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Old 12-27-2007, 11:37 AM   #1
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Can you flavor an egg while boiling it?

Seems logical to me.....
If eggs were boiled in water with flavoring agents, would the
boiled egg taste of them?

Or does the shell prevent passage of the flavors?

Hmmm. I think the shell might be a natural barrier. hmmmmm...

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Old 12-27-2007, 11:45 AM   #2
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I'd guess there would be no impact on the flavor. As you suggested, the shell would block the passage of flavors.
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Old 12-27-2007, 11:50 AM   #3
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I've never tried it but eggshells are indeed porous.

Extraordinary Eggs!
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Old 12-27-2007, 12:25 PM   #4
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Quote:
Originally Posted by bowlingshirt View Post
I've never tried it but eggshells are indeed porous.

Extraordinary Eggs!

Yes, but they are not very porous and they are only in the liquid for a few minutes.
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Old 12-27-2007, 12:29 PM   #5
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Given that I have no idea what I'm talking about, could you "inject" some sort of flavoring into the egg and then seal the tiny hole before boiling?
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Old 12-27-2007, 12:33 PM   #6
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Quote:
Originally Posted by Andy M. View Post
Yes, but they are not very porous and they are only in the liquid for a few minutes.
You don't have to be boiling it the entire time.

I remember when I was a kid and we used to dye easter eggs with one of those Pas kits (you know, those little tablets that dissolve in vinegar). It wasn't uncommon for the egg underneath the shell to become dyed a little bit, suggesting that liquids can get through.

As for the OP, just give it a try and see what happens.
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Old 12-27-2007, 12:48 PM   #7
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There definitely is a way to imbue hard-cooked eggs with flavor.

Do an internet search on Chinese Tea Eggs. Basically it involves hard cooking the eggs & then GENTLY cracking the shells all over & then soaking/marinating them in a combination of tea & spices. The flavors definitely incorporate into the eggs, & when the cracked shells are removed, the eggs have a delightful marbled pattern.

It's a very old & very basic Chinese method of preparing eggs, although I'm sure one could change the spices & liquid around to suit.
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Old 12-27-2007, 01:22 PM   #8
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Actually, Century Eggs gave me the idea, LOL!

So I marinated one for 10 minutes at lunch, then boiled in the marinade and water.
There was a tiny flavor of the marinade in the extreme outer edge of the egg white.

The shell was definitely colored by the marinade!

More experiments are called for, LOL!
Should have an eggscellent time with them.
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Old 12-28-2007, 05:22 AM   #9
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We used to hard boil eggs in tea for a different look in a lunch salad regularly when I was a kid. (It was the 70's!) Eggs are very porous as has been stated and can absorb smells/flavours in the fridge. They taint very easily. On that basis you could try storing a raw egg in a sealed container with a couple of peeled cloves of garlic before cooking it and see what happens!
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Old 12-29-2007, 03:58 PM   #10
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How about with Old Bay?
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