Get a quart-sized pyrex bowl with a microwave-safe plastic cover,
about $6 at Target.

Fill bowl about halfway with cold water, put on cover, put in
microwave for about two minutes to bring to near boiling. Remove from
microwave, add two (2) eggs from refrigerator, water should cover eggs
by at least a quarter inch. Allow to sit for a minute. Put bowl back
into microwave again with cover, nuke for another two minutes or so.
Remove bowl from microwave, allow to stand for ten minutes. Put bowl
in sink, remove cover, trickle in cold water for about five minutes.

Remove eggs, ready to peel and eat!

--

This is probably more involved than necessary, I suspect just putting
in eggs and water, nuking for four minutes, then removing etc would be
fine, and I will try that next.

The only "trick" is that you need to put them in the water for two
reasons, to shield them from direct microwaves, and to retain the heat
for ten minutes after removing from oven. Four "large" (small) egss
would probably still work in a quart bowl, six eggs might reduce the
amount of water and retained heat too much. But a lot of minor
variations would probably work, a larger or heavier bowl, etc.

J.

JRStern > wrote in
:

> Fill bowl about halfway with cold water, put on cover, put in
> microwave for about two minutes to bring to near boiling.
> Remove from microwave, add two (2) eggs from refrigerator,
> water should cover eggs by at least a quarter inch. Allow to
> sit for a minute. Put bowl back into microwave again with
> cover, nuke for another two minutes or so. Remove bowl from
> microwave, allow to stand for ten minutes. Put bowl in sink,
> remove cover, trickle in cold water for about five minutes.

I hard boil eggs by bringing them closer to room temp, then
placing them in a pot of boiling water and removing the pot from
the heat after a minute and letting it stand 15-30 minutes
depending on the size of the eggs. The white is not rubbery.

For potatoes, I boil them in water until I can insert a fork
about 2cm. I remove them from the water, place them alone in an
earthenware (mixing) bowl and cover the bowl to keep the heat in.
I leave them two hours and then refrigerate for 24 hours. My
potatoes are fully cooked but never mealy. For large potatoes,
cut them in halves or quarters before boiling them.

http://i.ebayimg.com/00/z/2-kAAOxyXDhSe484/$T2eC16h,!%
29gFIcTveDSnBSe484VI4w~~_32.JPG

http://tinyurl.com/qzflym7

You can cook beets the same way. They remain sweet and firm but
not crunchy.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

On 4/14/2015 1:25 PM, JRStern wrote:
> Get a quart-sized pyrex bowl with a microwave-safe plastic cover,
> about $6 at Target.
>
> Fill bowl about halfway with cold water, put on cover, put in
> microwave for about two minutes to bring to near boiling. Remove from
> microwave, add two (2) eggs from refrigerator, water should cover eggs
> by at least a quarter inch. Allow to sit for a minute. Put bowl back
> into microwave again with cover, nuke for another two minutes or so.
> Remove bowl from microwave, allow to stand for ten minutes. Put bowl
> in sink, remove cover, trickle in cold water for about five minutes.
>
> Remove eggs, ready to peel and eat!
>
> --
>
> This is probably more involved than necessary, I suspect just putting
> in eggs and water, nuking for four minutes, then removing etc would be
> fine, and I will try that next.
>
> The only "trick" is that you need to put them in the water for two
> reasons, to shield them from direct microwaves, and to retain the heat
> for ten minutes after removing from oven. Four "large" (small) egss
> would probably still work in a quart bowl, six eggs might reduce the
> amount of water and retained heat too much. But a lot of minor
> variations would probably work, a larger or heavier bowl, etc.
>
> J.
>
>
>
I's not entirely a trick but, if the eggs are immersed in water, the
transfer of heat is a two stage process, first the water then the eggs.
Without the water or some absorbent, the eggs can *and do* explode
(don't ever try unless you are up to at least a massive clean up
session.) You can brings eggs to room temperature by nuking for about 10
seconds but don't try more.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Tue, 14 Apr 2015 17:16:19 -0400, James Silverton
> wrote:

