Posted on 01/25/2021 8:56:57 AM PST by mylife
Scrambled eggs might be a simple dish but it can be surprisingly hard to get right. Everyone wants a fluffy texture and to avoid the eggs going too rubbery. And one chef says the key is his secret ingredient – mayonnaise. Food scientist Alton Brown says the condiment gives the dish a creamier and more delicious texture.
(Excerpt) Read more at metro.co.uk ...
Even eggs a month or more in the refrigerator seem to have this problem.
I do the cold water start, but I’ll try the pinprick as well. Thanks.
I use a steam cooker now, but this will work with a pot of water as well:
As soon as they are done (still very hot), VERY QUICKLY put all of them in ice water. Prepare a pot of ice water early, with ice cubes having time to get the water cold. Have it ready - no delay.
After a few minutes (2 or 3 does it for me) - take the eggs straight out of the ice water and tap them on the side by putting them firmly on a hard surface, cracking the shell. ROLL the egg under your hand on the clean, hard surface, fracturing a large part of the shell. Squeeze a bit in your hand, and begin to peel. I find it often comes off in two or three big pieces.
OH - just re-read your question. If boiling in a pot, add some salt to get the water to boil hotter. Watch for the first real bubbles, and don’t let them boil past 10 minutes.
Perhaps it has to do with modern feeds used in egg factories. I have noticed that eggshells of grocery-store eggs seem to be much thinner now than they used to be, but I can’t figure out why that should make the membrane stick to the white.
Eggs that we get locally are more like what I remember. I wouldn’t mind keeping a few chickens, but my wife is firmly opposed.
My uncle insisted on a little water to keep the proteins loose and the eggs tender. Works well IME.
Pretty much how I do it now. Better than other ways, but still about every other egg comes out looking as though it’s been gnawed by rats.
IIRC, it says "salad dressing" on the jar, right?
What is this, the Cooking Channel forum?
I tried eggs in the pressure cooker. Mine is an Instant Pot. The eggs turned out perfect and oh so easy to shell. I used the Rice setting for 8 minutes, let them sit depressurizing for 8 minutes, then dunk them in an ice bath for 8 minutes. Just perfect. And no gray film.
Cream cheese works well, too.
It is important to add some water, cream, milk or (yes) yogurt to your eggs. But also add a dash or two of salt prior to mixing. The salt will make the egg more solid. Their is one more trick that is time consuming but everyone should try once to see if the effort is worth it to them.
Separate the white and yolks and beat the whites until they get frothy but not to meringue thickness. Then mix the yolks with a fork and fold them into the stiffened whites with a spatula. Makes lofty eggs.
My mother always made egg salad with green olives, so egg and olive sandwich. I still make it from time to time.
I make omelets for myself at home, and I’ve found that putting a lid on the frying pan while it’s cooking, makes it puff right up.
With a name like Joe 6 Pack, why not beer?
Just crack one into a glass, quick shake it and add a beer, salt and pepper, hot sauce, and drink it.
Milk, ughhhh:(
I think adding any dairy product to eggs ruins their taste.
Everybody eats.
Everybody eats.
Hey I know this is off topic but it took me like 50 years to figure this out.
If I eat eggs in the AM, it is much easier to lose with.
Just saying...
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