thing?

i'm going to try this method soon
post #22 of 54
I can boil an egg but peeling one w/out the membrane sticking to the egg can be troublesome for me. Sometimes it comes off w/ the shell sometimes not so much. Combine that w/ the fact that I prefer soft cooked eggs and i've usually got a mess of shell/whites in the sink. I've tried cooling with ice, gradual cooling, starting eggs at room temp w/ cold water, etc. I can't seem to find a pattern/ combination that affords me perfectly shelled eggs.
post #23 of 54
as soon as the egg is cooked, pour off the hot water and fill the pan with cold water. shake it around slightly, just to crack the shells. should peel much more easily. also, oddly enough, older eggs peel more easily than really fresh eggs.
post #24 of 54
^Oh wow. I've been getting eggs from my dad's hens so they are about as fresh as can be. Never thought that would be a factor. Thanks! I'll try the shell cracking technique.
post #25 of 54
Quote:
Originally Posted by foodguy View Post

oddly enough, older eggs peel more easily than really fresh eggs.

my mother actually said this to me and given her food knowledge I thought it was BS. But no, I've found it to be easier. I'll tell her foodguy gives a thumbs up too.
post #26 of 54
Quote:
Originally Posted by gomestar View Post

my mother actually said this to me and given her food knowledge I thought it was BS. But no, I've found it to be easier. I'll tell her foodguy gives a thumbs up too.

and please, no west24 jokes.
post #27 of 54
i have no idea what that means and I blame that on the new forum setup which is anger inducing slow at work so I can't catch up on most of the threads or SubForvms that I used to follow.
post #28 of 54
I really don't like boiled eggs, because I hate the white. I don't think I've hard boiled an egg in a decade. For soft boiled, I stick fridge temp eggs in simmering water for 4:30.
post #29 of 54
No deviled eggs, Matt? That's usually how I eat hardboiled eggs.
post #30 of 54
Quote:
Originally Posted by philosophe View Post

No deviled eggs, Matt? That's usually how I eat hardboiled eggs.

Sure, but I scoop the middle out and eat it. The texture of cooked egg white doesn't agree with me. Not just boiled, fried as well. Poached I can deal with.
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