What is Digg?48 Comments
- unicornhunter, on 10/12/2007, -1/+17I just wanna learn how to quickly peel those damned things.
- edilclyde, on 10/12/2007, -0/+7Mom's boiled eggs are still the best ^_^
- VacuumSux, on 10/12/2007, -0/+7Add quite a lot of salt to the water when you boil the eggs. Then quickly cool the eggs down when they're ready. Worked extra at a restaurant where I had to boil and peel about 100 eggs per day and the salt in the water made it much easier.
- LemurHorde, on 10/12/2007, -1/+8@ unicornhunter
http://kitchensavvy.typepad.com/journal/2005/03/peeling_hardboi.html - jonathanbull, on 10/12/2007, -0/+6I just use my foolproof egg timer...
http://www.iwantoneofthose.com/foolproof-egg-timer/index.html - mistermanoli, on 10/12/2007, -0/+6crack it... then roll it around in ur hands till its completely shattered.. then start pulling it off..
- interrogate, on 10/12/2007, -0/+5XZanatos: You're right, most things take five minutes tops :)
- jabberwock1977, on 10/12/2007, -1/+6Feshness is determined by how recently the eggs was produced. The older the egg the larger the air cavity in side so to test the freshness of an egg see how well it floats. A fresh egg will sink, a medium fresh eggs will be more upright but still touch the bottom of the glass (or whatever), a bad egg will float. Now dig me down.
- imontoya, on 10/12/2007, -0/+4Here's how I do a hard boiled egg.... Boil your eggs for 5 or 6 min only. Then take it off the heat and let it stand for 5 mins more in the hot water. Then lift out each egg from the hot water with a strainer/lifter like the one used for a deep fryer and dunk it into a waiting pot of cold water from the tap. Let the eggs sit in the cold water for about 30 seconds. Peel and enjoy!
* The boiling for 5 mins step will cook the white nice and firm, and not overcook it, but the yolk is still soft at this point.
* The 5 mins standing time in the hot water allows the white to stop cooking, and the yolk continues to cook, rising in temp to the desired 62-65 degrees as the water cools down from 100C.
* The cold water dunk stops all cooking immediately and slightly shrinks the egg away from the shell, releasing it from the shell and making it extremely easy to peel. - XZanatos, on 10/12/2007, -1/+5Food is a VERYcomplicated subject. Billion dollar trade secret recipes, million dollar recipes, cooks who are world famous and make 5 to 6 figure salaries a year.... need I go on? You can't just stick things in a microwave for 10 minutes then call it prepared.
- ubuwalker31, on 10/12/2007, -0/+2Smack the thick end down on the table. Then, peel the egg under cold running water.
- vern01, on 10/12/2007, -1/+3Quote:
against the inside wall of your "impeccably clean" sink.
I can see someone has NO life at all. - Caleb83, on 10/12/2007, -0/+2When the hell did it become so complicated to boil an egg? What with all the theorems and proofs about the consistency of the egg after it's been boiled. Bravo, my good man, I am now king of the boiled egg.
- inactive, on 10/12/2007, -0/+2Denny's grand Slam
- l3db3tt3r, on 10/12/2007, -1/+3Talk about geeking out :P
I love it! - DASH, on 10/12/2007, -0/+1Waffle house, Chicken and Eggs and a waffle!
- kidvicious1973, on 10/12/2007, -0/+1This is going in the recipe book.
- XZanatos, on 10/12/2007, -0/+1And how good would your damn noodles be if you cooked them twice as long as you were supposed to, eh?? Or how about if the sauce was cooked 100 degrees too hot? It doesn't matter if the eggs are the whole meal or just an ingredient, if you cook them wrong you are a bad cook.
