Hi all,

First, this is a great group, got lots of suggestions from last post.
To continue, sometimes when I peel an egg, it has a gray coating
on the yellow inner part. I assume that this is from boiling too
long?
Is there a device that keeps the yoke in the center of the egg
while boiling so that the yoke doesn't settle next to the shell before
hardening?
Is there a special manual manipulation technique for accomplishing
the same result?
Can a microwave ever be used to make boiled eggs? I have
heard of "exploding eggs" so I thought I would ask first.

thanks,
charles.....

You should be able to solve the greyish / greenish insides if you run
them under cold water immediately after you finish cooking them. I put
ice in the pan so the chill really quickly.

"***** charles" > wrote in message
.. .
> Hi all,
>
> First, this is a great group, got lots of suggestions from
> last post.
> To continue, sometimes when I peel an egg, it has a gray
> coating
> on the yellow inner part. I assume that this is from
> boiling too
> long?
> Is there a device that keeps the yoke in the center of the
> egg
> while boiling so that the yoke doesn't settle next to the
> shell before
> hardening?
> Is there a special manual manipulation technique for
> accomplishing
> the same result?
> Can a microwave ever be used to make boiled eggs? I have
> heard of "exploding eggs" so I thought I would ask first.
>
> thanks,
> charles.....
>
>
You are cooking it too long and too hot.

Put eggs in warm water. Bring to boil for 1 minute.

Turn off and cover pot. Leave for 15 min.

Drain, shake eggs in pan.

Run cold water in the pan and peel.

MoM

In article >,
"MoM" > wrote:

> "***** charles" > wrote in message
> .. .
> > Hi all,
> >
> > First, this is a great group, got lots of suggestions from
> > last post.
> > To continue, sometimes when I peel an egg, it has a gray
> > coating
> > on the yellow inner part. I assume that this is from
> > boiling too
> > long?
> > Is there a device that keeps the yoke in the center of the
> > egg
> > while boiling so that the yoke doesn't settle next to the
> > shell before
> > hardening?
> > Is there a special manual manipulation technique for
> > accomplishing
> > the same result?
> > Can a microwave ever be used to make boiled eggs? I have
> > heard of "exploding eggs" so I thought I would ask first.
> >
> > thanks,
> > charles.....
> >
> >
> You are cooking it too long and too hot.
>
> Put eggs in warm water. Bring to boil for 1 minute.
>
> Turn off and cover pot. Leave for 15 min.
>
> Drain, shake eggs in pan.
>
> Run cold water in the pan and peel.
>
> MoM

I was just wondering if you folks poke a hole in the raw egg like I do
before cooking ?

Bill

--
Garden Shade Zone 5 S Jersey USA
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
Vision Problems? Look at http://www.ocutech.com/ ~us$1500

William Wagner wrote:
> In article >,

> I was just wondering if you folks poke a hole in the raw egg like I do
> before cooking ?
>
> Bill

No. If they start in cold water with salt, they don't seem to crack as
much. If there are too few or too many in the pot, they will rattle
around and crack themselves against each other. Then again, sometimes
it doesn't make a difference. Last night I had 7 in the 1 quart pot,
and none cracked. Last time, I had 7 in the pot, and 1 cracked.

maxine in ri

In article .com>,
"maxine in ri" > wrote:
>William Wagner wrote:
>> In article >,
>
>> I was just wondering if you folks poke a hole in the raw egg like I do
>> before cooking ?
>
>No. If they start in cold water with salt, they don't seem to crack as
>much. If there are too few or too many in the pot, they will rattle
>around and crack themselves against each other. Then again, sometimes
>it doesn't make a difference. Last night I had 7 in the 1 quart pot,
>and none cracked. Last time, I had 7 in the pot, and 1 cracked.

Recalling days of chem prac decades ago, I've sometimes wondered if
the "glass bead" principle would work with boiling eggs. Haven't
actually tried (don't have any glass beads -- and I suspect the lab
size would soon all be gone down the plug hole if I did have some
but maybe I will one day -- if I ever get around to buying a pack of
those cheap marbles from Coles Variety or wherever. They might be too
big relative to the size of the eggs though; could just get the whole
caboodle bouncing around!

Cheers, Phred.

