Because there have just NOT been ENOUGH threads about his. (And hopefully to
annoy Boob ****wiliger.)

Knock the ends first. One will produce the perfect peel. (This in addition
to bringing to a boil with lots of salt then rinsing in cold-as-possible
water.) 11 out of 12 eggs perfect.

On Aug 16, 3:21*pm, "cybercat" > wrote:
> Because there have just NOT been ENOUGH threads about his.

Yeah, since we all know that you can't cook (opening up a can of Chef-
Boy-Ar-Dee and frozen chicken nugget soup doesn't count you numb
bitch), what else would you post about, but peeling eggs for ****'s
sake.

On Aug 16, 4:21*pm, "cybercat" > wrote:
> Because there have just NOT been ENOUGH threads about his. (And hopefully to
> annoy Boob ****wiliger.)
>
> Knock the ends first. One will produce the perfect peel. (This in addition
> to bringing to a boil with lots of salt then rinsing in cold-as-possible
> water.) 11 out of 12 eggs perfect.

larger end will start to peel since that's where the air pocket is.
After you've cracked the end, craze the rest of the egg, and the shell
peels off in one long strip.

maxine in ri

On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
shouted from the highest rooftop:

>Because there have just NOT been ENOUGH threads about his. (And hopefully to
>annoy Boob ****wiliger.)
>
>Knock the ends first. One will produce the perfect peel. (This in addition
>to bringing to a boil with lots of salt then rinsing in cold-as-possible
>water.) 11 out of 12 eggs perfect.

What about the best way to peel *soft* boiled eggs. I don't eat them,
but my wife does and has one hell of a time peeling some the little
buggers.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob in nz wrote:
> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
> shouted from the highest rooftop:
>
>> Because there have just NOT been ENOUGH threads about his. (And hopefully to
>> annoy Boob ****wiliger.)
>>
>> Knock the ends first. One will produce the perfect peel. (This in addition
>> to bringing to a boil with lots of salt then rinsing in cold-as-possible
>> water.) 11 out of 12 eggs perfect.
>
> What about the best way to peel *soft* boiled eggs. I don't eat them,
> but my wife does and has one hell of a time peeling some the little
> buggers.
>
>
> --
>
> una cerveza mas por favor ...
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
> Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Bob -

I tried for the first time (recently) poking a hole on the larger end
with a map tack before boiling the eggs, and they were a breeze to peel.

I haven't tried that yet with a different box of eggs yet, but I was
pleased.

Bob

On 2009-08-16, bob in nz > wrote:

> What about the best way to peel *soft* boiled eggs. I don't eat them,
> but my wife does and has one hell of a time peeling some the little
> buggers.

You don't peel soft boiled eggs. You behead them, about half to three
quarters the way up from the round bottom end with a knife. Making a
butter knife go 7/8ths of the way through a soft boiled egg with a
clean, single deft slash, is a true art. You then separate the
halves/thirds/whatever and dig out the goodies with an appropriate
spoon. I prefer an ice tea spoon. The resulting egg is akin to a
poached egg. Cooked albumin, warm runny yolk.

I hear the ever so proper Brits behead them just at the top of the
yolk, discard the skullcap, or whatever they call it, and dip pointy
little bread toast thingies called "toast soldiers" into the warm
yellow yolk.

http://img2.allposters.com/images/STFPOD/179077.jpg

Brilliant!, I say.

nb

bob in nz wrote:
> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
> shouted from the highest rooftop:
>
>> Because there have just NOT been ENOUGH threads about his. (And hopefully to
>> annoy Boob ****wiliger.)
>>
>> Knock the ends first. One will produce the perfect peel. (This in addition
>> to bringing to a boil with lots of salt then rinsing in cold-as-possible
>> water.) 11 out of 12 eggs perfect.
>
> What about the best way to peel *soft* boiled eggs. I don't eat them,
> but my wife does and has one hell of a time peeling some the little
> buggers.

My Dad used to love soft-boiled eggs, he tapped around the top with a
case knife, then took off the top and ate the contents of the shell with
an egg spoon. I never cared for soft-boiled myself but it was awesome
watching Dad eat the things without getting them all over himself and
the table.

notbob wrote:
> On 2009-08-16, bob in nz > wrote:
>
>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>> but my wife does and has one hell of a time peeling some the little
>> buggers.
>
> You don't peel soft boiled eggs. You behead them, about half to three
> quarters the way up from the round bottom end with a knife. Making a
> butter knife go 7/8ths of the way through a soft boiled egg with a
> clean, single deft slash, is a true art. You then separate the
> halves/thirds/whatever and dig out the goodies with an appropriate
> spoon. I prefer an ice tea spoon. The resulting egg is akin to a
> poached egg. Cooked albumin, warm runny yolk.
>
> I hear the ever so proper Brits behead them just at the top of the
> yolk, discard the skullcap, or whatever they call it, and dip pointy
> little bread toast thingies called "toast soldiers" into the warm
> yellow yolk.
>
> http://img2.allposters.com/images/STFPOD/179077.jpg
>
> Brilliant!, I say.
>
> nb

nb - I agree that is the normal way. For myself, I know exactly when to
pull them and cool down prior to peeling so the whites are solid, and
the yolk still a warm/hot liquid.

