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The perfect boiled egg.
Jacques Pepin ^ | 4/8/09 | Nikos Vlachos

Posted on 04/08/2009 1:17:40 PM PDT by nikos1121

Just before the November Elections for a light break I asked FRs to share their method for the perfect boiled egg. It was a fun and lively discussion.

I recently found this method from Jacques Pepin, the French guy who hung out with Julia Childs.

I wanted to share his method with you. Try it exactly as he says.

Ordinarily, we Americans are used to eating hard boil eggs that are improperly cooked. The white is hard and there's this blue tinge around the yolk which is sulfur and what gives the eggs their odor and bad taste.

We don't even know that we're eating something that could be so much better with just a little bit of effort.

Here's Pepin's method. Enjoy and let me know what you think.

1. Add water to a pot that will just cover the eggs and heat to boiling.

2. While water is warming up, take a thumb tack and pierce a small hole in the round end of each egg. (Yes, you heard me right...just do it. :-) ) If you hold the egg firmly in the left hand and pierce with the right, you should have no problem.

3. When the water is boiling add the eggs to the boiling water. You will see air coming out of the little hole.

4. Set timer for exactly 10 minutes. You can turn the heat down a tad so it's a "soft" boil, but you want them in this bath for the full 10 minutes.

5. Fill another bowl with water and add ice cubes.

6. After 10 minutes pour off the water and swirl the eggs in the empty pan to crack the shells... YES, crack 'em!

7. Dump the eggs in the ice bath for at least 8 minutes.

8. Peel the eggs under running water.

The eggs should be perfect. The outside firm not hard, the inside yellow and semi firm without any hint of blue around the yolk. The taste should be delicious.

If you go to the link you will not only see Pepin boiling the perfect egg, you will see him cook asparagus perfectly and a red pepper dip and potatoes au gratin...

I hope it takes your mind off the stresses of our lives right now.

For me it's the stress of the unknown.

I lived through the Jimmy Carter years. I was just married. Inflation 20% I couldn't get a mortgage to buy a house unless I wanted to pay 18%.

I recall old people lined up to buy Money Market Accounts and to sell their silver dollars.

I remember his turning on the Shah of Iran...not even allowing this fine ma and ally to come to the USA, Mayo's, to be treated for his terminal cancer.

We are where we are right now with terrorism andthreat of nuclear holocaust, because of Jimmy Carter. We all on FR know this.

So anyway. Please enjoy a pleasant diversion, and share it with someone you love...

nikos


TOPICS: Agriculture; Food; Hobbies; Humor
KEYWORDS: eggs; perfectboiledegg
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To: nikos1121
I lived through the Jimmy Carter years. ...

I remember his turning on the Shah of Iran...not even allowing this fine ma and ally to come to the USA, Mayo's, to be treated for his terminal cancer.

"on October 22, 1979 the U.S. permitted the Shah - who was ill with cancer - to attend the Mayo Clinic for medical treatment. The American embassy in Tehran had discouraged the request, understanding the political delicacy, but after pressure from influential figures including former United States Secretary of State Henry Kissinger and Council on Foreign Relations chairman David Rockefeller, the Carter administration decided to grant the Shah’s request." - Wikipedia

Since the hostage crisis began on November 4th, 1979, perhaps the Shah's admission to the US was a precipitating factor.

51 posted on 04/08/2009 2:10:58 PM PDT by wideminded
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To: nikos1121

Been using it for years. Learned it from Pepin (on TV).


52 posted on 04/08/2009 2:11:06 PM PDT by Cletus.D.Yokel (FreepMail me if you want on the Bourbon ping list!)
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To: MHGinTN
"I make a dozen pickled eggs occasionally." I have never made or eaten pickled eggs. However it is a well known fact that the best drinking establishments always have a jar of them, along with those pickled Hot Mama sausages for sale. Eating the pickled combo and swilling beer must produce emissions capable of singing nose hairs. AlGore would not doubt be horrified.
53 posted on 04/08/2009 2:13:04 PM PDT by mickey finn
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To: nikos1121

Yep, this works great. Makes very easy-to-peel eggs, sometimes you can get the shell off in two pieces.

You can just tap the big end with a sharp point of a knife, too, until it just gets through the shell.


54 posted on 04/08/2009 2:13:50 PM PDT by polymuser ("We have a right to debate and disagree with any administration!" (HRC))
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To: Churchillspirit

Pin hole is to (a) let the air out as it heats and (b) allow water to enter between the membrane and the shell when it cools - so the shell doesn’t stick to the cooked egg.

Also found pics: http://www.cookingforengineers.com/article/249/Soft-Boiled-Eggs


55 posted on 04/08/2009 2:13:57 PM PDT by 1066AD
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To: All

Just talked to my 84 year old mom and here is how she always does it.
put the eggs in a pan of cold water, bring to boil,
boil FIVE minutes, Cover, remove from heat allow to cool
in water.Keep covered.
No blue ring...


