Can hard boiled eggs ever peel properly?
emerogork
9 years ago
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angelaid
9 years agoritaweeda
9 years agoRelated Discussions
The Food Lab takes on Hard boiled eggs
Comments (8)"----Kenji is always fun to read.---" I agree. Also you learn a lot because he is a MIT graduate. But many times I have found very curious theories and suggestions, tests from him. This is one of them. If you dump cold eggs into boiling water, most of the time you will get burst eggs. Egg shells may be permeable, but the rapid expanding air inside from sudden heat will crack the shells. For instance, if he experimented with a ton of eggs, I would like to find out first: 1. Are all the eggs the same? There are many different breeds of chickens. Are the eggs from old hens or young hens? Do different diets make different eggs? 2. What is sticking to the shells? the membrane or the egg white? or both? When you have more than one variables in an experiment, but test only one, then you have an experiment which will give uninterpretable results. dcarch This post was edited by dcarch on Tue, May 20, 14 at 7:46...See Morehard cooked (boiled) eggs
Comments (3)I know they will easily last for five days refrigerated(unpeeled). Freezing I have no idea about but if you do I would leave them whole. As a rough guess freezing would not be a good idea....See MoreLOOKING for: Hard boiled egg dishes
Comments (8)Here is a delicious one by Jacque Pepin: Egg and tomato gratin 6 large eggs, preferably organic and free-range 2 Tbs good olive oil 2 medium onions, thinly sliced 4 tsp chopped garlic ¾ tsp dried thyme leaves ½ tsp salt ¼ tsp freshly ground black pepper 1 14-ounce can whole peeled tomatoes, roughly chopped and juices reserved 2/3 cup grated gruyère (or other good-quality Swiss-style) cheese 1. Place the eggs in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce to a simmer, and let cook for exactly nine minutes. Immediately (and carefully) pour the hot water out of saucepan and run cold water over the eggs. Transfer the eggs to a bowl filled with ice water and let sit for 10 to 15 minutes, until thoroughly cooled. Peel the eggs, and cut each of them into four wedges. Arrange the wedges in a 6-cup-capacity gratin dish or baking dish. 2. Heat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions, and sauté for about two minutes; then add the garlic, thyme, salt, and pepper. Add the tomatoes and their juice, bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes. 3. Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese evenly over the top. Bake for 10 minutes; then turn on the broiler and broil the gratin 3 or 4 inches from the heat source for 2 or 3 minutes, just to brown the top. Serve. Serves four....See MoreHow to peel hard boiled eggs
Comments (21)Most places say "hard boiled" is a misnomer, they should be "hard cooked" by a simmer. If I'm cooking eggs only, I bring them up to the boil and shut off the heat and let them simmer in the hot water. My corning top stove holds a lot of heat so I regulate it if I need to. I've seen different times stated and don't recall for sure the exact times I've used. Haven't hard cooked eggs for a while. I don't get truly fresh eggs very often so I don't have trouble peeling them. I try to crack the egg once, preferably without a lot of little pieces, then get a hold of the shell and slowly pull somewhat parallel to the egg and you'll feel it release. I can often get the shell of in about 3-4 large pieces and none of the little flakes of shell all over it. Quick and easy. BTW, for potato salad, I wash the eggs well, then cook them with the potatoes and save energy. The eggs normally cook quicker so you take them out before the taters are done. They'll be peeled by the time the taters are done. And I've read that it's always best to start both eggs and potatoes in cold water and let it heat on the stove rather than start in hot water. Potatoes won't essentially "sear" and the eggs won't crack as much, according to the claims. I can't verify it either way except to say it works fine for me. I tried hard cooking eggs in the convection oven once. The manual says it's perfect and I thought it'd be easy but I overcooked them and I mean WAAAAAAY overcooked them! Haven't tried it since. But would like to try sometime....See Morepaulsmth2
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