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The Water Cooler
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Have you ever tired to make hard boiled eggs, but...
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<blockquote data-quote="swampratt" data-source="post: 3600738" data-attributes="member: 15054"><p>I am an EXPERT on boiling eggs.</p><p></p><p>Listen to me here and never have a failed boiled egg again.</p><p>Ok so maybe 2-3 in 100 boiled eggs will fail.</p><p></p><p>I have boiled over 400 eggs in the last year and it is not rocket science.</p><p></p><p>Fresh eggs laid that day are easy to peel just like store bought eggs.</p><p></p><p>Get the water to 200 degrees or boiling 200 is about when the tiny bubbles are about to become big bubbles.</p><p>Now take a spoon and place the egg in the spoon and gently lower it into the water not allowing it to crack on the bottom of the pan.</p><p></p><p>This cooks the inner peeling to she shell and makes the egg super easy to peel.</p><p></p><p>Now refrigerated eggs will need 10 minutes in the water while it is at a slow boil. </p><p>I adjust the heat so the water is not rolling and flopping out of the pan.</p><p></p><p>This 10 minutes will leave a firm but orange yolk no runny to it.</p><p>Dump the hot water and eggs into the sink after 10 minutes and run cold water on them so you can pick the egg up.</p><p></p><p>Or just let it sit there and cool down.</p><p>Now Tap Tap Tap Tap Tap that egg all around the shell and run water over it.</p><p>Start peeling the shell off.</p><p>It almost wants to fall off.</p><p>If you Tap it under running water it is even better.</p><p></p><p>DO NOT place eggs in cold water and then add the heat. This will make peeling quite a chore.</p><p></p><p>8 minutes Boil time will have soft almost some runny yolk.</p><p>4 minutes will be all runny yolk and all cooked white.</p><p>I had one of the 4 minute eggs yesterday.</p><p></p><p>Like peeling what felt like a water balloon.</p><p></p><p>Adjust time for room temp eggs.</p><p> 9 minutes instead of 10.</p><p></p><p>Always place eggs in boiling water never cold for easy peel eggs.</p><p></p><p>I could have just said that.</p></blockquote><p></p>
[QUOTE="swampratt, post: 3600738, member: 15054"] I am an EXPERT on boiling eggs. Listen to me here and never have a failed boiled egg again. Ok so maybe 2-3 in 100 boiled eggs will fail. I have boiled over 400 eggs in the last year and it is not rocket science. Fresh eggs laid that day are easy to peel just like store bought eggs. Get the water to 200 degrees or boiling 200 is about when the tiny bubbles are about to become big bubbles. Now take a spoon and place the egg in the spoon and gently lower it into the water not allowing it to crack on the bottom of the pan. This cooks the inner peeling to she shell and makes the egg super easy to peel. Now refrigerated eggs will need 10 minutes in the water while it is at a slow boil. I adjust the heat so the water is not rolling and flopping out of the pan. This 10 minutes will leave a firm but orange yolk no runny to it. Dump the hot water and eggs into the sink after 10 minutes and run cold water on them so you can pick the egg up. Or just let it sit there and cool down. Now Tap Tap Tap Tap Tap that egg all around the shell and run water over it. Start peeling the shell off. It almost wants to fall off. If you Tap it under running water it is even better. DO NOT place eggs in cold water and then add the heat. This will make peeling quite a chore. 8 minutes Boil time will have soft almost some runny yolk. 4 minutes will be all runny yolk and all cooked white. I had one of the 4 minute eggs yesterday. Like peeling what felt like a water balloon. Adjust time for room temp eggs. 9 minutes instead of 10. Always place eggs in boiling water never cold for easy peel eggs. I could have just said that. [/QUOTE]
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