I never thought about that detail, mine are always fridge temp. If you keep fresh eggs in a basket it may be an issue.
On Tue, Aug 11, 2020, 9:58 PM Ken Hohhof <af...@kwisp.com> wrote: > 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> *On Behalf Of *Steve Jones > *Sent:* Tuesday, August 11, 2020 9:26 PM > *To:* AnimalFarm Microwave Users Group <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> > 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> *On Behalf Of *Jaime Solorza > *Sent:* Tuesday, August 11, 2020 9:09 PM > *To:* AnimalFarm Microwave Users Group <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> > 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 > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com >
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