>On 4/14/2015 1:25 PM, JRStern wrote:
>> Get a quart-sized pyrex bowl with a microwave-safe plastic cover,
>> about $6 at Target.
>>
>> Fill bowl about halfway with cold water, put on cover, put in
>> microwave for about two minutes to bring to near boiling. Remove from
>> microwave, add two (2) eggs from refrigerator, water should cover eggs
>> by at least a quarter inch. Allow to sit for a minute. Put bowl back
>> into microwave again with cover, nuke for another two minutes or so.
>> Remove bowl from microwave, allow to stand for ten minutes. Put bowl
>> in sink, remove cover, trickle in cold water for about five minutes.
>>
>> Remove eggs, ready to peel and eat!
>>
>> --
>>
>> This is probably more involved than necessary, I suspect just putting
>> in eggs and water, nuking for four minutes, then removing etc would be
>> fine, and I will try that next.
>>
>> The only "trick" is that you need to put them in the water for two
>> reasons, to shield them from direct microwaves, and to retain the heat
>> for ten minutes after removing from oven. Four "large" (small) egss
>> would probably still work in a quart bowl, six eggs might reduce the
>> amount of water and retained heat too much. But a lot of minor
>> variations would probably work, a larger or heavier bowl, etc.
>>
>> J.
>>
>>
>>
>I's not entirely a trick but, if the eggs are immersed in water, the
>transfer of heat is a two stage process, first the water then the eggs.
>Without the water or some absorbent, the eggs can *and do* explode
>(don't ever try unless you are up to at least a massive clean up
>session.) You can brings eggs to room temperature by nuking for about 10
>seconds but don't try more.

Exploding eggs in a microwave!! Good thing we didn't have microwave
ovens whern I was a kid!! There would have been a lot of exploding
going on in the Kuthe kitchen! I'm sure my mother would have not been
happy with that!!

John Kuthe...

---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

On 4/14/2015 4:30 PM, John Kuthe wrote:
> On Tue, 14 Apr 2015 17:16:19 -0400, James Silverton

>> I's not entirely a trick but, if the eggs are immersed in water, the
>> transfer of heat is a two stage process, first the water then the eggs.
>> Without the water or some absorbent, the eggs can *and do* explode
>> (don't ever try unless you are up to at least a massive clean up
>> session.) You can brings eggs to room temperature by nuking for about 10
>> seconds but don't try more.
>
> Exploding eggs in a microwave!! Good thing we didn't have microwave
> ovens whern I was a kid!! There would have been a lot of exploding
> going on in the Kuthe kitchen! I'm sure my mother would have not been
> happy with that!!
>
> John Kuthe...
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> http://www.avast.com

When I first began using a microwave, I warmed a boiled egg, which had
been peeled. I began to slice the boiled egg with a knife, and the egg
exploded, my eyelashes and the ceiling above me were sprinkled with
yellow egg yolk, it looked like it was powdered and my eyelashes felt
very heavy when I blinked. lol I quickly learned to halve the egg,
before I heated it.

Becca

On Tue, 14 Apr 2015 12:44:50 -0500, Michel Boucher
> wrote:

>JRStern > wrote in
:
>
>> Fill bowl about halfway with cold water, put on cover, put in
>> microwave for about two minutes to bring to near boiling.
>> Remove from microwave, add two (2) eggs from refrigerator,
>> water should cover eggs by at least a quarter inch. Allow to
>> sit for a minute. Put bowl back into microwave again with
>> cover, nuke for another two minutes or so. Remove bowl from
>> microwave, allow to stand for ten minutes. Put bowl in sink,
>> remove cover, trickle in cold water for about five minutes.
>
>I hard boil eggs by bringing them closer to room temp, then
>placing them in a pot of boiling water and removing the pot from
>the heat after a minute and letting it stand 15-30 minutes
>depending on the size of the eggs. The white is not rubbery.

The challenge in a previous thread was doing it by microwave.

