Allotments 4 All
News:
Picture posting is enabled for all :)
Home
Forum
Help
Search
Calendar
Gallery
Chat
Login
Register
Allotments 4 All
»
Produce
»
Recipes
(Moderator:
Admin aka Dan
) »
Topic:
'Hard' Cooked Eggs.
« previous
next »
Print
Pages: [
1
]
Author
Topic: 'Hard' Cooked Eggs. (Read 4189 times)
tim
Hectare
Posts: 18,607
Just like the old days!
'Hard' Cooked Eggs.
«
on:
March 17, 2005, 17:32:10 »
Seeing Lady Cosmos's wonderful eggs prompts me ask about peeling.
All our eggs are local, 'grown' by one of daughter's art pupils. We know that fresh 'hard' eggs are more difficult to peel than older ones, but why is it that, when you 'coddle' them - ie (sorry, 'by that I mean'!) cook at 185F for 10-12min - the nicest way), peeling is almost impossible without removing a layer or pieces of the white? They have been cooled immediately after cooking.
I
know
that peeling under running water into a colander can help, but we pay for our water!!
Logged
NattyEm
Acre
Posts: 392
Re: 'Hard' Cooked Eggs.
«
Reply #1 on:
March 17, 2005, 20:33:37 »
I have just that problem, peeling them without loosing a layer of white. I'd love to know the answer!
It does seem to depend how fresh the eggs are, but I usually get ours from various local 'growers' so they're pretty fresh (they never last long enough to get old!)
Logged
Debs
Hectare
Posts: 1,506
If at first you don't succeed, try and try again!!
Re: 'Hard' Cooked Eggs.
«
Reply #2 on:
March 19, 2005, 20:02:03 »
Peeling hard boiled eggs infuriates me - as I always end up losing a large chunk of the egg white.
Any helpful tips would be appreciated.
Debs
Logged
aquilegia
Hectare
Posts: 3,590
hello!
Re: 'Hard' Cooked Eggs.
«
Reply #3 on:
March 21, 2005, 13:05:10 »
had one for my lunch last week as we'd run out of cheese. After cooking, I fill the pan with cold water, lightly tap the egg on the base of the pan all over to crack the shell everywhere and then it came off easily underwater. Fresh eggs too.
(must admit I had to ring mum to ask how long to cook it for - haven't had a hard egg for years!)
Logged
gone to pot :D
tim
Hectare
Posts: 18,607
Just like the old days!
Re: 'Hard' Cooked Eggs.
«
Reply #4 on:
March 21, 2005, 13:11:20 »
Depends on the size of the egg & its freshness. And the cooking temperature. Anything fron 4min to 12min.
Logged
Svea
Hectare
Posts: 1,618
...getting the hang of things...
Re: 'Hard' Cooked Eggs.
«
Reply #5 on:
March 21, 2005, 14:41:12 »
tim,
very cold water is the very best way to shock the eggs into giving up their sheel easily.
good for you for not wanting to waste running water - but what about a small bowl of cold water with a few ice cubes dissolved as well - then drop the eggs in (not the hot water) and leave for 15 to 20 secs?
usually does the trick for me.
they are still hot then, inside.
svea
Logged
Gardening in SE17 since 2005 ;)
tim
Hectare
Posts: 18,607
Just like the old days!
Re: 'Hard' Cooked Eggs.
«
Reply #6 on:
March 21, 2005, 16:24:48 »
Yes, I always do the cold water trick, Svea - the running water bit is just to help get underthe shell, & stop it sticking to your fingers.
As I say, it's the slow cooked ones that are the worst offenders. One seems to get an 1/8th of white clinging to the shell & a perfectly smooth white egg inside that!
Logged
MissBaritone
Half Acre
Posts: 121
Re: 'Hard' Cooked Eggs.