- amiak, on 10/12/2007, -0/+1this is an important subject..
here is my formula:
1 egg
1 pot
500 ml water (depending on the pot... basically enough to cover the egg(s))
put the egg(s) in the water
put the pot on the stove
turn the heat to medium
start a 17 minute countdown
after the water is boiling fiercely, turn off the stove and let the egg(s) sit in the hot water until the countdown is over.
now i know that "scientifically" that is overkill, but personally i like to zap eggs..
what i have come up with is that all eggs are not the same. some eggs have a shell that comes off nicely. other eggs have a shell that require strict attention in order to remove the entire shell. these can be very frustrating, especially when you get one as a surprise..
ATTENTION
when this happens, don't eat the entire egg with the shell included.. you'll probably survive but it may cause.. discomfort :( - bennybertow, on 10/12/2007, -0/+1Just use a eggshellbreakingandperforatingdevice (e.g. Clack from http://www.take2-design.de/produkte_e/01.php ). Not sure whether they're available in the US, too.
- aquax, on 10/12/2007, -0/+1I have one of these, and they're awesome. Best $5 I've ever spent at Sur La Table.
- inactive, on 10/12/2007, -0/+1Props to Alton Brown
Bake the damn things instead. Easy to do a ton of them, no worrying about cracking them.
Preheat to 325
Place eggs directly on rack
put pan under eggs incase of drip/leakage
Bake 30 minutes - Matri, on 10/12/2007, -0/+1That's it. That was only your second stupid "no william shatner = no digg" comment I've seen today but I'm already gonna block you for that.
- Bluejaye, on 10/12/2007, -0/+1Hard Boiled Eggs
-------------------------
Boil water (salt optional) in a pan large enough to hold all of your eggs plus an inch (2.54cm) or 2 of water above them.
While waiting for water to boil, pierce blunt end with a push pin.
Turn the heat down so the water is standing, add eggs.
Turn the heat up just until the water just starts to form bubbles, but not simmer. You do not boil "hard boiled" eggs.
Leave in water 12 minutes +/-1 depending on age of eggs.
Immediately put eggs into cold water.
Gently crack blunt end of egg.
Peal egg under cold running water. - ubuwalker31, on 10/12/2007, -0/+1Eggs are one of the more difficult foods to cook precisely each time. Air Pressure, Water Temperature, heat output from the stove, not being able to measure the yolk temperature while cooking, and differences in the thickness of the shell contribute to this. Serving boiled eggs to people at a meal is a recipe for disaster, unless you know everyones precise requirements. I like my eggs boiled super hard. My European friends like various stages of runny.
More important than the precise cooking of eggs, is the type of egg you use. Farm raised eggs are a real treat. They often have double yolks. And the yolks are often bright orange-red and taste a world apart from a factory egg. Spending $3 at the store for a "cage-free organically fed" egg usually yield the same results as a $1 carton of eggs since they are both mass produced. Finding a small farm near your home is essential. The eggs at the farmers markets are a good substitute usually. - TheKillDoctor, on 10/12/2007, -1/+2Yummm.... aborted chicken fetus....
- jabberwock1977, on 10/12/2007, -2/+2It's all a bit Heston Blumenthal isn't it? Love the Jules Verne passage, 'By Jingo!'
- Brows, on 10/12/2007, -0/+0Cover eggs with cold tap water, salt the water with Kosher salt.
Bring to a boil, once at a boil shut off the burner and cover the pot.
Let stand 5 minutes.
Done.
I make them all the time for my preggo wife....
OH. and only buy organic cage free eggs.... - EelfinnTy, on 10/12/2007, -0/+0I remember reading an article in Discover Mag. about this. If you can put the eggs in water that is 65 degrees C or what ever temp you want you can leave them in it all day. I've tried it at different temps and prefer 70C. The white is nice and fluffy but the yolk is a bit firmer.
- amiak, on 10/12/2007, -0/+0what exactly is a "fresh" egg and how is this freshness determined?
- po43292, on 10/12/2007, -2/+2But will they blend after they're boiled?
- je12u, on 10/12/2007, -0/+0I'm def. going to pass this info along to the entertainment at the next bachelor party I go to !!
Very helpful, thanks. - headco10, on 10/12/2007, -1/+165 degrees for 6 HOURS?!!
