"--" > wrote in message
...
>
> "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?
>
I used refrigerator-cold eggs, cold tap water, the eggs in the steamer
basket and brought water to boil/steam. Katra refined the timing to 10
minutes of steaming followed by 10 minutes of standing, pot covered, heat
off. Then plunge the eggs into cold or iced water.
Janet