"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 05-04-2008, 08:08 AM   #11
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
well, here they don't fridge the eggs so it pays to check them
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 05-04-2008, 08:10 AM   #12
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
but the K. use a lot of eggs so the turnover is high---still need to check them over here
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 05-04-2008, 08:13 AM   #13
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,701
Not a bad general rule of thumb in these days of not everyone knowing and
not every egg is fresh. OK.
__________________
Caslon is offline   Reply With Quote
Old 05-04-2008, 08:14 AM   #14
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
ah, the joys of an expat's life....rotten eggs and all...hehehehhhe
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 05-04-2008, 08:15 AM   #15
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Casion, without looking up your profile, where are you located??
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 05-04-2008, 08:15 AM   #16
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,701
Hey, you bring in an egg from the barn...no floaters!

So. Calif.
__________________
Caslon is offline   Reply With Quote
Old 05-04-2008, 08:27 AM   #17
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
I bring my eggs to room temp, then cover with water, cover and bring to boil, (this is on an electric stove) - then turn off heat and leave on burner for 20mins., then into cold water.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 05-04-2008, 08:37 AM   #18
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Quote:
Originally Posted by Barb L. View Post
I bring my eggs to room temp, then cover with water, cover and bring to boil, (this is on an electric stove) - then turn off heat and leave on burner for 20mins., then into cold water.
\

I did the same thing this year - no ring but very very hard to peel - has anyone had this problem?
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 05-04-2008, 08:57 AM   #19
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I despise boiled eggs, probably because my mom thought every kid needed to start the day with one and insisted we kids gulp them down. Have overcome many of the food imprinting I got as a kid but still cannot stand a boilded egg, hard or soft. The albuminous covering of the yolk really turns me off.

But I make them - for others. Still find folks like deviled eggs.

Have read books on cooking for years and have heard most of the variations I think. Tried the push pin thing, never again. It lets out gas and results with an egg without that pushed in appearacne at the fat end. Sorry, am not doing that again.

The addition of salt and vinegar may help but I don't understand it.

All I do is toss the eggs into cold water, bring it to a full boil, turn off the heat and let the covered pot sit for twelve minutes. If the eggs are really big I let it go a bit beyond.

Then cool, no chill, in water with some ice cubes added.

That green, ferruginous color is not there, usually.

Love eggs, just cannot deal with them boiled. Blech, double blech, a thousand times blech.

Would like to appreciate them but just cannot.

Wish I could, love eggs made anyway else.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 05-04-2008, 02:40 PM   #20
Senior Cook
 
Join Date: Apr 2008
Location: Canada
Posts: 266
I didn't know hb eggs were so complicated. I just put a few eggs in a pot add water, bring to a boil, cook on medium for 10 minutes,drain the water and let them cool.

I will have to try some of these other methods. Maybe I am missing out on something. =)
__________________

__________________
Let's Pour Tea!
Calya is offline   Reply With Quote
Reply

Tags
None

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.