"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-10-2018, 05:39 PM   #1
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
Apparently, eggs are no longer hard boiled

This is probably not new to anyone on this forum, but it is for me. I felt compelled to share it with y’all, on the off chance that one of our more novice cooks can benefit from the tip.

Apparently, eggs are no longer soft-boiled or hard-boiled. They’re soft-cooked or hard-cooked. An even more accurate term would be soft or hard steamed! And steaming them not only cooks them perfectly, but in the case of hard-steamed eggs, makes them very easy to peel with no pitting or sticking. That equals beautiful deviled eggs.

You bring an inch to an inch and a half of water to a rapid boil in a saucepan large enough to hold the all the eggs in one layer (up to 6 eggs). Gently lower the refrigerated eggs, one by one, into the pan (you can use a steamer basket too), then cover the pan and set the timer for13 minutes. No more, no less (I’ve also learned that overcooked boiled eggs can be poisonous!). When the 13 minutes have passed, immediately place the eggs in a cold water bath, and leave until completely cooled. Place the lid back on the pan and shake vigorously several times (ATK suggest precisely 40 shakes. Not sure how they got there. Maybe they’re kidding?). The eggs will literally fall out of their shells! Of course, for soft-cooked eggs (6 minutes, same technique), you want to be a bit more careful cracking the shells. I tell you I was stunned, stunned, to see the results. Deviled eggs on my lunch menu at least once a week!

Here’s a link to the ATK YouTube demo

__________________

__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 06-10-2018, 06:15 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,124
Everyone seems to have their own foolproof method for hard 'boiling' eggs. Check this out: https://www.seriouseats.com/recipes/...gs-recipe.html
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-10-2018, 06:31 PM   #3
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,027
Here's a lively thread on the subject, from a few years ago
http://www.discusscooking.com/forums...ggs-93641.html
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 06-10-2018, 06:34 PM   #4
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
Quote:
Originally Posted by Andy M. View Post
Everyone seems to have their own foolproof method for hard 'boiling' eggs. Check this out: https://www.seriouseats.com/recipes/...gs-recipe.html
I’m sure everyone does have their little trick. That’s what’s fun about cooking!

I’ve tried this method, and struggled to get the shells off. If you scroll down the page, there’s a link for steamed eggs!
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 06-10-2018, 06:43 PM   #5
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,149
Haaa Haaaa.



I have the perfect method, and I'm not telling.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-10-2018, 06:56 PM   #6
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,281
Quote:
Originally Posted by Cheryl J View Post
Here's a lively thread on the subject, from a few years ago
http://www.discusscooking.com/forums...ggs-93641.html
You beat me to it, Cheryl! I did remember doing a deep dive on the subject before I started that thread.

Quote:
Originally Posted by JustJoel View Post
...(I’ve also learned that overcooked boiled eggs can be poisonous!)...
Um, if that were true, I would not have made it out of my teens.

..."And if you’re wondering, aside from not being terribly aesthetically pleasing, it is perfectly safe to eat this green part of the yolk."...
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 06-10-2018, 07:43 PM   #7
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,216
I use a modified Julia Child technique. Cover eggs with water, bring to a boil in a covered saucepan on high. Immediately remove from heat, let stand for 10-12 minutes depending on how "hard boiled" you want them, drain and replace with cold tap water twice, let cool. Perfect hard boiled eggs, no green rim every time. You can also soft boil, timing starting at 6 minutes.

After cooling, drain water, shake, rattle and roll eggs in pan to crack shells, fill pan with water to cover, let stand for a few, then peel. Comes off clean to nearly clean every time depending on age of egg.
medtran49 is offline   Reply With Quote
Old 06-10-2018, 10:17 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,781
Quote:
Originally Posted by JustJoel View Post
(I’ve also learned that overcooked boiled eggs can be poisonous!).
I would *really* like to see your source for that.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 06-10-2018, 10:24 PM   #9
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
Quote:
Originally Posted by GotGarlic View Post
I would *really* like to see your source for that.
Here’s the link to the article: https://io9.gizmodo.com/when-you-ove...wea-1682497376
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 06-10-2018, 10:25 PM   #10
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,667
Quote:
Originally Posted by GotGarlic View Post
I would *really* like to see your source for that.
I must admit, that I read that article with a bit of skepticism. I too would have been dead before I was 20 if it were completely true. The internet is a vast source of information, bound to be a lot of misinformation, too!
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 06-10-2018, 10:50 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,124
Sounds like the more you overcook an egg the less hydrogen sulfide there is as it changes to iron sulphide.