56 posted on 04/08/2009 2:17:48 PM PDT by tet68 ( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
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To: nikos1121

I don’t remember where I saw this, but I place eggs in a pot and cover them with water. Put on the stove and bring to a boil. Let boil for 5 minutes. Turn the stove off and let the eggs sit in the hot water for 25 minutes. Always perfect and no ring around the yolk. Works everytime.


57 posted on 04/08/2009 2:19:48 PM PDT by rhetorica
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To: nikos1121

Good post. Thanks.


58 posted on 04/08/2009 2:26:17 PM PDT by IrishCatholic (No local Communist or Socialist Party Chapter? Join the Democrats, it's the same thing!)
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To: nikos1121

If you are going to dye the eggs for Easter should the pin whole step be skipped?


59 posted on 04/08/2009 2:28:59 PM PDT by mickey finn
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To: nikos1121

I forgot about the Shah! Thanks for reminding me of what a perfect asshole Carter was.


60 posted on 04/08/2009 2:52:37 PM PDT by Dionysius (Jingoism is no vice in these troubled times.)
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To: happilymarriedmom
"I can’t imagine piercing the end of an egg without is breaking in my hand but he makes it sound so good I have to try it anyway."

I pierce eggs in this manner all the time in order to blow out the insides to use them for origami papered Easter eggs (though nowadays I also use ceramic eggs). It works fine. Once in a very great while you break one, but almost never. I use a bulletin board pin with a long sticker, like the plastic ones that come in colors or clear plastic. It works.

61 posted on 04/08/2009 3:06:12 PM PDT by Irene Adler (Is it possible to be a socially conservative anarchist?)
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To: mickey finn

HINT: never, no never, consume pickled eggs, hot sausages, and beer, together. Your own confinement in a motor vehicle could be life threatening.


62 posted on 04/08/2009 3:30:27 PM PDT by MHGinTN (Believing they cannot be deceived, they cannot be convinced when they are deceived.)
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To: mickey finn

BTW, I like Texas Pete hot sauce on my pickled eggs, too. And just so you know, pickled eggs make the best egg salad for sandwiches.


63 posted on 04/08/2009 3:32:14 PM PDT by MHGinTN (Believing they cannot be deceived, they cannot be convinced when they are deceived.)
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To: MHGinTN
“HINT: never, no never, consume pickled eggs, hot sausages, and beer, together. Your own confinement in a motor vehicle could be life threatening.”

If I am ever forced to go to some Obama rally I am going to the local tavern and fill up on the trifecta beforehand.

64 posted on 04/08/2009 3:43:26 PM PDT by mickey finn
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To: mickey finn

That’s the spirit! Gas yourself for the team!


65 posted on 04/08/2009 4:21:12 PM PDT by MHGinTN (Believing they cannot be deceived, they cannot be convinced when they are deceived.)
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To: Northern Yankee

The way I’ve been taught is: Put eggs in 4qt pot. Add eggs. Cover with water. Place lid on pot and bring water to boil. When water boils, turn off gas/elec to stove and let eggs sit in the hot water for 12 minutes. Run cold water into pot and then peel under cold water. Perfect eggs every time. No sticking shells to eggs.


66 posted on 04/08/2009 4:22:35 PM PDT by SkyDancer ('Those who hammer their guns into plows will plow for those who do not..' ~ Thomas Jefferson)
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To: Red_Devil 232

s/b Deviled? ;’)


67 posted on 04/08/2009 4:34:28 PM PDT by SunkenCiv (https://secure.freerepublic.com/donate/____________________ Profile updated Monday, January 12, 2009)
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Comment #68 Removed by Moderator

To: nikos1121
I like hard boiled. I add the eggs before boil, boil 15 minutes, and immediately run cold water over them to make removing the shell super easy.

One of my childhood family breakfasts was hard boiled egg, crushed with fork, salted, served with jelly toast. Great breakfast.
69 posted on 04/08/2009 4:47:02 PM PDT by mysterio
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To: nikos1121

All you really have to do is time it. Slightly different time for different-sized eggs and how many you have in the pot. Most people just simply boil them too long, thinking once it’s hard-boiled, there’s no damage that can be done. Also, hard-cooked is the more descriptive term, not hard-boiled.


70 posted on 04/08/2009 4:52:04 PM PDT by firebrand
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To: SkyDancer
Would you believe that I just did that yesterday morning to make eggs for my students?

Worked great!

71 posted on 04/08/2009 4:55:07 PM PDT by Northern Yankee (Freedom Needs A Soldier)
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To: the lastbestlady

I was going to answer your question, but I see a bunch of Eggsperts showed up before me.


