If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very favorite small
appliance. It will make soft- or hard-boiled or poached eggs without any
errors, and the eggs can be laid today and still peel with ease, if they are
hard-cooked. Try it.

N.

On 1/31/2018 8:34 AM, Nancy2 wrote:
> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very favorite small
> appliance. It will make soft- or hard-boiled or poached eggs without any
> errors, and the eggs can be laid today and still peel with ease, if they are
> hard-cooked. Try it.
>
> N.
>


Alternately - sous vide!

"CaÃ*da de la casa" wrote in message news
On 1/31/2018 8:34 AM, Nancy2 wrote:
> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
> favorite small
> appliance. It will make soft- or hard-boiled or poached eggs without any
> errors, and the eggs can be laid today and still peel with ease, if they
> are
> hard-cooked. Try it.
>
> N.
>


Alternately - sous vide!

==

Hey! I have never done eggs sous vide!

Temps and times?

On Wed, 31 Jan 2018 17:26:29 -0000, "Ophelia" >
wrote:

>
>
>"Caída de la casa" wrote in message news >
>On 1/31/2018 8:34 AM, Nancy2 wrote:
>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>> favorite small
>> appliance. It will make soft- or hard-boiled or poached eggs without any
>> errors, and the eggs can be laid today and still peel with ease, if they
>> are
>> hard-cooked. Try it.
>>
>> N.
>>
>
>
>Alternately - sous vide!
>
>==
>
>Hey! I have never done eggs sous vide!
>
>Temps and times?

Do you really want to wait 72 hours for boiled eggs... before they're
done cooking they're liable to hatch! LOL

On 1/31/2018 10:26 AM, Ophelia wrote:
>
>
> "CaÃ*da de la casa"Â* wrote in message news >
> On 1/31/2018 8:34 AM, Nancy2 wrote:
>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>> favorite small
>> appliance.Â* It will make soft- or hard-boiled or poached eggs without any
>> errors, and the eggs can be laid today and still peel with ease, if
>> they are
>> hard-cooked.Â* Try it.
>>
>> N.
>>
>
>
> Alternately - sous vide!
>
> ==
>
> Hey!Â* I have never done eggs sous vide!
>
> Temps and times?


Yes indeed, and this is a bit of a treatise on sous vide eggs, so please
bookmark:

http://www.seriouseats.com/2013/10/s...bout-eggs.html

I cooked eggs in a sous-vide cooker to various temperatures ranging
from 130°F (54.4°C) to 165°F (73.9°C)*. In each case, I heated large
eggs for exactly 40 minutes€”enough time for the egg to reach thermal
equilibrium (that is, it is the same temperature as the water bath all
the way through to the center), but not so long that the effects of
prolonged cooking will have started to take effect. (We'll discuss those
effects more later on.)


165°F (73.9°C)

20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-02.jpg

If hard-boiled is how you like your eggs, then a 165°F sous-vide egg
should do you well. This is the ideal temperature for an egg salad that
has distinct chunks of tender, non-rubbery egg.

Loose white: Opaque and firm, but still tender.
Tight white: Opaque and firm, but still tender.
Yolk: Completely firm but still moist and not at all powdery. It
crumbles easily along fault lines.

And if you like your eggs even more well done than that, then I can only
surmise that you are either a) my wife or b) somebody with equally
strange taste.

Timing Matters!

So we've looked at temperatures, and for a long time I believed that
with eggs, that was the only thing that really mattered. That is, until
I had a chat with César Vega, an expert in the science of dairy
products. His assertion was that since many of these gelling reactions
take place relatively slowly, simply bringing an egg up to equilibrium
temperature will not actually take it to its maximum thickness.

So I cooked eggs at each of these temperatures for times ranging from 45
minutes to 2 hours. The testing showed that indeed timing does matter,
though the most noticeable effects are with the egg yolks. For instance,
an egg cooked at 145°F for 45 minutes will have a barely set white and a
completely liquid yolk. Take that up to 2 hours and the whites will
still be just about the same, but the yolk will have thickened to the
point where it holds its shape as well as, say, a washed up jelly-fish.

