Posted on 05/04/2008 5:27:46 AM PDT by JACKRUSSELL
Can't remember if an egg is fresh or hard boiled? Just spin the egg. If it wobbles, it's raw. If it spins easily, it's hard boiled.
A fresh egg will sink in water, a stale one will float.
Eggs contain all the essential protein, minerals and vitamins, except Vitamin C. But egg yolks are one of few foods that naturally contain Vitamin D.
The colour of the egg shell is not related to quality, nutrients, flavour or cooking characteristics. White-shelled eggs are produced by hens with white feathers and white ear lobes.
Brown-shelled eggs are produced by hens with red feathers and red ear lobes. Brown egg layers usually are slightly larger and require more food, thus brown eggs usually cost more than white eggs.
China produces the most eggs, at about 160 billion per year. In the US, about 260 million hens produce more than 65 billion eggs per year. A hen can lay about 250 eggs per year.
An egg shell has as many as 17,000 pores over its surface.
There are 150 species of chicken. Chicken are descendants of the red jungle fowl (gallus gallus spadiceus) that lives in Asia.
The chicken is one of the first domestic animals, appearing in China around 1400 BC.
Well, that's certainly more cost-effective than having to make enough brine water to see if Michael Moore will float in it. :0)
put eggs in cold water. Heat til boiling for one minute. Turn off eggs and set timer for 20 min.
At 20 min, pour off hot water and submurge in cold water until eggs are cool. Crack the eggs on the counter then roll them until crackled. The shells will slip off and no unattractive green in the yolk.
More than Chickensoup!
I don’t have a lot to do with eggs, and especially not boiled. What would happen if you shook the egg up—scrambling it inside the shell—before boiling it?
Really? Fascinating. We would change the feed on our chickens occasionally, and their eggs would change from brown to white.
Is there a reason why you don’t want the shell to crack before hand? I give mine a slight tap to give it hair-line cracks before boiling them. They peel great afterwards.
Also learned this recently. Keep hardboiled eggs that you want to leave in the shell in plastic bags. Otherwise, they dry out and peeling later on is frustrating as all get-out.
So, stale eggs weigh as much as a duck, and are made of wood.
Wow, the cost of living there versus the Big Apple, big cost savings. Just curious what kind of house, does the price: $350,000.00 buy you in Hot Springs, South Dakota. If you can send a picture, I would like to show it to my husband, thank you./Just Asking - seoul62.......
A chair.....
by any other name.....
would still have a smelly seat.
(But it would only be a holographic aroma.)
Pigtail splice wire nut are available at any hardware store. Big plastic wire caps that just screw onto a splice.
You just screw them onto a roosters spurs and presto, now more blood shed and no need to kick the poor guy. LOL
So, my next question. Is there a down side to storing peeled hard boiled eggs? I know I can refrigerate them for 10-14 days with the shells intact.
If the egg cracks too early about 10% of the egg white will leak out. Other than that it's just cosmetic. If peeling immediately it doesn't matter at all. Maybe slightly pre-cracking the fat end with the air pocket would take the pressure off so the eggs could be heated faster.
Thank you both for your tips. I tried them and they work great! I lightly pre-cracked the fat end of the eggs. That eliminated the need to heat gradually. No leaking cracks formed when I went straight to hot water which saves time and hassle. I put the cooked eggs in an ice bath for a few minutes and they peeled great. I’m happy. It’s amazing how little tweaks make such a difference.
***I put the cooked eggs in an ice bath for a few minutes and they peeled great. Im happy. Its amazing how little tweaks make such a difference.***
I’m delighted that the tip I read in the newspaper years ago has helped someone else.
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