Put enough water in a pan to just to cover the eggs.
Cover and bring to a boil.
Add eggs straight from the fridge. Eggs' age not important.
Let return to a boil, then reduce heat to medium. Rolling boil not necessary now.
Set timer for 13 minutes for x-large eggs.
Remove pan from heat, do NOT drain, and run cold water right into the pot for a minute.
Add lots of ice to the pan and let sit 15 minutes.
The shell almost flies off, or so I heard.

I have not tested this method, but thought I'd share. Let the battle begin. I saw this on youtube.

"Kalmia" > wrote in message
...
>
> Put enough water in a pan to just to cover the eggs.
> Cover and bring to a boil.
> Add eggs straight from the fridge. Eggs' age not important.
> Let return to a boil, then reduce heat to medium. Rolling boil not
> necessary now.
> Set timer for 13 minutes for x-large eggs.
> Remove pan from heat, do NOT drain, and run cold water right into the pot
> for a minute.
> Add lots of ice to the pan and let sit 15 minutes.
> The shell almost flies off, or so I heard.
>
> I have not tested this method, but thought I'd share. Let the battle
> begin. I saw this on youtube.

<g> It does sound rather complicated

I can share mine if you like Same way I have used for years!

I believe your extra large eggs are the same as our large eggs

Put eggs into a pan and cover with cold water. Bring to boil and boil for 6
minutes
Run eggs under cold water for 4 minutes. Then peel.

Out of the fridge is fine, but eggs not too new.





--
--
http://www.helpforheroes.org.uk/shop/

On 7/4/2013 5:13 PM, Ophelia wrote:
>
>
> "Kalmia" > wrote in message
> ...
>>
>> Put enough water in a pan to just to cover the eggs.
>> Cover and bring to a boil.
>> Add eggs straight from the fridge. Eggs' age not important.
>> Let return to a boil, then reduce heat to medium. Rolling boil not
>> necessary now.
>> Set timer for 13 minutes for x-large eggs.
>> Remove pan from heat, do NOT drain, and run cold water right into the
>> pot for a minute.
>> Add lots of ice to the pan and let sit 15 minutes.
>> The shell almost flies off, or so I heard.
>>
>> I have not tested this method, but thought I'd share. Let the battle
>> begin. I saw this on youtube.
>
> <g> It does sound rather complicated
>
> I can share mine if you like Same way I have used for years!
>
> I believe your extra large eggs are the same as our large eggs
>
> Put eggs into a pan and cover with cold water. Bring to boil and boil
> for 6 minutes
> Run eggs under cold water for 4 minutes. Then peel.
>
> Out of the fridge is fine, but eggs not too new.
>

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.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 7/4/2013 5:13 PM, Ophelia wrote:
>>
>>
>> "Kalmia" > wrote in message
>> ...
>>>
>>> Put enough water in a pan to just to cover the eggs.
>>> Cover and bring to a boil.
>>> Add eggs straight from the fridge. Eggs' age not important.
>>> Let return to a boil, then reduce heat to medium. Rolling boil not
>>> necessary now.
>>> Set timer for 13 minutes for x-large eggs.
>>> Remove pan from heat, do NOT drain, and run cold water right into the
>>> pot for a minute.
>>> Add lots of ice to the pan and let sit 15 minutes.
>>> The shell almost flies off, or so I heard.
>>>
>>> I have not tested this method, but thought I'd share. Let the battle
>>> begin. I saw this on youtube.
>>
>> <g> It does sound rather complicated
>>
>> I can share mine if you like Same way I have used for years!
>>
>> I believe your extra large eggs are the same as our large eggs
>>
>> Put eggs into a pan and cover with cold water. Bring to boil and boil
>> for 6 minutes
>> Run eggs under cold water for 4 minutes. Then peel.
>>
>> Out of the fridge is fine, but eggs not too new.
>>
>
> 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 guess we all have our own way
--
--
http://www.helpforheroes.org.uk/shop/

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.

On 7/4/2013 5:08 PM, Kalmia wrote:
>
> Put enough water in a pan to just to cover the eggs.
> Cover and bring to a boil.
> Add eggs straight from the fridge. Eggs' age not important.
> Let return to a boil, then reduce heat to medium. Rolling boil not necessary now.
> Set timer for 13 minutes for x-large eggs.
> Remove pan from heat, do NOT drain, and run cold water right into the pot for a minute.
> Add lots of ice to the pan and let sit 15 minutes.
> The shell almost flies off, or so I heard.
>
> I have not tested this method, but thought I'd share. Let the battle begin. I saw this on youtube.
>
That's pretty much the way I do it, but I still get mixed results when
peeling.