I peel so that it's easier for my delivery system of putting them on top
of buttered toast to eat after breaking them up with a fork.

Bob

On 2009-08-16, Bob Muncie > wrote:

> I peel so that it's easier for my delivery system of putting them on top
> of buttered toast to eat after breaking them up with a fork.

"You're a better man than I am, Gunga Din" -- ol' Rudy Kip

I haven't a clue on how to peel a hot --when the white is solid,
they're way beyond warm!-- soft boiled egg.

nb

notbob wrote:
> On 2009-08-16, Bob Muncie > wrote:
>
>> I peel so that it's easier for my delivery system of putting them on top
>> of buttered toast to eat after breaking them up with a fork.
>
> "You're a better man than I am, Gunga Din" -- ol' Rudy Kip
>
> I haven't a clue on how to peel a hot --when the white is solid,
> they're way beyond warm!-- soft boiled egg.
>
> nb
>

I put them in ice water when I pull them (just like regular boiled
eggs). I just don't leave them there long, or rattle them around to
break the shell up.

I have practice at it :-)

bob

On Aug 16, 5:53*pm, notbob > wrote:
> On 2009-08-16, bob in nz > wrote:
>
> > What about the best way to peel *soft* boiled eggs. I don't eat them,
> > but my wife does and has one hell of a time peeling some the little
> > buggers.
>
> You don't peel soft boiled eggs. *You behead them, about half to three
> quarters the way up from the round bottom end with a knife. *Making a
> butter knife go 7/8ths of the way through a soft boiled egg with a
> clean, single deft slash, is a true art. *You then separate the
> halves/thirds/whatever and dig out the goodies with an appropriate
> spoon. *I prefer an ice tea spoon. *The resulting egg is akin to a
> poached egg. *Cooked albumin, warm runny yolk. *
>
I wish that I could dependably get that result. All white hard.
Nearly all yolk liquid.
>
> nb

--Bryan

On 2009-08-16, Bob Muncie > wrote:

> I put them in ice water when I pull them (just like regular boiled
> eggs). I just don't leave them there long, or rattle them around to
> break the shell up.
>
> I have practice at it :-)

I'll give it a shot, Bob. Here at 7700 ft, it takes 5.5 mins to soft
boil and egg. Are you saying "ice" water? As in ice cube cold?

nb

notbob wrote:
> On 2009-08-16, Bob Muncie > wrote:
>
>> I put them in ice water when I pull them (just like regular boiled
>> eggs). I just don't leave them there long, or rattle them around to
>> break the shell up.
>>
>> I have practice at it :-)
>
> I'll give it a shot, Bob. Here at 7700 ft, it takes 5.5 mins to soft
> boil and egg. Are you saying "ice" water? As in ice cube cold?
>
> nb

I have a fridge with an external ice/water dispenser. I put some in a
bowl, add some water when I start the water to boil, and when i pull the
eggs, they go into that bowl for about 15 ~ 30 seconds. I just pull one
out, and if it's still to hot to handle, I put it in for a few more seconds.

Bob

bob in nz wrote:

>
> What about the best way to peel *soft* boiled eggs. I don't eat them,
> but my wife does and has one hell of a time peeling some the little
> buggers.
>



I believe the classic method is to tap a circle around the small end
and lift off the shell with some of the white inside it. You scrape off
the bit of white with a very small spoon, then place the egg in an egg
cup and eat it with with toast fingers or the spoon. (A demitasse spoon
works well.)

What I want to know is how hotels manage to cook large numbers of soft
boiled eggs and keep them perfectly warm wrapped in a napkin in a basket
on the buffet. I was happy on our recent trips to eat a perfectly
soft-boiled egg every morning.

gloria p

notbob replied:

>> I peel so that it's easier for my delivery system of putting them on top
>> of buttered toast to eat after breaking them up with a fork.
>
> "You're a better man than I am, Gunga Din" -- ol' Rudy Kip
>
> I haven't a clue on how to peel a hot --when the white is solid,
> they're way beyond warm!-- soft boiled egg.

