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Author Topic: Boiled (but not boiled) eggs  (Read 1290 times)
Brad Johnson
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« on: January 15, 2019, 09:48:03 AM »

Tried a different way to make "boiled" eggs this weekend... steam. Darn if it didn't work, and very well at that.

Brought water to a rolling boil. Placed steamer basket full of eggs into pot. Covered and left for 15 min. Dunked in ice water to cool. Perfect "hard boiled" eggs.

One major benefit. Whatever version of laying hen or production feed cycle they are using that results in paper-thin eggshells also seems to have made boiled eggs hard to peel. When I say "hard" I mean damn near impossible. The membrane welds itself to both the shell and the white. I stopped making deviled eggs because I got tired of wasting half the eggs to chunks of egg white peeled out of them. The steamed eggs? Peeled perfect, every single one. I noticed the last one or two were starting to stick a little. I'm kinda thinking that peeling the eggs while slightly warm helped as the colder the eggs got the more the shells seemed to want to stick.

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Ron
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« Reply #1 on: January 15, 2019, 10:02:40 AM »

Steamed for the Win!

I agree
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« Reply #2 on: January 15, 2019, 10:06:21 AM »

A little vinegar in your boiling water helps with pealing.

Store bought eggs aren't really that fresh and are washed/sanitized before they reach the store. This is probably why the membrane is a lot harder to remove as farm fresh eggs. I imagine the diet that production layers are fed may add to a stronger membrane too.
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Mike Irwin
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« Reply #3 on: January 15, 2019, 10:23:50 AM »

"A little vinegar in your boiling water helps with pealing."

RING IN YOUR EGGS!


Vinegar to help the peeling process is kitchen myth number 2 in this list...

https://www.tasteofhome.com/article/8-common-cooking-myths-debunked/
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« Reply #4 on: January 15, 2019, 10:29:26 AM »

My wife buys the free range chickens eggs. The shells are pretty thick on these.
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« Reply #5 on: January 15, 2019, 10:38:02 AM »

"A little vinegar in your boiling water helps with pealing."

RING IN YOUR EGGS!


Vinegar to help the peeling process is kitchen myth number 2 in this list...

https://www.tasteofhome.com/article/8-common-cooking-myths-debunked/

HAHAHAHA

Didn't know that about vinegar. I guess since I bring the water to boil first before dropping in eggs, that is why mine are easy to peel.
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« Reply #6 on: January 15, 2019, 11:36:42 AM »

The older the egg the easier to peel. I try to make sure my eggs for boiling are about 14 days old.


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« Reply #7 on: January 15, 2019, 11:39:02 AM »

Actually eggs that are less than super fresh are often easier to peel, as the membrane has broken down more.

But yeah steam is the way to go, think I mentioned it a little while ago on another thread about boiled eggs.

Only real difference is I put my eggs in from the start and stick the lid on when I start to see a healthy amount of steam being produced and start the timing then. For usual boiled egg eating I like my yolks just on the firm side of set, and if a touch towards the middle that isn't quite set it won't hurt my feelings. So I usually got with about 11 minutes. For egg salad and such, I go 14.

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« Reply #8 on: January 15, 2019, 01:23:59 PM »

Weird, ive had less sticky membranes with farm fresh eggs than ones bought in the store.
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« Reply #9 on: January 15, 2019, 03:20:28 PM »

I tried out using my rice cooker to steam eggs, worked perfectly. Rice cooker cycle length, little water in the bottom, eggs in the basket.
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« Reply #10 on: January 15, 2019, 06:30:20 PM »

I tried out using my rice cooker to steam eggs, worked perfectly. Rice cooker cycle length, little water in the bottom, eggs in the basket.

Not all in one basket? Tongue
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« Reply #11 on: January 16, 2019, 06:54:08 PM »

Not all in one basket? Tongue

There is but one basket in the rice cooker so it is one and the number shall be one. Two probably won't fit and three is right out.
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Brad Johnson
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« Reply #12 on: January 17, 2019, 08:38:14 AM »

Not all in one basket? Tongue

But did you count them and have they hatched?

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« Reply #13 on: January 29, 2019, 09:26:43 PM »

SWMBO says Instant Pot for the win for hard boiled farm fresh eggs.  3 minutes.
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« Reply #14 on: February 02, 2019, 08:05:43 AM »

SWMBO says Instant Pot for the win for hard boiled farm fresh eggs.  3 minutes.

Three minutes was what my grandfather used to use for soft-boiled eggs -- which he loved. (I could never acquire the taste.)
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« Reply #15 on: February 03, 2019, 12:29:31 PM »

Instant Pot is a pressure cooker.  3 minutes is for hard boiled.
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« Reply #16 on: February 03, 2019, 03:15:58 PM »

Three minutes was what my grandfather used to use for soft-boiled eggs -- which he loved. (I could never acquire the taste.)

Pressure cooker, as sumpnz said.  With the instant pot you have to account for that the 3 minutes starts when pressure is reached.  So you have to account for the warm up at the beginning, and at least some cooling time, while the 3 minutes is also at a hotter temperature then plain boiling water can achieve.

I use 3 minutes, the pot isn't quite large enough for a dozen eggs to be all at the same level.  Works great.
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