jeffrey james
Posts:0
 | | 06/17/2008 8:01 AM |
 Alert | Silly question from me, says me. Does one boil the water before dropping the eggs in the pot for hard boiled, and how long? How does one make soft shell eggs, and while I'm on the subject the eggs put in the middle of the toast, how does one make these? | | | |
|
|
Carolyn
Administrator
Posts:456
| | 06/17/2008 9:43 AM |
Alert | jj:
Here are the instructions I got years ago from a caterer friend of mine.
Hard Boiled Eggs: Best to let the eggs come to room temperature before boiling. Place room temp eggs in a pot and cover with water. Bring to a boil - SLOWLY (on a low heat). Once the water begins to boil set your timer for 15 minutes. While the eggs are boiling, fill the sink or a large bowl with water and ICE - the water must be ICE COLD. Take eggs directly from boiling water and place them into the ice water and let sit (5 minutes). Sounds silly, but this helps make the eggs easy to peel.
Eggs in bread are easy - the hard part is figuring out how long to cook the egg for your preference of yolk (cooked vs runny). Just cut a hole in a slice of bread and make sure to butter both sides of the bread. Let the pan get hot before you put the bread down (and using cooking spray so the egg won't stick). I let the first side brown a bit, flip the bread and let the second side start to brown before adding the egg. Then I let it brown a bit more and flip it back to finish cooking the egg. That's just my preference... I'd like to see how other people do it. I never had a recipe for this, just figured out what worked best for my taste.
I don't like soft shell eggs... no recipe advice on that one. | | | |
|
|
|
luv the copa
Posts:192
| | 06/17/2008 10:44 AM |
Alert | I always fill my pot with water and add the eggs then and let them warm up as the water is warming. When it gets to a hard boil I let it boilf for about 5 minuts and then turn off the heat and let it set for about 10 minutes. They peel perfectly....especially with the cold water. | |
Changing lives one diaper at a time since 1993.
Trecia | |
|
|
|
jettasmom
Posts:203
| | 06/17/2008 1:48 PM |
Alert | | The ice thing does work. I use to be the worst at peeling eggs until someone told me that trick. My deviled eggs use to come out horrible, LOL! | | | |
|
|
|
garden glow
Posts:705
| | 06/18/2008 7:56 PM |
Alert | Soft shell eggs..also known back in the day as a 3 minute egg..hence the 3 minute egg timer..a little hourglass with sand that took 3 mins to run out...
Bring water to boil..gently place eggs in using a spoon..cover tightly..shut off heat..let sit for 3 mins..
How do I know this?
My Mothers breakfast EVERY day..one 3 min egg and a slice of toast..she lived to be 76! | |
ANYONE HOME?
Residential Yard Clean-ups and Maintenance
for more info go to the
Business Section under Landscaping-Maintenance
Click Here for our website. | |
|
|
|
jeffrey james
Posts:0
| | 06/19/2008 10:00 PM |
Alert | | Thanks, I tried the cold water trick and still had the whites peel off with the shell. I wonder if I am cooking them too long. Next I will try the 3 minute egg on Sunday morning with the egg in bread. Wifey will be surprised that I made something, breakfast type, other than cereal. | | | |
|
|
 |
sballgrl20
Posts:2
| | 06/24/2008 3:07 PM |
Alert | The ice bath really helps to stop cooking the eggs. Even when they are removed from the boiling water they are still technically "cooking" in the shell. You will notice that using the ice bath you will also not get the green color.
| | | |
|
|
|
jeffrey james
Posts:0
| | 06/24/2008 10:22 PM |
Alert | | What green color? Does it make any sense to let the general rule of thumb; five minutes per egg? | | | |
|
|
|
Carolyn
Administrator
Posts:456
| | 06/25/2008 9:23 AM |
Alert | Posted By jeffrey james on 06/24/2008 10:22 PM
What green color? Does it make any sense to let the general rule of thumb; five minutes per egg? My guess is it's the overcooking of the eggs that turns the outside of the yolk a greenish color. I have seen that before. Instead of an all yellow yolk, the outside is greenish. | | | |
|
|
|
jeffrey james
Posts:0
| | 06/25/2008 8:03 PM |
Alert | | Thank you for the info. I will have to cook more to get the proper consistency. | | | |
|
|
|
aztony
Posts:52
| | 07/01/2008 9:40 PM |
Alert | Posted By jeffrey james on 06/25/2008 8:03 PM
Thank you for the info. I will have to cook more to get the proper consistency. I know this is kind of late and you have probably already figured out how to cook your eggs. You mention soft-shell eggs, I take that you meant soft-boiled? Soft-boiled is a 3 minute egg. Place enough water in the pot to cover the eggs, bring to a boil. Turn off the heat and let the eggs sit in the water for 3 minutes. As a kid we used to have little cups that hold the eggs upright and you just open the top of the egg with the shell still on. Cut your toast into 1" strips and dip them into your egg. Scoop out the inside with a small spoon. Hard-boiled: (www.incredibleegg.org) getting started- Put the eggs in one layer on the bottom of the pan. Put the pan in the sink. Run water into the pan until the water is 1 inch over the eggs. Put the pan on a burner. Turn it to medium-high heat.