Besides, you’d probably have to eat a thousand eggs a day for it to have an effect.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-10-2018, 11:03 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,781
Quote:
Originally Posted by JustJoel View Post
I must admit, that I read that article with a bit of skepticism. I too would have been dead before I was 20 if it were completely true. The internet is a vast source of information, bound to be a lot of misinformation, too!
Yeesh, I really hope so because it's full of red flags that indicate it's not to be trusted.

Long before the internet was a thing, my dad taught me not to believe everything I read. That's still good advice.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 06-11-2018, 05:39 AM   #13
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,314
Quote:
Originally Posted by GotGarlic View Post
Yeesh, I really hope so because it's full of red flags that indicate it's not to be trusted.

Long before the internet was a thing, my dad taught me not to believe everything I read. That's still good advice.
Did he include "and only half of what see". I also tend to put "or hear" along with "read".
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 06-11-2018, 08:53 AM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,781
Quote:
Originally Posted by CraigC View Post
Did he include "and only half of what see". I also tend to put "or hear" along with "read".
Yes, he did. They've definitely been valuable guidelines.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 06-11-2018, 11:56 AM   #15
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 4,088
I have found the addition of salt to the boiling water to make peeling easier.
Seems I prove it over and over as I forget sometimes to add the salt. And when I forget, peeling is hard.
My neighborhood bar has boiled eggs on the counter for patrons. I have watched the guy cook them and was shocked at how much salt he added to the water.
Looked to be at least a half cup with about a gallon of water.


After his set time, he removes them from the heated water and places the eggs back onto the carton (top removed) they came in.
No cooling steps whatsoever.

I have never eaten one of his eggs, but I have never seen anyone having an issue peeling them.
So, it seems salt does help?
Roll_Bones is offline   Reply With Quote
Old 06-11-2018, 01:54 PM   #16
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,466
I used to go through a particular "method" to hard cook eggs..


Now I just put them in the IP, with some water and pressure cook for 4 minutes.. Cool and easily peel and call it done..

BTW... If I put some cubed potatoes in first, I have potato salad..





Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 06-11-2018, 04:31 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,781
Quote:
Originally Posted by Roll_Bones View Post
I have found the addition of salt to the boiling water to make peeling easier.
Seems I prove it over and over as I forget sometimes to add the salt. And when I forget, peeling is hard.
My neighborhood bar has boiled eggs on the counter for patrons. I have watched the guy cook them and was shocked at how much salt he added to the water.
Looked to be at least a half cup with about a gallon of water.


After his set time, he removes them from the heated water and places the eggs back onto the carton (top removed) they came in.
No cooling steps whatsoever.

I have never eaten one of his eggs, but I have never seen anyone having an issue peeling them.
So, it seems salt does help?
No, because steaming results in perfectly cooked boiled eggs that practically peel themselves. Steaming water never touches the eggs and the salt stays in the pot, so it has no effect.

The high heat from steaming, or cooking in the Instant Pot, causes the membrane around the egg to coagulate quickly so it doesn't stick to the shell.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 06-11-2018, 05:16 PM   #18
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,466
Quote:
Originally Posted by GotGarlic View Post
No, because steaming results in perfectly cooked boiled eggs that practically peel themselves. Steaming water never touches the eggs and the salt stays in the pot, so it has no effect.

The high heat from steaming, or cooking in the Instant Pot, causes the membrane around the egg to coagulate quickly so it doesn't stick to the shell.
Thank you GG.. I didn't know why it works so well.. I've just found it to be simple and quick, with great consistency..



Good to know..
Ross
__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 06-11-2018, 05:45 PM   #19
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,338
+3 for the Instant Pot.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 06-11-2018, 06:23 PM   #20
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 3,466
Coincidence?



This just popped up on my FB feed..


How To Hard-Boil Eggs in the Instant Pot


Ross
__________________

__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Reply

Tags
egg, eggs, oil

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 12:02 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×