I suck it up and grab the hot egg, whack it with a butter knife to split it,
separate the two pieces... OW OW OW OW OW OW OW OW OW OW OW OW OW OW OW!

Then grab each half and dig out the cooked egg from the shell with a spoon
onto a piece of buttered toast... OW OW OW OW OW OW!

Bob

In article >,
bob in nz > wrote:

> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
> shouted from the highest rooftop:
>
> >Because there have just NOT been ENOUGH threads about his. (And hopefully to
> >annoy Boob ****wiliger.)
> >
> >Knock the ends first. One will produce the perfect peel. (This in addition
> >to bringing to a boil with lots of salt then rinsing in cold-as-possible
> >water.) 11 out of 12 eggs perfect.
>
> What about the best way to peel *soft* boiled eggs. I don't eat them,
> but my wife does and has one hell of a time peeling some the little
> buggers.
>

You don't peel soft boiled egg! You knock the end off and scoop them
out with a small spoon!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Bob Muncie > wrote:

> notbob wrote:
> > On 2009-08-16, bob in nz > wrote:
> >
> >> What about the best way to peel *soft* boiled eggs. I don't eat them,
> >> but my wife does and has one hell of a time peeling some the little
> >> buggers.
> >
> > You don't peel soft boiled eggs. You behead them, about half to three
> > quarters the way up from the round bottom end with a knife. Making a
> > butter knife go 7/8ths of the way through a soft boiled egg with a
> > clean, single deft slash, is a true art. You then separate the
> > halves/thirds/whatever and dig out the goodies with an appropriate
> > spoon. I prefer an ice tea spoon. The resulting egg is akin to a
> > poached egg. Cooked albumin, warm runny yolk.
> >
> > I hear the ever so proper Brits behead them just at the top of the
> > yolk, discard the skullcap, or whatever they call it, and dip pointy
> > little bread toast thingies called "toast soldiers" into the warm
> > yellow yolk.
> >
> > http://img2.allposters.com/images/STFPOD/179077.jpg
> >
> > Brilliant!, I say.
> >
> > nb
>
> nb - I agree that is the normal way. For myself, I know exactly when to
> pull them and cool down prior to peeling so the whites are solid, and
> the yolk still a warm/hot liquid.
>
> I peel so that it's easier for my delivery system of putting them on top
> of buttered toast to eat after breaking them up with a fork.
>
> Bob

It'd be less trouble just to poach them for that use. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> notbob wrote:
>>> On 2009-08-16, bob in nz > wrote:
>>>
>>>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>>>> but my wife does and has one hell of a time peeling some the little
>>>> buggers.
>>> You don't peel soft boiled eggs. You behead them, about half to three
>>> quarters the way up from the round bottom end with a knife. Making a
>>> butter knife go 7/8ths of the way through a soft boiled egg with a
>>> clean, single deft slash, is a true art. You then separate the
>>> halves/thirds/whatever and dig out the goodies with an appropriate
>>> spoon. I prefer an ice tea spoon. The resulting egg is akin to a
>>> poached egg. Cooked albumin, warm runny yolk.
>>>
>>> I hear the ever so proper Brits behead them just at the top of the
>>> yolk, discard the skullcap, or whatever they call it, and dip pointy
>>> little bread toast thingies called "toast soldiers" into the warm
>>> yellow yolk.
>>>
>>> http://img2.allposters.com/images/STFPOD/179077.jpg
>>>
>>> Brilliant!, I say.
>>>
>>> nb
>> nb - I agree that is the normal way. For myself, I know exactly when to
>> pull them and cool down prior to peeling so the whites are solid, and
>> the yolk still a warm/hot liquid.
>>
>> I peel so that it's easier for my delivery system of putting them on top
>> of buttered toast to eat after breaking them up with a fork.
>>
>> Bob
>
> It'd be less trouble just to poach them for that use. :-)

It would be easier, I agree. But I am impatient. poaching would leave
them wet, and not compact. If I were to forgo the soft boil, I'd just
make the eggs over easy, or as the birds nest (toad in the pond, toad in
the hole, or what ever you know them as) with the center piece of toast
butted and on top. But those are pretty good to. just depends on the
mood I'm in. I do keep the bacon greas in the fridge, so if I'm doing no
meat or potato, I'm just as likely to over easy the eggs in bacon
grease, or toad in the whole, skip the butter on the toast, and toast
the bread in the toaster, then do the fry-up in the skillet with the
bacon grease (including the center piece of toast).

