i usd brown eggs they stand up better even though I knowtheir is no difference, maybe they are fed better. LOL

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Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Yes, the fresher an egg is the harder it is to peel. Eggs that have been sitting around a couple of weeks have air pockets in them that help you loosen the shells when you are peeling the eggs.


I promise you that this method is foolproof for typically sized chicken eggs.

1. Place eggs that are at least a week old in a single layer in a pot.

2. Cover with one inch of cold water.

3. Bring water to a boil.

4. The second it reaches a boil (big bubbles coming up and bursting), remove pot from stove, place it on a potholder and cover it with pot lid.

5. Let eggs sit in hot water 10 minutes. Set a timer!

6. Remove eggs one by one, using kitchen tongs or a large spoon, and place them in an ice bath. Keep them there until they are cooled through.

Peel eggs.

Perfection.

It helps if you start on the big end of the egg where the air pocket is located.

I'm going to follow those instructions to the letter, and we'll see how it goes on Easter! :~)

That's funny about the egg freshness - I thought it was the other way around.

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The mind is a weird and mysterious place

I tried to poach fish once as well, the gamekeeper was not amused ....

I just can't believe that grown up adults can't produce a hard boiled egg without following detailed instructions. God, I could do that at age 7 !!!

Remember from Mystery Tool time:

Gordon's Eggstractor Experience


Part II

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The mind is a weird and mysterious place

Remember from Mystery Tool time:
Gordon's Eggstractor Experience

Part II

Eggstractor is Pure Science:)
https://www.youtube.com/watch?v=bUakXau4zgA

I just can't believe that grown up adults can't produce a hard boiled egg without following detailed instructions. God, I could do that at age 7 !!!

Chris, eggs are easy to cook, but very hard to cook well. Over cook the eggs and you end up with a sulfurous ring that is unpleasant. Under cook them and they are not what you want.

I tried this method, but alas, somehow got four eggs resembling very much soft boiled ones. Otherwise fine, but soft boiled eggs thoroughly cooled...

Really????

Did you wait for the pan to come to a full boil, not just a simmer???

Did you remember to put a lid on the pot once you took it off the burner???

Did you wait the full ten minutes before removing the eggs from the hot water???

Do you, perhaps, live at a very high altitude that might result in a lower boiling temperature for your water???

I have never had this method fail.

I went, flabbergasted by Umpteenth Snark's experience, to my go-to website for awesome cooking, Cook's Illustrated.

There was an article there called "Troubleshooting Hard Boiled Eggs" which I will copy here for you.

After boiling hundreds of eggs, we stand behind our method: Place eggs (large, extra-large, or jumbo) in a single layer in a saucepan, cover with cold water so that the water level measures 1 inch above the tops of the eggs, and bring to a boil over high heat. Remove the pan from the heat, cover, and let it sit for 10 minutes. Transfer the eggs to an ice bath for five minutes and then peel.

Because the eggs cook via residual heat—an extremely gentle method—the whites should emerge fully set but still tender with yolks that are uniformly opaque but not chalky and without green rings around their edges (a sign of overcooking). This is because the eggs are exposed to the greatest heat for a short time at the beginning of the process when overcooking is not a danger. As time passes, the temperature of the water gradually drops and the cooking process slows and eventually halts after 10 minutes, when the water is too cool to cook the eggs any further. (The ice bath doesn’t stop the cooking; it simply chills the eggs for easier peeling.)

If your eggs turn out underdone, it is either because the saucepan and its contents are not getting hot enough initially or they are not retaining sufficient heat. To reach the proper starting temperature, make sure the water has come to an actual boil (large bubbles rapidly breaking the surface) before removing the saucepan from the heat and covering it. To properly retain heat, be sure to use a saucepan with a snug-fitting lid so the water will not cool too quickly, and use the proper amount of water—too little and the temperature will drop too quickly (leaving your eggs undercooked); too much and the temperature will not drop quickly enough (overcooking the eggs). Finally, it is important that the water be cold initially. Warm water won’t take as long to boil, which will shorten the time that your eggs are exposed to heat.

Works, and very well. Perhaps my saucepan has a bit thinner walls so I find a bit more time in the warm water gets me the consistency I like. Another variable is the temperature of the eggs at the start, room or refrigerator.

Some recommend a pinch of salt or vinegar in the water in case the shells break.

Another tip I've seen is to use a pin to puncture the end of the shell (the up end in water) to prevent it from breaking.

