On Fri, 2 Feb 2018 12:47:42 -0600, Sqwertz >
wrote:

>On Wed, 31 Jan 2018 14:30:49 -0500, wrote:
>
>> On Wed, 31 Jan 2018 17:26:29 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Caída de la casa" wrote in message news >>>
>>>On 1/31/2018 8:34 AM, Nancy2 wrote:
>>>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>>>> favorite small
>>>> appliance. It will make soft- or hard-boiled or poached eggs without any
>>>> errors, and the eggs can be laid today and still peel with ease, if they
>>>> are
>>>> hard-cooked. Try it.
>>>
>>>Alternately - sous vide!
>>>
>>>==
>>>
>>>Hey! I have never done eggs sous vide!
>>>
>>>Temps and times?
>>
>> Do you really want to wait 72 hours for boiled eggs... before they're
>> done cooking they're liable to hatch! LOL
>
>Sous vide hard/soft boiled eggs are a waste of 40-50 minutes and
>impossible to peel. Boiling water cooks eggs perfectly in 7-13
>minutes.
>
>OTOH, tomorrow will be sous vide butter poached Argentine red shrimp.
>30-45 minutes at 137F. With a pound of butter garlic, maybe white
>wine, maybe capers, and finished with parsley.

I boil eggs in a deep fry basket that fits a 4 quart pot, holds an
entire dozen with room to spare. The basket prevents the eggs from
banging the pot so prevents cracked shells, and when done cooking the
basket makes it easy to plunge all the eggs into ice water, peeling is
easy peasy. We're not big fans of egg salad but we both enjoy sliced
egg sandwiches, or sliced eggs in garden salads. Neither of us care
for soft boiled eggs, we'd much rather runny fried eggs. The deep fry
basket makes it easy to cook and quickly drain all sorts of veggies,
even larger pasta.