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Thread: Hard Boiled

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    Thailand Expat jandajoy's Avatar
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    Hard Boiled

    Eggs.

    Pleasant snack, especially with a bit of mustard, mayo or just salt.

    But, how do you cook 'em so they don't blacken. My old Mum always produced perfect hard boiled eggs. Not a trace of blackened yolk. Damned if I know how she did it.

    Something to do with quick cooling?

    Low or high heat boiling?

    Can't get it right.

    Any ideas.

    Cheers.

  2. #2
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    Boil them for 3 minutes then leave for a further 5 minutes in the cooling water perfect hard boiled eggs.

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    Thailand Expat jandajoy's Avatar
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    cheers, I'll give it a go.

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    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by daveboy
    Boil them for 3 minutes then leave for a further 5 minutes in the cooling water perfect hard boiled eggs.
    In a pot of cold water and bring to the boil, or chuck 'em in the boiling water?

    3 minutes from the water coming to the boil?

    And then cool with fresh water, or take out?

    Sorry, but I do like 'em when they're right.

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    Or stick them in the rice cooker with your rice again perfect hard boiled eggs.

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    Quote Originally Posted by jandajoy View Post
    Quote Originally Posted by daveboy
    Boil them for 3 minutes then leave for a further 5 minutes in the cooling water perfect hard boiled eggs.
    And then cool with fresh water, or take out?
    Up to you we just eat them warm.

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    As plain as eggs is eggs, this bloke know his eggs.

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    The Pikey Hunter
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    Fcuk me.... Do people really have a problem with this?

    If the egg is in (nearly)constant contact with the pan (i.e. not enough water), then too much heat will get into the egg and it will burn.

    If you keep enough water in the pan. the egg conents will never go above 100 degrees and it wont burn.

    So, keep enough water in the pan to submerge the egg completely and you cant go wrong.

    (You can leave it in for 30 minutes+ and it still wont burn in that case)
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    Thailand Expat jandajoy's Avatar
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    I like this vid for Aussie poached eggs.


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    The mind boggles

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    How do you do them with a blackened yolk?

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    ^^^ 10 mins to cook a poached egg!!! I've never waited that long. I do spin the water though, and I use vinegar instead of salt but will try salt next time.

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    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by The Fresh Prince
    How do you do them with a blackened yolk?
    Put in water.

    Turn on heat

    Bring to boil.

    Simmer/boil for errrrr 10 ish minutes

    Take off heat.

    Cool under a running tap.

    Shell.

    black sometimes, never mind, eat.

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    Thailand Expat jandajoy's Avatar
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    There's some great you tube vids on eggs. Very weird stuff.

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    Quote Originally Posted by jandajoy
    Simmer/boil for errrrr 10 ish minutes
    Try this.

    Put the eggs in water

    Bring to a rolling boil for 5 min

    Turn off the heat

    Let them sit in the water for the next 5 min

    Then in the cold water.

    Shell

    Eat

  16. #16
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    Interesting. I do mine like this: Fill mid-sized pot with cold water, add eggs, bring to a boil and immediately turn off the heat. If I want them runny for toast, I take them out after 3-4 minutes, else leave for ten minutes. I also found that eggs in Thailand are too fresh for hard-boiled (they don't peel easily).
    I love poached eggs on toast but hate cleaning the pan. I used to cook the eggs in heart-shaped cookie cutters for fun. Only salted the water -- I hate the vinegar taste.

  17. #17
    The cold, wet one
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    Are we still talking boiled or is it now poached?

    Hard boiled. Put in cold water with salt. Bring to boil. Boil for 10 mins or so. Run cold water into the pan of hot water over the sink until all water is cold. Leave until needed. No black ring.

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    Why add salt?

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    The cold, wet one
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    ^ I was always told it was to prevent cracking or the egg leaking out if it did crack. Dunno if it's true.

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    Quote Originally Posted by tjyflhol View Post
    Why add salt?
    Cause they get stage fright once shelled, the salt help's to harden the fuck up.

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    Doesn't sound that plausible to me.

    Though maybe salt in the water helps it float better and prevents it cracking on the bottom of the pot? Even that is doubtful though.

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    Add enough salt to make the water taste salty. This can make the eggs easy to peel later because, as mentioned earlier, the proteins coagulate and firm up, making the white easier to separate from the shell. Also, the less fresh the egg, the easier it will be to peel, because the high pH strengthens the membrane; this can be simulated, also, by making the cooking water more alkaline (add a half teaspoon of baking soda for each quart of water)
    How to Hard Boil an Egg: 7 steps (with video) - wikiHow

    Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don't have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel.
    How to Make Perfect Hard Boiled Eggs | Simply Recipes

    Note: Do not add salt to water. The salt will raise the boiling point of the water making the egg whites rubbery
    Perfect Boiled Eggs, Cooked Eggs, Soft Cooked Eggs, Hard Boiled Eggs, Hard Cooked Eggs, Egg Recipes, How To Cook Eggs, Perfect Hard Boiled Eggs

    Seems it's about making them easier to peel. Mixed opinions on it though.

  23. #23
    Thailand Expat jandajoy's Avatar
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    The salt would increase the boiling point of the water, maybe. Though I've no idea why that would be an advantage.

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    I think you better master the basics for now JJ, it might be a bit soon in your egg boiling career to be dealing with salt too. Don't run before you can walk!

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    Quote Originally Posted by jandajoy View Post
    Eggs.

    Pleasant snack, especially with a bit of mustard, mayo or just salt.

    But, how do you cook 'em so they don't blacken. My old Mum always produced perfect hard boiled eggs. Not a trace of blackened yolk. Damned if I know how she did it.
    When they're cooked take them out of the hot water and put them into ice water or cold running water. Cooling them down immediately stops the blackening.

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