Caslon
Executive Chef
Sorry if the subject has been boiled to death, I did a "Search" and the return hits didn't bring up that many direct returns.
Thru the years, I get mixed results. My method is to put them in cold water, bring to boil, simmer for X amount of minutes (usually 12) and then remove and put in ice water. I read somewhere that the ice water afterwards keeps the gasses in the egg yolk from migrating outwards, thus preventing the green ring. I still get green hb eggs anyways, sometimes.
I've also heard to: Eggs in cold water, bring to rapid boil for 5-7 minutes, remove, chill in ice water. I tried that and I got a batch to not have any green. Still yet to try that method again.
Today, I hear on a cooking radio show how to make the perfect hb egg.
Her perfect method is to bring the eggs to room temp, then boil water,
poke an pinhole in the top, and gently drop them in, reduce to simmer for exactly 11 minutes. ME? I'd probably break the egg pricking the top with a needle or "egg poker" (which I Googled and came up with nothing).
I mean this in a humorous way....let's get these many schools of thought together in one room and let them fight it out.
Anyways, I'm still looking for consistency in my hb eggs. Still at it. You can buy 2 pack hb eggs in little plastic container at the supermarket, and they are always easy to peel, no green. They seem to have it right. Lol! That's another thing, some of my HB eggs shell easily, others you end up ripping the egg apart. I think they are too cold in the fridge, because they peel easier when not so chilled. Not sure about if this is why.
Thanks. Mr. egghead.
Thru the years, I get mixed results. My method is to put them in cold water, bring to boil, simmer for X amount of minutes (usually 12) and then remove and put in ice water. I read somewhere that the ice water afterwards keeps the gasses in the egg yolk from migrating outwards, thus preventing the green ring. I still get green hb eggs anyways, sometimes.
I've also heard to: Eggs in cold water, bring to rapid boil for 5-7 minutes, remove, chill in ice water. I tried that and I got a batch to not have any green. Still yet to try that method again.
Today, I hear on a cooking radio show how to make the perfect hb egg.
Her perfect method is to bring the eggs to room temp, then boil water,
poke an pinhole in the top, and gently drop them in, reduce to simmer for exactly 11 minutes. ME? I'd probably break the egg pricking the top with a needle or "egg poker" (which I Googled and came up with nothing).
I mean this in a humorous way....let's get these many schools of thought together in one room and let them fight it out.
Anyways, I'm still looking for consistency in my hb eggs. Still at it. You can buy 2 pack hb eggs in little plastic container at the supermarket, and they are always easy to peel, no green. They seem to have it right. Lol! That's another thing, some of my HB eggs shell easily, others you end up ripping the egg apart. I think they are too cold in the fridge, because they peel easier when not so chilled. Not sure about if this is why.
Thanks. Mr. egghead.
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