On Wednesday, January 31, 2018 at 6:46:13 AM UTC-6, Gary wrote:
> " wrote:
> >
> > Have you tried egg salad on split open English muffins that have
> > been LIGHTLY buttered and lightly toasted yet?
>
> No, but I will try it next time I buy some English muffins. I do
> like the "Thomas" ones and will sometimes buy a pack or two when
> they go on sale. It's been over a year since I've had one though.
>
> I like plain toasted and buttered and also sometimes spread some
> grape jam on the other half. I also like toasted and buttered
> raisin English muffins.
>
They're also good for making your own homemade version of a
McDonald's egg McMuffin, too. McDonald's uses a small well
fried egg and I resort to a scrambled egg.
>
> One other favorite use (for muffins) is to spread a crab and
> cheese mix on them and broil to browned.
>
A split open, buttered, and lightly toasted English muffin is
good with an over easy egg plopped on top as well.
>
> I will try the egg salad next time. Thanks for the idea.
>
I think you'll like it.

On 1/31/2018 12:30 PM, wrote:
> On Wed, 31 Jan 2018 17:26:29 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "CaÃ*da de la casa" wrote in message news >>
>> On 1/31/2018 8:34 AM, Nancy2 wrote:
>>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>>> favorite small
>>> appliance. It will make soft- or hard-boiled or poached eggs without any
>>> errors, and the eggs can be laid today and still peel with ease, if they
>>> are
>>> hard-cooked. Try it.
>>>
>>> N.
>>>
>>
>>
>> Alternately - sous vide!
>>
>> ==
>>
>> Hey! I have never done eggs sous vide!
>>
>> Temps and times?
>
> Do you really want to wait 72 hours for boiled eggs... before they're
> done cooking they're liable to hatch! LOL
>

45 minutes to 90, tops.

Please catch a clue.

"CaÃ*da de la casa" wrote in message news
On 1/31/2018 10:26 AM, Ophelia wrote:
>
>
> "CaÃ*da de la casa" wrote in message news >
> On 1/31/2018 8:34 AM, Nancy2 wrote:
>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>> favorite small
>> appliance. It will make soft- or hard-boiled or poached eggs without any
>> errors, and the eggs can be laid today and still peel with ease, if they
>> are
>> hard-cooked. Try it.
>>
>> N.
>>
>
>
> Alternately - sous vide!
>
> ==
>
> Hey! I have never done eggs sous vide!
>
> Temps and times?


Yes indeed, and this is a bit of a treatise on sous vide eggs, so please
bookmark:

http://www.seriouseats.com/2013/10/s...bout-eggs.html

I cooked eggs in a sous-vide cooker to various temperatures ranging
from 130°F (54.4°C) to 165°F (73.9°C)*. In each case, I heated large
eggs for exactly 40 minutes€”enough time for the egg to reach thermal
equilibrium (that is, it is the same temperature as the water bath all
the way through to the center), but not so long that the effects of
prolonged cooking will have started to take effect. (We'll discuss those
effects more later on.)


165°F (73.9°C)

20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-02.jpg

If hard-boiled is how you like your eggs, then a 165°F sous-vide egg
should do you well. This is the ideal temperature for an egg salad that
has distinct chunks of tender, non-rubbery egg.

Loose white: Opaque and firm, but still tender.
Tight white: Opaque and firm, but still tender.
Yolk: Completely firm but still moist and not at all powdery. It
crumbles easily along fault lines.

And if you like your eggs even more well done than that, then I can only
surmise that you are either a) my wife or b) somebody with equally
strange taste.

Timing Matters!

