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Boiling eggs

Discussion in 'Social Life, Food & Drink, Travel' started by MarkI, Nov 3, 2011.

  1. impolyt_one

    impolyt_one Senior member

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    /end threak :slayer:
     


  2. edinatlanta

    edinatlanta Senior member

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    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...
     


  3. b1os

    b1os Senior member

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    In between waxy and fluid. Jus the way I like it.

    That's why I prick them. Doesn't always help, but mostly.
     


  4. changy

    changy Senior member

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    I can see that going horribly wrong
     


  5. foodguy

    foodguy Senior member

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    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.
     


  6. indesertum

    indesertum Senior member

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    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
     


  7. Salad

    Salad Senior member

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    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.
     


  8. foodguy

    foodguy Senior member

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    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.
     


  9. Salad

    Salad Senior member

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    ^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.
     


  10. gomestar

    gomestar Super Yelper

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    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.
     


  11. foodguy

    foodguy Senior member

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    and please, no west24 jokes.
     


  12. gomestar

    gomestar Super Yelper

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    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.
     


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  14. philosophe

    philosophe Senior member

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


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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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