Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Hawkmoon on April 01, 2018, 08:24:42 PM
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How do y'all cook hard cooked eggs? I'm beginning to suspect that I've been overcooking them due to fear of not cooking them enough.
I start with the eggs in a pot of cold water, filled to cover the eggs by about an inch. I bring the water (with eggs) to a full boil, then reduce heat to a level that's somewhere between a slow boil and a fast simmer (pushbutton electric range, so I can't fine tune the temperature) and cook for 20 to 25 minutes.
I've been seeing articles that talk about removing completely from the heat once the water has boiled, and just letting the pot sit for 15 to 17 minutes. Does that fully cook the yolks? Does that positively kill any salmonella in the eggs?
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Bring to a boil turn off heat and cover for 13 minutes. Make sure they are completely covered by the water. No illness in twenty five years of doing it this way.
Jim
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You're overcooking them. I simmer for 5 minutes, then cover the pot and turn off the heat, and take them out 15 minutes later -- and that's probably too much.
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Cover with cold water, bring to a boil, turn off heat and cover pot for 12-15 minutes. Rinse under cold running water or place in ice bath after cooking. Works fine for me. I guess you don't dip the yolk from over medium eggs with toast either do you. ;) :)
bob
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Cover with cold water by about an inch, bring to a full boil, turn off and let sit for 12 minutes for a full hard boiled egg. 8-10 minutes for a creamier but still mostly set (very center might but just a hair below set, but well on it's way there) yolk.
Side notes. Use older eggs, fresher the egg the harder it is to peel. I also find that the softer you cook the egg the harder it tends to be to peel also.
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Don’t bring to a boil to quick. In other words don’t put the electric burner on high to bring to a boil. Will be under cook. At least it did for me.
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Also, I have read the slower you bring them to a boil they are less likely to crack because the air pocket in the egg can escape through the shell if brought up to a boil slower.
bob
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https://www.egglandsbest.com/product/hard-cooked-peeled-eggs/
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I guess I've been doing it wrong all these years. Time to up my game.
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"I bring the water (with eggs) to a full boil, then reduce heat to a level that's somewhere between a slow boil and a fast simmer (pushbutton electric range, so I can't fine tune the temperature) and cook for 20 to 25 minutes."
I'm surprised you're even able to eat them after cooking them that hard and that long.
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I'm surprised you're even able to eat them after cooking them that hard and that long.
That's what she said.
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Steam them in my rice cooker. Perfect texture. The water bath is easy, but you are cooking at a temp higher than required. If you get the grey funky looking yolk, cooked too much.
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Eggs in a pan of room temp water. Bring to a low boil and leave for 15 min. Remove from heat and rinse with cold water or place in an ice bath to cool.
Bad
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So you're boiling eggs? Why? Scrambling has been invented, and also the omelet. Boiling is outdated, and will now be discontinued. Thank you.
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The only reason I hard boil eggs is generally for egg salad. I don't care much for hard cooked eggs...
Normally when I use hot water to cook an egg it's poached.
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I bring the water to a boil, kill the heat, add eggs and let it sit for 8 minutes.
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Maybe get this? (https://img-9gag-fun.9cache.com/photo/aAxG3Gg_460svvp9.webm)
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They now sell pre peeled hard boiled eggs at the store.
Too be honest, I don't think I've ever worked too hard on hard boiling eggs... Put water in pot, put eggs in water. Turn on stove, simmer it until you're too hungry to wait longer. Juggle eggs into bowl of cold water in sink to cool them for peeling. Burn fingers trying to peel them because you didn't wait long enough for them to actually cool down.
Eat.
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Maybe get this? (https://img-9gag-fun.9cache.com/photo/aAxG3Gg_460svvp9.webm)
That could be real handy when making deviled eggs for the church potluck. Can you rent one?
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How much are you willing to shell out?
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Cover eggs with water. Bring to boil, turn off fire. Let sit for 15 minutes. Drain/cool by running under cold water.They should be perfectly cooked.
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We have an air fryer and the wife wants to try "hard-boiling" eggs in it.
Will issue report later.
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Pre-heat at 250 for three minutes, cook for 16 minutes. Followed by a quick ice bath.
They came out perfect!
One minor thing: The instructions we read said the eggs would not break, but one did.
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We have one of these:. https://www.amazon.com/dp/B073Q414D2/ref=asc_df_B073Q414D25440814/?tag=hyprod-20&creative=395033&creativeASIN=B073Q414D2&linkCode=df0&hvadid=216530079733&hvpos=1o2&hvnetw=g&hvrand=14955069896007998763&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9033402&hvtargid=pla-348218336100
Really handy.
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Just saw eggs cooked using a steamer basket rather than being dunked directly in the boiling water. Multiple claims that it makes fresh eggs much easier to peel. Prep/cook time is the same as simple boiling. I'll have to give it a shot.
Brad
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My daughter gave me one of these for Christmas last year.
https://www.google.com/search?q=egg+poacher+boiler+omelet&client=safari&sa=X&hl=en-us&biw=414&bih=606&noj=1&tbs=vw:l,ss:44&tbm=shop&srpd=14767231196442047729&prds=opd:13013527731324081935,olvc:1,num:4,cid:8320086597441740471&ved=0ahUKEwjCnM-AqMLaAhUByYMKHYDtBgkQhC0ICSgB
Normally I boil a dozen at a time. But when I run out this thing does perfect boiled eggs and about 5 minutes.
The omelette tray works good for cooking and egg for a sandwich. The poacher not so much. Need to adjust the water level.
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Steaming them for about 15 minutes in a steamer basket ought to work (15 might be too much; it should be close) Then plunge into icewater.