So we've looked at temperatures, and for a long time I believed that
with eggs, that was the only thing that really mattered. That is, until
I had a chat with César Vega, an expert in the science of dairy
products. His assertion was that since many of these gelling reactions
take place relatively slowly, simply bringing an egg up to equilibrium
temperature will not actually take it to its maximum thickness.

So I cooked eggs at each of these temperatures for times ranging from 45
minutes to 2 hours. The testing showed that indeed timing does matter,
though the most noticeable effects are with the egg yolks. For instance,
an egg cooked at 145°F for 45 minutes will have a barely set white and a
completely liquid yolk. Take that up to 2 hours and the whites will
still be just about the same, but the yolk will have thickened to the
point where it holds its shape as well as, say, a washed up jelly-fish.

==

Copied! Thanks, I will try it out)

On 1/31/2018 1:28 PM, Ophelia wrote:
>
>
> "CaÃ*da de la casa"Â* wrote in message news >
> On 1/31/2018 10:26 AM, Ophelia wrote:
>>
>>
>> "CaÃ*da de la casa"Â* wrote in message news >>
>> On 1/31/2018 8:34 AM, Nancy2 wrote:
>>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>>> favorite small
>>> appliance.Â* It will make soft- or hard-boiled or poached eggs without
>>> any
>>> errors, and the eggs can be laid today and still peel with ease, if
>>> they are
>>> hard-cooked.Â* Try it.
>>>
>>> N.
>>>
>>
>>
>> Alternately - sous vide!
>>
>> ==
>>
>> Hey!Â* I have never done eggs sous vide!
>>
>> Temps and times?
>
>
> Yes indeed, and this is a bit of a treatise on sous vide eggs, so please
> bookmark:
>
> http://www.seriouseats.com/2013/10/s...bout-eggs.html
>
> Â*I cooked eggs in a sous-vide cooker to various temperatures ranging
> from 130°F (54.4°C) to 165°F (73.9°C)*. In each case, I heated large
> eggs for exactly 40 minutes€”enough time for the egg to reach thermal
> equilibrium (that is, it is the same temperature as the water bath all
> the way through to the center), but not so long that the effects of
> prolonged cooking will have started to take effect. (We'll discuss those
> effects more later on.)
>
>
> 165°F (73.9°C)
>
> 20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-02.jpg
>
> If hard-boiled is how you like your eggs, then a 165°F sous-vide egg
> should do you well. This is the ideal temperature for an egg salad that
> has distinct chunks of tender, non-rubbery egg.
>
> Loose white: Opaque and firm, but still tender.
> Tight white: Opaque and firm, but still tender.
> Yolk: Completely firm but still moist and not at all powdery. It
> crumbles easily along fault lines.
>
> And if you like your eggs even more well done than that, then I can only
> surmise that you are either a) my wife or b) somebody with equally
> strange taste.
>
> Timing Matters!
>
> So we've looked at temperatures, and for a long time I believed that
> with eggs, that was the only thing that really mattered. That is, until
> I had a chat with César Vega, an expert in the science of dairy
> products. His assertion was that since many of these gelling reactions
> take place relatively slowly, simply bringing an egg up to equilibrium
> temperature will not actually take it to its maximum thickness.
>
> So I cooked eggs at each of these temperatures for times ranging from 45
> minutes to 2 hours. The testing showed that indeed timing does matter,
> though the most noticeable effects are with the egg yolks. For instance,
> an egg cooked at 145°F for 45 minutes will have a barely set white and a
> completely liquid yolk. Take that up to 2 hours and the whites will
> still be just about the same, but the yolk will have thickened to the
> point where it holds its shape as well as, say, a washed up jelly-fish.
>
> ==
>
> Copied!Â* Thanks, I will try it out)

You're most welcome.

Sorry for such a long essay on it, but there are so many ways to cook
eggs from soft to hard.