--
CAPSLOCK–Preventing Login Since 1980.

Cheryl wrote:
> On 7/4/2013 5:08 PM, Kalmia wrote:
>>
>> Put enough water in a pan to just to cover the eggs.
>> Cover and bring to a boil.
>> Add eggs straight from the fridge. Eggs' age not important.
>> Let return to a boil, then reduce heat to medium. Rolling boil not
>> necessary now.
>> Set timer for 13 minutes for x-large eggs.
>> Remove pan from heat, do NOT drain, and run cold water right into the
>> pot for a minute.
>> Add lots of ice to the pan and let sit 15 minutes.
>> The shell almost flies off, or so I heard.
>>
>> I have not tested this method, but thought I'd share. Let the battle
>> begin. I saw this on youtube.
>>
> That's pretty much the way I do it, but I still get mixed results when
> peeling.
>

I do them pretty much that way, but I put them in the pot--either
having had them out of the refrigerator for a while or letting
them warm up a tad in the water in the pot. Then I bring them to
a full boil. I turn the temp down and let them cook at a bare
simmer for 13 mins. Then I cool them in cold water, replacing it
a few times until the water is no longer heated by the eggs. I
usually have no trouble peeling the eggs, but then I almost never
cook them when they are very fresh. If an egg cracks while it is
cooking, it is eaten quickly. If they are intact, they last a
pretty long time in the fridge.

--
Jean B.

None of the above. Here's the pure truth. IF you are cooking them to chop
for salad, they will all peel beautifully. IF you are planning to impress
the critics, not One of the @#$! things will peel. At all. Not one.
Polly

"Polly Esther" > wrote in message
...
> None of the above. Here's the pure truth. IF you are cooking them to
> chop for salad, they will all peel beautifully. IF you are planning to
> impress the critics, not One of the @#$! things will peel. At all. Not
> one.

lol

--
--
http://www.helpforheroes.org.uk/shop/

> 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
--
--
http://www.helpforheroes.org.uk/shop/

On Thursday, July 4, 2013 11:47:25 PM UTC-4, Polly Esther wrote:
> None of the above. Here's the pure truth. IF you are cooking them to chop
>
> for salad, they will all peel beautifully. IF you are planning to impress
>
> the critics, not One of the @#$! things will peel. At all. Not one.
>
> Polly

That's why I never promise to 'bring deviled eggs' to an affair.

On 7/4/2013 10:47 PM, Polly Esther wrote:
> None of the above. Here's the pure truth. IF you are cooking them to
> chop for salad, they will all peel beautifully. IF you are planning to
> impress the critics, not One of the @#$! things will peel. At all.
> Not one. Polly

Ha-ha!

My eggs are steamed for 9 minutes, after they have reached a full steam.
The house smells better when you steam them. I choose the oldest eggs
we have, if the eggs are too fresh, I leave them on the counter top for
a day or two. I dump the steamed eggs into an ice bath until they are cool.

Becca

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.

--
Jean B.

Polly Esther wrote:
> None of the above. Here's the pure truth. IF you are cooking them to
> chop for salad, they will all peel beautifully. IF you are planning to
> impress the critics, not One of the @#$! things will peel. At all.
> Not one. Polly

Yes, of course, that must be some kind of law. My eggs peel
nicely because I am using them for egg salad.

--
Jean B.

On Fri, 05 Jul 2013 17:22:46 -0500, Ema Nymton >
wrote:

>
>My eggs are steamed for 9 minutes, after they have reached a full steam.
>The house smells better when you steam them. I choose the oldest eggs
>we have, if the eggs are too fresh, I leave them on the counter top for
>a day or two. I dump the steamed eggs into an ice bath until they are cool.
>
>Becca
>

Your eggs smell?? Steaming brings out an odor? Never experienced
it.

"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.

--
--
http://www.helpforheroes.org.uk/shop/

On Sat, 6 Jul 2013 09:40:16 +0100, "Ophelia"
> 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 just use enough to cover the eggs. Using too much water just takes
longer and is a waste of gas. Doubt the finished egg will know once
it starts getting heated and to the temperature it actually cooks.

