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Posted on 3/22/17 at 10:01 am to Cosmo
tried the oven method i saw on tv. works pretty good and you don't get that green ring around the yoke. 350 for 30 minutes then toss in ice water.
Posted on 3/22/17 at 11:35 am to MorbidTheClown
I used to bake but found that the shell and egg white really adhered- i assume where the shell was resting against the cookware.
I've settled on bringing the water to a boil, poking a hole in the rounder end of the egg (where the air bubble is), placing the cold eggs in the water and boiling uncovered for 8 minutes, remove from heat and cover for 8 minutes and then dunk in ice water for at least 30 minutes. I usually boil a dozen on Sunday and bring two (with guacamole) each morning to work for breakfast after my workout.
I've found this to result in the yellowest yolk and that the eggs I peel on Friday are as easy to peel as those on Monday, but that's just me...
I've settled on bringing the water to a boil, poking a hole in the rounder end of the egg (where the air bubble is), placing the cold eggs in the water and boiling uncovered for 8 minutes, remove from heat and cover for 8 minutes and then dunk in ice water for at least 30 minutes. I usually boil a dozen on Sunday and bring two (with guacamole) each morning to work for breakfast after my workout.
I've found this to result in the yellowest yolk and that the eggs I peel on Friday are as easy to peel as those on Monday, but that's just me...
Posted on 3/22/17 at 11:55 am to frankenfish
quote:
found that the shell and egg white really adhered- i assume where the shell was resting against the cookware.
haven't noticed this yet. were you shocking them in ice water?
Posted on 3/22/17 at 11:58 am to BRgetthenet
I've been adding a dash of chack to the water preboil and some chopped celery post.
Posted on 3/22/17 at 12:09 pm to Tiger Ryno
Y'all make things way too hard on yourselves.
I use the hell out of this and you can never ruin an egg by forgetting to turn stove off.
Best $5 I ever spent
I use the hell out of this and you can never ruin an egg by forgetting to turn stove off.
Best $5 I ever spent
This post was edited on 3/22/17 at 12:10 pm
Posted on 3/22/17 at 12:52 pm to BlackCoffeeKid
quote:
And if you want to try to mess around and go for a soft-boil egg it's a great method to use too.
Steaming for 6 minutes is the easiest way I have found for soft boiled. Cold start causes sticking.
Serious Eats - Boiled Eggs
This post was edited on 3/22/17 at 12:54 pm
Posted on 3/22/17 at 3:35 pm to NOFOX
Morbid- I wasn't "pre-chilling" the eggs before I put them in the oven; is that the secret?
Posted on 3/22/17 at 3:37 pm to frankenfish
quote:
"pre-chilling"
no, i'm talking about after they are cooked. 30 minutes in the oven then directly into an ice water bath.
Posted on 3/22/17 at 3:53 pm to Cosmo
I just buy the pre-peeled HB eggs at Costco. 2 dozen is about $8.
Posted on 3/22/17 at 3:59 pm to Langland
quote:Exactly this.
I just put eggs in cold water. Bring to a boil. Cover and turn off heat. Let sit for about 12 or 13 minutes. Pour off hot water. Run eggs under cool water and start peeling.
Posted on 3/22/17 at 5:32 pm to Cosmo
I saw this on some TV show years ago (Alton Brown maybe?) and it works perfectly every time for a hard boiled egg. I've done it with 4 eggs, and with 6 eggs and it has never failed. I've never tried this method with less than 4 eggs or more than 6.
Put your eggs in a pot and cover with cold water. I usually have about a half inch or so of water above the eggs. Turn on the heat and set your timer for 17 minutes. The heat should be high, just a little below the highest setting. After 17 minutes turn off the heat, drain the eggs and peel when they have cooled down a bit. Perfect every time.
Put your eggs in a pot and cover with cold water. I usually have about a half inch or so of water above the eggs. Turn on the heat and set your timer for 17 minutes. The heat should be high, just a little below the highest setting. After 17 minutes turn off the heat, drain the eggs and peel when they have cooled down a bit. Perfect every time.
This post was edited on 3/22/17 at 5:34 pm
Posted on 3/22/17 at 6:15 pm to Cosmo
Smoke them on my Big Green Egg for 9 hours using a blend of hickory and cherry wood
Place in a Yeti ice chest and sprinkle copious amounts of Tony's on top. Steam for 30 minutes.
Peel under cool running water.
Place in a Yeti ice chest and sprinkle copious amounts of Tony's on top. Steam for 30 minutes.
Peel under cool running water.
Posted on 3/22/17 at 7:11 pm to Langland
quote:
just put eggs in cold water. Bring to a boil. Cover and turn off heat. Let sit for about 12 or 13 minutes. Pour off hot water. Run eggs under cool water and start peeling.
Yeap, come out perfect every time.
Posted on 3/22/17 at 8:10 pm to Cosmo
In an Egg cooker
Get one of these, and you'll never go back.
Get one of these, and you'll never go back.
This post was edited on 3/22/17 at 8:14 pm
Posted on 3/22/17 at 8:56 pm to Cosmo
Sous Vide chart. The numbers in parenthesis are fahrenheit.
Posted on 3/22/17 at 9:02 pm to Btrtigerfan
quote:
Gently lower the eggs into a pot of rapidly boiling water, reduce heat to a low simmer, cover, and cook for 10 min. Drain the cooking water, shake the pan to crack the eggshells slightly, then drop the eggs into an ice-water bath for 10 min. to cool and dissipate the sulfur. Peel under running water.
LINK
More people on this board disagree than agree with this statement.
Posted on 3/22/17 at 9:27 pm to REB BEER
I have a Dash egg cooker that hard boils up to 6 eggs at a time. Or soft boils or anything in between. You can also use it for scrambled eggs or omelettes. I use it a couple of times a week and it's pretty much foolproof.
Posted on 3/23/17 at 9:03 am to BobABooey
From Cooks Illustrated:
Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer than six eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed.
1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes.
2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes. Peel before using.
Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. You can use this method for fewer than six eggs without altering the timing. You can also double this recipe as long as you use a pot and steamer basket large enough to hold the eggs in a single layer. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed.
1. Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes.
2. When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes. Peel before using.
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