Hard Boiled Eggs Redux
plllog
3 years ago
last modified: 3 years ago
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problems cooking hard boiled eggs on induction range?
Comments (29)Thanks again everyone. I successfully cooked six hard boiled eggs this morning !! I hear the applause. smile. I brought them to a boil and then simmered for 15 min. I will have to experiment a little more with bringing the heat down from the boil. I lowered it immediately to 3 and of course it quit boiling so I had to go back to 9 and bring it down two levels at a time...I will experiment next time to make that easier. Pllog I never heard of steaming until reading about it here (where have I been? not to the cooking forum for a while :-) ) and I definetly want to try that. And, I looked at Henrietta and I must say that I really like that...I have never owned an electric egg cooker but that is sure cute. Might have to spring for one. And, Cheril thanks for letting me know about the Williams Sonoma item. I have seen those before and will keep it in mind. I think once I do this a couple times, I will have the exact schedule...or I will get Henrietta. So cute. Thanks for all the fun reading. You guys are great....See MoreHard-boiled eggs- I need help!
Comments (15)dlm's method is correct so, my hint is in the peeling. This method always works for me and gets a beautifully peeled, blemish free egg. Lightly crack the egg shell. Peel away just a little bit of the shell from the "hollow" end. Gently insert a teaspoon, bowl side down, in the opening just under the membrane and work the spoon around the egg. Shell pops off leaving the egg smooth and blemish free. Just a note. I've always been told to NEVER boil the eggs. It just makes for tough whits and yolks....See MoreThe 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 MorePeeling Hard Boiled Eggs
Comments (24)The biggest complaint about the "Eggies" that I've read is 4 parts per unit. Really, is that necessary? Anyway, you do need to spray them. I've seen a lot of complaints that they leak. I imagine you need to really crank them down to seal. Other things I've read and learned about eggs. First, NEVER boil them! People insist you need to boil eggs. It should only be a simmer. For a variety of reasons, including the boiling makes them jump around and crack which causes problems. And I use the method of bringing them to a simmer and shut off the heat and let the water cook them. Start running cold water into the hot and let it pour out and do a couple flushings with cold water then peel. I don't usually keep hard cooked eggs around but seldom have major trouble with shells. Vinegar might help but too much makes for a sulphur smell. Baking soda changes the pH and helps, and a little salt generally helps for the coagulation that the vinegar is supposed to assist. Peeling techniques vary too but I see so many people who insist on snapping off little pieces rather than actually peeling them. They bang away on the counter and break the shell into hundreds of pinhead size pieces and then complain that "it's hard to peel eggs!" Well DUH! Of *course* it will be when you do that! LOL Crack the egg, best to do it on the large end to use the air pocket to help you. Get a hold of the membrane - many try to leave it as part of the egg. Go slowly and let the suction release and as the air gets in there it always makes it easier for me. Trying to remove little bits and pieces of shell is a PITA. It takes a whisker of patience but I can usually remove the shell in 3-4 pieces. Easier peeling and easier cleanup too. There's a "On TV" gadget out there that is a big plunger thing that works much like the blowing of eggs. I guess if I'm eating the egg myself, to try blowing it isn't a big deal but I don't really like someone else spitting on my eggs. Though reviews of that haven't been the greatest either, it'd be a lot easier to clean than 4 pieces of "eggie" per egg! There's also arguments out there about cooking in plastic but I won't go into that. I usually can taste plastic from things but I might be more sensitive than others. All in personal preference. I don't really mind peeling eggs when they're cooked right, have good eggs for peeling and have a little luck. Seems like there's always one or two in there that are tough to peel no matter what you do. Also, if I just want some chopped egg in a salad or something, I usually don't simmer (never boil) them. I'll fry an egg and chop it up to add. Or even microwave it. Which reminds me, my sister and her boyfriend bought those microwave egg cookers. I use a little glass Pyrex dish....See Moreplllog
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