HELP! Hard boiled eggs
#34
This works EVERY time!
http://www.seriouseats.com/2014/05/t...iled-eggs.html
(I lower mine into the water with an ice cream scoop.)
Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or 6 minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes, or better yet, in the fridge overnight. Peel under cool running water.
http://www.seriouseats.com/2014/05/t...iled-eggs.html
(I lower mine into the water with an ice cream scoop.)
Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or 6 minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes, or better yet, in the fridge overnight. Peel under cool running water.
#36
Super Member
Join Date: Aug 2010
Location: Michigan Thumb
Posts: 1,956
I saw onTV to add baking soda to your water but I have not tried it. I bring water to the boil then turn down to simmer for 12 minutes. I then drain the pot and fill with cold water. When the eggs are cool enough to handle I crack them all over on the pot and then peel from the blunt end of the egg where the air pocket is.
#38
Super Member
Join Date: Nov 2011
Location: California
Posts: 1,987
The science behind eggs. When they are laid eggs have a coating to protect them, because the shells are porous. The coating works to keep air and bacteria out of the egg. In the USA this coating is washed away before sale. If this coating is not washed off you can safely keep eggs on the counter. Under the shell is that membrane which also protects the eggs. In a fresh egg that membrane is closely glued to the shell. As the egg ages air seeps in and loosens the membrane. This happens faster if the eggs are washed. Most of your handy hints will work for washed older eggs, but very little will work for fresh eggs. The best hint is to use older eggs. And if they are from a farm or the backyard they need to be washed or kept longer.
#39
Eggs from the store are probably a month old already. I put some freshly laid eggs in the fridge for 4 weeks and hard boiled them the old way (this was before I discovered steaming) and they were still nearly impossible to peel. The ones in the stores must be about that old already and a couple of extra weeks does the trick. I don't want to try to keep track of which eggs are six weeks old. lol
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