Bob

Bob

Omelet wrote:
> In article >,
> bob in nz > wrote:
>
>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>> shouted from the highest rooftop:
>>
>>> Because there have just NOT been ENOUGH threads about his. (And hopefully to
>>> annoy Boob ****wiliger.)
>>>
>>> Knock the ends first. One will produce the perfect peel. (This in addition
>>> to bringing to a boil with lots of salt then rinsing in cold-as-possible
>>> water.) 11 out of 12 eggs perfect.
>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>> but my wife does and has one hell of a time peeling some the little
>> buggers.
>>
>
> You don't peel soft boiled egg! You knock the end off and scoop them
> out with a small spoon!


Not normally for most people... but I describe how I do it earlier in
the post. The other "smart" way is how Bob T described.

Bob

On Mon, 17 Aug 2009 10:26:02 +1200, bob in nz
> wrote:

>On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>shouted from the highest rooftop:
>
>>Because there have just NOT been ENOUGH threads about his. (And hopefully to
>>annoy Boob ****wiliger.)
>>
>>Knock the ends first. One will produce the perfect peel. (This in addition
>>to bringing to a boil with lots of salt then rinsing in cold-as-possible
>>water.) 11 out of 12 eggs perfect.
>
>What about the best way to peel *soft* boiled eggs. I don't eat them,
>but my wife does and has one hell of a time peeling some the little
>buggers.

Use a "topper", then partake of the contents however you choose.
http://tinyurl.com/mzyto5

Ross.

In article >,
Bob Muncie > wrote:

> > It'd be less trouble just to poach them for that use. :-)
>
> It would be easier, I agree. But I am impatient. poaching would leave
> them wet, and not compact. If I were to forgo the soft boil, I'd just
> make the eggs over easy, or as the birds nest (toad in the pond, toad in
> the hole, or what ever you know them as) with the center piece of toast
> butted and on top. But those are pretty good to. just depends on the
> mood I'm in. I do keep the bacon greas in the fridge, so if I'm doing no
> meat or potato, I'm just as likely to over easy the eggs in bacon
> grease, or toad in the whole, skip the butter on the toast, and toast
> the bread in the toaster, then do the fry-up in the skillet with the
> bacon grease (including the center piece of toast).
>
> Bob

I understand.

Most of the time, I just water baste them in the cast iron skillet.
I get solid whites and runny yolks, and it only takes 5 minutes from a
cold pan to a hot egg. :-)

I love smooshing them into a hot buttered toasted sourdough English
muffin, but I'm avoiding bread at the moment. <sigh>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > bob in nz > wrote:
> >
> >> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
> >> shouted from the highest rooftop:
> >>
> >>> Because there have just NOT been ENOUGH threads about his. (And hopefully
> >>> to
> >>> annoy Boob ****wiliger.)
> >>>
> >>> Knock the ends first. One will produce the perfect peel. (This in
> >>> addition
> >>> to bringing to a boil with lots of salt then rinsing in cold-as-possible
> >>> water.) 11 out of 12 eggs perfect.
> >> What about the best way to peel *soft* boiled eggs. I don't eat them,
> >> but my wife does and has one hell of a time peeling some the little
> >> buggers.
> >>
> >
> > You don't peel soft boiled egg! You knock the end off and scoop them
> > out with a small spoon!
>
>
> Not normally for most people... but I describe how I do it earlier in
> the post. The other "smart" way is how Bob T described.
>
> Bob

If you are careful, you can scoop one out of the shell fairly intact
using a small spoon. Why bother to peel them?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
wrote:

> On Mon, 17 Aug 2009 10:26:02 +1200, bob in nz
> > wrote:
>
> >On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
> >shouted from the highest rooftop:
> >
> >>Because there have just NOT been ENOUGH threads about his. (And hopefully
> >>to
> >>annoy Boob ****wiliger.)
> >>
> >>Knock the ends first. One will produce the perfect peel. (This in addition
> >>to bringing to a boil with lots of salt then rinsing in cold-as-possible
> >>water.) 11 out of 12 eggs perfect.
> >
> >What about the best way to peel *soft* boiled eggs. I don't eat them,
> >but my wife does and has one hell of a time peeling some the little
> >buggers.
>
> Use a "topper", then partake of the contents however you choose.
> http://tinyurl.com/mzyto5
>
> Ross.

