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Message |
    
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 495
Registered: 5-2001
| | Posted on Tuesday, March 21, 2006 - 11:32 am: | 
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Ever have 'em be really hard to peel, green yolks, stinky, etc..?
Well, thanks to the marvels of the internet I learned the following:
Place eggs in deep saucepan, covered by at least an inch with cold water, over medium to high heat.
When the water comes to a rolling boil (meaning lots of big bubbles) remove pan from heat and cover tightly. Wait 18 minutes, drain water and replace with cold water; when eggs are cool, refrigerate these perfect easy-to-peel HBE's!!
I use salt and pepper and yummy crunchy garlic nuggets...really good, hard not to eat three in a row...enjoy!
Be well and egg well, all.
David |
LilLB
Citizen
Username: Lillb
Post Number: 1413
Registered: 10-2002
| | Posted on Tuesday, March 21, 2006 - 12:07 pm: |
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Although I'm happy with your discovery...I'd have to disagree with their instructions.
18 minutes is a long time - I always find if I leave them in the hot water for more than 12 or 13, the yolks are overdone and green (and hard to peel). |
The Soulful Mr T
Citizen
Username: Howardt
Post Number: 1642
Registered: 11-2004
| | Posted on Tuesday, March 21, 2006 - 12:11 pm: |
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Me, too. 10 minutes at a roiling boil is all they should need. A plunge into ice water afte they come out helps. I put a lot of salt in the water, this helps the shell come off. 46, huh? |
doulamomma
Citizen
Username: Doulamomma
Post Number: 1255
Registered: 3-2002
| | Posted on Tuesday, March 21, 2006 - 12:17 pm: |
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But David was removing from heat when they reach a boil...
I started using some egg timer thing from Wm. Sonoma - it goes in the water with the eggs & indicates whether they are soft/medium/hard...works pretty well. |
LilLB
Citizen
Username: Lillb
Post Number: 1415
Registered: 10-2002
| | Posted on Tuesday, March 21, 2006 - 2:25 pm: |
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I remove the pan from the heat once it reaches a boil too.
I put the eggs and cold water in the pan and put it over high heat. As soon as it reaches a rolling boil, turn the heat off and remove the pan from that burner. I let it sit in that water for about 12 minutes (although I think 10 might be even better) and then remove them and place them in an ice bath for a while (depends on how soon I want to eat them...). |
Virtual It Girl
Citizen
Username: Shh
Post Number: 4175
Registered: 5-2001
| | Posted on Tuesday, March 21, 2006 - 2:30 pm: |
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I put them in cold water (at least an inch over the eggs), turn on the heat and shut after exactly 20 minutes. Always perfect. Plunge in cold water. |
Pippi
Supporter
Username: Pippi
Post Number: 1959
Registered: 8-2003
| | Posted on Tuesday, March 21, 2006 - 2:37 pm: |
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I use VIG's method ...but lately, I've been having trouble peeling them....
what's the secret to a good peel?
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The Soulful Mr T
Citizen
Username: Howardt
Post Number: 1649
Registered: 11-2004
| | Posted on Tuesday, March 21, 2006 - 2:39 pm: |
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LOTS of salt in the boiling water and the ice water plunge |
BGS
Citizen
Username: Bgs
Post Number: 798
Registered: 10-2003
| | Posted on Tuesday, March 21, 2006 - 2:50 pm: |
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So David, did you try your recipe? If so, did they come out to your liking?
BGS |
gretchen
Citizen
Username: Gretchen
Post Number: 201
Registered: 8-2001
| | Posted on Tuesday, March 21, 2006 - 2:52 pm: |
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Martha says bring to boil, shut off and wait 16 minutes, transfer to ice water. It's been working for me. Of course, I always did 12 minutes and that seemed to be working for me, too. (But if Martha says 16, then...) Also, she says if you start the eggs at room temp they won't crack. |
Wendyn
Supporter
Username: Wendyn
Post Number: 2831
Registered: 9-2002
| | Posted on Tuesday, March 21, 2006 - 2:58 pm: |
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Sara Molton says bring to just before the boil, don't let it actually boil. Then turn off and cover, let sit 15 min. She says this eliminates the greyness around the yolk.
Hey, whatever works. Now I'm craving one with salt and pepper. |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 497
Registered: 5-2001
| | Posted on Tuesday, March 21, 2006 - 2:58 pm: |
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Oh yes BGS, tried twice and PERFECT results. Didn't use salt except when eating, as stated. Turned off water, AS SOON AS rolling boil reached, waited 18 minutes, just used cold water not ice after, peeled beautifully on each occasion.
Yeah, T, 46, wanna make something of it....??!! ;-D
One of the weird things about using ones' real name is that I often get the sense everyone knows who I am and even when I do find out a screenname, I have to keep track and often don't!
So, T, do you know me? And who are you?
Be well and enjoy those HBE's, all.