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.

"Ed Pawlowski" > wrote in message
news
> On Sat, 6 Jul 2013 09:40:16 +0100, "Ophelia"
> > 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 just use enough to cover the eggs. Using too much water just takes
> longer and is a waste of gas. Doubt the finished egg will know once
> it starts getting heated and to the temperature it actually cooks.

Exactly!


--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" wrote:
>"Ed Pawlowski" wrote:
>>
>> I just use enough to cover the eggs. Using too much water just takes
>> longer and is a waste of gas.
>
>Exactly!

Eggs should be placed in a single layer (loosely as eggs expand when
heated) and covered 1" of water over the eggs.
http://www.incredibleegg.org/recipes...rd-boiled-eggs
A trick for boiling large quantities of eggs is to use a french fry
basket... eggs cook more evenly when supported in the middle of the
column of water... at the bottom of the pot the water can be cooler by
10ºF causing uneven cooking, and the bottom of the pot is where
nucleation occurs causing eggs to bounce against the pot bottom
causing cracking... the basket elevates the eggs preventing the
bouncing.

In article >, gravesend10
@verizon.net says...
>
> "Ophelia" wrote:
> >"Ed Pawlowski" wrote:
> >>
> >> I just use enough to cover the eggs. Using too much water just takes
> >> longer and is a waste of gas.
> >
> >Exactly!
>
> Eggs should be placed in a single layer (loosely as eggs expand when
> heated) and covered 1" of water over the eggs.
> http://www.incredibleegg.org/recipes...rd-boiled-eggs
> A trick for boiling large quantities of eggs is to use a french fry
> basket... eggs cook more evenly when supported in the middle of the
> column of water... at the bottom of the pot the water can be cooler by
> 10ºF causing uneven cooking, and the bottom of the pot is where
> nucleation occurs causing eggs to bounce against the pot bottom
> causing cracking... the basket elevates the eggs preventing the
> bouncing.

Just how hard is it to boil an......... egg?

Janet UK.

"Brooklyn1" > wrote in message
...
> "Ophelia" wrote:
>>"Ed Pawlowski" wrote:
>>>
>>> I just use enough to cover the eggs. Using too much water just takes
>>> longer and is a waste of gas.
>>
>>Exactly!
>
> Eggs should be placed in a single layer (loosely as eggs expand when
> heated) and covered 1" of water over the eggs.
> http://www.incredibleegg.org/recipes...rd-boiled-eggs
> A trick for boiling large quantities of eggs is to use a french fry
> basket... eggs cook more evenly when supported in the middle of the
> column of water... at the bottom of the pot the water can be cooler by
> 10ºF causing uneven cooking, and the bottom of the pot is where
> nucleation occurs causing eggs to bounce against the pot bottom
> causing cracking... the basket elevates the eggs preventing the
> bouncing.

Hmmm sounds awfully complicated to me and I've never used a basket but I've
had an egg crack from
bouncing either

--
--
http://www.helpforheroes.org.uk/shop/

Janet wrote:
>
> says...
> > A trick for boiling large quantities of eggs is to use a french fry
> > basket... eggs cook more evenly when supported in the middle of the
> > column of water... at the bottom of the pot the water can be cooler by
> > 10ºF causing uneven cooking, and the bottom of the pot is where
> > nucleation occurs causing eggs to bounce against the pot bottom
> > causing cracking... the basket elevates the eggs preventing the
> > bouncing.
>
> Just how hard is it to boil an......... egg?

LMAO! I was just getting ready to respond to that. He went scientific on
us. some times an egg is just an egg. LOL!

G.

On Sat, 6 Jul 2013 15:00:35 +0100, Janet > wrote:

>In article >, gravesend10
says...
>>
>> "Ophelia" wrote:
>> >"Ed Pawlowski" wrote:
>> >>
>> >> I just use enough to cover the eggs. Using too much water just takes
>> >> longer and is a waste of gas.
>> >
>> >Exactly!
>>
>> Eggs should be placed in a single layer (loosely as eggs expand when
>> heated) and covered 1" of water over the eggs.
>> http://www.incredibleegg.org/recipes...rd-boiled-eggs
>> A trick for boiling large quantities of eggs is to use a french fry
>> basket... eggs cook more evenly when supported in the middle of the
>> column of water... at the bottom of the pot the water can be cooler by
>> 10ºF causing uneven cooking, and the bottom of the pot is where
>> nucleation occurs causing eggs to bounce against the pot bottom
>> causing cracking... the basket elevates the eggs preventing the
>> bouncing.
>
> Just how hard is it to boil an......... egg?
>
> Janet UK.