"CaÃ*da de la casa" wrote in message news
On 1/31/2018 1:28 PM, Ophelia wrote:
>
>
> "CaÃ*da de la casa" wrote in message news >
> On 1/31/2018 10:26 AM, Ophelia wrote:
>>
>>
>> "CaÃ*da de la casa" wrote in message news >>
>> On 1/31/2018 8:34 AM, Nancy2 wrote:
>>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>>> favorite small
>>> appliance. It will make soft- or hard-boiled or poached eggs without
>>> any
>>> errors, and the eggs can be laid today and still peel with ease, if they
>>> are
>>> hard-cooked. Try it.
>>>
>>> N.
>>>
>>
>>
>> Alternately - sous vide!
>>
>> ==
>>
>> Hey! I have never done eggs sous vide!
>>
>> Temps and times?
>
>
> Yes indeed, and this is a bit of a treatise on sous vide eggs, so please
> bookmark:
>
> http://www.seriouseats.com/2013/10/s...bout-eggs.html
>
> I cooked eggs in a sous-vide cooker to various temperatures ranging
> from 130°F (54.4°C) to 165°F (73.9°C)*. In each case, I heated large
> eggs for exactly 40 minutes€”enough time for the egg to reach thermal
> equilibrium (that is, it is the same temperature as the water bath all
> the way through to the center), but not so long that the effects of
> prolonged cooking will have started to take effect. (We'll discuss those
> effects more later on.)
>
>
> 165°F (73.9°C)
>
> 20131004-sous-vide-101-egg-chorizo-corn-crouton-temperature-02.jpg
>
> If hard-boiled is how you like your eggs, then a 165°F sous-vide egg
> should do you well. This is the ideal temperature for an egg salad that
> has distinct chunks of tender, non-rubbery egg.
>
> Loose white: Opaque and firm, but still tender.
> Tight white: Opaque and firm, but still tender.
> Yolk: Completely firm but still moist and not at all powdery. It
> crumbles easily along fault lines.
>
> And if you like your eggs even more well done than that, then I can only
> surmise that you are either a) my wife or b) somebody with equally
> strange taste.
>
> Timing Matters!
>
> So we've looked at temperatures, and for a long time I believed that
> with eggs, that was the only thing that really mattered. That is, until
> I had a chat with César Vega, an expert in the science of dairy
> products. His assertion was that since many of these gelling reactions
> take place relatively slowly, simply bringing an egg up to equilibrium
> temperature will not actually take it to its maximum thickness.
>
> So I cooked eggs at each of these temperatures for times ranging from 45
> minutes to 2 hours. The testing showed that indeed timing does matter,
> though the most noticeable effects are with the egg yolks. For instance,
> an egg cooked at 145°F for 45 minutes will have a barely set white and a
> completely liquid yolk. Take that up to 2 hours and the whites will
> still be just about the same, but the yolk will have thickened to the
> point where it holds its shape as well as, say, a washed up jelly-fish.
>
> ==
>
> Copied! Thanks, I will try it out)

You're most welcome.

Sorry for such a long essay on it, but there are so many ways to cook
eggs from soft to hard.

==

I appreciate every word!! ) I copied it all

Hardboiled eggs, Duke's Mayo, a dash of Zatarain's Creole or a grainy Mustard, a dash of Texas Pete's hot sauce, dash of horseradish (just enough so you can barely taste it), maybe 1/32 teaspoon per sandwich, maybe less), a little diced onion and maybe one jalapeno slice out of the jar diced up per sandwich (the onion and jalapeno are in lieu of relish, as I don't like pickles), salt, pepper and Old Bay seasoning.

On Thursday, February 1, 2018 at 1:21:44 AM UTC-6, Michael OConnor wrote:
>
> Hardboiled eggs, Duke's Mayo, a dash of Zatarain's Creole or a grainy Mustard, a dash of Texas Pete's hot sauce, dash of horseradish (just enough so you can barely taste it), maybe 1/32 teaspoon per sandwich, maybe less), a little diced onion and maybe one jalapeno slice out of the jar diced up per sandwich (the onion and jalapeno are in lieu of relish, as I don't like pickles), salt, pepper and Old Bay seasoning.
>
>
Your recipe sounds more like a spicy dip.

