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Old 09-24-2015, 08:31 AM   #161
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I too do the cold water to a hard simmer then remove from heat, cover with lid on for ten minutes.
The protein strands in the egg turns basically into rubber bands when subjected to heat above 212F as does any protein strands in any food. So I don't let the water reach above about 190F.
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Old 09-24-2015, 09:09 PM   #162
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Quote:
Originally Posted by taxlady View Post
I have been using the "put the egg in cold tap water" for years. However, I do see a minor problem. I don't get completely consistent results. I'm sure this has to do with the fact that the water takes longer to boil in winter. Right now, my tap water is 72F. In winter, it's closer to 33F or 34F.
Wow... does it come out as slush?

Quote:
Originally Posted by puffin3 View Post
I too do the cold water to a hard simmer then remove from heat, cover with lid on for ten minutes.
The protein strands in the egg turns basically into rubber bands when subjected to heat above 212F as does any protein strands in any food. So I don't let the water reach above about 190F.
I have an advantage here, at 4200 feet elevation. Water boils at 203.8 F. However it makes cooking things like rice and pasta take longer.
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