buckytom
Chef Extraordinaire
hey, you must live near the lone ranger.
ta da dump, ta da dump, ta da dump dump dump!
ta da dump, ta da dump, ta da dump dump dump!
OY!!hey, you must live near the lone ranger.
ta da dump, ta da dump, ta da dump dump dump!
I get the eggs warmed up to room temperature by letting them float in a container of warm to the touch water (not hot) for perhaps 30 minutes. That is primarily to get them to a temperature that the shock of being plunged into boiling water won't fracture the eggs and cause the white to come out and try to become a poached egg.
Skittle68 said:I actually lower cold eggs into boiling water and I've never had one crack. I use dark fresh eggs, and I do wash them in hot water first, so maybe that brings them close enough to room temp so that it works. I just lower it gently...