Thread: Hard Boiled Eggs

Step 1. Place eggs in sauce pan and fill with salty water until it reaches to about 2.5 cm over the eggs.

Step 2. Cook to boiling for 10 - 15 minutes.

Step 3. Drain hot water and replace with icy cold water for a couple of minutes and then peel.

Voila!



Next week....toast!

Must teach grandmother to suck eggs

Go very carefull with the salt. Too much will increase the waters boiling point and use lots more power, and way too much salt will make the egg float.

Originally Posted by Agent_Smith

Step 1.
Step 2.
Step 3.
Voila!

And the Thai way,…………..

Step 1: Place egg on grill

Can’t wait till next weeks “how to”.

If you take a small knife and drill a little hole into the fat end of the egg it will allow the air inside to escape and stop the egg from cracking as it heats up.

Put eggs in a pot, and cover eggs with water and let set for an hour for everything to reach same temp.
Put on heat and heat at medium until boiling, shut off and let water cool setting on stove, when cool peel the eggs.
Do not boil fresh eggs as they do tend to stick to the shells........

Originally Posted by Agent_Smith

Step 1. Place eggs in sauce pan and fill with salty water until it reaches to about 2.5 cm over the eggs.

Step 2. Cook to boiling for 10 - 15 minutes.

Step 3. Drain hot water and replace with icy cold water for a couple of minutes and then peel.

Voila!



Next week....toast!

Excellent stuff, will most certainly be giving this a try once I have sourced and gathered up the necessary ingredients

https://teakdoor.com/the-kitchen/52833-hard-boiled.html (Hard Boiled)



Somefings wrong.

Being so inspired by this amazing thread on the preparation of a boiled egg, and having read and understood the instructions, i have just watched in awe as indeed the water in the pan started to make little tiny bubbles all around the egg. The bubbles around the egg stayed there for a while, as if giving a loving embrace to the egg before their departure to the surface of the water. A trickle of bubbles soon become a mad rush, as hundreds and thousands of them formed, bypassing the forlorn egg in their kamikaze rush to the surface, only to dissipate and become one once again with the universe around us.
How do you get the hard brown skin off the egg? My potato peeler is doing bugger all.

Originally Posted by withnallstoke

My potato peeler is doing bugger all.

The follow up to this thread will be how to get the skin of an egg. I believe you have to go back to the old fashioned way and use fingers

Wait for it.




























AN EGG.

Originally Posted by Agent_Smith

Step 1. Place eggs in sauce pan and fill with salty water until it reaches to about 2.5 cm over the eggs.

Step 2. Cook to boiling for 10 - 15 minutes.

Step 3. Drain hot water and replace with icy cold water for a couple of minutes and then peel.

Voila!

Unfortunately this is all wrong..

One must bring the water to boil before adding the eggs.

Looking forward to the toast one though..

But perfect toast depends on the individual's cooking apparatus..some get hotter quicker than others..

Actually I think the next thread should be how to open a packet of crisps..something we all have trouble with over here considering the amount of air they pump into the fucking bags....I've found stamping on them is a good way..

I prefer to boil the egg while it`s still in the chicken.

Originally Posted by somtamslap

One must bring the water to boil before adding the eggs.

Yes,, and the eggs should be in the freezer compartment for at least 15 minutes before dropped into the boiling water..
But better to put them directly into the microwave on high..

Originally Posted by Agent_Smith

Next week....toast!

Stick to the eggs, think hydrogen sulfide or Egg Stink Bombs

Originally Posted by withnallstoke

Being so inspired by this amazing thread on the preparation of a boiled egg, and having read and understood the instructions, i have just watched in awe as indeed the water in the pan started to make little tiny bubbles all around the egg. The bubbles around the egg stayed there for a while, as if giving a loving embrace to the egg before their departure to the surface of the water. A trickle of bubbles soon become a mad rush, as hundreds and thousands of them formed, bypassing the forlorn egg in their kamikaze rush to the surface, only to dissipate and become one once again with the universe around us. .

That was quite poetic (maybe not the right word but I don't have a talent with words)

Originally Posted by Carnwadrick

That was quite poetic

Thankyou.

Toast will be useful, the mrs still finds cooking this a mystery

Originally Posted by withnallstoke

Thankyou.

Your welcome

Originally Posted by Agent_Smith

Step 2. Cook to boiling for 10 - 15 minutes.

15 minutes, fuck me are they still edible ?

Originally Posted by Fondles

15 minutes, fuck me are they still edible ?

Be a bit dry I would imagine, tho might take the vinegar better if you were going to pickle them.

Its a sign of fresh eggs - they take ages to cook properly. About 5 minutes for me, the crap you get in a western supermarket, probably weeks old.

Originally Posted by Bazzy

Its a sign of fresh eggs - they take ages to cook properly. About 5 minutes for me, the crap you get in a western supermarket, probably weeks old.

Yea, collected immediately after laying and went into the cleaning and cold storage,,
not like in the East, where they lay in 30*C a day or so and then into the large flats and loaded in the back of pickups where they spend a couple of days in the sun and then sat for days out in the middle of the shop where they will eventually be sold.