On Thu, 1 Feb 2018 13:28:35 -0800 (PST), "
> wrote:

>On Thursday, February 1, 2018 at 1:21:44 AM UTC-6, Michael OConnor wrote:
>>
>> Hardboiled eggs, Duke's Mayo, a dash of Zatarain's Creole or a grainy Mustard, a dash of Texas Pete's hot sauce, dash of horseradish (just enough so you can barely taste it), maybe 1/32 teaspoon per sandwich, maybe less), a little diced onion and maybe one jalapeno slice out of the jar diced up per sandwich (the onion and jalapeno are in lieu of relish, as I don't like pickles), salt, pepper and Old Bay seasoning.
>>
>Your recipe sounds more like a spicy dip.

I make egg salad often, mostly all I add to chopped eggs is Hellman's
sandwich spread... I'll add fresh minced curly leaf parsley and
dillweed if I have it.

Personally, I think it's silly to run an appliance for 40 min. to 2 hours for hard-boiled eggs. My little
Oster egg cooker does 1 to 8 hard-cooked eggs perfectly in approx. 10 minutes. It has a built-in
water measure level for hard, poached or soft-cooked eggs, and they peel perfectly no matter how
fresh they are...just laid, or laid six weeks ago. I got my first cooker as a wedding present in 1962
(had never seen one before) and it still works without trouble. It has had pretty heavy use.
But, you pays yer money and you takes yer choice, as they say. This device, easily stored in a
cupboard, is my choice.

N.

On 2/1/2018 6:11 PM, Nancy2 wrote:
>
> Personally, I think it's silly to run an appliance for 40 min. to 2 hours for hard-boiled eggs. My little
> Oster egg cooker does 1 to 8 hard-cooked eggs perfectly in approx. 10 minutes. It has a built-in
> water measure level for hard, poached or soft-cooked eggs, and they peel perfectly no matter how
> fresh they are...just laid, or laid six weeks ago. I got my first cooker as a wedding present in 1962
> (had never seen one before) and it still works without trouble. It has had pretty heavy use.
> But, you pays yer money and you takes yer choice, as they say. This device, easily stored in a
> cupboard, is my choice.
>
> N.
>

Well no worries there, but it's OK to do double duty on a sous vide too.

Nancy2 wrote:
>
>Personally, I think it's silly to run an appliance for 40 min. to 2 hours for hard-boiled eggs. My little
>Oster egg cooker does 1 to 8 hard-cooked eggs perfectly in approx. 10 minutes. It has a built-in
>water measure level for hard, poached or soft-cooked eggs, and they peel perfectly no matter how
>fresh they are...just laid, or laid six weeks ago. I got my first cooker as a wedding present in 1962
>(had never seen one before) and it still works without trouble. It has had pretty heavy use.
>But, you pays yer money and you takes yer choice, as they say. This device, easily stored in a
>cupboard, is my choice.

Why do I need an appliance to boil eggs?!?!?

On Thu, 1 Feb 2018 20:21:06 -0700, Caída de la casa >
wrote:

>On 2/1/2018 6:11 PM, Nancy2 wrote:
>>
>> Personally, I think it's silly to run an appliance for 40 min. to 2 hours for hard-boiled eggs. My little
>> Oster egg cooker does 1 to 8 hard-cooked eggs perfectly in approx. 10 minutes. It has a built-in
>> water measure level for hard, poached or soft-cooked eggs, and they peel perfectly no matter how
>> fresh they are...just laid, or laid six weeks ago. I got my first cooker as a wedding present in 1962
>> (had never seen one before) and it still works without trouble. It has had pretty heavy use.
>> But, you pays yer money and you takes yer choice, as they say. This device, easily stored in a
>> cupboard, is my choice.
>
>Well no worries there, but it's OK to do double duty on a sous vide too.