>For potatoes, I boil them in water until I can insert a fork
>about 2cm. I remove them from the water, place them alone in an
>earthenware (mixing) bowl and cover the bowl to keep the heat in.
>I leave them two hours and then refrigerate for 24 hours. My
>potatoes are fully cooked but never mealy. For large potatoes,
>cut them in halves or quarters before boiling them.
>
>http://i.ebayimg.com/00/z/2-kAAOxyXDhSe484/$T2eC16h,!%
>29gFIcTveDSnBSe484VI4w~~_32.JPG
>
>http://tinyurl.com/qzflym7
>
>You can cook beets the same way. They remain sweet and firm but
>not crunchy.

I've had excellent results just putting whole beets (greens removed)
in a pyrex bowl, with maybe a teaspoon of water, and nuking for four
minutes. No explosions have resulted. Then let them cool in the
bowl, takes quite a while like 30 minutes. Then peel and use. Much
better than canned.

J.

JRStern > wrote in
:

>>> Fill bowl about halfway with cold water, put on cover, put in
>>> microwave for about two minutes to bring to near boiling.
>>> Remove from microwave, add two (2) eggs from refrigerator,
>>> water should cover eggs by at least a quarter inch. Allow to
>>> sit for a minute. Put bowl back into microwave again with
>>> cover, nuke for another two minutes or so. Remove bowl from
>>> microwave, allow to stand for ten minutes. Put bowl in sink,
>>> remove cover, trickle in cold water for about five minutes.
>>
>>I hard boil eggs by bringing them closer to room temp, then
>>placing them in a pot of boiling water and removing the pot from
>>the heat after a minute and letting it stand 15-30 minutes
>>depending on the size of the eggs. The white is not rubbery.
>
> The challenge in a previous thread was doing it by microwave.

You made no mention of that and contrary to what my wife may think,
I am not a mindreader.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

"Michel Boucher" > wrote in message
...
> JRStern > wrote in
> :
>
>>>> Fill bowl about halfway with cold water, put on cover, put in
>>>> microwave for about two minutes to bring to near boiling.
>>>> Remove from microwave, add two (2) eggs from refrigerator,
>>>> water should cover eggs by at least a quarter inch. Allow to
>>>> sit for a minute. Put bowl back into microwave again with
>>>> cover, nuke for another two minutes or so. Remove bowl from
>>>> microwave, allow to stand for ten minutes. Put bowl in sink,
>>>> remove cover, trickle in cold water for about five minutes.
>>>
>>>I hard boil eggs by bringing them closer to room temp, then
>>>placing them in a pot of boiling water and removing the pot from
>>>the heat after a minute and letting it stand 15-30 minutes
>>>depending on the size of the eggs. The white is not rubbery.
>>
>> The challenge in a previous thread was doing it by microwave.
>
> You made no mention of that and contrary to what my wife may think,
> I am not a mindreader.

Are you sure ??? *suspicious look* Wives are usually right you know ...


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

On Wed, 15 Apr 2015 08:05:25 -0500, Michel Boucher
> wrote:

>JRStern > wrote in
:
>
>>>> Fill bowl about halfway with cold water, put on cover, put in
>>>> microwave for about two minutes to bring to near boiling.
>>>> Remove from microwave, add two (2) eggs from refrigerator,
>>>> water should cover eggs by at least a quarter inch. Allow to
>>>> sit for a minute. Put bowl back into microwave again with
>>>> cover, nuke for another two minutes or so. Remove bowl from
>>>> microwave, allow to stand for ten minutes. Put bowl in sink,
>>>> remove cover, trickle in cold water for about five minutes.
>>>
>>>I hard boil eggs by bringing them closer to room temp, then
>>>placing them in a pot of boiling water and removing the pot from
>>>the heat after a minute and letting it stand 15-30 minutes
>>>depending on the size of the eggs. The white is not rubbery.
>>
>> The challenge in a previous thread was doing it by microwave.
>
>You made no mention of that and contrary to what my wife may think,
>I am not a mindreader.

