Posted on 03/30/2021 10:03:20 AM PDT by mylife
Common kitchen wisdom dictates that hard-boiled eggs must be “shocked” in an ice bath to stop the cooking process and make them easier to peel, but only half of this is true, and the other half can be easily mitigated, meaning you can leave the ice in the freezer.
Plunging hot eggs into a bowl of ice water has absolutely no affect on their peel-ability. I know this because I have recently been cooking and eating a massive number of hard-boiled eggs, and nary an ice cube has been used to accomplish their peeling. The only water temperature that affects eggs and how easy they are to peel is their starting temperature, which should be boiling; starting eggs in cold water and bringing it to a boil bonds the eggs to the membrane, which makes it extremely hard to separate from the shell. Start your boiled eggs in hot water, and you won’t have this problem. (The only exception to this is pressure-cooked eggs, which are also super easy to peel)
(Excerpt) Read more at skillet.lifehacker.com ...
I want tuna on toast OK?
After boiled, slice in thick slices, then take slices of jalepenos and alternate egg, jap, egg, jap..... pin together with tooth picks, dunk in egg wash and panko.... fry till golden, and dip in a mustard .... yum yum,eat em up.
Pro Tip on clearing the room after lunch: Make sure the lunch your wife packed for you includes several deviled egg halves and a banana sandwich.
That’s all I’m going to say about that. But I didn’t send him that combination again.
Peach
I love Cobb salad with the eggs on top of the salad. Yum!
What do you call this delicacy? La Bomba? ;)
Very Salty water and a teaspoon of Cream of Tartar and ROOM TEMERATURE EGGS before boiling to start with and the eggs literally fall out of their shells..............
Pickled eggs last about two days at my house....................
I’ve been able to get eggs as young as 3 days to peel nicely. Starting them in boiling water really does help. But with fresh eggs, it’s important that the water be at a full rolling boil. If there are enough eggs that the water cools down, wait until it starts boiling again before adding the next one. A set of egg tongs helps with that.
With store-bought eggs, the full rolling boil is too much for them. The shells tend to crack from the shock. So with store-bought eggs, I start with hot water from the tap.
I’m told the Instant Pot does a great job with eggs, but haven’t tried it yet.
goose eggs are very rich- i didn’t care for them- duck eggs were really good though- about the right richness in my opinion
I got a whole bunch of mustard pickled eggs in my refrig.....I saw suggestions that putting a little vinegar in the water helps them to be peeled and some guy put baking soda in the cool water after boiling...anyway, the eggs peeled pretty well...
Start off with eggs in cold water
Add a pinch of baking soda
Bring eggs to boil
Turn off
Let sit 15 minutes
Run under cold water
Perfectly peeled and done eggs every single time.
When attempting to peel the egg, start on the larger end of the egg. This is where an air gap is and the shell with membrane comes right off.
The vinegar trick is used when one is poaching the eggs to minimize fragmentation of the white when the content of the broken shell hits the boiling acidified water (no shell to react with and be used up by the carbonate).
No nothing Egg-Ceptional.
I like keeping eggs around in case I want either egg salad or tuna/egg salad. That requires the correct sweet relish.
I tend to like Heinz Sweet Relish, plus a bit of Dill spice.
I make deviled egg salad using pickled eggs. Easy, just plop the pickled eggs in the food processor and add what you would use to make deviled eggs. I eat it on Bay’s English Muffins ... mmm gud.
It’s truly amazing to me how after millennia people still cant master a hard boiled egg.
No messing around with peeling, boiling, and dicing whole potatoes. I'm a bachelor. When alone, I just eat it out of the pan and then wash up. All done, everything.
One pan, one paring knife, one soup spoon.
Why not? When you forget and the water boils away, they just get a little scorched and black on the outside . . . < /s >
I use a similar method. I eat 2 hard boiled eggs almost every day. I put the eggs in cold water and bring it to a boil. I let it boil for 5 or 6 minutes then turn it off and go to work with the eggs still in the water. A few hours later I peel the eggs on my work break. Every now and then I get an egg that seems to have the shell welded to the white part. Run it under some cold water after cracking and the shell will come off.
Hardboiled eggs are boring to some but they are just right for me on a work day. Good protein, low carbs, and I can eat it in one bite.
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