Now-a-days I use a pyrex bowl over a pot, which I like better than using a stainless steel bowl. I can see the water bubbling thru the glass and know exactly what I have to do to control it. Plus it's heavier and no so liable to slip.
That's one of the reasons I like these old Revere ware pots with double boiler inserts.I used to have a double boiler. I agree, that the handle on the upper portion is handy, but the pot is still a one trick pony. I don't often do the "bain Marie" method. When I do, I use one of my stainless steel mixing bowls over a pot of boiling water. But, mostly, I use the microwave instead.
My mom had a set like that too. I inherited them when she pared down her cookware. I still have the 2 inserts as they fit our current heavier bottom pans we bought when we retired the Revere wear.That's one of the reasons I like these old Revere ware pots with double boiler inserts.
I use the inserts as informal serving/storage containers and mixing bowls. They made them in various sizes. I have a one quart and a two quart, still looking for a one and a half quart. They also made similar steamer baskets with holes in the bottom that can double as a colander. It's fun to look for them in thrift shops, fleamarkets, etc...
I think I tried that. I'll try it again. ThanksWhat I find helps with cracked shells is to add a bunch of salt to the water that you boil them in. I think it somehow helps mend broken shells. I swear, I have seen cracks in shells and by the time I was peeling the eggs, I couldn't find any cracks in any of the shells. It does definitely seem to help against the egg whites leaking out, from the cracked shells.
I'll try thatI've also heard of using vinegar in the water.
I am using a large pot that has an insert with holes in the bottom. Not sure what that is called. I can lower them gradually and see hosw that works.Do you just drop the eggs in? If so, trying lowering them in slowly on a metal spoon so it's not such a shock. Or maybe just let them sit out on counter for 10 or 15 minutes.
Got it, thanksI would continue doing what you are doing but reduce the cooking time by a minute each time until you get the desired result.
I carefully lower the eggs directly from the refrigerator into the boiling water using a slotted spoon. I’ve never had an egg crack but I have had some cracked eggs open as the cold shell expands quickly. I don’t know of any way to prevent that from happening.
I used to use a spider when I boiled eggs. Nowadays, I steam them. I lower the steamer onto the boiling water with the eggs in it.I check the eggs over for weak spots before I set them aside to boil. Once the water starts boiling, I take them back out of the fridge and lower them into the water using a spider:
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I can fit three large eggs on my spider, and never cook more than six at a time, so it works for me. I almost never have a broken egg these days.
CG, please define "weak spots"?