I don't know why anyone would want just two hard cooked eggs... If I'm
going to boil eggs I always boil the entire dozen, or more... they get
eaten quickly.. and if not they can keep for many weeks pickled. I
often have a jar of pickled eggs handy and if one desires there are
many ways to flavor the pickle. Odds are two people will consume a
dozen pickled eggs on a weekend:
http://www.cooks.com/rec/search/0,1-...d_eggs,FF.html
This is one of my favorites, I usually add hard cooked eggs as well:
http://www.coalregion.com/recipes/bologna.php
According to the experts they do not recommend microwaving eggs in
their shell:
http://www.incredibleegg.org/egg-fac...rowave-cooking

On Wed, 15 Apr 2015 08:05:25 -0500, Michel Boucher
> wrote:

>JRStern > wrote in
:
>
>>>> Fill bowl about halfway with cold water, put on cover, put in
>>>> microwave for about two minutes to bring to near boiling.
>>>> Remove from microwave, add two (2) eggs from refrigerator,
>>>> water should cover eggs by at least a quarter inch. Allow to
>>>> sit for a minute. Put bowl back into microwave again with
>>>> cover, nuke for another two minutes or so. Remove bowl from
>>>> microwave, allow to stand for ten minutes. Put bowl in sink,
>>>> remove cover, trickle in cold water for about five minutes.
>>>
>>>I hard boil eggs by bringing them closer to room temp, then
>>>placing them in a pot of boiling water and removing the pot from
>>>the heat after a minute and letting it stand 15-30 minutes
>>>depending on the size of the eggs. The white is not rubbery.
>>
>> The challenge in a previous thread was doing it by microwave.
>
>You made no mention of that and contrary to what my wife may think,
>I am not a mindreader.

It's a marvelous if twisted process of discovery ...

J.

On Wed, 15 Apr 2015 12:09:29 -0400, Brooklyn1
> wrote:

>On Wed, 15 Apr 2015 08:05:25 -0500, Michel Boucher
> wrote:
>
>>JRStern > wrote in
m:
>>
>>>>> Fill bowl about halfway with cold water, put on cover, put in
>>>>> microwave for about two minutes to bring to near boiling.
>>>>> Remove from microwave, add two (2) eggs from refrigerator,
>>>>> water should cover eggs by at least a quarter inch. Allow to
>>>>> sit for a minute. Put bowl back into microwave again with
>>>>> cover, nuke for another two minutes or so. Remove bowl from
>>>>> microwave, allow to stand for ten minutes. Put bowl in sink,
>>>>> remove cover, trickle in cold water for about five minutes.
>>>>
>>>>I hard boil eggs by bringing them closer to room temp, then
>>>>placing them in a pot of boiling water and removing the pot from
>>>>the heat after a minute and letting it stand 15-30 minutes
>>>>depending on the size of the eggs. The white is not rubbery.
>>>
>>> The challenge in a previous thread was doing it by microwave.
>>
>>You made no mention of that and contrary to what my wife may think,
>>I am not a mindreader.
>
>I don't know why anyone would want just two hard cooked eggs...

Just an experiment at this time.

>If I'm
>going to boil eggs I always boil the entire dozen, or more... they get
>eaten quickly

I usually do six at a time, on the stove.

>According to the experts they do not recommend microwaving eggs in
>their shell:
>http://www.incredibleegg.org/egg-fac...rowave-cooking

"Never microwave an egg in its shell because it will explode. Even out
of the shell, eggs may explode in the microwave because rapid heating
causes steam to build up under the yolk membrane faster than it can
escape."

That's why it was an interesting experiment to hard boil them IN
WATER, in the microwave. Seems fine.

I sent them a message!

I'll bet you could do *one* egg in a (large) coffee cup! Add egg,
cover with water, nuke for two minutes (or maybe three minutes on 90%
power or even four minutes on 80% power), allow to sit 10 minutes,
cool, peel, eat!

J.

