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Things That Make You Say Hmmmmmmm?
- Thread starter kyheirloomer
- Start date
Marilyn, you, too, can cook a perfect egg, with no overcooked green ring and easy peeling
That is, when you find the time.
Prick the large ends of the eggs with a drafting pin. (You can do this in the carton, after turning them upside down.) Cover with cold water. Bring to a boil. Turn off the heat, cover the pan, and let sit for about 12 minutes (a few experiences with the same pan and # of eggs will give you an exact time). Drain and add ice and water to the pan to stop the cooking and cool them down. Give each one a light smash against the side of the pan so a little water will seep under the shell while they cool. They should peel easily in a few minutes. (If they don't they were too fresh in the first place.) Store peeled eggs in water, uncovered, in the fridge.
That is, when you find the time.
Prick the large ends of the eggs with a drafting pin. (You can do this in the carton, after turning them upside down.) Cover with cold water. Bring to a boil. Turn off the heat, cover the pan, and let sit for about 12 minutes (a few experiences with the same pan and # of eggs will give you an exact time). Drain and add ice and water to the pan to stop the cooking and cool them down. Give each one a light smash against the side of the pan so a little water will seep under the shell while they cool. They should peel easily in a few minutes. (If they don't they were too fresh in the first place.) Store peeled eggs in water, uncovered, in the fridge.
I think you're right.. Not letting them boil is the key. I once was standing in line....
at Smart&Final and there were a man and woman ahead of me buying several flats of eggs each. They were talking and both claimed to own a restaurant. It must have been around Easter. The woman said how she hated peeling boiled eggs and the man, who was a real loudmouth, said "It's no problem, just boil them to death! The longer they cook the easier they are to peel. You can't overcook a boiled egg! Just boil them suckers!"
This was many years ago and I've been haunted ever since, wishing I'd at least asked where his restaurant was so I could never ever go there.
at Smart&Final and there were a man and woman ahead of me buying several flats of eggs each. They were talking and both claimed to own a restaurant. It must have been around Easter. The woman said how she hated peeling boiled eggs and the man, who was a real loudmouth, said "It's no problem, just boil them to death! The longer they cook the easier they are to peel. You can't overcook a boiled egg! Just boil them suckers!"
This was many years ago and I've been haunted ever since, wishing I'd at least asked where his restaurant was so I could never ever go there.
I plead ignorant on this one...What is the impact of over boiling? Taste? Green ring? (m)
I will be making a few hard boiled eggs this easter. I have only done this a few times, many years ago. I had no idea there was a "technique" I just kind of threw them in boiling water. I remember something about spinning them?? (These were my mom's directions.)
Would appreciate thoughts/guidance.
I continue to learn something new everyday from FK board!!
Thanks in advance
Regards,
Barb
I will be making a few hard boiled eggs this easter. I have only done this a few times, many years ago. I had no idea there was a "technique" I just kind of threw them in boiling water. I remember something about spinning them?? (These were my mom's directions.)
Would appreciate thoughts/guidance.
I continue to learn something new everyday from FK board!!
Thanks in advance
Regards,
Barb
Barb, with too much heat, the white gets rubbery and the yolk turns gray-green on the outside and
tastes sulphurous. Unfortunately, in my experience, this is how they're served at your average salad bar.
Try this method, which babies them by cooking very gently; the whites will be tender and the yolks will be pure yellow and moist with no harsh flavor.
You could still throw them in boiling water, but the timing is much more critical if you don't want them overcooked.
I remember spinning--if they spin they're supposed to be done.
tastes sulphurous. Unfortunately, in my experience, this is how they're served at your average salad bar.
Try this method, which babies them by cooking very gently; the whites will be tender and the yolks will be pure yellow and moist with no harsh flavor.
You could still throw them in boiling water, but the timing is much more critical if you don't want them overcooked.
I remember spinning--if they spin they're supposed to be done.
sandi-in-hawaii
Well-known member
This is my favorite way of boiling eggs too! Except I don't do the pin thing.
For YEARS I saw Sarah post bald peanuts at the swap and every time I would wrack
my brain wondering what on earth she was referring to. One day, Paula Deen on the Food Network said bald and I knew she was referring to something boiled, and it finallllllly dawned on me what bald peanuts were. ;o)
my brain wondering what on earth she was referring to. One day, Paula Deen on the Food Network said bald and I knew she was referring to something boiled, and it finallllllly dawned on me what bald peanuts were. ;o)