Boiling Eggs ?

[littlebigboy]

Now this is one tricky recipe that I need help with

When I boil eggs I have a mixture of success.

Some come out ‘sweet as', some come out cracked, but most annoyingly some come out so that when you try to peel the shell off them the shell and membrane thingy is stuck to the white and you get very frustrated and end up losing half of your white and end up with a model of the moon ( full of craters) :x

I've tried boiling them from room temperature instead of straight out of the fridge and it doesn't seem to make much difference.

Or could it be the type of egg ?

Are the free range eggs not genetically modified enough to handle boiling as well as the others :think:

[Pseudonym]

Google has the answer...

This is what I do. I place the eggs in the pan they were cooked in and add cold water. I then crack the eggs under water (this seems to help loosen the membrane under the shell). You must get a hold of the membrane under the shell when you remove the shell.

Very fresh eggs are harder to peel. Remember, grab the membrane.

Delia Smith also has an opinion:

http://www.deliaonline.com/cookeryschoo ... 000003.asp

Peeling hard-boiled eggs can be extremely tricky if the eggs are too fresh. The number one rule, therefore, is to use eggs that are at least five days old from their packing date. The best way to do this is to first tap the eggs all over to crack the shells, then hold each egg under a slow trickle of running water as you peel the shell off, starting at the wide end. The water will flush off any bits of shell that cling on. Then back they go into cold water until completely cold. If you don't cool the eggs rapidly they will go on cooking and become overcooked, then you get the black-ring problem.

[Pseudonym]

I had to laugh at this one... It seems the Georgia Egg Board has developed a way to cook the perfect hard boiled egg - and in only 40 minutes! :grin:

1. Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.

2. When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds - this expands the shell from the egg. Remove eggs, and place back into the ice water.

I hope this is the method you use, LBB?!

[littlebigboy]

Remember, grab the membrane

That's the problem the membrane is super glued to the yolk !

I've tried the under water trick too with mixed success.

Years ago I used to prick a hole in the ends, but quite often that would lead to 50% of the egg spewing out the hole !

Granted I may have made the hole a tad too big and put them from the fridge to the heat too quick :doh:

I think the freshness factor mentioned might be the key.

I'll have to buy extra's to let them age a bit and then see how things go.

Thanks Pseudo

ps

40 minutes to cook eggs !

I thought it was too easy the way I've been doing it :?

Oh, just so you know, I do know how to cook.

I never have a problem heating baked beans, or making toast :wink:

[littlebigboy]

The number one rule, therefore, is to use eggs that are at least five days old from their packing date.

Yahoo, it works; 100% success.

And guess what; you know that membrane thingy.

Well there is actually 2 of them :nod:

At least at the big end of the egg.

I have had trouble defining whether they both go completely around the egg or not, as they are very thin, but there's definitely 2 at the big end.

Earth shattering stuff aye. :pfft:

[ExpensiveUrine]

I'm not sure about the "5 day" rule.

But here's what I do.

1) Bring water to boil.

2) Put salt/about a table spoon of vinegar in.

3) Put the eggs in.

4) Boil 'em to your satsfaction. (3-5 mins for softer yolk/5-10 mins for harder yolk)

5) Let 'em rest in cold water until cooled.

I don't break any eggs myself.

[CutTaBits]

I put the eggs in the pot poor add water and a bit of salt. When the water starts to boil start the timer for 8mins. take off the heat, poor out the water and add cold water. I normally let them sit for awhile then poor out the water and put them in the fridge overnight. I like them hard because i don't eat the yoks so sometimes i let them boil for 10mins depends on the eggs.

[Ali]

Boiling eggs one would have thought was quite straight forward but many an egg have been thrown in a temper in my household while dieting, however after many years of dieting, here it is...

The eggs can not be fresh, about 5 days would be good

Boil the eggs until they crack so you know they are hard boiled, tip the hot water out and instantly run cold water over them for quite some time. Bang each end of the egg on the bench, roll it with the palm of your hand and then peel. This loosens the membane and allows the shell to come off nice and easy

Easy as boiling an egg lol.

[valar2006]

Good, very good!

[THEBERG]

Is it possible to buy a container with just egg whites?? i've seen ronnie use it on his DVDs but i havent come across in in supermarkets

[Pseudonym]

Check out http://www.nzbb.co.nz/forum/viewtopic.php?t=38

[sponge]

brilliant i have been on the lookout for these for ages, thanks pseudonym!

[cardiohata]

http://www.bodysculpt.co.nz, look in shop. Simply Egg Whites - you can buy in a 6pack (6 x 1kg bottles) or through Partners you can buy individually.

[Ismall]

guys why do you put salt in the water ?

[Pseudonym]

Not entirely sure... I just do it because I've always done it!

I thought it helped keep the whites inside the shell if the egg cracks while cooking. But according to http://www.ehow.com/tips_1163_2.html the reasons vary from easier egg peeling, to easier pot cleaning, to making the water boil hotter which in turn means faster cooking. Take your pick!

[Varven]

HOLY CRAP.. ive never used salt... maybe thats why im so small...

lets out a terrified yell and runs to grab the salt jar.

[mightymat2]

Every week day I have two boiled eggs for breakfast. What I do....

Put a small pot half full of water on the stove, turn element dail around 3/4.

When water is almost boiling add the eggs to the water and set the timer for 8 minutes.

After 8 minutes tip out hot water and fill with cold water.

I found that putting the eggs in boiling water caused them to sometimes crack and the insides to come out.

[Beef]

i love it when threads like this get revived. good info