Posted on 04/08/2009 1:17:40 PM PDT by nikos1121
I have been making them like that except for the pin holes. They do come out nice with the ice water and they peel easily.
They say older eggs,like one week old, are better for boiling than fresh ones. I’m wondering if your technique of warming them first solves the problem of having a fresh egg to boil.
Hold the egg in your left hand, and pierce the egg with thumb tack held in your right hand. You can turn it too so it kind of screws in. Don’t worry, the egg won’t break.
Pin hole doesn’t address this issue. Eggs should be at least room temperature before placing them into boiling water. Setting them in warm water should be done before pricking the hole in the round end, but take caution because it is the air pressure difference which keeps the insides in until introduced to the boiling water.
Thank you.
hahaha! I guess a needle on the end of syringe would work too, it you’re a nurse and can find one...unused that is.
This works! Learned it from the Frugal Gourmet maybe 20 years ago.
I actually have an “egg cooker” appliance that has a “hole puncher” on it to poke the hole in the egg before turning it on. I could never get a decent egg hard boiled, so I bought the appliance at a resale store and it’s worked great. But doing the boiling water routine with these instructions saves alot of space in my cabinets. Thanks!
Must try the "pin prick" thing though.
That’s kind of what I figured...but you never know! :)
I used to love Pappy Pearson's Spicy Pickled Eggs. What's your recipe.
Yes, last year there were several people saying that they add white vinegar to the water. And it helps the peeling. Nothing is worse than peeling a hard boiled egg and it doesn’t peel cleanly. I think in fact, that’s marriage breaker.
Is there something special involved in making red eggs?
Obviously, you’ll have to boil them slowly so they don’t crack. You can’t put the pin hole in them.
“I don’t have the color show up outside the yolk. I have never pierced them. I wonder what the difference is?”
Haven’t had that problem in years since I began using the following method to cook the eggs:
I put the eggs into a pan with just enough cold water to cover them, then I cover the pan, put them on the burner, set the burner on Medium heat and let them come to a boil. I let them boil for six minutes and cut off the heat. I let the eggs sit in the pan with the water covered until they reach room temperature. Then I remove them and let them continue to cool before cracking for them for a recipe, or refrigerating them for use down the road.
Works for me.
Yes, they have to have been in Obama’s pocket for at least a week before boiling.
be careful how hard you thump it.
If you are buying eggs in a grocery store, they are likely several months old already. Farm fresh is the best way to go. Thankfully, I have a coworker who raises chickens, the eggs are WAY better!
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