- Let the water come to a boil. Put the lid on the pan when the water is boiling. Move the pan onto a cold burner. Set the timer for 15 minutes for Large-sized eggs (or for 12 minutes for Medium-sized eggs or for 18 minutes for Extra Large-sized eggs).
- Put the pan in the sink when the time is over. Run cold water into the pan until the eggs are cool. Put the eggs into the refrigerator if you're going to use them later or peel them if you're going to use them right away. Be sure to use all the cooked eggs up before a week is over.
- Gently tap a cooled egg on the countertop or table until it has cracks in it. Roll the egg between your hands until the cracks turn into small crackles all over the egg.
- Use your fingers to start peeling off the shell at the large end of the egg. If you need to, you can hold the egg under running cold water or dip it in a bowl of water to make peeling easier. Throw out the pieces of eggshell when the egg is all peeled. You can eat the egg or use it in a recipe when it's peeled.
| | | |
|
|
|
luceee
Posts:332
| | 07/04/2008 10:29 AM |
Alert | I used to love the egg in a cup. My mom used to say it was Humpty Dumpty. When my kids were little, I did the same. Good way for kids to learn to eat soft cooked eggs.  | |
Love Comes To The Forest | |
|
|
|
aztony
Posts:52
| | 07/07/2008 7:05 PM |
Alert | Posted By luceee on 07/04/2008 10:29 AM I used to love the egg in a cup. My mom used to say it was Humpty Dumpty. When my kids were little, I did the same. Good way for kids to learn to eat soft cooked eggs. Hmm, I don't think I would've eaten them if I thought it was Humpty Dumpty  But then that's just me.  | | | |
|
|
|
jeffrey james
Posts:0
| | 07/07/2008 8:50 PM |
Alert | | So the ice cold trick worked and I was able to successfully arrange a side dish of Deviled Eggs, which are sweet tasting, not salty. Problem I was having was the shell stuck to the egg and even though I was putting them in water that ran from the sink; still wasn't cold enough. Now I am wondering how often one needs to stir them while boiling to keep the yolks within the central region of the whites... | | | |
|
|
|
aztony
Posts:52
| | 07/08/2008 1:00 AM |
Alert | I have never heard anything about keeping the yolks in middle. I thought that's where they always were, didn't know they moved. But I did find this online. Eggs with centred yolks are a good choice for salads and curry-stuffed eggs. Step 1: Place eggs in a saucepan of water. Boil over medium-high heat, stirring. The constant stirring will keep the yolk centred. Step 2: Reduce heat to medium and boil, uncovered, stirring occasionally, for 7 minutes. If water boils too rapidly the eggs may crack. Step 3: Cool the eggs under cold water. Peel and halve. SourceAustralian Good Taste - March 2007 , Page 115 | | | |
|
|
|
Darci
Posts:778
| | 08/29/2008 5:06 PM |
Alert | Deviled eggs are my specialty!!! I was having the same problem....and did some research to find that the fresher the eggs are, the more likely they are to stick. Wierd huh?!
So I did my own little experiment...bought some eggs, and a week later bought some more. Boiled them seperately and what do you know?! it was true...the older ones peeled right off, and the fresher ones stuck.
(I've tried all the tricks- someone told me once that dropping them into boiling water "shocked" the membrane so they were less likely to stick, ice water...starting with them in the water etc...)
Now I use week old eggs (not expired ewwwww!) or even a few days old place them in one layer in the bottom of the pot, cover with 1 inch of water (above the egg) and boil for 15 minutes, stirring a few times so the yolk doesnt harden to one side..... Hope this helps! | |
Formerly DRich | |
|
|
|