Author Topic: Eggs?  (Read 5579 times)

Hawkmoon

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Eggs?
« on: April 01, 2018, 08:24:42 PM »
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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Jim147

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Re: Eggs?
« Reply #1 on: April 01, 2018, 08:49:14 PM »
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.

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zxcvbob

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Re: Eggs?
« Reply #2 on: April 01, 2018, 08:55:13 PM »
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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BobR

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Re: Eggs?
« Reply #3 on: April 01, 2018, 09:40:13 PM »
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

lupinus

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Re: Eggs?
« Reply #4 on: April 01, 2018, 09:58:28 PM »
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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p12

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Re: Eggs?
« Reply #5 on: April 01, 2018, 10:12:46 PM »
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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BobR

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Re: Eggs?
« Reply #6 on: April 01, 2018, 11:12:56 PM »
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

just Warren

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Re: Eggs?
« Reply #7 on: April 02, 2018, 12:03:45 AM »
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Hawkmoon

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Re: Eggs?
« Reply #8 on: April 02, 2018, 02:55:29 AM »
I guess I've been doing it wrong all these years. Time to up my game.
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K Frame

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Re: Eggs?
« Reply #9 on: April 02, 2018, 06:49:36 AM »
"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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Ben

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Re: Eggs?
« Reply #10 on: April 02, 2018, 08:25:59 AM »

I'm surprised you're even able to eat them after cooking them that hard and that long.


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French G.

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Re: Eggs?
« Reply #11 on: April 02, 2018, 10:49:58 AM »
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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Brad Johnson

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Re: Eggs?
« Reply #12 on: April 03, 2018, 12:29:13 PM »
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.

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Perd Hapley

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Re: Eggs?
« Reply #13 on: April 04, 2018, 09:29:20 AM »
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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K Frame

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Re: Eggs?
« Reply #14 on: April 04, 2018, 09:31:08 AM »
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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charby

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Re: Eggs?
« Reply #15 on: April 04, 2018, 10:02:23 AM »
I bring the water to a boil, kill the heat, add eggs and let it sit for 8 minutes.
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just Warren

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Re: Eggs?
« Reply #16 on: April 07, 2018, 11:54:30 AM »
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BlueStarLizzard

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Re: Eggs?
« Reply #17 on: April 07, 2018, 05:41:13 PM »
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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zxcvbob

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Re: Eggs?
« Reply #18 on: April 07, 2018, 05:59:39 PM »
Maybe get this?

That could be real handy when making deviled eggs for the church potluck.  Can you rent one?
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just Warren

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Re: Eggs?
« Reply #19 on: April 07, 2018, 06:27:21 PM »
How much are you willing to shell out?
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grislyatoms

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Re: Eggs?
« Reply #20 on: April 07, 2018, 08:27:52 PM »
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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just Warren

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Re: Eggs?
« Reply #21 on: April 15, 2018, 03:45:43 PM »
We have an air fryer and the wife wants to try "hard-boiling" eggs in it.

Will issue report later.
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just Warren

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Re: Eggs?
« Reply #22 on: April 15, 2018, 08:07:54 PM »
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.
« Last Edit: April 15, 2018, 08:20:50 PM by Warren »
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Brad Johnson

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Re: Eggs?
« Reply #24 on: April 17, 2018, 10:51:50 AM »
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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