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Old 08-07-2009, 05:59 PM   #81
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They look like marble.
How do they taste?
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Old 08-07-2009, 08:18 PM   #82
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They look like marble.
How do they taste?
they taste like tea, eggs, with a hint of liquorish(come from the star anise). I've yet to make them and have someone that likes eggs, and doesn't like them. Strongly recommend them!
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Old 08-07-2009, 08:19 PM   #83
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My method, we usually do 4 at a time.
1) boil water in a kettle
2) pour boiling water into sauce pan.(75mm/3in. enuf to cover eggs)
3) add salt to the water
4) preheat eggs from fridge in warm tap water so they dont crack due to temperature change
5) gentley place eggs into saucepan of boiling water.
6) maintain gentle boil for 6 to 7 minutes for a soft centre, which is our preference.
My question
1) is the salt neccessary?
2) is there a better way?
So far this method has been a winner for me.
Place enough water to cover the eggs in a medium sized boiler pot.
Sprinkle a little salt over them and then pour 1/4 cup white vinegar into the pot. Bring the water to a boil cover the pot with tight lid. Turn off the burner leave for 20 minutes. Remove and place eggs in ice water to chill. Then peel and use as desired. So far I've had great results.
From one egg to another....happy summer!
Geri_berry
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Old 05-12-2014, 11:09 PM   #84
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2006! 2009! ...and again in 2014.

I have found yet another definitive instruction on the best way to hard cook eggs!

Joy of joys, in a moment of magnanimity, I had chosen to share this golden nugget of information with my DC family.

Let the discussions begin!


The Food Lab: The Hard Truth About Boiled Eggs | Serious Eats
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Old 05-12-2014, 11:46 PM   #85
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Originally Posted by Andy M. View Post
2006! 2009! ...and again in 2014.

I have found yet another definitive instruction on the best way to hard cook eggs!

Joy of joys, in a moment of magnanimity, I had chosen to share this golden nugget of information with my DC family.

Let the discussions begin!


The Food Lab: The Hard Truth About Boiled Eggs | Serious Eats
I managed to read 3/4's of it. But after taking two pain pills, I am very sleepy and headed for bed. Very interesting reading. And rather thoroughly covering the subject. Will finish it later.
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Old 05-13-2014, 12:11 AM   #86
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I have found yet another definitive instruction on the best way to hard cook eggs!
...
Let the discussions begin!
No discussion here. The first method described in the article (plunge into boiling water, reduce heat and simmer 11 minutes, then plunge into cold water) is pretty much the same simple, tried-and-true, gimmick-free method my grandmother used 50 years ago. Her hard-boiled eggs always came out perfect.
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Old 05-13-2014, 06:09 AM   #87
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I'll stick with my TNT method of putting the eggs in a basin with a tight fitting lid, cover them with tap water, bring to a rolling boil for one full minute, turn off the gas and let them sit for 15 or 20 minutes in the covered pan. Perfect hard boiled eggs every time.

I believe that older eggs are better for hard boiling than fresh eggs.

I'm still experimenting with pricking the shell with a push pin, sometimes it works and sometimes an egg releases a large part of the white while cooking.

I have found that for me peeling the eggs under running cold water works best.

I am still playing with the idea of hard boiling eggs without the shell.

I can't be the only lazy cook to have thought of this!
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Old 05-13-2014, 07:41 AM   #88
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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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Old 05-13-2014, 09:01 AM   #89
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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.
Like!
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Old 05-13-2014, 10:08 AM   #90
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Originally Posted by Aunt Bea View Post
I'll stick with my TNT method of putting the eggs in a basin with a tight fitting lid, cover them with tap water, bring to a rolling boil for one full minute, turn off the gas and let them sit for 15 or 20 minutes in the covered pan. Perfect hard boiled eggs every time.

I believe that older eggs are better for hard boiling than fresh eggs.

I'm still experimenting with pricking the shell with a push pin, sometimes it works and sometimes an egg releases a large part of the white while cooking.

I have found that for me peeling the eggs under running cold water works best.

I am still playing with the idea of hard boiling eggs without the shell.

I can't be the only lazy cook to have thought of this!
"I am still playing with the idea of hard boiling eggs without the shell. "

Um, isn't that called poaching?"

Seeeeeeya; Chief Longwind of the North
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