Steve, start with eggs cold or room temperature? 14 minutes sounds like a long time, I haven’t made them in a while, but I’m thinking more like 11.
Also inevitably at least one would crack and leak, sometimes rather dramatically. That might also have been from using cold eggs right out of the fridge. From: AF <af-boun...@af.afmug.com> On Behalf Of David Coudron Sent: Tuesday, August 11, 2020 9:35 PM To: AnimalFarm Microwave Users Group <af@af.afmug.com> Subject: Re: [AFMUG] Ot: illinois boiled eggs 14 minutes D@m^it. Probably better you don’t tell me, not sure I could handle the temptation. Seriously, when we were kids, every extended family gathering someone would make deviled eggs, and you watched to see which aunt brought them each time, because some made way better ones than others. Ah, the days of family buffets and over eating. May never see that again…… Regards, David Coudron From: AF <af-boun...@af.afmug.com <mailto:af-boun...@af.afmug.com> > On Behalf Of Steve Jones Sent: Tuesday, August 11, 2020 9:26 PM To: AnimalFarm Microwave Users Group <af@af.afmug.com <mailto:af@af.afmug.com> > Subject: Re: [AFMUG] Ot: illinois boiled eggs 14 minutes My neice man, I'm not telling you where she lives, but her deviled eggs are kidnapworthy On Tue, Aug 11, 2020, 9:12 PM David Coudron <david.coud...@advantenon.com <mailto:david.coud...@advantenon.com> > wrote: Make some deviled eggs out of those and you’ll really have something. Good deviled eggs are hard to find anymore. David Coudron From: AF <af-boun...@af.afmug.com <mailto:af-boun...@af.afmug.com> > On Behalf Of Jaime Solorza Sent: Tuesday, August 11, 2020 9:09 PM To: AnimalFarm Microwave Users Group <af@af.afmug.com <mailto:af@af.afmug.com> > Subject: Re: [AFMUG] Ot: illinois boiled eggs 14 minutes Interesting read ...not ready for the vinegar treat yet.. On Tue, Aug 11, 2020, 8:07 PM Steve Jones <thatoneguyst...@gmail.com <mailto:thatoneguyst...@gmail.com> > wrote: So for 3 years now, all times of year, multiple brands, farm fresh and store bought, its officially settled. Boil water to rolling boil Using a ladle drop eggs in gently to not crack them Boil 14 minutes, 11 for semi soft boiled The colder the quench water the better the peel If the quench isnt ice cold, drop back into boil for 30 seconds to steam separate the shell. The science is settled once and for all, this is hard city water in an aluminum pot. Anywhere between a half gallon and gallon and a half, anywhere between 6 and 36 eggs. Perfect yellow yolk, zero green. 14 minutes after the first egg is ladled in. The quench is key for peelability. I havent left themninnthe quench for more than a couple minutes, too long and I bet the inner shell is saturated, may peel better, but will probably spoil faster. I dont know my mean ASL here. I was concerned because our water plant added a "flavoring" system, but there was no change in results. My lifes work is complete, I'm not certain where to go from here, but I have a garden full of trinidad scorpions that may be involved in my future path. That and getting jaime to try peppered rice vinegar. -- AF mailing list AF@af.afmug.com <mailto:AF@af.afmug.com> http://af.afmug.com/mailman/listinfo/af_af.afmug.com -- AF mailing list AF@af.afmug.com <mailto:AF@af.afmug.com> http://af.afmug.com/mailman/listinfo/af_af.afmug.com
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