72 posted on 04/08/2009 4:57:22 PM PDT by fanfan (God, Bless America, please.)
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To: Northern Yankee

Mine or the original post?


73 posted on 04/08/2009 5:08:26 PM PDT by SkyDancer ('Those who hammer their guns into plows will plow for those who do not..' ~ Thomas Jefferson)
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Comment #74 Removed by Moderator

To: firebrand

You’re right about that. My way is not the only way, but most people over boil...

Isn’t this great, getting excited about an egg?


75 posted on 04/08/2009 5:20:19 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: mickey finn

Yes, unless you want to cheat and give these people the loser eggs!!!!! lol!!!


76 posted on 04/08/2009 5:22:39 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: tet68

Yes, this works too.

LISTEN UP!!!! EVERYONE. THE BOTTOM LINE IS...WE ARE NEVER EVER GOING TO EAT BLUE YOLKS AGAIN!!!! :-)


77 posted on 04/08/2009 5:24:01 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: wideminded

He was ushered out of his bed almost immediately...and sent to Morocco...

Kissinger interceded and begged Carter to let him come to the states and be seen and die here... He said no. He was seen BRIEFLY....BRIEFLY at Mayo’s and ushered out of the country almost the next day.

I know this story all too well.

Carter let him in for 24 hrs as a token gesture. Please don’t give Carter any accolades...EVeryone at FR knows what he did to the Shah.


78 posted on 04/08/2009 5:26:39 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: 1066AD

You must admit, we’ve all made a lot of people happy eating eggs tonight!!!!


79 posted on 04/08/2009 5:28:44 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: fanfan

Thanks for looking! :)


80 posted on 04/08/2009 5:40:35 PM PDT by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: nikos1121
You can buy an egg-piercing gadget at the store. It has a spring-loaded safety that protects the tack. You just slide the switch to unlock the spring and press the egg down on the egg-shaped molded plastic.

-PJ

81 posted on 04/08/2009 5:41:59 PM PDT by Political Junkie Too (You can never overestimate the Democrats' ability to overplay their hand.)
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To: nikos1121

-PJ

82 posted on 04/08/2009 5:43:05 PM PDT by Political Junkie Too (You can never overestimate the Democrats' ability to overplay their hand.)
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To: nikos1121; All
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.

He seemed to make a point about piercing the egg at the fat end. (pardon the pun).

I remember reading once that the design of a common chicken egg is so perfect that you could press down on one with your thumb and index finger, with all your strength, and nor be able to break it by doing so. Thumb at one end, index finger at the other.

Who wants to try?

83 posted on 04/08/2009 5:44:59 PM PDT by fanfan (God, Bless America, please.)
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Bookmarking


84 posted on 04/08/2009 5:49:24 PM PDT by RandallFlagg (Satisfaction was my sin)
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To: nikos1121

Thanks for the tip.

85 posted on 04/08/2009 5:52:34 PM PDT by P.O.E.
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To: nikos1121
Just tried it. Absolutely perfect. Not hard at all to make the little hole. Just make sure you push the tack all the way in to puncture the inner membrane. The shell won't break if you are gently firm with the tack push. The shell almost falls off when you peel it. The white is firm but not hard, the yoke congealed but slightly soft and very rich yellow in the middle.

I don't think it will work if you are coloring the eggs because the cracked shells will let the dye through. Probably still edible, but a bit unsightly.

86 posted on 04/08/2009 5:52:57 PM PDT by chimera
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To: nikos1121

Christos anesti!


87 posted on 04/08/2009 5:59:46 PM PDT by DryFly
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To: nikos1121

Christos anesti!


88 posted on 04/08/2009 6:01:01 PM PDT by DryFly
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To: Red_Devil 232; All

I’ve made eggs this way for ages and they always turn out well. The secret? You need OLD eggs (at least 2 weeks) to make great hard boiled eggs. I can’t use eggs right out of my chickens because the membrane is too fresh and hasn’t separated from the inside of the shell which makes for difficult, at best, peeling. I buy grocery store eggs because they’re already at least 2 weeks old when they get to the store.

Put a dozen eggs in a heavy-bottomed saucepan. Cover with cold water. Bring to a rolling boil, then turn off the heat and let them sit, covered, for EXACTLY 11 minutes.

Put the pan in the sink and start running cold water into it, tipping the pan a bit to get the hot water out quickly, replacing it with cold. Let them sit in the cold water for a few minutes, until you can easily handle them.

Refrigerate in a bowl; peel later in the day, or as you need them.

