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Old 05-13-2014, 10:10 AM   #91
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I'm going to break a couple eggs into a ziplock bag and boil it...see what happens.
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Old 05-13-2014, 10:19 AM   #92
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Do not use ziplocks for boiling.
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Old 05-13-2014, 10:52 AM   #93
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Originally Posted by GotGarlic View Post
I use the same method. When I made deviled eggs recently, rather than peel them under running water, I filled a mixing bowl with water and peeled them in it. Saves all that water running down the drain.
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Like!
Yes, that's a good tip.
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Old 05-13-2014, 02:55 PM   #94
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When I bought a new carton of eggs there were 4 left in the old carton, so I decided to boil them to have on hand. Since they were old, they stood up in the pan of water. When I peeled them, the yolk of the egg was way at the top point of the eggs, one of them to the point that the yolk was showing through the white. I've never had that happen before.
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Old 05-13-2014, 08:40 PM   #95
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Yep, peeling them in a bowl of water is indeed a great tip. With our terrible drought here we are ever more aware of wasting water.
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Old 05-13-2014, 08:40 PM   #96
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Do not use ziplocks for boiling.
What do you suggest?
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Old 05-13-2014, 08:56 PM   #97
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What do you suggest?

Do you have a Foodsaver? Their bags are made for boiling.
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Old 05-13-2014, 08:56 PM   #98
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What do you suggest?
You have to use bags safe for boiling in contact with foods. FoodSaver bags might be OK.
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Old 05-14-2014, 12:12 AM   #99
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That's funny...I just read that article, linked from another cooking site. I never thought I'd say I'd be entertained by reading about boiling eggs, lol.

Steaming seems to work the best for me. I've done old, storebought eggs and really fresh farm eggs this way and they'll peel easily as long as I peel them before they're all-the-way cool. I put them in my old s/s expandable steam basket and let them go for 20 min. or so, run enough cold water over to make them cool enough to handle, crack them lightly all over and the peels fall off every time. So far.

Seems like dropping them raw into a foodsaver bag and boiling would be perfect perfect for ginormous bowls of potato salad.
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Old 05-14-2014, 12:44 AM   #100
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Well, last night I tried the method suggested in the article. I cooked up a half dozen eggs, and steamed them for 11 minutes as suggested, before shocking them in a bowl of ice water. A few observations:
  1. As stated in the article, eggs that are shocked in ice water have relatively undimpled bottoms
  2. 11 minutes was not quite long enough. The inner yolk was just slightly underdone. It would be fine to eat as a snack, but wouldn't be ideal for egg salad or deviled eggs. Next time I'll go 12 minutes.
  3. Three of the eggs I allowed to cool for 15 minutes in the ice water. They peeled relatively easy and the shell popped off in large pieces. The other three eggs, I let sit in the refrigerator overnight and peeled this morning. Contrary to what the article claims, I found the 15 minute eggs peeled significantly easier than the refrigerated ones.

All in all I found this method works great, although I'd tweak some of the recommended times just a bit. Is it better than some of the more gimmicky things I've tried in the past? I'd have to say yes. And steaming saves time because you don't have to bring a large kettle full of water up to a boil.

As "Kleenex" would say, I give this a big thumbs up.
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