ive found the easiest way to "use up" a surplus of eggs is to forget they are on the stove when you are hard boiling them.
whoof. false alarm, everyone. they turned out just fine. thanks for all the cards and letters. your concern did not go unnoticed. i just wish someone would invent a device that could keep time when cooking eggs. they could call it an egg timer. also, anyone want some deviled eggs? at one and a half ive already had my fill.
good news. you wouldn't have been the first or the last one to burn a batch of boilled eggs. if they didn't burn, explode hitting the ceiling and stink up the place you are way ahead of average.
I'd take a deviled egg right now.
Mmmm... grey-green sulfurous yolks.
My technique, which I'm sure you're eager to hear:
Boil water. Very slowly and gently lower eggs into boiling water, taking care not to break shells by dropping them. (A big spoon works nicely.)
For firm whites and runny yolks, pull eggs at 8 minutes and cool under running water.
For firm but bright yellow yolks, pull eggs at 10 minutes and cool under running water.
For eggs that are more done than that ... don't do it. Just don't.
For inspiration, here's a guide to cooking steak.
i bring to a boil with eggs in pot then turn off heat and let sit in water for 17 minutes. then cool with running water.
That's the approach most people use, and it works great.
Putting eggs into boiling water leads to a steeper temperature gradient, which allows the yolk to be less cooked. But it's really, really, easy to crack eggs. As a fan of runny yolks, I've spent time learning how not to break the shells.
i use dave's method, but 20 min. but since fresh eggs are too hard to peel, i dont do it much. wylie's low tech poached eggs, tho, are delicious.
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ive found the easiest way to "use up" a surplus of eggs is to forget they are on the stove when you are hard boiling them.
- dave 5-27-2015 12:33 pm
whoof. false alarm, everyone. they turned out just fine. thanks for all the cards and letters. your concern did not go unnoticed. i just wish someone would invent a device that could keep time when cooking eggs. they could call it an egg timer.
also, anyone want some deviled eggs? at one and a half ive already had my fill.
- dave 5-27-2015 8:56 pm [add a comment]
good news. you wouldn't have been the first or the last one to burn a batch of boilled eggs. if they didn't burn, explode hitting the ceiling and stink up the place you are way ahead of average.
- bill 5-28-2015 8:57 am [add a comment]
I'd take a deviled egg right now.
- steve 5-29-2015 8:38 am [add a comment]
Mmmm... grey-green sulfurous yolks.
- mark 5-29-2015 2:30 pm [add a comment]
My technique, which I'm sure you're eager to hear:
Boil water. Very slowly and gently lower eggs into boiling water, taking care not to break shells by dropping them. (A big spoon works nicely.)
For firm whites and runny yolks, pull eggs at 8 minutes and cool under running water.
For firm but bright yellow yolks, pull eggs at 10 minutes and cool under running water.
For eggs that are more done than that ... don't do it. Just don't.
For inspiration, here's a guide to cooking steak.
- mark 5-29-2015 4:47 pm [add a comment]
i bring to a boil with eggs in pot then turn off heat and let sit in water for 17 minutes. then cool with running water.
- dave 5-29-2015 5:11 pm [add a comment]
That's the approach most people use, and it works great.
Putting eggs into boiling water leads to a steeper temperature gradient, which allows the yolk to be less cooked. But it's really, really, easy to crack eggs. As a fan of runny yolks, I've spent time learning how not to break the shells.
- mark 5-29-2015 10:12 pm [add a comment]
"Runny yolks are out."
- dave 6-04-2015 6:06 pm [add a comment]
i use dave's method, but 20 min. but since fresh eggs are too hard to peel, i dont do it much. wylie's low tech poached eggs, tho, are delicious.
- linda 5-29-2015 11:06 pm [add a comment]