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Post by Shadout Mapes on Nov 18, 2008 16:23:21 GMT -5
How do you hard boil eggs so that the shell peels off the easiest? ><Tomasina ChicaWolverina!
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Post by shewolfe on Nov 18, 2008 17:31:45 GMT -5
Wow that's a good question. I have found that some eggs will peel easily, while others are real hard to peel....doesn't make sense. Maybe it's the quality of the eggs themselves, rather than the cooking method. I cool them off in cold water before I peel them. But some eggs just don't want to peel easily. I bet there are answers on google somewhere.
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Post by Shadout Mapes on Dec 5, 2008 21:25:58 GMT -5
I've gotten so far away from all the salt I use to add in recipes that I think I forgot all about adding a teaspoon of salt to the water! I'll try that, but you know another idea someone said on u-Tube was to put them in the microwave for 20 seconds after they've cooled down to loosen up the membrane. ><Tomasina ChicaWolverina!
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Post by Shadout Mapes on Dec 5, 2008 21:29:23 GMT -5
I still add some salt to the water when I boil pasta though! ><Tomasina ChicaWolverina!
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Post by shewolfe on Dec 5, 2008 22:15:23 GMT -5
Just make sure you put a crack in the egg before you stick it in the microwave, cause it might go boom. LOL
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Post by Shadout Mapes on Dec 8, 2008 21:59:44 GMT -5
NS! I still can't bring myself to try that! But the answer is I found... word-up it is S A L T! just a level tsp of salt in the water with the eggs keeps the membrane and the shell together and allows the cooked albumen to slip off easily. Now I can make good looking perfect deviled eggs for the holidays! SALT.... just salt. ><Tomasina ChicaWolverina!
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Post by Roland of Gilead on Dec 9, 2008 12:55:18 GMT -5
Also, I think there's something to the age of the eggs. Eggs left in the refrigerator a couple of weeks seem to stick to the shell more. At least, that's what I've found.
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Post by Chicawolverina on Jun 5, 2009 22:46:11 GMT -5
Well... I know now! It's mostly SALT. You need to add a tablespoon of salt to the water in a med sauce pan. But for the older eggs it's really just that and cooking them for twice and long, I mean just boil the "F" out of them and they'll peel ok. ><Tomasina Chicawolverina!
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Post by shawnhs on Jun 19, 2009 7:43:27 GMT -5
1. Cover the eggs with water and boil on low for about 12 minutes 2. Cool the eggs by placing them in cold water with 1 teaspoon of baking soda and ice. The baking soda raises the pH level and reduces adherence. If you choose not to use baking soda, be sure to move the eggs into cold water with plenty of ice immediately after boiling 3. Crack the top of the egg and remove a small piece 4. Crack the bottom (wide end) of the egg and remove a small piece 5. Hold the egg in your hand and blow vigorously into the narrow end of the egg, which will expel it out the wide end
Doesn’t get much easier than that! Just be ready to catch it when it comes out…
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Post by Chicawolverina on Jun 19, 2009 17:41:05 GMT -5
Whay Yest Shawnhs! You know... back in 2064, right the year after the Human-Vulcan 1stCon. A friend of mine did that only with a little LN2 in his kitchen for me. But where did you get that and have you done it too? Why ice? Baking Soda? Is this that tick you lean in 5th grade? ><Tomasina Chicawolverina!
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Post by shawnhs on Jun 19, 2009 22:17:18 GMT -5
Cooling the eggs quickly has something to do with making them less sticky to the shell. The baking soda raises the ph level and also makes the egg less sticky to the sides. You mentioned using salt. Salt has a neutral ph. But if the water being used is normally more acidic the salt will raise the ph to at least neutral, and therefore should help with the de-sticking process.
You can also try just cooling them off quickly with icey water.
Try it. Kind of humorous to see the egg fly out, and the shell still intact.
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Post by Chicawolverina on Jun 20, 2009 20:40:58 GMT -5
Very Wow Shawnhs! Five Stars! ***** I guess? I'll have to give the baking soda deal a go instead of the salt now too. It's got to be something to do with atomic bonds somehow? I thought about PH, but didn't understand which way to take it before. ><Tomasina Chicawolverina!
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Post by Chicawolverina on Jun 21, 2009 19:52:53 GMT -5
I have now tried it, at least the backing soda instead of the salt, and it works a little more bit better... a little more better now. I even opted for simply draining off the water and pouring the eggs into a dish to cool at room temperature for an hour, yet they are better than with the salt. Cooled very slowly cos I wanted to make sure that the quicker ice cooling method wasn't playing a roll in this comparison either. ICE, god why would anyone bother. LOL I think there's a slight improvement in the taste and color too, less yellowing, or simply a nicer whiter shade of white in the shell and peeled too, just fresher! GOD & Jebus and Allah, Buddha Bless You Shawnhs! ><Tomasina Chicawolverina!
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Post by shawnhs on Jun 21, 2009 21:19:57 GMT -5
You're too funny, and I can always use all the blessings I can get. Did you try blowing the egg out of the shell?
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