Posted on 01/25/2021 8:56:57 AM PST by mylife
I’ll try that but not putting Mayo in my eggs that’s just gross.
Similar to how I cook them, except that I bring the water to a boil covered, then shut the burner off and leave the cover on the pan for 15 minutes, then pour off the hot water and fill the pan with cold water and ice. I’ll try your variation — couldn’t hurt.
The problem with constantly stirring the eggs, is that they won’t be fluffy. However, if you like the taste of soft (not raw) egg yolk, then stirring them a lot, and plating them while they still look wet, will give you that taste. But it pays to beat the eggs very well before cooking, and also removing that thick blob of egg white that is always present, before cooking, because it doesn’t always cook enough, if you’re making soft scrambled eggs.
Method for Perfect Hard Boiled EggsWhen the eggs are cool, peel and eat. They should peel easily and there should be no gray gunk if you have followed the steps carefully.1) Boil your pot of water enough to cover however many eggs you are cooking. I usually do a half-dozen eggs at a time in a one gallon saucepan.
2) When there is a rolling boil, use a spoon or tongs to swiftly lower each egg into the water.*
3) In just seconds, the water will return to a full roll. Set your timer and boil three minutes exactly.
4) Cover the pot of eggs with a tight lid and move it off the burner to the back of the stove or a trivet. Set your timer to 30 minutes and just let the eggs sit in the pot.
5) At 30 minutes exactly, remove the eggs from the warm water and lower them into a bowl of cold water to stop the cooking. Lift the eggs right away into a bowl and place them in the cold part of the fridge (not the door).
* Note: Sometimes an eggshell will crack spontaneously when you lower it into the boing water, and a blob of egg white will bulge out. Just leave it alone; it will taste the same. You can still use these "imperfects" any old way, as long as you are not tring to impress a guest.
That gray film is the sign of overcooking. When I hardboil eggs, I cover them in a pan of cold water, bring quickly to the boil, and then simmer for 10 minutes. (For large eggs). Then I remove them from the water and plunge them into ice water. Never have over it undercooked eggs that way.
I had a technique for soft boiled eggs but forget it.
Really really mushed on a toasty buttered English muffin with salt,pepper and hot sauce
I used to put the eggs into boiling water, but that makes the outermost white get tough before the yolk is fully cooked. Never tried using vinegar. The problem isn’t that the membrane sticks to the shell, as Ken seems to think, it’s that the membrane sticks to the egg white and pulls out chunks. Might try the vinegar anyway.
I use milk and my eggs come out perfectly every time.
Yeah, too geeky for me. I get bored - LOL
I read your very sad posts about membranes mangling the dang eggs, Hartley. Oh, the toil of this world!
Use this: Add a good amount of salt to your water when you boil your eggs. The shell will remove very easily once you break it. Easy as pie. The more salt used, the easier the shell removes.
May you never struggle with the stubborn sticky shells again.
Why, bless your heart for those kind words. I already use salt.
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