On 7/6/2013 4:40 AM, Ophelia wrote:
>
>
> "Jean B." > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> > wrote in message
>>> news >>>> On Thu, 04 Jul 2013 20:04:26 -0400, Ed Pawlowski > wrote:
>>>>
>>>>> On Thu, 04 Jul 2013 17:34:24 -0400, James Silverton
>>>>> > wrote:
>>>>>
>>>>>
>>>>>
>>>>>>
>>>>>> What I've always done is cover the cold eggs with cold water,
>>>>>> bring to a
>>>>>> boil, turn off the heat and wait 20 minutes. About the easiest thing
>>>>>> possible if you are not in a great rush; total time about 25 minutes.
>>>>>
>>>>> I learned that from Julia Child. Simple, no timing, I do it during
>>>>> dinner making some eggs for the next morning's breakfast. Never had a
>>>>> bad one. Jumbo eggs I let boil for about a minute.
>>>
>>> That is even simpler than mine!! I will have to test it out
>>
>> I keep meaning to try this. In fact, I am thinking about it for the
>> next time I HB eggs. BUT wouldn't there have to be a certain amount
>> of water for this to work? One could have a pot containing lots of
>> cold eggs and not much water, or one could have a pot containing a few
>> eggs and a relatively large amount of water. I can't imagine this
>> technique would work the same in both instances.
>
> To me, water brought to the boil is water brought to the boil ifysim!
> I may be way off beam but I don't really see the difference. It might
> take longer but the temperatures are the dame.
>
I don't know if eggs have the same specific heat as water but, unless
you go to extremes, I can't see the number of eggs making much
difference. It is the time that the whole mass of eggs and water takes
to cool down that matters. I don't remember noticing any difference when
using a large number of eggs.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.