A sous vide sounds like something yoose Euro girls use to freshen
their nookie... essentially a basin, lemon water, and a bottle brush.
LOL

Well, I think you must use SOME appliance...microwave, stove-top, or whatever, unless
you can boil water with your thoughts. Well, I guess a campfire would work, or maybe a
grill.....
Anyway, my little cooker was a gift, and I love it.

N.

On Fri, 2 Feb 2018 12:47:42 -0600, Sqwertz >
wrote:

>On Wed, 31 Jan 2018 14:30:49 -0500, wrote:
>
>> On Wed, 31 Jan 2018 17:26:29 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Caída de la casa" wrote in message news >>>
>>>On 1/31/2018 8:34 AM, Nancy2 wrote:
>>>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>>>> favorite small
>>>> appliance. It will make soft- or hard-boiled or poached eggs without any
>>>> errors, and the eggs can be laid today and still peel with ease, if they
>>>> are
>>>> hard-cooked. Try it.
>>>
>>>Alternately - sous vide!
>>>
>>>==
>>>
>>>Hey! I have never done eggs sous vide!
>>>
>>>Temps and times?
>>
>> Do you really want to wait 72 hours for boiled eggs... before they're
>> done cooking they're liable to hatch! LOL
>
>Sous vide hard/soft boiled eggs are a waste of 40-50 minutes and
>impossible to peel. Boiling water cooks eggs perfectly in 7-13
>minutes.
>
>OTOH, tomorrow will be sous vide butter poached Argentine red shrimp.
>30-45 minutes at 137F. With a pound of butter garlic, maybe white
>wine, maybe capers, and finished with parsley.

I boil eggs in a deep fry basket that fits a 4 quart pot, holds an
entire dozen with room to spare. The basket prevents the eggs from
banging the pot so prevents cracked shells, and when done cooking the
basket makes it easy to plunge all the eggs into ice water, peeling is
easy peasy. We're not big fans of egg salad but we both enjoy sliced
egg sandwiches, or sliced eggs in garden salads. Neither of us care
for soft boiled eggs, we'd much rather runny fried eggs. The deep fry
basket makes it easy to cook and quickly drain all sorts of veggies,
even larger pasta.

On Friday, February 2, 2018 at 3:19:21 PM UTC-5, Nancy2 wrote:
> Well, I think you must use SOME appliance...microwave, stove-top, or whatever, unless
> you can boil water with your thoughts.

I usually just glare hatefully at the eggs until they cook themselves
in their shells.

Cindy Hamilton

On Friday, February 2, 2018 at 2:54:57 PM UTC-6, Cindy Hamilton wrote:
>
> I usually just glare hatefully at the eggs until they cook themselves
> in their shells.
>
> Cindy Hamilton
>
>
HAHAHAHAHAHAHAHAHAHAAAAAAAAAAAAAAAAAAAAA!!!!!!!!!! !!!!!!!!

wrote:
> On Fri, 2 Feb 2018 12:47:42 -0600, Sqwertz >
> wrote:
>
>> On Wed, 31 Jan 2018 14:30:49 -0500, wrote:
>>
>>> On Wed, 31 Jan 2018 17:26:29 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>> "Caída de la casa" wrote in message news >>>>
>>>> On 1/31/2018 8:34 AM, Nancy2 wrote:
>>>>> If you eat a lot of eggs, a 7- or 8-egg electric cooker is my very
>>>>> favorite small
>>>>> appliance. It will make soft- or hard-boiled or poached eggs without any
>>>>> errors, and the eggs can be laid today and still peel with ease, if they
>>>>> are
>>>>> hard-cooked. Try it.
>>>>
>>>> Alternately - sous vide!
>>>>
>>>> ==
>>>>
>>>> Hey! I have never done eggs sous vide!
>>>>
>>>> Temps and times?
>>>
>>> Do you really want to wait 72 hours for boiled eggs... before they're
>>> done cooking they're liable to hatch! LOL
>>
>> Sous vide hard/soft boiled eggs are a waste of 40-50 minutes and
>> impossible to peel. Boiling water cooks eggs perfectly in 7-13
>> minutes.
>>
>> OTOH, tomorrow will be sous vide butter poached Argentine red shrimp.
>> 30-45 minutes at 137F. With a pound of butter garlic, maybe white
>> wine, maybe capers, and finished with parsley.
>
> I boil eggs in a deep fry basket that fits a 4 quart pot, holds an
> entire dozen with room to spare. The basket prevents the eggs from
> banging the pot so prevents cracked shells, and when done cooking the
> basket makes it easy to plunge all the eggs into ice water, peeling is
> easy peasy. We're not big fans of egg salad but we both enjoy sliced
> egg sandwiches, or sliced eggs in garden salads. Neither of us care
> for soft boiled eggs, we'd much rather runny fried eggs. The deep fry
> basket makes it easy to cook and quickly drain all sorts of veggies,
> even larger pasta.
>

