Hard Boiled Eggs.

[DISRAELI]

As far as peeling is concerned, the temperature change involved in running under cold water works for me. I only have problems when I forget.

I can never remember the exact time required for cooking hard-boiled, so I just forget about them for a while. They will take quite a bit of over-cooking without spoiling.

Can I interest you in the merits of the soft-boiled egg? Stuck in an egg-cup, top sliced off, ready to have a toast soldier dipped into it?

[guyfriday]

Do you use just any old steamer as would be used to steam veggies?
Never considered steaming eggs

I use one of those pop out type of steamer devices that you put in the pot of water, but sure a bamboo steamer would work as well to. You're just steaming the eggs so whatever you have to steam with, use it.

[Oldcarpy2]

Any tips for poached eggs?

I stir the boiling water and pop them in the middle.

Dash of cider vinegar.

But the yolk and white always seem to separate...

[UltraBudgie]

Can I interest you in the merits of the soft-boiled egg? Stuck in an egg-cup, top sliced off, ready to have a toast soldier dipped into it?

This is the way. You need an Eierschalensollbruchstellenverursacher! It's a handy German device:

The device consists of an egg cap attached to the end of a rod that runs through the center of a sliding stainless steel ball. The kitchen gadget’s package describes the exacting science behind its effectiveness:

German engineers have calculated the exact weight of the plunger necessary to make the perfect crack without destroying the egg. The 70g stainless steel ball takes 0.181 seconds to fall down the 16cm shaft, attaining a velocity of 1.77 meters per second, exerting a force on the stainless steel bell-shaped part of 0.6867 Newtons. This is just the right amount of force to cut a perfect ring around the top of the egg, without damaging the rest of the eggshell.

The perfect device for removing the top of a soft-boiled egg!

https://www.atlasobscura.com/foods/eiers...er-germany

And yes I have an egg cup shaped like a little soldier. Not a beefeater though!

[Oldcarpy2]

"Eierschalensollbruchstellenverursacher".

That's easy for you to say..... :beer:

[Waterglass]

Gee, a thread about hard boiled eggs when the price is over $6 a dozen? I thought you were a milliionaire!  As I have five toilets to clean weekly I am not eating eggs until the price gets back to around $3  a dozen.

Anyway why don't you try old school. A made in the USA Betty Crocker 1980 Cookbook as that's what I have and use. Just made Fettuccine Alfredo last night by Betty Crocker!

I am gaming towards Filet Mignon on the grill this Friday for Saint Valentines. I also make the 1980 Stuffing by Betty Crocker for Chicken, Pork, Duck and Turkey. Its out of this world and made by hand from scratch.

WARNING: NEVER use Walmart Great Value bread for stuffing. One Thanksgiving I had an extra loaf so I left it downstairs on my bar in the man cave. It was still there next April of the following year just as soft and fresh as ever. NO mold or hardness!

WHAT?

Stuff has enough preservatives to embalm a body

[DISRAELI]

This is the way. You need an Eierschalensollbruchstellenverursacher! It's a handy German device:


The perfect device for removing the top of a soft-boiled egg!

https://www.atlasobscura.com/foods/eiers...er-germany

And yes I have an egg cup shaped like a little soldier. Not a beefeater though!

An excellent example of "Vorsprung durch technik, as they say in Germany" (this is a quotation from an old TV commercial).

It could be improved by adding a device to detect when the egg has been incorrectly placed with the Big End upwards and reverse it. We know from Gulliver's Travels that Big-Enders are heretics.

[Oldcarpy2]

Just saw a thing on the news about the price of eggs over the Pond. Blimey!

[Quantum12]

Hard boiled eggs used to be so easy to do.
And they used to peel easily most of the time.

So what happened? 
Our water is weird? 
The eggs are different?

What's the secret? I'd sure appreciate it if you could share it.
Or at least a reasonable facsimile.

Use only the freshest of eggs.
Use older eggs.
Use cold water and bring eggs to a boil.
Salt the water.
Don't salt the water.
Boil for x minutes.
Turn off stove and let sit.
Run under cold water.
Use ice.
Don't use ice.

I saw one method recently that involved a lot of time and a lot of temperature changes....after all the yellow and white parts don't cook the same.


ARGHHHHH!!!!!!!!

I have been having the worst time removing the shell too on hard boiled eggs. Must be the Meijer mixed with Michigan water lol.

[UltraBudgie]

I have been having the worst time removing the shell too on hard boiled eggs. Must be the Meijer mixed with Michigan water lol.

It is a ritual and a lesson. Be the egg. That is the way. Are you peeling the egg, or is the act of peeling the egg peeling you? Give in to the mystery. Crack your shell. Be the yolk. Laugh at the joke. Feel what it is like to be formed and shaped by the pressures of a hen's butthole. Promise not to oversalt the albumen. Get an immersion blender. Make your own mayonnaise. Be careful with the Dijon when you devil them. Only then will the egg respect you enough to cooperate.

The Egg