I'm surprised they aren't eating a half formed chick. - ldbjr, on 10/12/2007, -0/+0Anyone know if there are negative health effects from under/over cooking a boiled egg? The end of the article mentioned how overcooking caused a reaction resulting in a greenish outside covering on the yolk, but didn't say if if was bad for you. I eat overcooked boiled eggs at work (cafeteria) all the time and some days I suspect that I'm getting a headache from it.
- bclark303, on 10/12/2007, -0/+0@ XZanatos:
Yes, those 5 figure cooks at Burger King need YEARS of training to get those recipes just right ;) - barakuza, on 03/14/2008, -0/+0WRONG!!!!! acctully its the other way around fresh eggs are harder to peel. If you want to make things easier on yourself than by fresh eggs and wait a week to cook.
- mydave, on 07/26/2008, -0/+0hm. interesting article about boiled eggs.
http://www.chasr.org/
http://www.danielrhodes.com
www.toyotaemployeepricing.com - astrotrain, on 10/12/2007, -1/+1** man sitting on floor in suit with eggs all around him, looking at them very carefully **
Dante: "He is looking for the perfect egg.. to make... a perfect dozen"
"Perfect Egg Checker": **smashes egg on fridge window **
-Clerks - g0ng, on 10/12/2007, -0/+0damn should have read it yesterday.
My morning egg needed some extra cooking - verstohlen, on 10/12/2007, -0/+0I've always made perfect hard boiled eggs by putting eggs in cold water, bring it to a boil, then turn off the heat and cover the pan and let sit for 20 minutes. Then run cold water on them to cool them down so they peel easily. Turns out perfect for me every time.
- itsmeagainagain, on 10/11/2007, -0/+0OMG!
Some bad info out there.
FIRST - Fresh eggs are NOT the best for boiling, they won't peel worth a darn.
(Free range definately have the best color yokes and "seem" to taste better, second choice is "organic" but not all organic is the same, nothing inherently wrong with store bought eggs.)
HARD BOIL SECRET anywhere from sea level to 3000' - bring to full boil from cold water start, remove from heat and let sit until room temperature. (of course it takes a long time, plan ahead) =Perfectly done hard boiled egg. No green color or sulfer odor and done completely through. Works for any size egg.
PEELING SECRET, first- don't use fresh eggs. Crack GENTLY all around so as not to break the white, then GENTLY roll between your hands with LIGHT pressure under running water and the shell will fall right off every time, (unless you are using very fresh eggs, then all bets are off).
I hope this helps. I screwed up eggs for years sometimes I thought I had the "secrets" only to not be able to repeat it until I learned all of the above. I hope it helps someone else. - imontoya, on 10/12/2007, -0/+0The green part, although unsightly, is not harmful to eat. However, tell your cafeteria staff to *STOP* overcooking your eggs and just do a simple 5 mins boil, 5 mins stand cooking regiment and it will come out perfect every time for them.
They probably boil and forget them while they are busy preparing other parts of the morning meal.
Nobody wants green eggs and ham. Tell them. - Merlinhoot, on 10/12/2007, -3/+2The fresher the egg, the easier the shell comes off.
- SuperJimmyJimbo, on 10/12/2007, -1/+0no William Shatner = no Digg
- jabberwock1977, on 10/12/2007, -3/+2I really have no idea why some people dig stuff down on this site. Is there a faq on this?
- xjinux, on 10/12/2007, -1/+0@vern01
Quote:
"Quote: against the inside wall of your "impeccably clean" sink.
I can see someone has NO life at all."
But how does one kill that which has no life?? - AlexApetrei, on 10/12/2007, -7/+1See my problem with eggs is, that it not a real food ... well, kinda ... if I wanted to eat something i'd go for spaghetti bolognese - I can prety much cook that in 15-20 minutes and it's more delicious than an egg and it searves 4 to 6 people.
- SuperJimmyJimbo, on 10/12/2007, -8/+0no william shatner = no digg
...sorry!
Check out the new & improved 
© Digg Inc. 2009
— Content created and posted by Digg users is