Have to give that a try. From: Steve Jones Sent: Tuesday, August 22, 2017 8:50 PM To: [email protected] Subject: Re: [AFMUG] Fw: OT Eggxactly
I think I got it! I did my usual, but dipped them out of the boiling water, ran them under cold water in the colander to quick chill them. then dumped the boilg water over them to scald them and cooled them again. went to peel them, at first I though it was pulling the egg apart, but no, it rubberized the membrane and separated it from the egg, the shell sloughed off On Thu, Aug 17, 2017 at 6:42 PM, Steve Jones <[email protected]> wrote: I start the water heating up, once itbubbles up i drop the eggs in for 17 minutes. Pull them out and run them under cold tap water. Perfect yellow yolk, easy peel. We also have really hard city water, maybe that mineralizes the shells so they break into bigger better peelable. If you stop them about 12 minutes, its a good softboiled egg... yum Our chickens are making eggs now, theyre pretty small, so im not sure how thise will fair On Aug 17, 2017 8:39 AM, "Bill Prince" <[email protected]> wrote: It also helps (a lot) if they aren't the "freshest" eggs. Our neighbors have a couple dozen chickens that produce way more eggs than they can use, so we get to share the bounty. The really fresh eggs that are only a few days old or less will not peel worth a hoot if you boil them. They will peel much easier if they are a couple weeks old. It has to do with the membrane between the shell and the egg. white. bp <part15sbs{at}gmail{dot}com> On 8/17/2017 6:17 AM, Chuck McCown wrote: Made some more eggs last night. Very hard to peel. Had to go back to find this bit of research to see what I did wrong. So, drop them in boiling water with vinegar and salt helps them to be easy to peel. Last night I put them in cold water and brought it to a boil. So I did the worst method. Maybe I need to make myself a note about this and paste it in the fridge. -----Original Message----- From: Chuck McCown Sent: Thursday, November 24, 2016 10:29 AM To: [email protected] Subject: [AFMUG] OT Eggxactly 5 saucepans and 1 pot. 6 burner Comstock Castle restaurant stove. 24,000 BTU per burner. 1 quart of water in each. A bit of variability in pan sizes. All eggs from same carton. Cold refrigerator temp. 4 Variables C/H Cold Start/Hot Start W Plain Water V Vinegar only added VS Vinegar & Salt added V = 1/2 cup distilled S = 1.5 TB Count starting with top left burner CCW around cook top. 1 CW 2 CV 3 CVS 4 HW 5 HV 6 HVS In the photo of the cut eggs the order from left to right is 123654 Salt and Vinegar boiled first which seems backwards to me. Freezing point depression, boiling point elevation of solutions. I suspect it had to do with nucleation sites. Water boils at 204 at this altitude. HVS boiled at 206 W boiled at 202 HV boiled at 208 Took a full 9 minutes to hit a full rolling boil. Cooked the Cold start eggs 18 minutes total. Heat off at 9 minutes. Cooked the Hot start eggs about 14 minutes boiling and another 2-3 with heat off. Single blind study. Wife peeled and rated. Rated ease of peeling on 1-10, with first egg arbitrarily assigned a 5. 1 CW 5 Peeling came off in large pieces, egg broke during peeling 2 CV 5 Broke egg 3 CVS 5 Broke egg 4 HW 6 Peeling came off in sheets 5 HV 6 Peeling came off in sheets 6 HVS 7 Peeling came off in sheets 1 & 4 were cooked enough for me. All the others had a dark yellow slightly wet interior to the yolk. So, it appears that placing them into a rolling boil kept the egg more structurally sound, helped the peeling come off in sheets. Vinegar and Salt appears to help the peel detach. I think I would up the cook time to at least 15 minutes rolling boil with a few minutes to soak after the heat is off.