JRStern wrote:
>Brooklyn1 wrote:
>
>>On Wed, 15 Apr 2015 08:05:25 -0500, Michel Boucher
> wrote:
>>
>>>JRStern > wrote in
:
>>>
>>>>>> Fill bowl about halfway with cold water, put on cover, put in
>>>>>> microwave for about two minutes to bring to near boiling.
>>>>>> Remove from microwave, add two (2) eggs from refrigerator,
>>>>>> water should cover eggs by at least a quarter inch. Allow to
>>>>>> sit for a minute. Put bowl back into microwave again with
>>>>>> cover, nuke for another two minutes or so. Remove bowl from
>>>>>> microwave, allow to stand for ten minutes. Put bowl in sink,
>>>>>> remove cover, trickle in cold water for about five minutes.
>>>>>
>>>>>I hard boil eggs by bringing them closer to room temp, then
>>>>>placing them in a pot of boiling water and removing the pot from
>>>>>the heat after a minute and letting it stand 15-30 minutes
>>>>>depending on the size of the eggs. The white is not rubbery.
>>>>
>>>> The challenge in a previous thread was doing it by microwave.
>>>
>>>You made no mention of that and contrary to what my wife may think,
>>>I am not a mindreader.
>>
>>I don't know why anyone would want just two hard cooked eggs...
>
>Just an experiment at this time.
>
>>If I'm going to boil eggs I always boil the entire dozen, or
>>more... they get eaten quickly
>
>I usually do six at a time, on the stove.
>
>>According to the experts they do not recommend microwaving eggs in
>>their shell:
>>http://www.incredibleegg.org/egg-fac...rowave-cooking
>
>"Never microwave an egg in its shell because it will explode. Even out
>of the shell, eggs may explode in the microwave because rapid heating
>causes steam to build up under the yolk membrane faster than it can
>escape."
>
>That's why it was an interesting experiment to hard boil them IN
>WATER, in the microwave. Seems fine.
>
>I sent them a message!
>
>I'll bet you could do *one* egg in a (large) coffee cup! Add egg,
>cover with water, nuke for two minutes (or maybe three minutes on 90%
>power or even four minutes on 80% power), allow to sit 10 minutes,
>cool, peel, eat!

I wouldn't take the risk experimenting with power levels and time
unless I was in like a General Foods laboratory... I don't need the
clean up... I'd think microwaves would super heat the fatty yolk well
before the water boils, microwaves have an affinity for fat. And I
would never boil one stinkin' egg in a pot on the stove top egardless.
I honestly see no benefit whatsoever in making hard cooked in-shell
eggs with a microwave over a pot of water on a stove top. To my
memory the only time in my life I've eaten two eggs or less at a
sitting was when I was hospitalized... whenever I cook eggs just for
me I never eat less than four at a sitting but I always cook the full
dozen or if I have no other eggs I'll cook nine and reserve three just
in case I need eggs for something like a cake before I can get more. I
tried cooking beaten eggs in a microwave a few time, didn't like how
they turned out... it's very difficult to judge doneness of eggs in a
microwave oven... even boiling on a stove top its hit or miss with
doneness, I think that's why people prefer poached eggs, it eliminates
the crapshoot of cooking eggs in their shell... I think with less done
than hard boiled people need to be willing to settle.

On Wed, 15 Apr 2015 17:42:08 -0400, Brooklyn1
> wrote:

>>>>> The challenge in a previous thread was doing it by microwave.
>>>>
>>>>You made no mention of that and contrary to what my wife may think,
>>>>I am not a mindreader.
>>>
>>>I don't know why anyone would want just two hard cooked eggs...
>>
>>Just an experiment at this time.
>>
>>>If I'm going to boil eggs I always boil the entire dozen, or
>>>more... they get eaten quickly
>>
>>I usually do six at a time, on the stove.
>>
>>>According to the experts they do not recommend microwaving eggs in
>>>their shell:
>>>http://www.incredibleegg.org/egg-fac...rowave-cooking
>>
>>"Never microwave an egg in its shell because it will explode. Even out
>>of the shell, eggs may explode in the microwave because rapid heating
>>causes steam to build up under the yolk membrane faster than it can
>>escape."
>>
>>That's why it was an interesting experiment to hard boil them IN
>>WATER, in the microwave. Seems fine.
>>
>>I sent them a message!
>>
>>I'll bet you could do *one* egg in a (large) coffee cup! Add egg,
>>cover with water, nuke for two minutes (or maybe three minutes on 90%
>>power or even four minutes on 80% power), allow to sit 10 minutes,
>>cool, peel, eat!
>
>I wouldn't take the risk experimenting with power levels and time
>unless I was in like a General Foods laboratory...

