Yep. Time for me to try my hand at boiling eggs again. Been watching this pot for five minutes and it isn’t boiling yet.
https://uploads.tapatalk-cdn.com/201...1ebc031abf.jpg
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Yep. Time for me to try my hand at boiling eggs again. Been watching this pot for five minutes and it isn’t boiling yet.
https://uploads.tapatalk-cdn.com/201...1ebc031abf.jpg
You need to watch really really hard don’t look away
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Thats a lot of egg and very little water...also helps to cover the pot until the water starts to boil.
Making Deviled eggs ? MMM MMM.
Yep. Deviled eggs. Wish me luck peeling them. That’s usually the worst part for me. Fortunately I have extras just in case.
Don't forget to turn the burner on !!! [Sarcasm2]
once they finish boiling, immediately put them into cold water and let them chill. Should peel very easy.Quote:
Originally Posted by ray1970
Looks like it was sitting on the counter-top instead of stove, so you might be onto something :haha:Quote:
Originally Posted by StagLefty
As dumb as it sounds youtube it.. no green or anything. Prefect boiled egg.. also videos on how to get them to peel easy.. i swear everything is on youtube.
untested but I have heard it works https://www.popsugar.com/food/Easies...-Eggs-39878905Quote:
Originally Posted by ray1970
The only certain factor to easily pealing eggs is the age of the egg. The older it is, the easier it is to peal.
All the "tricks" to adding stuff to the water or heating/cooling formulas does next to nothing.
Raising chickens teaches you stuff.
Quote:
Originally Posted by ray1970
^^^^ THIS, and make sure they are COLD when peeling them.... even put them in the fridge overnight.Quote:
Originally Posted by fly boy
We've got chickens here in TX... and my daughter eats soft boiled eggs every day.Quote:
Originally Posted by davsel
With all of them the same freshness (0-3 days old), she has had very good luck with icing them and even peeling them later as long as they're cold.
Quote:
Originally Posted by davsel
They should also be at room temp before immersing in water.
[Rant1]Quote:
Originally Posted by Great-Kazoo
Well, long story short, after a trip to King Soopers with about four thousand other people to buy some already boiled and peeled eggs I now have the deviled eggs.
The ones I boiled and attempted to peel didn’t totally go to waste. Made a big bowl of egg salad. Can’t even tell how screwed up the eggs were once I was done.
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Be sure to let them sit out overnight on the counter to properly ferment before serving to your guests...... Then you can be sure they won’t return next year. [Tooth]
Adding salt to the water does make it boil faster, though.Quote:
Originally Posted by davsel
I don’t know. I doubt I could tell the difference staring at it and waiting for it to boil.Quote:
Originally Posted by mattiooo
[Rant1][Rant1]Quote:
Originally Posted by mattiooo
Yep Punch a salt then cool the eggs before peeling. Damn thanks bro you had to highlight the o oh thing I forgot this year. Looks good have a great thanksgiving!Quote:
Originally Posted by mattiooo
Mmmmm Making Bacon, cheddar, chipotle deviled eggs. Nom nom!
Dude WTH? It's an egg.Quote:
Originally Posted by ray1970
Dint yo momma teech u nuttin?
Cooking is woman’s work. I never really had a need to do it because I always had a woman around to do it. On the rare occasion that I was left to fend for myself I would opt to go to a restaurant where I could once again rely on a woman (waitress) to feed me.Quote:
Originally Posted by buffalobo
I’m getting soft in my old age though so I try to help my wife out when I can. Even if that means doing things in the kitchen. Gotta keep her happy as she pretty much controls all of the in-house sex.
The only thing ray ever made for dinner was..................reservationsQuote:
Originally Posted by buffalobo
Davsel is spot on.
For hard boiled eggs, you need like two week old eggs. Start with cold water, covering the eggs sufficiently, bring to a boil, then remove from heat and let cool down on counter.
They peel with no problem. It also helps to have a larger ziplock bag, mix the yolks with your measure of mayo and stuff in it, and mash it all up inside the ziplock. Nip a corner off the bag, and fill your halved whites.
Truth.Quote:
Originally Posted by Great-Kazoo
If you're unarmed, you are a victim
Paging Dr. Grey Paging Dr. Grey !!!!!!Quote:
Originally Posted by ray1970
LOL!!!!!Quote:
Originally Posted by ray1970
Not so easy, is it?
I grew up in a house where there were very distinct lines of where the "woman's work" lay, i.e., where the kitchen linoleum began was where "woman's country" began. Nothing highlighted that to me as much as when my Mom went back to work swing shift, and Dad (who was laid off from the railroad that late summer) had to ask my nine-year-old self where Mom kept the soup kettle...but that's okay. Some men need to be looked after- as long as they're not dicks about it, and don't look down their noses at women AND the woman in question is of the same mindset, it's cool. My kitchen is MY kingdom, and I know many other wives that are the same way. :)
But I'll give you this: eggs are tricky. Your best bet is to buy five dozen from Sam's club for @ $6. You can guarantee they're at least 2 weeks old by the time they make it to the store. Pull out cupcake or muffin tins (ask your wife where she keeps them), and preheat your oven to 325 degrees. While it's heating up, put an egg into each cup of the tins (hopefully she has more than one 6-cup tin). Once the oven beeps to let you know it's preheated, put the eggs in the oven and set the timer for 25 minutes.
Fill a large bowl 2/3 full of cold water.
Once the eggs are done, pull them out of the oven and put them into the bowl of cold water. They'll easily peel, the whites will be firm and the yolks will be ready to mix without any green along the edges. BOOM! No waiting for boiling water. No difference in taste.
Nice try. That sounds like a neat system, but since that's not how the Indians made deviled eggs, it doesn't count.Quote:
Originally Posted by TheGrey
[LOL]Quote:
Originally Posted by Irving
The most sexist person in our house is my wife.... she'll tell me she ain't doing that, it's man's work... I tell her that's sexist and she agrees with me... [gohome]
Dot or Feather ?Quote:
Originally Posted by Irving
Doesn't make it boil faster, actually slower.Quote:
Originally Posted by mattiooo
What the salt is doing is raising the boiling point of the water. So it takes longer to boil initially but then cooks the food faster :D It's one of the very few things learned in High school Chemistry class.
Indian egg fable slander........I'm afraid they might Souix if we're not careful.
For me it's always been about when you're in the store selecting the eggs.
Walk up to where the eggs are sold. You'll see all the various cartons and types.
Now, look up above that and grab the bags of pre-hardboiled and shelled eggs. Go pay at the register...
This is the method I use to hard boil eggs.Quote:
Originally Posted by Otterbatcat
This thread got me wanting egg salad and since I have some rye bread in the house now (a rarity, but it's awesome with egg salad) I decided to make some.
I bought 3 dozen eggs last week so I could use a dozen for the egg salad (we go rough a lot of eggs in our home). Got them boiled late this afternoon and just finished making the egg salad. They peeled very easily.
Made an egg salad sandwich on rye for dinner - yum.
Egg salad sandwiches are officially Bad Ass.
Almost forgot the test to see if eggs are best for hard boiling...
Put them in a bowl of water... eggs that lay horizontal on the bottom are fresh, if they stand on end on the bottom they're best for hard boiling. If they float, they're suitable for egging houses.
http://www.seriouseats.com/2014/05/t...iled-eggs.html
TL/DR: Best method for hardboiled eggs is to steam them for 12 minutes.