«
Reply #7 on:
March 30, 2005, 10:44:28 »
I also find that if you cook too many eggs together the white sticks. Thay need room to roll about the pan
Logged
Ceri
Hectare
Posts: 680
I love Allotments 4 All
Re: 'Hard' Cooked Eggs.
«
Reply #8 on:
April 06, 2005, 08:27:35 »
lots of salt in the cooking water, and when egg is cold rather than tapping it and peeling it, roll the egg around the surface under the palm of your hand until the shell is really crazed. The air will be trapped at one end and once you've crazed the shell this will be the easiest end to start from.
Logged
tim
Hectare
Posts: 18,607
Just like the old days!
Re: 'Hard' Cooked Eggs.
«
Reply #9 on:
April 06, 2005, 09:01:53 »
Salt? Anything's worth a try!
Logged
Arumlily
Acre
Posts: 258
.
Re: 'Hard' Cooked Eggs.
«
Reply #10 on:
April 06, 2005, 10:05:56 »
How does one stop a hard boiled egg from having a greyish or blackish tint around the yolk? is it in the boiling process or the quality of the eggs?
Logged
tim
Hectare
Posts: 18,607
Just like the old days!
Re: 'Hard' Cooked Eggs.
«
Reply #11 on:
April 06, 2005, 10:34:19 »
That's how all this started!!
By
boiling
cooking very gently.
Logged
Doris_Pinks
Hectare
Posts: 5,430
Re: 'Hard' Cooked Eggs.
«
Reply #12 on:
April 06, 2005, 12:20:16 »
Tim if you didn't get your answer, you could post the question here! ;D
http://www.ochef.com/
I was always taught to prevent getting a black edge on a hard boiled egg you had to get them cold as quickly as possible. (keep changing the water they are cooling off in!
Logged
We don't inherit the earth, we only borrow it from our children.
Blog:
http://www.nonsuchgardening.blogspot.com/
Svea
Hectare
Posts: 1,618
...getting the hang of things...
Re: 'Hard' Cooked Eggs.
«
Reply #13 on:
April 06, 2005, 12:57:31 »
i thought the black edge appearsa if you overcook the egg. seriously
my cousin once boiled her egg for almost 15 minutes. the yolk was greenish through and through by then. yuck
still totally edible though ???
Logged
Gardening in SE17 since 2005 ;)
tim
Hectare
Posts: 18,607
Just like the old days!
Re: 'Hard' Cooked Eggs.
«
Reply #14 on:
April 06, 2005, 16:00:02 »
DP - thanks.
Svea - you've said it!! Hence the trick of not
boiling
them. And my
cooked
egg title. I do them at 185F.
Yes, indeed, I have
always
cooled them thoroughly.
This is what McGee says about it. But he doesn't answer my question exactly.
http://img.photobucket.com/albums/v164/photo04/McGee.jpg
Logged
moinouvelle
Not So New ...
Posts: 7
Re: 'Hard' Cooked Eggs.
«
Reply #15 on:
April 06, 2005, 16:34:15 »
I was always told to cook with a bit of white vinegar and I do not remember as child they being difficult to peel. But I am not a huge egg fan. Would make it for my neice...little hard boiled egg fanatic she was.
Logged
Svea
Hectare
Posts: 1,618
...getting the hang of things...
Re: 'Hard' Cooked Eggs.
«
Reply #16 on:
April 06, 2005, 16:43:59 »
funny you should say that really - i loved hard boiled egges when littler ;D
now, i love a runny yolk and a just set white - hmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Logged
Gardening in SE17 since 2005 ;)
tim
Hectare
Posts: 18,607
Just like the old days!
Re: 'Hard' Cooked Eggs.
«
Reply #17 on:
April 06, 2005, 17:15:29 »
Difficult in a salad or curry??
Logged
Print
Pages: [
1
]
« previous
next »
Allotments 4 All
»
Produce
»
Recipes
(Moderator:
Admin aka Dan
) »
Topic:
'Hard' Cooked Eggs.
SimplePortal 2.3.5 © 2008-2012, SimplePortal