Hey, I do that every day!

> I don't need the
>clean up... I'd think microwaves would super heat the fatty yolk well
>before the water boils, microwaves have an affinity for fat.

Well, it's why I started carefully, but I saw no signs of danger, not
a cracked shell or anything.

I'm thinking the simple way may work fine nine out of ten times, if
not ten out of ten. Hey, even making them on the stove fails about
one egg out of a dozen, they crack open early or contain too much
moisture etc. Or I under or over cook the whole batch.


>And I
>would never boil one stinkin' egg in a pot on the stove top egardless.

Me neither, more than likely, but I'm curious, call it my version of
"Myth Busters!"

>I honestly see no benefit whatsoever in making hard cooked in-shell
>eggs with a microwave over a pot of water on a stove top. To my
>memory the only time in my life I've eaten two eggs or less at a
>sitting was when I was hospitalized...

I often use one at a time as part of a fancy salad, I cook six or more
and just use them up over a week.

J.

On Wednesday, April 15, 2015 at 12:09:34 PM UTC-4, Brooklyn1 wrote:

> I don't know why anyone would want just two hard cooked eggs...

Here's why:

I can't speak for everyone who ever boiled just two eggs,
but I did that last weekend. I wanted a couple of hard-boiled
eggs on a tossed salad; I don't like eggs well enough to
eat a dozen of them hard-boiled. Pickled eggs don't appeal
whatsoever.

Cindy Hamilton

Cindy Hamilton wrote:
>Brooklyn1 wrote:
>
>> I don't know why anyone would want just two hard cooked eggs...
>
>Here's why:
>
>I can't speak for everyone who ever boiled just two eggs,
>but I did that last weekend. I wanted a couple of hard-boiled
>eggs on a tossed salad; I don't like eggs well enough to
>eat a dozen of them hard-boiled.

If you don't like eggs it makes no sense you'd want two.
I don't like lamb chops, no way I'd want two, not even one.
WTF would you ruin your salad with any hard boiled eggs?!?!? duh
I think you just posted that as a lame chicken shit excuse to bash
me... a normal normally polite person would not have responded at all.
Do you have anything helpful to add to RFC... I didn't think so... you
never have previosuly, like so many others you're just here to bash.

On Thursday, April 16, 2015 at 4:45:34 PM UTC-4, Brooklyn1 wrote:
> Cindy Hamilton wrote:
> >Brooklyn1 wrote:
> >
> >> I don't know why anyone would want just two hard cooked eggs...
> >
> >Here's why:
> >
> >I can't speak for everyone who ever boiled just two eggs,
> >but I did that last weekend. I wanted a couple of hard-boiled
> >eggs on a tossed salad; I don't like eggs well enough to
> >eat a dozen of them hard-boiled.
>
> If you don't like eggs it makes no sense you'd want two.

Eggs are ok, but I don't like them well enough to eat a dozen.
They're a convenient and relatively inexpensive source of
protein.

> I don't like lamb chops, no way I'd want two, not even one.
> WTF would you ruin your salad with any hard boiled eggs?!?!? duh

The salad was not ruined by putting eggs on it. Just because
you don't like it that way, doesn't mean the whole world
has to do what you do.

> I think you just posted that as a lame chicken shit excuse to bash
> me... a normal normally polite person would not have responded at all.
> Do you have anything helpful to add to RFC... I didn't think so... you
> never have previosuly, like so many others you're just here to bash.

Thank you, Sheldon, for your kind and courteous remarks.

Cindy Hamilton