"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-28-2017, 08:55 PM   #21
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,255
Well, I seriously doubt I've made as many eggs as Kenji, but I seriously think it is... what will work is what you are comfortable with!.

I've had success with many of those methods and I've had failures too, luckily even Kenji admits to that!. Lack of attention, distraction, etc. Not like working in a restaurant kitchen where you (supposedly/in all probability lol) focus on only one thing - or even doing a research project at home/office/test kitchen.

In those circumstances, according to Kenji, you just toss the failure and grab another - or just cook two and hope one comes true. Don't a lot of home cooks wish they could do that! LOL

That intro video is a bit of hype tho... I swear by the spoon method to peel. never did try the blow out the hole one! has anybody here?

Cooking may have a scientific ... umm, search for word, base?.. but human nature/fallibility is the wild card that science has to reckon with.
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-28-2017, 09:03 PM   #22
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,255
BlueMoods - a chemist/chemical engineer is amongst us!

so what you are saying/implying is that, specifically in my case, when the egg is split on day of cooking and there is no ring... I have stopped the heat process and prevented overcooking.

Whereas when I open the egg the next day it has, not guaranteed but in all probability, continued cooking, ergo the green ring?

am I close?
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-28-2017, 09:15 PM   #23
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,721
Quote:
Originally Posted by dragnlaw View Post
Cooking may have a scientific ... umm, search for word, base?.. but human nature/fallibility is the wild card that science has to reckon with.
Science happens independently from what people do
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 07-28-2017, 09:21 PM   #24
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,255
Quote:
Originally Posted by GotGarlic View Post
Science happens independently from what people do
LOL... and that's what makes people's creations GREAT!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-28-2017, 09:35 PM   #25
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,721
Quote:
Originally Posted by dragnlaw View Post
LOL... and that's what makes people's creations GREAT!
Or not, as the case may be
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 07-28-2017, 09:56 PM   #26
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,253
Here is my method for HARD-boiled eggs. Go to Kroger, buy them boiled and peeled. Done.

I gave up on boiling my own. How can what seems like the easiest thing in the world be such a PITA. I tried every method on the internet, and half the eggs still tore apart in peeling.

I haven't eaten a SOFT-boiled egg in decades, so I have never actually tried to cook one. I don't imagine you can buy those ready made.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 07-29-2017, 07:49 AM   #27
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,984
Quote:
Originally Posted by dragnlaw View Post
That intro video is a bit of hype tho... I swear by the spoon method to peel. never did try the blow out the hole one! has anybody here?
Are you talking about blowing a raw egg out? I didn't watch the video and probably never will because the method I use has always worked perfectly for me (not going to try to fix what's not broken). Anyway, I have blown raw eggs out of the shell long ago when I was in an eggshell decorating phase. It's a LOT of work.
medtran49 is offline   Reply With Quote
Old 07-29-2017, 08:03 AM   #28
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,255
Quote:
Originally Posted by medtran49 View Post
Are you talking about blowing a raw egg out? ..... ..... I was in an eggshell decorating phase. It's a LOT of work.
No not a raw egg, but I'm sure we've all done that at one time or another. What I was referring to was a youtube clip where the guy made a small airhole and the other larger one - then blew into the hardboiled egg and out it popped. It was a quite awhile ago and I never tried it. Of course he made it look easy. Kenji's version that he posted was someone blowing, the shell shattering and the egg smacking onto the floor. LOL.

If you want to work extra to empty a shell - try a goose egg! you have to drill the holes - with a drill! they are too thick and heavy to just puncture with a needle or pin. My second year with geese, I guess I did more than a dozen. Still have them - want to get back around to practicing carving them. Very difficult to get the edges smooth.
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Reply

Tags
egg, oil

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.