What I really have trouble with is cracking eggs when they're raw. Usually end up with a huge mess. My best one was when the yolk went flying across the kitchen and SPLAT all over the ground. That stuff is gross to clean lol. One of these days I'm going to invent a device that uses lasers to do a clean cut that does not require putting any kind of pressure on the egg. Perfect "cracking" every time.
How easily they peel has less to do with how quickly you cool them and more to do with the age of the eggs. Fresh eggs do not peel easily, regardless of what you do. Fresh = within 2 or 3 days of them being laid. The eggs you get in the store aren't that fresh.
How easily they peel has less to do with how quickly you cool them and more to do with the age of the eggs. Fresh eggs do not peel easily, regardless of what you do. Fresh = within 2 or 3 days of them being laid. The eggs you get in the store aren't that fresh.
Yeah and one of these days you're going to re-invent the wheel too. They already have that, and it doesn't need lasers.
A couple of things here. First, the Alton Brown method works. Put the eggs in a pot, cover with water, and bring them to a boil. Don't add your eggs to the water afterward, they will not come up to the proper temperature. After they boil, put a lid on and wait for 15 minutes. Remove them into an ice water bath to shock them and halt the cooking.
As far as peeling is concerned, I find it easiest to crack the shell in the sink under running water, and rinse it all away. Be gentle while peeling and try to take off large segments. All the mess can get sent down the disposal.
Ok. Here's the Good Eats/Alton Brown method for making the perfect hard boiled egg.
1. Fill a pot with cold water and add a healthy pinch of salt.
2. Add the eggs to the cold water (no more than 6 at a time) and make sure the eggs are totally submerged.
3. Put the pot on the stove and bring it to a rolling boil.
4. Remove the pot from the heat and cover tightly.
5. Let it stand for 15 minutes off the heat.
6. Rinse eggs with cold water to halt the cooking, peel, and enjoy.
No raw centers, no gray yolks. Perfect every time.
The center is slightly undercooked on that there egg.
It just takes practice. Personally I LOATHE the smell of boiled eggs, but it can be easily done without too much trouble.
The PAAS be with you, my son.
(boiled eggs) They smell like farts to me. D:
How easily they peel has less to do with how quickly you cool them and more to do with the age of the eggs. Fresh eggs do not peel easily, regardless of what you do. Fresh = within 2 or 3 days of them being laid. The eggs you get in the store aren't that fresh.
They smell like farts to me. D:
That's the sulfur smell from improper procedure. You can prevent that by putting them in an ice water bath immediately after removing them from the heat.
Every egg has smelled like that. Not as strong as hydrogen sulfide from an improperly operating Zenon system, but very offensive smelling nonetheless.