"Peter Aitken" > wrote in message
news
> I thought it would be worthwhile to see what Harold McGee has to say about
> this favorite topic. This is from the new edition of "On Food and Cooking"
>
> Cracking: usually caused by the eggs being knocked about due to too-fast
> boiling water. Poking a hole in the end of the egg does not help.
>
> Tough whites: Caused by too-hot cooking temp. Best to cook in barely
> simmering water which is 10-20 degrees cooler than actively boiling water.

an interesting trick -- getting the small bubbles of water vapor rising
in/creating the upward currents from the bottom of the pot to the top to be
less than 212F, or getting that actively boiling water to be more than 212F.
(SP)

especially interesting since I have in the past measured water heating in
various containers in this very range, and observed the fluid and the
surface in order to get some indications for visually determining the 205F
point suggested for making superb coffee (coffee is better using this temp,
btw).
Simmer was defined by small bubbles just breaking the surface, or just
below the surface

I thought about him using a thin pan and really high heat source to get
the 20 degree differentiual he is talking about, but it looks like that
results in higher current in the water due to the higher differential and
transfer... wouldn't do it.
A thick pan would heat slower and more mass would rise until it almost
would full-boil right after simmer.

Of course, if he created a solution by adding salt and soda to the mix, the
boiling point would go up from the 212 F of tap water - so if you have
fresh eggs and follow his advice, you must get accept tough whites....

Maybe his recipes are better than his egg theory?

>
> Hard to peel: usually caused by really fresh eggs. If you have only fresh
> eggs, add 1/2 tsp baking soda to 1 qt cooking water. This can help.
>
> Green yolks: more prevalent with older eggs. Over cooking, cooking at too
> high a temp, and not cooling rapidly also contribute.

He must boil his eggs in oil to boil eggs at too high a temp.

Tonight, I think I am going to use the water vapor method lauded by the
users of this NG -

what was that method one more time?

Eggs from refrig to counter to active steamer, steam for 20 minutes, cool in
cold water?

>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>