sadiep
Eating Figjam
Posts: 834
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Post by sadiep on Mar 20, 2013 21:53:26 GMT -5
I had a complete brain freeze and forgot how many minutes I needed to boil the eggs for. Went to google and WHAT THE?! There are so many methods. Took me ages to find what I was looking for.
How do you hardboil your eggs? (I place eggs in cold water, bring to boil and gentle boil for 8 mins. Though 8 mins feels wrong. I won't know til breakfast time tomorrow.)
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Deleted
Deleted Member
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Post by Deleted on Mar 20, 2013 23:28:13 GMT -5
Depends how you want them. Hard boiled I put them in cold water, bring to a boil untill I hear the eggs move in the pan for a minute. Usually 5 min. after the water cooks. 3 min for semi running egg.
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Post by cakemonkey on Mar 21, 2013 2:49:48 GMT -5
I put them in boiling water for three minutes or longer if I want hard boiled.
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Post by HalcyonDaze on Mar 21, 2013 3:24:11 GMT -5
3 mins is a runny egg, so probably 5 or 6 mins for a hard boiled egg.
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go2
No fig, no jam
Posts: 232
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Post by go2 on Mar 21, 2013 3:26:13 GMT -5
I take mine out of the fridge, put them in a pan with cold water, then cook them 10 minutes.
Take them off and run under cold water until the water is completely cold.
Just lately, some of them have been very hard to peel. This only happens with free-range eggs, but as I try to buy only free-range these days it's annoying.
Does anyone have an answer?
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Deleted
Deleted Member
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Post by Deleted on Mar 21, 2013 5:41:19 GMT -5
Usually if the skin is hard to peel it means the eggs are not so fresh anymore. Never happens with fresh ones, nothing to do with free-range or not.
It's also not strickly necessary to get the egg completely cold, the first few seconds of cold water should be enough to easily get of the shell.
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go2
No fig, no jam
Posts: 232
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Post by go2 on Mar 21, 2013 13:19:04 GMT -5
Thanks, Leanut. It seems the eggs I've been buying could be fresher, yes?
I get the eggs completely cold because this avoids that grey sulphur ring around the yolk.
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Deleted
Deleted Member
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Post by Deleted on Mar 21, 2013 14:37:19 GMT -5
I don't think that will help avoid it. The sulpher is a reaction to over cooking the egg I think, but maybe Vinny knows.
When in the shop eggs are already a few days old, when I get them fresh of the chicken they always peel easily it seems.
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Post by cakemonkey on Mar 22, 2013 3:55:51 GMT -5
Leanut is right, if an egg is over cooked you get the grey ring on the yolk.
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Post by ruthincanada on Apr 2, 2013 22:48:56 GMT -5
I put my eggs in cold water, bring them to a boil and then turn off the gas. I leave them for 4 minutes for soft and 10 minutes for hard boiled(after running cold water over them). I also have one of those plastic egg timer things you put in the water called an Egg-Perfect Egg Timer.
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Post by mockchoc on Apr 3, 2013 1:06:45 GMT -5
I have always read and found from buying eggs from farms that the fresher the egg the harder it is to peel, not the opposite.
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Deleted
Deleted Member
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Post by Deleted on Apr 3, 2013 5:27:22 GMT -5
When I googled that's what I read too, maybe the farmer has been giving me old eggs...
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Post by thelittlesthobo on Apr 3, 2013 10:56:31 GMT -5
The fresher the egg the harder it is to peel.
As the egg gets old, air gets through the shell and the membrane detaches from the shell, increasing with time and this makes it easier to peel.
This is also why to test eggs for freshness put them in a jug./pint glass of water.
Egg lies flat on the bottom =fresh
Egg sits on one egg = not so fresh but perfectly edible
Egg floats = stake - not edible.
The accumulation of air within the shell is what makes it float.
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Post by mockchoc on Apr 5, 2013 21:30:53 GMT -5
When I googled that's what I read too, maybe the farmer has been giving me old eggs... I'm sure they are fine so don't worry as eggs do last a long time anyway. |
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