Wouldn't know........ I've never boiled "an" egg.
I've never boiled less than the entire dozen.
I've never cooking "an" egg... last night's dinner was a swiss cheese
omelet, used ten eggs, enough for two plus lunch for one today... the
two spares are for an egg drop soup that I will invaribly have within
the next week (always use at least two eggs for egg drop soup).

On Saturday, July 6, 2013 4:40:16 AM UTC-4, 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.

In the video, the guy says 'just enough water to cover the eggs". He's using a about a 3 qt. pan, doing about 8 eggs, and I'd say the water was about half way filling the pan. He leaves enough room to add in the cold water and ice.

On 7/5/2013 11:05 PM, Ed Pawlowski wrote:
> On Fri, 05 Jul 2013 17:22:46 -0500, Ema Nymton >
> wrote:
>
>>
>> My eggs are steamed for 9 minutes, after they have reached a full steam.
>> The house smells better when you steam them. I choose the oldest eggs
>> we have, if the eggs are too fresh, I leave them on the counter top for
>> a day or two. I dump the steamed eggs into an ice bath until they are cool.
>>
>> Becca
>>
>
> Your eggs smell?? Steaming brings out an odor? Never experienced
> it.


When eggs are boiled, you can smell eggs in the house, when eggs are
steamed, the house seems to smell better.

Becca

On 7/7/2013 1:53 PM, Ema Nymton wrote:
> On 7/5/2013 11:05 PM, Ed Pawlowski wrote:
>> On Fri, 05 Jul 2013 17:22:46 -0500, Ema Nymton >
>> wrote:
>>
>>>
>>> My eggs are steamed for 9 minutes, after they have reached a full steam.
>>> The house smells better when you steam them. I choose the oldest eggs
>>> we have, if the eggs are too fresh, I leave them on the counter top for
>>> a day or two. I dump the steamed eggs into an ice bath until they are
>>> cool.
>>>
>>> Becca
>>>
>>
>> Your eggs smell?? Steaming brings out an odor? Never experienced
>> it.
>
>
> When eggs are boiled, you can smell eggs in the house, when eggs are
> steamed, the house seems to smell better.
>

It is a matter of individual sensitivity; *you* (Becca) can smell eggs
being boiled, *I* cannot.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Thu, 4 Jul 2013 14:08:09 -0700 (PDT), Kalmia
> wrote:
>
> Put enough water in a pan to just to cover the eggs.
> Cover and bring to a boil.
> Add eggs straight from the fridge. Eggs' age not important.
> Let return to a boil, then reduce heat to medium. Rolling boil not necessary now.
> Set timer for 13 minutes for x-large eggs.
> Remove pan from heat, do NOT drain, and run cold water right into the pot for a minute.
> Add lots of ice to the pan and let sit 15 minutes.
> The shell almost flies off, or so I heard.
>
> I have not tested this method, but thought I'd share. Let the battle begin. I saw this on youtube.

I don't care if my eggs start in boiling water or cold.

If I know I'm going to pay attention to my eggs (hahaha!), I start
them in cold water; bring it to a boil, simmer for 10 minutes, turn
off the heat and then let the eggs sit in the water until it cools.

--
Food is an important part of a balanced diet.

Gary > wrote in :

> Janet wrote:
>>
>> says...
>> > A trick for boiling large quantities of eggs is to use a french fry
>> > basket... eggs cook more evenly when supported in the middle of the
>> > column of water... at the bottom of the pot the water can be cooler by
>> > 10ºF causing uneven cooking, and the bottom of the pot is where
>> > nucleation occurs causing eggs to bounce against the pot bottom
>> > causing cracking... the basket elevates the eggs preventing the
>> > bouncing.
>>
>> Just how hard is it to boil an......... egg?
>
> LMAO! I was just getting ready to respond to that. He went scientific on
> us. some times an egg is just an egg. LOL!
>
> G.

It depends on the downside of getting it wrong..... I've read about chefs
fighting in commercial kitchens because they had different ideas about how to
cook a perfect boiled egg. LOL!

--
Jax