The cold water does help stop the cooking, but it is really to help the peeling. Crack the shells while hot and the water will invade as they cool and separate the membrane from the shell.

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Oh dear!!! I should have been more specific!!! Sorry, Umpteenth Snark, for misdirecting you.

Hen's eggs are a doddle,
try one of these!

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I was taught, bring it to a boil, then let it sit on the burner after turning it off, for 15 minites. I will reduce it to ten minutes, as I always wondered about the green ring.
Thank you Angela

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Pluto will always be a planet to me.

Seti Ambassador
Not to late to order an Anni Shirt

Some recommend a pinch of salt or vinegar in the water in case the shells break.

I think you do this also so you can eat them instead of throwing them away.

It also possible to poache egg that is without the shell.
Here it's called "Förlorade Ägg", Lost Eggs:)

The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of simmering water and cooked until the egg white has mostly solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.
Eggs for poaching should be fresh, although newly laid eggs need to be at least 24 hours old; otherwise the white will separate from the yolk. Broken into simmering water, the white will cling to the yolk, resulting in cooked egg white and runny yolk.
To prevent dispersion of the white of the egg, it can be strained before-hand, removing the parts of the white that are likely to disperse and creating a perfect, compact poached egg every time, with very little effort and without resorting to other risky methods such as vinegar.

When I was a child I picked some eggs at a farm.
Once, when I was searching a nest, an egg come out from the hen into my hand.
The egg was very slimy and the shell was still soft.

Open admission

To me runny eggs, white or yolk, are the most 'orrible things in the whole world! I want my whites to be set solid, and also my yolks as well. Fry my eggs very well on both sides and I am a happy man. I refuse to use "over easy" as a matter of principle, that is just USA diner slang. "Please ask the chef to cook them both sides please. Thank you Miss". If you want half raw runny eggs, your choice, I want mine cooked properly thank you very much :-)

I never have a problem...I just say...eggs scrambled.

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Fish eggs. Buy, Serve and Eat.

I saw one crazy thing. A muslim swede recruted by ISIS brought this to Syria so he didn't become homesick:)

Fish eggs. Buy, Serve and Eat.

Well, now that is true. Speaking of which, I've never tried caviar.

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The mind is a weird and mysterious place

Fish eggs. Buy, Serve and Eat.

Well, now that is true. Speaking of which, I've never tried caviar.

If you mean Beluga Caviar then it's perhaps too late.

Roe from Löja second best, hmm no English Word but Coregonus albula, known as the vendace or as the European cisco.
Only $499.99 per Pound if it's from Kalix:)



American Löjrom!
https://translate.google.se/translate?sl=sv&tl=en&js=y&prev=_t&hl=sv&ie=UTF-8&u=http%3A%2F%2Fwww.fiskbilen.se%2Fhemleverans%2Famerikansk%2Bl%25C3%25B6jrom%2F&edit-text=

1/2" long chicken embryo in it.

I am thinking this may not be the time to mention
the Pilipino love for boiled duck eggs....

https://www.youtube.com/watch?v=zus73ayZiXA

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Open admission

To me runny eggs, white or yolk, are the most 'orrible things in the whole world! I want my whites to be set solid, and also my yolks as well. Fry my eggs very well on both sides and I am a happy man. I refuse to use "over easy" as a matter of principle, that is just USA diner slang. "Please ask the chef to cook them both sides please. Thank you Miss". If you want half raw runny eggs, your choice, I want mine cooked properly thank you very much :-)

Fair enough, there's no right or wrong way, so long as one doesn't end up with salmonella poisoning.

I like mine with the white and yolk mixed, fried in a ring so it fits in the breadbun properly, usually on top of bacon.

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Life on earth is the global equivalent of not storing things in the fridge.

1/2" long chicken embryo in it.

I am thinking this may not be the time to mention
the Pilipino love for boiled duck eggs....

https://www.youtube.com/watch?v=zus73ayZiXA

Now that is weird!

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Life on earth is the global equivalent of not storing things in the fridge.

Sorry.

We have a young lady from there working in
a local gas bar. This was her first winter
here, and when I told her it was a warm one
she thought I was kidding. She is a very
nice person, but the thought of -40C terrified
her. I asked about this dish, but like Chris
I don't think I'll ever try it.

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Due to the outrageous cost and rarity of Beluga caviar, American ingenuity has once again filled the void!



Available at your local sporting goods outlet or bait shop............


(no 1/2 inch embryos included)

:~D .g

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"Sour Grapes make a bitter Whine." <(0)>