People over-cook hardboiled eggs; that’s what gives you the icky gray ring around the yolk. :(

Two things I do religiously each week: Roast a chicken from my local Amish guy and make hard boiled eggs for egg salad and/or deviled eggs. :)


89 posted on 04/08/2009 6:02:38 PM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: Diana in Wisconsin

I knew you would come though!


90 posted on 04/08/2009 6:07:55 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232; chimera

Yep. I'd skip using COLORED eggs for egg salad, but kids might get a kick out of it once a year. :)

91 posted on 04/08/2009 6:16:10 PM PDT by Diana in Wisconsin (Save The Earth. It's The Only Planet With Chocolate.)
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To: nikos1121; tet68
LISTEN UP!!!! EVERYONE. THE BOTTOM LINE IS...WE ARE NEVER EVER GOING TO EAT BLUE YOLKS AGAIN!!!! :-)

LOL!

I never did, but thanks for the good news!

92 posted on 04/08/2009 6:22:39 PM PDT by fanfan (God, Bless America, please.)
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To: nikos1121

“No,no,no put them in your steamer for 18 minutes. Perfect and no cleanup. All yellow yoke and soft whites.


93 posted on 04/08/2009 6:27:41 PM PDT by PROTESTBYPROXY (msm cover up the truth!!!)
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To: nikos1121

“No,no,no put them in your steamer for 18 minutes. Perfect and no cleanup. All yellow yoke and soft whites.


94 posted on 04/08/2009 6:28:40 PM PDT by PROTESTBYPROXY (msm cover up the truth!!!)
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To: PROTESTBYPROXY

I’ll try it... But do you submerge them in ice water after wards?


95 posted on 04/08/2009 6:39:41 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: SkyDancer
Yours.

Great minds think alike!

96 posted on 04/08/2009 6:44:09 PM PDT by Northern Yankee (Freedom Needs A Soldier)
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To: nikos1121
The ice water is for rapidly stopping the cooking process. I'd guess that you do.

I usually just run the eggs under cold tap water until they cool down. I keep them in the pot, tilt it an angle so the water can run out, and then let the cold water run over them. I suppose you can transfer them to a collander and just run them under tap water until they cool down.

-PJ

97 posted on 04/08/2009 6:45:23 PM PDT by Political Junkie Too (You can never overestimate the Democrats' ability to overplay their hand.)
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To: nikos1121

Thanks for this. I’ll try it. I put my eggs in cold water, heat to boiling, cover with lid and take off heat. In 12-15 minutes, they are done, and gorgeous.


98 posted on 04/08/2009 6:47:17 PM PDT by SnarlinCubBear (Sarcasma - Comforting relief from the use of irony, mocking and conveying contempt)
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To: Northern Yankee

Yeah!!!


99 posted on 04/08/2009 9:28:13 PM PDT by SkyDancer ('Those who hammer their guns into plows will plow for those who do not..' ~ Thomas Jefferson)
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To: nikos1121
He was ushered out of his bed almost immediately...and sent to Morocco...

... He was seen BRIEFLY....BRIEFLY at Mayo’s and ushered out of the country almost the next day.

Carter let him in for 24 hrs as a token gesture.

I know this story all too well.

Apparently you don't know what really happened at all.

1. The Shah was admitted into the US on October 22nd, 1979.

2. He never went to the Mayo Clinic.

3. He was treated in New York City at the New York Hospital - Cornell Medical Center and the Memorial Sloan-Kettering Cancer Center for 41 days.

4. His entire treatment was complicated by the fact that for a long time he had been hiding the fact that he had cancer from some of his doctors, from the United States government, and even from himself.

5. In late November, 1979, the Shah had an operation to remove gallstones and doctors then announced that his condition had stabilized.

6. Of course the Carter administration had made it clear to the Shah that his presence was not helpful during the hostage crisis. And apparently the Shah had previously agreed that his visit would only last as long as his urgent medical treatment. But it was ultimately the Shah's decision to leave and return to Mexico where he had an estate. However, at this point the Mexican government announced that the Shah was no longer welcome in Mexico.

7. On December 2nd, 1979 the Shah was flown to Lackland Air Force Base in Texas. He spend almost two weeks there while the Carter administration looked for another country where he could go. During this time he was treated at the Wilford Hall hospital on base. He began to have a recurrence of an enlarged spleen and was advised by specialists to stay in the US and have it removed.

8. At this point Panama (not Morocco) agreed to accept the Shah and the Carter administration asked him to go there. The Shah agreed to go to Panama where he planned to have his spleen operation done by American surgeons (including Michael DeBakey).

9. The Shah left for Panama on December 15th, 1979, having been in the US for 54 days (not 24 hours).

Apparently a lot has been written about the Shah's medical treatment. Here are some links: link 1, link 2, link 3, link 4, link 5, link 6, link 7.

100 posted on 04/08/2009 9:57:44 PM PDT by wideminded
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