I just use a butter knife! I don't need a fancy "gadget" to knock the
top off of a soft boiled egg.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>>> It'd be less trouble just to poach them for that use. :-)
>> It would be easier, I agree. But I am impatient. poaching would leave
>> them wet, and not compact. If I were to forgo the soft boil, I'd just
>> make the eggs over easy, or as the birds nest (toad in the pond, toad in
>> the hole, or what ever you know them as) with the center piece of toast
>> butted and on top. But those are pretty good to. just depends on the
>> mood I'm in. I do keep the bacon greas in the fridge, so if I'm doing no
>> meat or potato, I'm just as likely to over easy the eggs in bacon
>> grease, or toad in the whole, skip the butter on the toast, and toast
>> the bread in the toaster, then do the fry-up in the skillet with the
>> bacon grease (including the center piece of toast).
>>
>> Bob
>
> I understand.
>
> Most of the time, I just water baste them in the cast iron skillet.
> I get solid whites and runny yolks, and it only takes 5 minutes from a
> cold pan to a hot egg. :-)
>
> I love smooshing them into a hot buttered toasted sourdough English
> muffin, but I'm avoiding bread at the moment. <sigh>

Is there no English muffin equivalent you can use?

I smoosh with style :-)

Bob

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> bob in nz > wrote:
>>>
>>>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>>>> shouted from the highest rooftop:
>>>>
>>>>> Because there have just NOT been ENOUGH threads about his. (And hopefully
>>>>> to
>>>>> annoy Boob ****wiliger.)
>>>>>
>>>>> Knock the ends first. One will produce the perfect peel. (This in
>>>>> addition
>>>>> to bringing to a boil with lots of salt then rinsing in cold-as-possible
>>>>> water.) 11 out of 12 eggs perfect.
>>>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>>>> but my wife does and has one hell of a time peeling some the little
>>>> buggers.
>>>>
>>> You don't peel soft boiled egg! You knock the end off and scoop them
>>> out with a small spoon!
>>
>> Not normally for most people... but I describe how I do it earlier in
>> the post. The other "smart" way is how Bob T described.
>>
>> Bob
>
> If you are careful, you can scoop one out of the shell fairly intact
> using a small spoon. Why bother to peel them?

For the same reason that if you have the skill to pull them atr the
right time, cool only at the shell level, it peels *really* easily. the
shell almost comes off in halves.

A learned on my own skill I guess.

Bob

Omelet wrote:
> In article >,
> wrote:
>
>> On Mon, 17 Aug 2009 10:26:02 +1200, bob in nz
>> > wrote:
>>
>>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>>> shouted from the highest rooftop:
>>>
>>>> Because there have just NOT been ENOUGH threads about his. (And hopefully
>>>> to
>>>> annoy Boob ****wiliger.)
>>>>
>>>> Knock the ends first. One will produce the perfect peel. (This in addition
>>>> to bringing to a boil with lots of salt then rinsing in cold-as-possible
>>>> water.) 11 out of 12 eggs perfect.
>>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>>> but my wife does and has one hell of a time peeling some the little
>>> buggers.
>> Use a "topper", then partake of the contents however you choose.
>> http://tinyurl.com/mzyto5
>>
>> Ross.
>
> I just use a butter knife! I don't need a fancy "gadget" to knock the
> top off of a soft boiled egg.

No, but what Ross refers to looks pretty as a result when done right. :-)

Since you and I are "smooshers" from way back, we don't need no stinkin
pretty :-)

Bob

On Mon, 17 Aug 2009 10:26:02 +1200, bob in nz
> wrote:

>On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>shouted from the highest rooftop:
>
>>Because there have just NOT been ENOUGH threads about his. (And hopefully to
>>annoy Boob ****wiliger.)
>>
>>Knock the ends first. One will produce the perfect peel. (This in addition
>>to bringing to a boil with lots of salt then rinsing in cold-as-possible
>>water.) 11 out of 12 eggs perfect.
>
>What about the best way to peel *soft* boiled eggs. I don't eat them,
>but my wife does and has one hell of a time peeling some the little
>buggers.

I don't peel soft boiled eggs. Like several of you have already
mentioned, the way I deal with them is to whack the tops with an egg
spoon and then use the side of the spoon to crack the shell around the
top before lifting it off with same spoon. Works fine.

But my wife likes to have soft boiled eggs on sliced ham and peels the
eggs before putting the peeled eggs on top of the ham and opening them
with a knife so the yolks run over the ham. Perhaps it's an English
thing. But that's what she does with soft boiled eggs and,
occasionally, she runs into an egg that's difficult to peel.

