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Old 08-28-2015, 06:31 AM   #21
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Originally Posted by Dawgluver View Post
I even add a few ice cubes!

CG, glad you found your perfect method!
So do I. I use the Julia method. Eggs covered with cold water, bring to a boil cover pot, take off heat and let them sit for 12 mins. then drain run cold water into pot and add a few ice cubes. Perfect every time and no dark ring around the yolks.
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Old 08-28-2015, 08:47 AM   #22
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We buy fresh farm eggs once a week and refrigerate them.
The eggs are different color b/c the chickens are all different.
When I boil eggs I take them from the fridge. Into cold water. Bring water to a boil. Remove from heat, drain the pot, into the sink to cool down for about ten minutes. In a bowl of warm water, crack the egg at the 'big' end, then peel. Every time there will be eggs that peel perfectly and some that don't. For the ones that don't I use a spoon to remove the egg from the shell.
A lot has to do with the chicken and it's age and general health.
Store bought eggs ought to all be the same when cooked, however you cook them.
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Old 08-28-2015, 08:55 AM   #23
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The last word on hard boiled eggs will happen that nano-second before the Sun goes Supernova...
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Old 08-28-2015, 09:03 AM   #24
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The last word on hard boiled eggs will happen that nano-second before the Sun goes Supernova...
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Old 08-28-2015, 09:07 AM   #25
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The last word on hard boiled eggs will happen that nano-second before the Sun goes Supernova...
I recommend that before anyone posts their egg cooking method here they MUST go back and read all the other threads listed in the OP.

I refuse to get into this again.
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Old 08-28-2015, 09:19 AM   #26
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I have my own chickens, so my eggs are fresh. On a chicken page, I read about steaming eggs. I use a bamboo steamer, and set it on top of a pot of boiling water for 17-20 minutes, then plunk the eggs into ice water. Shells just slip off, no matter how fresh they are. I will never do them any other way.

You could use a metal folding veggie steamer, or a colander, if you have one that will fit inside the pan and keep the eggs out of the water.
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Old 08-28-2015, 09:28 AM   #27
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I recommend that before anyone posts their egg cooking method here they MUST go back and read all the other threads listed in the OP.

I refuse to get into this again.
Agree with that. No argument here. Will there be a last word?

Not likely.
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Old 08-28-2015, 11:49 AM   #28
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Does anyone have any tips to keep the yokes centred? I hate it when I'm making devilled eggs and the yoke is off to the side and the white has gotten so thin it breaks.
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Old 08-28-2015, 12:31 PM   #29
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Does anyone have any tips to keep the yokes centred? I hate it when I'm making devilled eggs and the yoke is off to the side and the white has gotten so thin it breaks.

http://www.discusscooking.com/forums...tml#post351688
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Old 08-28-2015, 01:46 PM   #30
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Thanks Andy? Have you tried it? How well did it work?
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Old 08-28-2015, 01:49 PM   #31
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Thanks Andy? Have you tried it? How well did it work?
It seems to work well. I can't say it's foolproof.
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Old 08-28-2015, 01:57 PM   #32
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It seems to work well. I can't say it's foolproof.
Thanks
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Old 08-28-2015, 03:28 PM   #33
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You people are funny
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Old 08-28-2015, 05:35 PM   #34
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Is there a certain amount of time to keep hard boiled eggs
in the refrigerator before they become hard to peel?

I do a dozen at a time and keep some for snacks on the golf course.
Sometimes they are hard to peel.
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Old 01-04-2019, 04:14 AM   #35
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Huh?

I was perusing through this coming week's flyer, making up my grocery list. Since I always buy eggs, I wanted to see what the price was. Imagine my surprise when I read the following:

England best brown eggs.

Is there a shortage of eggs or chickens and now we are importing them from England? BTW, they are two dozen for $4.
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Old 01-04-2019, 04:35 AM   #36
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Addie,
I suspect that was a typo. They are probably Eggland's Best brown eggs.



They CLAIM to be better - more nutritious - better taste - etc than other brands. Not sure how that happens, but......advertising, you know.
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Old 01-04-2019, 04:04 PM   #37
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Through the years I have tried many methods of making HB eggs, but most either overcooked them, or, if they worked once, they were undependable - probably when started in cold water, the timing varies, as it comes to a boil at different times. The most dependable has been when I'd put them either directly into boiling water for 10 min. (though many would break, unless I punched a hole in them), or I'd put them in a steamer, and set it over a wok, with the water boiling already for 12 min., cooling quickly in iced water. Still, peeling could be a problem, and I never came up with a reliable method that resulted in easy peeling every time.

However, about a year ago, I discovered a method that I was VERY leary about, but which turned out to make the best HB eggs ever - PRESSURE COOKING!!! Like me, you are probably thinking that this would result in solid green yolks, since it seems like it would have to overcook them, but they would come out perfect almost every time, with yolks cooked through, but almost never any green. And here's the really good part - they peel very easily, probably because the white becomes firmer at the higher temps. I still can't figure out why the higher temps doesn't darken the yolks.

