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| Dances With Tornados |
Screw all that. I just buy them already cooked and peeled, most any grocery store has them, but Costco is so easy. Just hand’em some money and walk out with a bag of them. Easy Peazy!This message has been edited. Last edited by: OKCGene, | |||
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Member |
Instapot + Ice water bath. You won't find a easier egg to peel. I've done it just about every imaginable way. Train how you intend to Fight Remember - Training is not sparring. Sparring is not fighting. Fighting is not combat. | |||
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Member |
Cooked sous vide, perfect every time. Peeling? I never found a trick that works consistently. | |||
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Member |
I'm also in the Instant Pot category followed with an ice bath. While it doesn't save any time, they are much easier to peel when made this way. | |||
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semi-reformed sailor |
Put them in a pot Cover with water Add tbsp salt Bring to boil Boil a few minutes Take off heat and Let them sit until the water is cool enough to get the eggs out with my hand "Violence, naked force, has settled more issues in history than has any other factor.” Robert A. Heinlein “You may beat me, but you will never win.” sigmonkey-2020 “A single round of buckshot to the torso almost always results in an immediate change of behavior.” Chris Baker | |||
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Age Quod Agis |
The method, as tested by America's Test Kitchen for proper cooking and easy peeling is as follows: Bring water to rolling boil, salt not needed. Place eggs in rolling boil, using either enough water, or few enough eggs to keep water boiling, let cook for 13 minutes. Transfer hot eggs immediately into icewater and let set 5 minutes or so. This does a few things; it cooks the eggs as quickly as possible (without an instapotetc). By flash-cooling, it fills in the hollow at the "big" end of the egg by condensing the steam that gathers there inside the cooking egg, and it makes the egg easiest to peel with shell and membrane usually separating cleanly from the cooked egg. "I vowed to myself to fight against evil more completely and more wholeheartedly than I ever did before. . . . That’s the only way to pay back part of that vast debt, to live up to and try to fulfill that tremendous obligation." Alfred Hornik, Sunday, December 2, 1945 to his family, on his continuing duty to others for surviving WW II. | |||
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אַרְיֵה |
That makes a lot of sense. Now, I wonder why the NYT cookbook recommends letting the eggs cool to room temperature "naturally," instead of using the ice water. הרחפת שלי מלאה בצלופחים | |||
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| Member |
This ^^^^^^^^^ | |||
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| Get my pies outta the oven!  |
I've always found any sort of store bought hard cooked eggs to be extremely rubbery. | |||
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| Member |
Can anyone speak to the "recommended" practice of piercing the (big? I think)end of the eggshell before cooking? Bill Gullette | |||
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Lost |
It works. | |||
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| His diet consists of black coffee, and sarcasm.  |
Love a hard-boiled egg with my lunch or as a snack. I used those "as seen on TV" "Egglette" things for a while, but have become dissatisfied. The top center portion of the egg doesn't cook completely and is all runny and gooey, which is unappealing. (I don't like any type of cooking eggs that doesn't completely cook the white.) So I tried something I found on YouTube. After the eggs finish cooking, pour off the hot water, quench them with cold tap water, then cover them with ice for a little while ( don't remember how long). I didn't have any ice handy, so I put them in the freezer still covered with water for ~15 minutes. They peeled pretty easily after that. For timing how long to cook the eggs, start when the water comes to a lightly "rolling" boil, then 12-13 minutes after that. 12:30 seems to be a "sweet spot." If you like them softer, obviously adjust the time accordingly. | |||
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Member |
What's the timing for soft boiled? Year V | |||
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Membership has its privileges |
I eat 1 or 2 hard boiled eggs every day. I always use eggs that were purchased at least 1-2 weeks before hard boiling them. 12-18 eggs in a pot with cold water at least 1" above the eggs. Add salt. Bring to a boil, cover and then turn the burner off, leaving the pot on the same burner. Let them sit for 13 minutes. Place them in a pan of water with plenty of ice. Let them sit for 20 minutes or so and then peel them. My Son tells me I have to try the Insta-pot, but so far, I have not. Niech Zyje P-220 Steve | |||
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| Lost |
I've had pretty good luck with the following procedure (very simple): 1. One minute on the "Egg" program. 2. Open valve as soon as cooking completes (it takes about another minute to degas, with the eggs still cooking). 3. Immediately rinse in cold water bath to halt the cooking process. | |||
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| Lost |
Where exactly are you seeing this? Their online cookbook says, " A gray-green ring around the yolk of a hard boiled egg means that it was cooked too long and/or at too high a temperature. To protect against this, cooked eggs should be immediately immersed in cold water to stop the cooking process." NYT Cooking | |||
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Member |
Same here. I pre-cook them for breakfasts. Tried all the methods, none works consistently. Older eggs seem to do better but it's not consistent. Thus the metric system did not really catch on in the States, unless you count the increasing popularity of the nine-millimeter bullet. - Dave Barry "Never go through life saying 'I should have'..." - quote from the 9/11 Boatlift Story (thanks, sdy for posting it) | |||
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| Animis Opibusque Parati |
Try the 5-5-5 Instant Pot method. Cook for 5 minutes, release pressure after waiting 5 minutes, place in ice bath for 5 minutes. Crack them and the shells slide off. "Prepared in mind and resources" | |||
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| אַרְיֵה |
הרחפת שלי מלאה בצלופחים | |||
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| Lost |
OK, thanks. Well, it looks like that is a first-time contributor for the NYT, and he appears to be a bit of a rogue chef. While I applaud his reliance on the scientific method, he says a few things I'm not sure I agree with. Bottom line, he is not a mainstream authority for the NYT, the latter which does recommend ice baths. And as fate would have it, it appears his restaurant is in my hometown. Maybe I should just pay him a visit and see what the hell's kitchen is his problem.  | |||
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