Just to screw with you, I cook mine in the instapot for 6 minutes, rapid steam release. All other details are the same. Good job Steve. You can now die happy knowing your life has been well lived.
On Tue, Aug 11, 2020 at 9:07 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 > -- Lewis Bergman 325-439-0533 Cell
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