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Post by chefduff on Jun 30, 2005 5:44:22 GMT 12.75
HI All! Hey! Wasn't there a tread started a ways back about all the tricks on boilling eggs for and for easy peeling??? If not, what's the best method for making hard boild eggs then?
I did do a search but didn't come up with anything on the site. Duff
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Post by OLKoot on Jun 30, 2005 8:37:40 GMT 12.75
I start an egg in a pot of cold water with a bit of salt added to the water....bring it to a boil and them simmer for about 13 minutes.....I personnally like my egg a bit runny on the inside.....the way I do that is, I place the egg into cold water, bring it to a boil and then simmer for three minutes.....
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Post by CHUCK1 on Jun 30, 2005 8:59:04 GMT 12.75
Duff Go to [cooking 101 ] under OK lets start cooking Page 5 It's the next to the last post.
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Post by Paws on Jun 30, 2005 9:20:02 GMT 12.75
Thanks Chuck!! ;D
Here you go Duff:
Boiling eggs properly! Select eggs that are "fresh". According to the USDA, fresh means less than thirty days out of the chicken. You want to buy them as close to the chicken as possible for maximum freshness. AA is the top but really has more to do with shell appearance and shape. Grade A is about the top drawer you will find for use. These are what you will want for your boiled eggs. Boiling eggs begins a full day early. Take the carton of eggs you intend to use and slip one or two rubber bands around it closing it tightly. Then set the carton on the side. This allows the entrapped air pocket in each egg to rise to the long side of the egg (now the top) and uniformly disperse.It also causes the yolk to center itself in the egg which will present a nicer appearance in the finished product an help the project if the eggs are used to stuff or devil. Begin your water, cold in your pan with enough to completely cover the eggs. Add a Tablespoon of salt and 2 Tablespoons of white vinegar to each 2 to 4 quarts of water. The salt helps to quicken the water to boiling and the vinegar will ward off lime deposits while polishing the egg shells and remove bumps and rough areas. This is nice if the eggs are to be served soft boiled or colored for whatever reason. Gently place the eggs into the water and bring the water to a gentle boil. Remove the pan from the heat, cover and allow to sit for three to five minutes for a soft boiled egg or ten minutes for hard boiled. Notice when you remove the shells how much easier they come away from the egg. This is a fringe benefit of the vinegar which causes the albumin to release from the skin lining the egg shell. Notice how smooth the shell is. Next notice that the yolk is perfectly yellow for those hard boiled eggs. Removing the pan from the heat and allowing the eggs to continue to cook from the residual heat prevents the familiar "green" coloration normally present on the outside of the yolk when eggs are boiled. To remove the shells place the pan, with the eggs under a cold running water spigot and allow cold water to reduce the heat of the water in the pan. Remove an egg and crackle the shell until it is full of tiny cracks throughout. A matrix of small cracks covering the shell is very beneficial in removing the shell. Pick the shell open and try to remove the paper thin skin along with the shell intact. Work quickly while the eggs are relatively warm and the task will be much easier. Feel free to follow this up with your favorite recipes which use boiled eggs! ;D
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cage
Wood Tender
Posts: 5
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Post by cage on Aug 28, 2005 17:46:42 GMT 12.75
To make peeling easier, with the eggs still in the pan after draining put the lid back on and shake. then run cold water over them. Some of them will fall out of the shells.
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Post by Paws on Aug 30, 2005 1:01:47 GMT 12.75
If it works do it!! ;D Never tried it; but will. It should work!! Because the quick temperature change should cause the shattered shell, cracked from shaking, to shrink which should break it away from the egg! ;D Looks to me like a great tip. You guys give me some reorts on success and we'll adjust the instructions appropriately, ;D Thanks Cage!!
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Post by Paws on Nov 13, 2005 1:14:09 GMT 12.75
Modified it Cage! Works better with "hot" rather than cold water. The cold water tends to cause the egg to peel out chunks and really slowsdown the peeling process.
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Post by Paws on Apr 19, 2007 0:53:25 GMT 12.75
New discovery! If you find that peeling the eggs immediately after boiling is still too cumbersome, dry them and let them rest in the fridge for three or four days. Crackle the shell in your fingers thoroughly and gently remove the shell trying not to break the membrane holding the pieces of shell together. This resting toughens the egg white and helps prevent gouges and nicks while releasing the body of the egg (albumin) from the exterior membrane. (Alton would be proud of me!)
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