Do you have a Foodsaver? Their bags are made for boiling.
You have to use bags safe for boiling in contact with foods. FoodSaver bags might be OK.
Does anyone have a way to seal foodsaver bags without the machine?
Do you have a Foodsaver? Their bags are made for boiling.
You have to use bags safe for boiling in contact with foods. FoodSaver bags might be OK.
Does anyone have a way to seal foodsaver bags without the machine?
1. Never heard of putting salt in the water for boiled eggs..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?
You live and learn! I've never peeled hb eggs under water. I didn't know you were supposed to!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.
I don't think you are "supposed to." It's just that the water makes it easier to separate small pieces of shell from the egg.
I boil my eggs for no more than 7 minutes. They aren't overcooked, but are cooked through. I then empty the water from the pan, bounce the eggs around to crack them all over, and fill the pan with cold water. I then let them set until they are cool enough to handle. Then the egg shell peels off easily, and I use the pan water to remove any tiny bits that I might have missed. Crazing the shell is the key as it separates the inner shell skin from the egg white. Just make sure that when peeling the egg, you get the skin with the shell.
Seeeeeya; Chief Longwind of the North
I find that if a shell cracks, less of the white leaks out, when the water is salted. I have also seen eggs with small in their shells seal themselves up in salted water. I'm talking about cracks that appeared while the eggs were being boiled.1. Never heard of putting salt in the water for boiled eggs..
2. If your way works carry on doing it. As they say - "If it ain't broke don't fix it"
Well, Food Saver seals with heat. I have two thoughts. You iron or what about heating up the Pie Maker and sealing with that heat. For me, I would try the iron. But use a cloth over the bag. Should it melt, you wouldn't want that plastic mess on the bottom of your iron.
Shucks, I gave all my Food Saver bags to Spike. Other wise I would experiment for you.
I do have some heavy duty Hefty freezer bags. I am off to experiment. Stay tuned. Will get back to you.
Wonder if a curling iron would work.
LOL!!! Did you guys forget who you are talking to? No iron, no curling iron...
LOL!!! Did you guys forget who you are talking to? No iron, no curling iron...
Criminy. I can't even remember the last time I ironed something, and I'm positive I've never ironed for three hours
When DH was in Navy A school, he was required to wear the Navy-issued dungarees and blue shirt, ironed just so, with sharp creases in the shirt. We had been married less than a year at that point; he expected me to iron his uniforms but I set him straight. He was in the Navy, not me. So it was his responsibility to follow their regulations.
LIKE!!
I learned to iron very young doing my Dad's Air Force uniforms. Mom hated ironing and she had three girls...guess who did it. I think I was about 12 when I decided I was not married to my Dad and I wasn't ironing his clothes anymore. Mom has an ironing pile that is so old, I bet they find Jimmy Hoffa in it.
Back to the egg boiling. Wondering if I can just crack them into a ramekin and steam them for easy hard boiled eggs for salads, etc. Most of the time we boil up a dozen just to have them for egg salad, they don't have to be pretty for that.
I think that would work or as Chief mentioned poaching them longer than usual. I think it would be nice to find a TNT method for serving large groups, like your firefighters, things like egg salad, potato salad etc.