--
LID

On Wed, 18 Jan 2006 11:00:36 GMT, (Phred)
wrote:

>In article .com>,
>"maxine in ri" > wrote:
>>William Wagner wrote:
>>> In article >,
>>
>>> I was just wondering if you folks poke a hole in the raw egg like I do
>>> before cooking ?
>>
>>No. If they start in cold water with salt, they don't seem to crack as
>>much. If there are too few or too many in the pot, they will rattle
>>around and crack themselves against each other. Then again, sometimes
>>it doesn't make a difference. Last night I had 7 in the 1 quart pot,
>>and none cracked. Last time, I had 7 in the pot, and 1 cracked.
>
>Recalling days of chem prac decades ago, I've sometimes wondered if
>the "glass bead" principle would work with boiling eggs. Haven't
>actually tried (don't have any glass beads -- and I suspect the lab
>size would soon all be gone down the plug hole if I did have some
>but maybe I will one day -- if I ever get around to buying a pack of
>those cheap marbles from Coles Variety or wherever. They might be too
>big relative to the size of the eggs though; could just get the whole
>caboodle bouncing around!

Vinegar works. One tbsp of vinegar in the water.

Nathalie in Switzerland

Phred wrote:
> Recalling days of chem prac decades ago, I've sometimes wondered if
> the "glass bead" principle would work with boiling eggs. Haven't
> actually tried (don't have any glass beads -- and I suspect the lab
> size would soon all be gone down the plug hole if I did have some
> but maybe I will one day -- if I ever get around to buying a pack of
> those cheap marbles from Coles Variety or wherever. They might be too
> big relative to the size of the eggs though; could just get the whole
> caboodle bouncing around!
>
> Cheers, Phred.
>

Explain the glass bead principle, please.

Phred wrote:
>
> Recalling days of chem prac decades ago, I've sometimes wondered if
> the "glass bead" principle would work with boiling eggs. Haven't
> actually tried (don't have any glass beads -- and I suspect the lab
> size would soon all be gone down the plug hole if I did have some
> but maybe I will one day -- if I ever get around to buying a pack of
> those cheap marbles from Coles Variety or wherever. They might be too
> big relative to the size of the eggs though; could just get the whole
> caboodle bouncing around!
>
> Cheers, Phred.

Those "glass beads" weren't just glass, they were Pyrex, and they work
by increasing the surface area on which air bubbles can form and
escape. There would be no advantage to using them for boiling eggs,
sicne you should bring your eggs up to temp in the water anyway.

The key to not cracking eggs while boiling is to start with uncracked
eggs to begin with, and to not boil them vigorously. Cracked eggs
crack - you may not see the cracks but you can be assured they were
there. If you purchased your eggs from a store that sells mass-market
eggs grown in factory farms, the egg shells will be thin and most
likely cracked. If you are able to buy them from a farm outlet or
local farmer, the shells will be nice and thick and not cracked. Egg
quality is undoubtedly your problem.

-L.


-L.

William Wagner wrote:

>
> I was just wondering if you folks poke a hole in the raw egg like I do
> before cooking ?
>
> Bill
>

I have and it's worked well for me

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

"William Wagner" > wrote in
message
news
> In article >,
> "MoM" > wrote:
>
>> "***** charles" > wrote in
>> message
>> .. .
>> > Hi all,
>> >
>> > First, this is a great group, got lots of suggestions
>> > from
>> > last post.
>> > To continue, sometimes when I peel an egg, it has a
>> > gray
>> > coating
>> > on the yellow inner part. I assume that this is from
>> > boiling too
>> > long?
>> > Is there a device that keeps the yoke in the center of
>> > the
>> > egg
>> > while boiling so that the yoke doesn't settle next to
>> > the
>> > shell before
>> > hardening?
>> > Is there a special manual manipulation technique for
>> > accomplishing
>> > the same result?
>> > Can a microwave ever be used to make boiled eggs? I
>> > have
>> > heard of "exploding eggs" so I thought I would ask
>> > first.
>> >
>> > thanks,
>> > charles.....
>> >
>> >
>> You are cooking it too long and too hot.
>>
>> Put eggs in warm water. Bring to boil for 1 minute.
>>
>> Turn off and cover pot. Leave for 15 min.
>>
>> Drain, shake eggs in pan.
>>
>> Run cold water in the pan and peel.
>>
>> MoM
>
> I was just wondering if you folks poke a hole in the raw
> egg like I do
> before cooking ?
>
> Bill
>
> --
> Garden Shade Zone 5 S Jersey USA
> This article is posted under fair use rules in accordance
> with
> Title 17 U.S.C. Section 107, and is strictly for the
> educational
> and informative purposes. This material is distributed
> without profit.
> Vision Problems? Look at http://www.ocutech.com/ ~us$1500