The method was posted on a thread on another forum discussing Instant Pots. Here's the method:

Place a steamer rack in the instant pot and place the eggs on it, separating them slightly (I put 8 in usually, but 10 large eggs will fit in my 6 qt IP). Put a cup of water in the pot, put the lid on and seal it, and set it on manual high pressure for 5 min., and start. When the 5 minutes is up, let the pressure release for 5 minutes, then release the rest of the pressure. Place the eggs in a bowl of iced water, as always, and you'll have perfect HB eggs!

I still can't figure out how this works, since the 5 min setting on the IP doesn't start counting down until it reaches the pressure, thus some steaming is taking place, as it is heating up, then another 5 minutes of cooking occurs while the pressure releases some. Yet, simmering for 12 minutes, overcooks them, in my experience. Go figure.
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Old 01-04-2019, 06:38 PM   #38
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I've been using this method lately and it seems to be fool-proof. Perfectly cooked AND easy to peel.

https://www.seriouseats.com/recipes/...gs-recipe.html
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Old 01-04-2019, 07:07 PM   #39
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My first try with my IP was potatoes for salad, including HB eggs...

The eggs (along with the potatoes) were/are perfect.. I see no reason to do HB eggs any other way.. (disclaimer: for me, I mean)

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Old 01-04-2019, 08:54 PM   #40
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If you don't have an Instant Pot (or any other pressure cooker), you really don't have to forgo perfectly cooked eggs. I still am holding out on buying a PC. I need more reasons than eggs and making homemade wine.


Quote:
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I've been using this method lately and it seems to be fool-proof. Perfectly cooked AND easy to peel.

https://www.seriouseats.com/recipes/...gs-recipe.html
Glad that you like it, Andy. I'm glad I decided to start one more danged thread about hard cooked eggs!
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The Last Word on Hard-Cooked Eggs? Over the ages there have been many threads with many posts regarding many ways to hard-cook an egg. [URL="https://www.discusscooking.com/forums/f22/how-do-you-boil-an-egg-26432.html"]https://www.discusscooking.com/forums/f22/how-do-you-boil-an-egg-26432.html[/URL] [URL="https://www.discusscooking.com/forums/f22/iso-hard-boiled-egg-basics-84378.html"]https://www.discusscooking.com/forums/f22/iso-hard-boiled-egg-basics-84378.html[/URL] [URL="https://www.discusscooking.com/forums/f22/differing-opinions-for-the-pefect-hard-boiled-egg-45814.html"]https://www.discusscooking.com/forums/f22/differing-opinions-for-the-pefect-hard-boiled-egg-45814.html[/URL] [URL="https://www.discusscooking.com/forums/f22/how-to-make-the-perfect-boiled-egg-53851.html"]https://www.discusscooking.com/forums/f22/how-to-make-the-perfect-boiled-egg-53851.html[/URL] And on, and on... In the movie "Bull Durham", Annie Savoy states "I've tried 'em all, I really have..." when she says her monologue equating religion to baseball. That's how I've felt about hard-cooking eggs. I've tried them all. I think I have finally found the true way. About a month ago, Serious Eats put up an old article about hard-cooked eggs. I never tried it that way before, so I gave it a go. Cue the Monkees, 'cuz I'm a Believer! [URL="https://www.seriouseats.com/recipes/2009/10/perfect-boiled-eggs-recipe.html"][B][U]Perfect Boiled Eggs[/U][/B][/URL] It's so simple. Bring a pot of water to a boil (I've used a 2-quart for two eggs with great results). When the water comes to a full boil, immerse your eggs into the boiling water (I use my spider) and boil for 30 seconds with the cover OFF the pot. After 30 seconds, cover pot and immediately reduce to a low simmer. Simmer for required length of time depending on desired doneness. (I have a glass-top stove, so I turn the burner off, slide the pot half-off the hot spot, then turn the heat back to low when it looks like "barely simmer" state has been reached.) 11-12 minutes gives me perfectly done hard cooked eggs. As soon as time is up, remove the eggs from the simmering water (again with the spider, I am) and put into a bowl of iced water. Results? Firm white, cooked yolk, no green ring, and very easy to peel - usually without any dimple in the wide end of the egg. You do not need salt/vinegar/baking soda. You do not need to put a tiny whole in the large end of the shell. You don't need to crack the egg shells as you dump the eggs in the ice water. Easy Peasy, perfect eggs. The eggs in the salads I made for tonight's dinner were [URL="https://www.discusscooking.com/forums/f104/dinner-wednesday-8-26-2015-a-93637.html#post1433884"]8-minute eggs[/URL]. Just the barest of "done" where they meet the white, the rest of the yolk was soft but not liquidy. Kinda like a paste, but in a nicer way. Himself likes good, runny-yolk sunnyside up ones, and likes a looser yolk just about anywhere. I've just moved away from the "give me a rock-hard yolk, darn it!" stage. This is as soft as I can go. The beauty of cooking them this way gives you the option of taking one out with the spider and cooling it earlier than the second one. Just NOW thought of that! [IMG]https://arriverabooks.files.wordpress.com/2015/03/bang-your-head.gif[/IMG] Like the man said in the long-ago Alka-Seltzer commercial, "[URL=https://www.youtube.com/watch?v=9qdfMYFl0Ic]Try it, you'll like it[/URL]". [SIZE="1"]* I hope I didn't go over quota with Pop Culture references...[/SIZE]:ermm: 3 stars 1 reviews
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