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:
> >
> >>> It'd be less trouble just to poach them for that use. :-)
> >> It would be easier, I agree. But I am impatient. poaching would leave
> >> them wet, and not compact. If I were to forgo the soft boil, I'd just
> >> make the eggs over easy, or as the birds nest (toad in the pond, toad in
> >> the hole, or what ever you know them as) with the center piece of toast
> >> butted and on top. But those are pretty good to. just depends on the
> >> mood I'm in. I do keep the bacon greas in the fridge, so if I'm doing no
> >> meat or potato, I'm just as likely to over easy the eggs in bacon
> >> grease, or toad in the whole, skip the butter on the toast, and toast
> >> the bread in the toaster, then do the fry-up in the skillet with the
> >> bacon grease (including the center piece of toast).
> >>
> >> Bob
> >
> > I understand.
> >
> > Most of the time, I just water baste them in the cast iron skillet.
> > I get solid whites and runny yolks, and it only takes 5 minutes from a
> > cold pan to a hot egg. :-)
> >
> > I love smooshing them into a hot buttered toasted sourdough English
> > muffin, but I'm avoiding bread at the moment. <sigh>
>
> Is there no English muffin equivalent you can use?

No. <sigh>
Weight loss is the priority at the moment.
There is too much at stake.

>
> I smoosh with style :-)
>
> Bob

<lol>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Bob Muncie > wrote:

> >>> You don't peel soft boiled egg! You knock the end off and scoop them
> >>> out with a small spoon!
> >>
> >> Not normally for most people... but I describe how I do it earlier in
> >> the post. The other "smart" way is how Bob T described.
> >>
> >> Bob
> >
> > If you are careful, you can scoop one out of the shell fairly intact
> > using a small spoon. Why bother to peel them?
>
> For the same reason that if you have the skill to pull them atr the
> right time, cool only at the shell level, it peels *really* easily. the
> shell almost comes off in halves.
>
> A learned on my own skill I guess.
>
> Bob

Ok, I'll have to try it.
I'm a bit peckish at the moment but I need to go take a shower, but some
eggs do sound good about now!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > wrote:
> >
> >> On Mon, 17 Aug 2009 10:26:02 +1200, bob in nz
> >> > wrote:
> >>
> >>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
> >>> shouted from the highest rooftop:
> >>>
> >>>> Because there have just NOT been ENOUGH threads about his. (And
> >>>> hopefully
> >>>> to
> >>>> annoy Boob ****wiliger.)
> >>>>
> >>>> Knock the ends first. One will produce the perfect peel. (This in
> >>>> addition
> >>>> to bringing to a boil with lots of salt then rinsing in cold-as-possible
> >>>> water.) 11 out of 12 eggs perfect.
> >>> What about the best way to peel *soft* boiled eggs. I don't eat them,
> >>> but my wife does and has one hell of a time peeling some the little
> >>> buggers.
> >> Use a "topper", then partake of the contents however you choose.
> >> http://tinyurl.com/mzyto5
> >>
> >> Ross.
> >
> > I just use a butter knife! I don't need a fancy "gadget" to knock the
> > top off of a soft boiled egg.
>
> No, but what Ross refers to looks pretty as a result when done right. :-)
>
> Since you and I are "smooshers" from way back, we don't need no stinkin
> pretty :-)
>
> Bob

Indeed... <lol>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"bob in nz" > wrote in message
...
> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
> shouted from the highest rooftop:
>
>>Because there have just NOT been ENOUGH threads about his. (And hopefully
>>to
>>annoy Boob ****wiliger.)
>>
>>Knock the ends first. One will produce the perfect peel. (This in addition
>>to bringing to a boil with lots of salt then rinsing in cold-as-possible
>>water.) 11 out of 12 eggs perfect.
>
> What about the best way to peel *soft* boiled eggs. I don't eat them,
> but my wife does and has one hell of a time peeling some the little
> buggers.
>

You don't *peel* soft boiled eggs. Are you both mad?! You crack the top of
the shell with a spoon then carefully scoop the egg out of the shell into an
egg cup

Jill

On Mon, 17 Aug 2009 04:16:25 -0400, "jmcquown" >
wrote:

>"bob in nz" > wrote in message
.. .
>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>> shouted from the highest rooftop:
>>
>>>Because there have just NOT been ENOUGH threads about his. (And hopefully
>>>to
>>>annoy Boob ****wiliger.)
>>>
>>>Knock the ends first. One will produce the perfect peel. (This in addition
>>>to bringing to a boil with lots of salt then rinsing in cold-as-possible
>>>water.) 11 out of 12 eggs perfect.
>>
>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>> but my wife does and has one hell of a time peeling some the little
>> buggers.
>>
>
>You don't *peel* soft boiled eggs. Are you both mad?! You crack the top of
>the shell with a spoon then carefully scoop the egg out of the shell into an
>egg cup
>

You don't and I don't. But my wife does - as I already explained.***

To put it another way, just because you and I don't peel soft boiled
eggs doesn't mean that it shouldn't be done or it can't be done. My
wife peels soft boiled eggs to put on sliced ham. But she sometimes
runs into an egg that's difficult to peel ... not that I've ever
tried. After all, that's what egg cups where made for ;-)

*** I don't peel soft boiled eggs. Like several of you have already
mentioned, the way I deal with them is to whack the tops with an egg
spoon and then use the side of the spoon to crack the shell around the
top before lifting it off with same spoon. Works fine.

