Posted on 01/25/2021 8:56:57 AM PST by mylife
I could see that.
That method seems to work as well as any for the peeling problem, but it’s not infallible.
Most likely the other ingredients in mayonnaise...vegetable oil of some sort and whatever flavorings are added (if any).
Mayonnaise also works pretty well as a substitute for sour cream and butter on baked potatoes.
My mom taught me to add milk and even Philly cream cheese or sour cream.
My palate is not sophisticated enough to tell the difference between eggs with or without cream or depending on when the salt is added. The real trick is just to cook them slow and keep stirring. Everything else is in the noise.
P.S.: Alton Brown is insufferable. He always seems to add at least one ingredient that is either real expensive or rare. He has a series on how to whip up things from leftovers which invariable includes "necessary" ingredients like Himalayan pink salt or similar.
That is exactly how I have done it, courtesy of my Mother, for years and years. But I have no idea if the film will be there or not, just like I am not sure they'll peel easily or not, until I cut them. It's all a crap shoot...
The gray film is from overcooking them. Put eggs in water, bring to a boil, cover, remove pan from the heat and let sit for fifteen minutes. Drain and rinse with cool water. That usually works for me.
That’s how I do it. When the eggs are nearly ready, I sprinkle with cheese, turn to the lowest setting, and cover until the cheese is melted. They are beautiful and fluffy and perfect, every time.
Alton Brown is insufferable
Agreed
Yep. That's the way I do it. And I don't start to scramble them until the whites start to form.
Each to his own. It's "just" an egg...
The fresher the egg, the more difficult it is to peel when hard boiled.
Also, I put the eggs in cold water (with inch on top) and then bring to a boil (as opposed to putting eggs directly in boiling water). After boiling, replace the hot water with cold water and let sit for a while.
When peeling, roll the eggs gently but firmly over a cutting board or other hard surface until many cracks are produced around the middle (equator) of the egg. Then peel a narrow strip with your fingernail across the "equator" of the egg. You should find that the top and bottom parts of the shell slide right off.
Sounds a little complicated but really doesn't add too much time. I use a sewing needle to make the pin-prick in the egg.
No one knows why. Eggs just are not all the same. And I do like deviled eggs, so I get ticked if they look gnarly...
Nothing worse than biting into an egg when there’s still a tiny piece of shell on it.
I love Alton Brown for the simple fact that he turned my very picky eater son into a foodie, who is now a very accomplished cook. He could be a professional chef, but he would rather prepare meals for family and friends only.
You’re overcooking them.
I like you Alton, but mayonnaise is of the devil and I will NOT defile my food with that foul substance.
I like using those plastic egglets for hard boiled eggs. Coat them with butter, crack the eggs into the egglet, put the lid on and simmer for 7 - 8 minutes. Let sit for about three minutes then squeeze them out.
Me neither. I like them a bit firm. I even like them a little brown sometimes, and hardly ever cook scrambled eggs without first having cooked BACON in the pan. Drain some of the grease, but leave some to scramble with... YUMMMM!
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