Ahh, yoose are a lightweight, sailor! I starts me a big fire with half a
cord of wood, and uses a 35 gallon iron wash pot to cook up me aigs. I
don't need no stinking appliance either! Can do at least 80 dozen aigs.
I adds me a pinch o' salt to the pot matey. And peeling? Arrrh, 'tis
easy peezy. I pours out the whole mess, and uses me rotor tiller to
whack the aigs. They almost jumps out of the shells.

It is nough food for two meals, so I has the same victuals the next day.

Nancy2 wrote:
> Well, I think you must use SOME appliance...microwave, stove-top, or whatever, unless
> you can boil water with your thoughts. Well, I guess a campfire would work, or maybe a
> grill.....
> Anyway, my little cooker was a gift, and I love it.
>
> N.
>
I have never seen one of those, but sounds like I would have made good
use of an egg cooker. It's not any farther fetched than a rice cooker,
which I use regularly. I'll keep an eye out for these. Thanks!

On 2/2/2018 11:47 AM, Sqwertz wrote:
> Sous vide hard/soft boiled eggs are a waste of 40-50 minutes
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On 2/2/2018 1:54 PM, Cindy Hamilton wrote:
> On Friday, February 2, 2018 at 3:19:21 PM UTC-5, Nancy2 wrote:
>> Well, I think you must use SOME appliance...microwave, stove-top, or whatever, unless
>> you can boil water with your thoughts.
>
> I usually just glare hatefully at the eggs until they cook themselves
> in their shells.
>
> Cindy Hamilton
>

Aha!

Osmosis cooker...

Hank, I don't know about the newer ones...some I have seen cook only 7 eggs at a time.
Mine comes in especially useful when I have really fresh eggs, or when I want to make
several dozen deviled eggs. I am so used to having it easily at hand, I don't even give it a
thought.

Sunbeam used to be a good brand...I don't know if they still make them. And I think Oster
currently makes one. Mine does up to 8 hard or soft boiled, or 4 poached.

N.

Nancy2 wrote:
> Hank, I don't know about the newer ones...some I have seen cook only 7 eggs at a time.
> Mine comes in especially useful when I have really fresh eggs, or when I want to make
> several dozen deviled eggs. I am so used to having it easily at hand, I don't even give it a
> thought.
>
> Sunbeam used to be a good brand...I don't know if they still make them. And I think Oster
> currently makes one. Mine does up to 8 hard or soft boiled, or 4 poached.
>
> N.
>
That sounds like a good size for me. I'll see if I can find one on
amazon. Thanks again.

Hank wrote:

> That sounds like a good size for me. I'll see if I can find one on
> amazon. Thanks again.


https://smile.amazon.com/Shopantic-J...+adult+toy+men

--
Best
Greg

Hank, that's the handy thing make 1 egg in the cooker, or 7 or 8. It can do all the
different quantities. I use the built-in water measurer exactly.

N.