But my wife likes to have soft boiled eggs on sliced ham and peels the
eggs before putting the peeled eggs on top of the ham and opening them
with a knife so the yolks run over the ham. Perhaps it's an English
thing. But that's what she does with soft boiled eggs and,
occasionally, she runs into an egg that's difficult to peel.

In article >,
"jmcquown" > wrote:

> "bob in nz" > wrote in message
> ...
> > On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
> > shouted from the highest rooftop:
> >
> >>Because there have just NOT been ENOUGH threads about his. (And hopefully
> >>to
> >>annoy Boob ****wiliger.)
> >>
> >>Knock the ends first. One will produce the perfect peel. (This in addition
> >>to bringing to a boil with lots of salt then rinsing in cold-as-possible
> >>water.) 11 out of 12 eggs perfect.
> >
> > What about the best way to peel *soft* boiled eggs. I don't eat them,
> > but my wife does and has one hell of a time peeling some the little
> > buggers.
> >
>
> You don't *peel* soft boiled eggs. Are you both mad?! You crack the top of
> the shell with a spoon then carefully scoop the egg out of the shell into an
> egg cup
>
> Jill

Or on to toast. :-)

Like I posted before, I just knock the top off of the egg and scoop it
out of the shell with a spoon...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Bob F (on the laptop)" > wrote:

> But my wife likes to have soft boiled eggs on sliced ham and peels the
> eggs before putting the peeled eggs on top of the ham and opening them
> with a knife so the yolks run over the ham. Perhaps it's an English
> thing. But that's what she does with soft boiled eggs and,
> occasionally, she runs into an egg that's difficult to peel.

She could still remove the top of the shell and scoop the egg out of the
shell with a spoon and place it on top of the ham!

Imho, peeling a soft boiled egg is making it overly complicated!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Bob Terwilliger" > wrote:
>> >
>> >> Jill wrote:
>> >>
>> >> > You don't *peel* soft boiled eggs. Are you both mad?! You crack
>> >> > the
>> >> > top
>> >> > of the shell with a spoon then carefully scoop the egg out of the
>> >> > shell
>> >> > into an egg cup
>> >>
>> >> Hmmm... For those people who use egg cups (which does not include me),
>> >> I
>> >> think the proper etiquette is to put the *unpeeled* egg into the cup,
>> >> crack
>> >> the top of it, then eat the egg out of the shell using a spoon. Poking
>> >> around, I see this:
>> >>
>> >> http://www.youtube.com/watch?v=PQ7QYWk2Q2c
>> >>
>> >>
>> >> Bob
>> >
>> > There are even special 'scissors' for neatly cutting the shell open.
>> > I'm with you. The egg cup is to hold the egg upright for eating out of
>> > the shell.
>> > --
>> > -Barb, Mother Superior, HOSSSPoJ
>>
>>
>>
>> I've heard of that But I'll bow to my dear departed mother who served
>> me
>> soft boiled eggs spooned into a cup with butter, salt & pepper and called
>> it
>> "egg a cup". Actual egg cups and tapping off the top are for fancy
>> people
>> I'm definitely not fancy.
>>
>> Jill
>
> I use a shot glass as an egg cup.
> They are the perfect size. <g>
>
> Mom actually taught me that trick...
> --
> Peace! Om
>

My mother used a shot glass to set the egg on before she chopped the top of
the egg off. But then she'd spoon it ino a cup. None of that fancy eating
out of the shell stuff for her She liked it mashed up (the whites were
firm, the center still runny) with a tsp of butter and some salt and
pepper. In a teacup. That's the way I've always eaten them. Peeling them
didn't come into play. If someone wants to eat them out of the shell that's
fine with me. I just don't bother

Jill

In article >,
"jmcquown" > wrote:

> >> I've heard of that But I'll bow to my dear departed mother who served
> >> me
> >> soft boiled eggs spooned into a cup with butter, salt & pepper and called
> >> it
> >> "egg a cup". Actual egg cups and tapping off the top are for fancy
> >> people
> >> I'm definitely not fancy.
> >>
> >> Jill
> >
> > I use a shot glass as an egg cup.
> > They are the perfect size. <g>
> >
> > Mom actually taught me that trick...
> > --
> > Peace! Om
> >
>
> My mother used a shot glass to set the egg on before she chopped the top of
> the egg off. But then she'd spoon it ino a cup. None of that fancy eating
> out of the shell stuff for her She liked it mashed up (the whites were
> firm, the center still runny) with a tsp of butter and some salt and
> pepper. In a teacup. That's the way I've always eaten them. Peeling them
> didn't come into play. If someone wants to eat them out of the shell that's
> fine with me. I just don't bother
>
> Jill

I have done that. Scooped them out of the shell on to toast, or into a
small bowl and served with melted butter and salt and pepper.