No

MoM

***** charles wrote:

> Hi all,
>
> First, this is a great group, got lots of suggestions from last post.
> To continue, sometimes when I peel an egg, it has a gray coating
> on the yellow inner part. I assume that this is from boiling too
> long?
> Is there a device that keeps the yoke in the center of the egg
> while boiling so that the yoke doesn't settle next to the shell before
> hardening?
> Is there a special manual manipulation technique for accomplishing
> the same result?
> Can a microwave ever be used to make boiled eggs? I have
> heard of "exploding eggs" so I thought I would ask first.
>
> thanks,
> charles.....
>
>

The gray/green ring around the yolk is usually caused by cooking too
long, cooking at too high a temp, and/or not cooling quickly after
cooking. This is why actually boiling egs for the entire cooking period
is to be avoided - better to use this method:

1) Put eggs in pan, cover with cold water by at least 1 inch.
2) Bring just to a boil over high heat.
3) Remove from heat and cover pan.
4) Wait 20 minutes for large eggs.
5) Run cold tap water over eggs til cool, 10 minutes or so.

Peter

"***** charles" > wrote

> To continue, sometimes when I peel an egg, it has a gray coating
> on the yellow inner part. I assume that this is from boiling too
> long?

Yes, it's overdone. Just bring the eggs to a boil, turn off
the heat and let sit, covered, for 20 minutes or so, some say less
time, then put them into ice water to cool them off quickly.

> Is there a device that keeps the yoke in the center of the egg
> while boiling so that the yoke doesn't settle next to the shell before
> hardening?

Try rolling them around in the water as it's heating, just a little
bit, that should center the yolk.

> Can a microwave ever be used to make boiled eggs? I have
> heard of "exploding eggs" so I thought I would ask first.

I wouldn't go there, not a plan. (laugh) nancy

Nancy Young wrote:
> "***** charles" > wrote

> > Can a microwave ever be used to make boiled eggs? I have
> > heard of "exploding eggs" so I thought I would ask first.
>
> I wouldn't go there, not a plan. (laugh) nancy

I tried it one time just to see what would happen. The egg exploded
like a firecracker.

Nancy Young wrote on 17 Jan 2006 in rec.food.cooking

>
> "***** charles" > wrote
>
> > To continue, sometimes when I peel an egg, it has a gray coating
> > on the yellow inner part. I assume that this is from boiling too
> > long?
>
> Yes, it's overdone. Just bring the eggs to a boil, turn off
> the heat and let sit, covered, for 20 minutes or so, some say less
> time, then put them into ice water to cool them off quickly.
>
> > Is there a device that keeps the yoke in the center of the egg
> > while boiling so that the yoke doesn't settle next to the shell
before
> > hardening?
>
> Try rolling them around in the water as it's heating, just a little
> bit, that should center the yolk.
>
> > Can a microwave ever be used to make boiled eggs? I have
> > heard of "exploding eggs" so I thought I would ask first.
>
> I wouldn't go there, not a plan. (laugh) nancy
>
>
>

there are devices that you put in the water to indicate when the eggs are
at each stage of boiled from very soft to very hard. They are egg like in
shape...some are red (at least the ones' I've seen). I saw them at a
safeway in the gadget isle.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

i usually just boil my eggs for 11minutes... take them off and run them
under cold water until they are luke warm

never had any "skin" problems

-CB
http://www.iamfood.com

"***** charles" > wrote in news:yp8zf.146$2O6.30
@newssvr12.news.prodigy.com:

> Hi all,
>
> First, this is a great group, got lots of suggestions from last post.
> To continue, sometimes when I peel an egg, it has a gray coating
> on the yellow inner part. I assume that this is from boiling too
> long?
> Is there a device that keeps the yoke in the center of the egg
> while boiling so that the yoke doesn't settle next to the shell before
> hardening?
> Is there a special manual manipulation technique for accomplishing
> the same result?
> Can a microwave ever be used to make boiled eggs? I have
> heard of "exploding eggs" so I thought I would ask first.
>
> thanks,
> charles.....
>
>

There's an interesting article about this in the current (February 2006)
issue of _Discover_ titled _Cooking for Eggheads_. Basically, it says to
cook at a lower temperature than 212 F for a longer time. Like _exactly_
143, 158, or 167 F. I haven't tried it - I prefer fried eggs. And don't
have an accurate enough thermometer.



--
Untie the two knots to email me

A closed mouth gathers no foot.