Posted on 03/28/2013 4:05:31 PM PDT by Daffynition
In this season of beitzahs and PAAS dye kits, it may be time for a friendly reminder about hard-boiled eggs: You’re not actually supposed to boil them. Hard-boiled eggs may seem too basic to warrant a PSA, but misinformation abounds. Just the other day, a bright, culinarily astute friend casually mentioned his egg-boiling technique, which he described as “traditional,” and which he seemed to think was socially condoned: Bring a pot of water to a low boil, add your eggs, and cook them for 10 minutes over medium heat.
Granted, his mistake is understandable—the very name “hard-boiled eggs” cruelly and ironically perpetuates the myth that the thing they describe should be boiled. But following my friend’s method yields unevenly cooked eggs: The whites, battered by the incessant kinetic energy of the water molecules, become tough and rubbery. The yolks, meanwhile, buffered by albumin, remain half raw. (Of course, you could boil the eggs longer than 10 minutes to get fully cooked yolks, but by that point your whites would have the texture of a foam yoga mat.) Eggs cooked this way cannot rightfully be called hard-boiled—they are half-hard, half-soft chimeras.
Furthermore, cooking eggs in boiling water disturbs whatever domestic tranquility you have carefully cultivated in your kitchen. Boiling eggs will rattle disquietingly in the pot, jarring your nerves (which may already be tattered either by Easter Bunny-crazed children or by not having been able to eat bread for several days). You might as well put on Steve Reich’s Drumming. In addition to being an aural nightmare, clattering eggs are liable to crack, thereby defeating the purpose of cooking them in the shell in the first place, and ruining them as a clean slate for dying or charring.
(Excerpt) Read more at slate.com ...
I microwave my eggs on high for 2 minutes, then let stand 30 seconds.
I pray most fervently that I am never stuck next to this guy on a long flight.
LOL
i blow the insides out after poking them with a needle on the ends.................the Russian way..........
I was taught they *had* to boiled in an enamel pot. That wisdom comes from mother, grands who kept to the traditional ways. Dunno what diff that makes.
Some are still hard to peel, which correlated to their freshness, I have read.
You fly? Why? Then you are a glutton for punishment!
LOL
You’re right, I don’t really have to go anywhere, I’m just in it for the TSA screening.
I can poach eggs in the shell.
Took a hardboiled egg still in shell to work for breakfast. Nuked it on high for a minute or so.
Set in on my desk to let the heat even out inside when the damn thing went off like a grenade. Bits of egg everywhere!
LOL.....I get it...you’re trolling. LOL.....Happy Easter goofball! :)
LOL...Alton’s here to help you...
http://www.youtube.com/watch?feature=player_detailpage&v=xUHKpHek2E8
Pretty much what I’ve always done. I bring the water to a boil, and then turn it down to simmer. Five minutes for soft-boiled eggs, ten minutes for hard. No need for ice water, just cook them ahead of time and let them cool.
I don’t believe in wasting fuel. Once you bring water to a boil, it’s not going to get any hotter than 212 degrees, so what’s the purpose in keeping the gas turned up? Waste of money, unless you’re cooking something where the water has to be boiled away.
MMMMMMM... marshmallow Peeps and a large sweaty TSA babe with blue gloves...
Kids from the Res did that in Sedona while we were visiting last year. Except that the egg was still in the microwave when it blew. Poor kid.
Hope you get a babe and not Bob.
"Bake at 325 for 30 minutes. Remove with Chef's Tongs and place in an ice bath immediately.
... This is by far the best way to make eggs! You can do 1 egg or 24 eggs...time and temp are the same! When I do this many eggs I just fill the sink with ice water and place them right in there. Eggs are SO EASY to peel, no sticking!
**Tip: Place them on their side on a mini muffin pan (on their side so the yolks stay in the middle)...mini muffin pan so they don't roll all over
If you do not need this many eggs you can also use your regular muffin pans."
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