Iirc, that was your moms last meal?

Hugs Jill! It's not been that long...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun, 16 Aug 2009 23:48:31 -0500, Omelet >
wrote:

>In article >,
> wrote:
>
>> On Mon, 17 Aug 2009 10:26:02 +1200, bob in nz
>> > wrote:
>>
>> >On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>> >shouted from the highest rooftop:
>> >
>> >>Because there have just NOT been ENOUGH threads about his. (And hopefully
>> >>to
>> >>annoy Boob ****wiliger.)
>> >>
>> >>Knock the ends first. One will produce the perfect peel. (This in addition
>> >>to bringing to a boil with lots of salt then rinsing in cold-as-possible
>> >>water.) 11 out of 12 eggs perfect.
>> >
>> >What about the best way to peel *soft* boiled eggs. I don't eat them,
>> >but my wife does and has one hell of a time peeling some the little
>> >buggers.
>>
>> Use a "topper", then partake of the contents however you choose.
>> http://tinyurl.com/mzyto5
>>
>> Ross.
>
>I just use a butter knife! I don't need a fancy "gadget" to knock the
>top off of a soft boiled egg.

We were given one as a gift many years ago. It has never even been
tried, probably because we've not made a SBE since long before we
received it.
Over easy, poached, or in an omelet is the way our breakfast eggs get
prepared.

Ross.

In article >,
wrote:

> >> Use a "topper", then partake of the contents however you choose.
> >> http://tinyurl.com/mzyto5
> >>
> >> Ross.
> >
> >I just use a butter knife! I don't need a fancy "gadget" to knock the
> >top off of a soft boiled egg.
>
> We were given one as a gift many years ago. It has never even been
> tried, probably because we've not made a SBE since long before we
> received it.
> Over easy, poached, or in an omelet is the way our breakfast eggs get
> prepared.
>
> Ross.

I'm always game to try new toys. ;-)
But the vast majority of the time, eggs here are scrambled, pan poached
or pan basted. Simple is good! I do love a good sbe, but it's more time
consuming than the other methods...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"jmcquown" > wrote:

> My mother used a shot glass to set the egg on before she chopped the top of
> the egg off. But then she'd spoon it ino a cup. None of that fancy eating
> out of the shell stuff for her She liked it mashed up (the whites were
> firm, the center still runny) with a tsp of butter and some salt and
> pepper. In a teacup. That's the way I've always eaten them. Peeling them
> didn't come into play. If someone wants to eat them out of the shell that's
> fine with me. I just don't bother
>
> Jill

Interesting. :-) To me, eating out of the shell is not fancy; putting
the cooked egg into another container would be the fancy angle‹dirtying
another dish. It's just different, that's all. I occasionally like a
soft cooked egg dumped on top of a piece of buttered toast, to be eaten
with a fork and knife.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
And check this, too:
http://abcnews.go.com/Business/story?id=8279841&page=1

On Sun, 16 Aug 2009 18:30:24 -0400, Bob Muncie wrote:

> bob in nz wrote:
>> On Sun, 16 Aug 2009 16:21:33 -0400, "cybercat" >
>> shouted from the highest rooftop:
>>
>>> Because there have just NOT been ENOUGH threads about his. (And
>>> hopefully to annoy Boob ****wiliger.)
>>>
>>> Knock the ends first. One will produce the perfect peel. (This in
>>> addition to bringing to a boil with lots of salt then rinsing in
>>> cold-as-possible water.) 11 out of 12 eggs perfect.
>>
>> What about the best way to peel *soft* boiled eggs. I don't eat them,
>> but my wife does and has one hell of a time peeling some the little
>> buggers.
>>
>>
>> --
>>
>> una cerveza mas por favor ...
>>
>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ Wax-up
>> and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
>
> Bob -
>
> I tried for the first time (recently) poking a hole on the larger end
> with a map tack before boiling the eggs, and they were a breeze to peel.
>
> I haven't tried that yet with a different box of eggs yet, but I was
> pleased.
>
> Bob

Soft boiled eggs I peel under water. In a large deep pan. I start at the
blunt side, and use a spoon to go between the shell and the eggwhite.

--
Groet, salut, Wim.