Good thing, you might have to answer some questions if you go shopping for a pressure cooker.
If youre one of those people who deep fry your turkey, that could be another variation. Not sure which is more dangerous, a pressure cooker, or a giant deep fryer. Another question: if you crank up the pressure enough, will the eggs peel themselves when you release the pressure? And what about the KFC method, which combines deep frying and a pressure cooker? Inquiring juvenile minds want to know. From: Af [mailto:[email protected]] On Behalf Of Chuck McCown Sent: Thursday, November 24, 2016 12:21 PM To: [email protected] Subject: Re: [AFMUG] OT Boiled eggs Yeah, my wife wants me to do that. We have a instant pot automatic pressure cooker. From: Ken Hohhof Sent: Thursday, November 24, 2016 11:13 AM To: [email protected] <mailto:[email protected]> Subject: Re: [AFMUG] OT Boiled eggs Or you could try this: http://allrecipes.com/recipe/237562/pressure-cooker-hard-boiled-eggs/ From: Af [mailto:[email protected]] On Behalf Of Bill Prince Sent: Thursday, November 24, 2016 11:48 AM To: [email protected] <mailto:[email protected]> Subject: Re: [AFMUG] OT Boiled eggs The salt will increase the boiling temperature a bit. Not sure what the vinegar does. The boiling temperature will decrease at higher altitudes; so if you're above 3500' elevation or thereabouts, that may impact boiling temperature. But it's true that you don't want eggs that are "too fresh". based on what I've heard, you want them to be aged a little bit. bp <part15sbs{at}gmail{dot}com> On 11/24/2016 9:08 AM, Chuck McCown wrote: I do peel under cold water.� Seems some are totally stuck to the egg.� Maybe I am not using enough vinegar in the water.� Many sites say to use both vinegar and salt in the water.� One site swears by dropping them into boiling water, then into an ice bath after for perfect peeling.� � They claim the cold start makes for hard peeling.� � This site claims boiling start, salt, vinegar and a perfect outcome.� I may give it a try. � http://allrecipes.com/recipe/213737/kens-perfect-hard-boiled-egg-and-i-mean- perfect/ � From: Gino Villarini Sent: Thursday, November 24, 2016 5:40 AM To: [email protected] <mailto:[email protected]> Subject: Re: [AFMUG] OT Boiled eggs � What Ken and Forrest said.. The temp change helps.. � From: Af <[email protected] <mailto:[email protected]> > on behalf of "[email protected] <mailto:[email protected]> " <[email protected] <mailto:[email protected]> > Reply-To: "[email protected] <mailto:[email protected]> " <[email protected] <mailto:[email protected]> > Date: Thursday, November 24, 2016 at 2:36 AM To: "[email protected] <mailto:[email protected]> " <[email protected] <mailto:[email protected]> > Subject: Re: [AFMUG] OT Boiled eggs � Buy eggs ahead of time and let them age before cooking helps a lot - fresher eggs tend to be more sticky, older eggs peel easier. � Besides that I generally peel under running water which seems to resolve about 99% of the problems.�� Not sure which property of water helps in this case, but shells come right off. � � � � � � Gino Villarini President Metro Office Park #18 Suite 304 Guaynabo, Puerto Rico 00968 On Wed, Nov 23, 2016 at 4:54 PM, Chuck McCown <[email protected] <mailto:[email protected]> > wrote: Just peeled about 2 dzn eggs.� Seemed like when I was a kid we put vinegar in the water to help the shells slough off.� But trying the same trick today seems like� the shells are super glued to the egg.�� Anybody got a good method? � -- Forrest Christian�CEO, PacketFlux Technologies, Inc. Tel: 406-449-3345�| Address: 3577 Countryside Road, Helena, MT 59602 [email protected]�| <http://www.packetflux.com/> http://www.packetflux.com <http://www.linkedin.com/in/fwchristian> � <http://facebook.com/packetflux> � <http://twitter.com/@packetflux> <http://ws-stats.appspot.com/t/pixel.png?e=setup_page_outlook_compose> <http://ws-stats.appspot.com/t/pixel.png?e=setup_page_outlook_active&uid=e96 5778f9a351fad7a8a860dffc144ce> <http://ws-stats.appspot.com/t/pixel.png?e=setup_page_outlook_active&uid=e96 5778f9a351fad7a8a860dffc144ce>