David |
The Soulful Mr T
Citizen
Username: Howardt
Post Number: 1650
Registered: 11-2004
| | Posted on Tuesday, March 21, 2006 - 2:58 pm: |
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of course some of this depends on if the eggs are cold or room temperature when you begin, if they are fresh or a week old, organic or conventional, from happy chickens or depressed hens and whether you paid $1.29 a dozen at Pathmark or $2.39 at Whole Foods. |
mim
Citizen
Username: Mim
Post Number: 573
Registered: 5-2001
| | Posted on Tuesday, March 21, 2006 - 3:05 pm: |
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I have read that very fresh eggs are hard to peel. Older eggs are easier. Never tested this theory. |
Tom Reingold
Supporter
Username: Noglider
Post Number: 13114
Registered: 1-2003
| | Posted on Tuesday, March 21, 2006 - 3:10 pm: |
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davidbuckley, when I get a privateline or email from an MOLer, I save it in a file. I've been keeping the file since 2003, and I have over 200 names in it now. I still don't know everyone, but it's nice to know a lot of people. When I meet someone face-to-face, I ask his/her screenname. Most people give it.
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The Soulful Mr T
Citizen
Username: Howardt
Post Number: 1652
Registered: 11-2004
| | Posted on Tuesday, March 21, 2006 - 3:12 pm: |
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I dont. |
Innisowen
Citizen
Username: Innisowen
Post Number: 1753
Registered: 3-2004
| | Posted on Tuesday, March 21, 2006 - 3:28 pm: |
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My rule of thumb is always to peel the eggshells before I boil the eggs. |
Pippi
Supporter
Username: Pippi
Post Number: 1960
Registered: 8-2003
| | Posted on Tuesday, March 21, 2006 - 3:34 pm: |
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Soulful - I'll try the salt water. I usually don't put salt in the water, although I do soak in cold water afterward. |
doulamomma
Citizen
Username: Doulamomma
Post Number: 1262
Registered: 3-2002
| | Posted on Tuesday, March 21, 2006 - 5:59 pm: |
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Is there something about a drop of vinegar in the water? Maybe that's poaching...
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BGS
Citizen
Username: Bgs
Post Number: 802
Registered: 10-2003
| | Posted on Tuesday, March 21, 2006 - 6:40 pm: |
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Doula-the drop of vinegar is to prevent the eggs from spreading should the egg crack while boiling...you know how the egg can leak out and then you have an appendage on the outside of the egg after it has boiled? With vinegar, that seals the crack so nothing leaks out...
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mtierney
Citizen
Username: Mtierney
Post Number: 914
Registered: 3-2001
| | Posted on Wednesday, March 22, 2006 - 10:58 am: |
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vinegar works with poaching too -
Re hard-boiled, I use the ice plunge method. However, sometimes the eggs peel perfectly and sometimes not! Easter colored eggs are often the worse to peel. I think it's the color bath routine. Any suggestions? I tried using color in the actual cooking water and it is an improvement, but you wind up with one color eggs! |
Brett Weir
Citizen
Username: Brett_weir
Post Number: 1345
Registered: 4-2004
| | Posted on Wednesday, March 22, 2006 - 11:22 am: |
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When I tended bar and we made 3-4 dozen at a time, we used to run cold water over them until cool and let them sit in ice water for about 1/2 hour after that. That way they progressively cooled and didn't crack. Worked like a charm. |
The Soulful Mr T
Citizen
Username: Howardt
Post Number: 1669
Registered: 11-2004
| | Posted on Friday, March 24, 2006 - 12:36 pm: |
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Ah, but did you learn how to make egg salad? The secret ingredient is...
...Dijon mustard |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 509
Registered: 5-2001
| | Posted on Monday, March 27, 2006 - 10:32 pm: |
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T:
My wife and I love egg salad with.....sardines in it!
I think its called....egg and sardine salad..;-D We make sure to put in plenty of raw onion chopped or you can put a slice on a sandwich.
Ok, let's go nuts: toasted pumpernickel, a slice of red onion and one of good tomato, man, oh man is that a good sandwich.
Eat well and be well, all.
David |
Tom Reingold
Supporter
Username: Noglider
Post Number: 13255
Registered: 1-2003
| | Posted on Monday, March 27, 2006 - 10:40 pm: |
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Boiled eggs and sardines? OK, I never would have thought of that. I'll try it.
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LilLB
Citizen
Username: Lillb
Post Number: 1441
Registered: 10-2002
| | Posted on Tuesday, March 28, 2006 - 10:44 am: |
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Brett - I just thought about your post....why did you make so many eggs as a bartender? What were they used for? I usually associate olives with bartenders, not eggs, so I'm just wondering.... |
The Soulful Mr T
Citizen
Username: Howardt
Post Number: 1690
Registered: 11-2004
| | Posted on Tuesday, March 28, 2006 - 10:48 am: |
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David, I see you've also learned how to best split an infinitive!
 |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 512
Registered: 5-2001
| | Posted on Tuesday, March 28, 2006 - 11:25 am: |
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T: I'm of the school that says to gracefully use the split infinitive form can be clarifying and even aesthetically pleasing...(!)
I've seen cited as an example the phamous Star Trek phrase: "to boldly go where no man has gone before..." as an example and I like it. Whether "to best hard boil..." is in that category is, I guess, for each of us to sensitively determine...
Parse well, all.
David |
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