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Cooking Eggs Quickly


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I cook 3dz boiled eggs a week for the family. Put desired number of eggs in a pot just big enough to hold them. Put your index finger on an egg and add enough water to reach the first joint. Heat to a rolling boil over high heat (unsalted water) and turn it off. Do not remove the pot from the stove. Set a timer for 10m. This time does not change no matter how many eggs you boil. Drain the eggs and fill the pot with cold water. Peel each one by smacking it on each long end then gently rolling it on the counter. Pry up a cracked section and the whole peel usually slips right off. They are hard cooked with no green, only yellow in the centers. For soft cooked, let them sit closer to 5m before peeling.

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Fresh eggs are notoriously difficult to peel cuz they have not had time of evaporate and leave a bit of air space within. So I rarely "peel" boiled [soft or hard] eggs any more. After boiling, I take a butter knife and while holding the egg in my hand...give a good WHACK to divide the egg down the middle. Then, with the tip of the butter knife, I just scrape the egg out of both halves of the shell. One swift swirl around the outside edge and the egg pops out of the shell. With soft boiled eggs, you'll want to tilt it so the gooey yolk lands where you want it to and not dribbled all over.

 

Naturally this doesn't work if you want "deviled" [aka: "filled" ] eggs......tho I've TRIED to WHACK the egg in half lengthwise. :shrug:

 

MtRider ....also heard of using a thin spoon under the shell once you've gotten it started...with those difficult-to-peel fresh eggs.

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I read an article that said to shock the eggs in cold water after boiling and the shells will come off easier.

 

Seems to work when I've tried it. The only problem is, I used our cold tap water which is sorta warm... lol. Next time I will try ice water.

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I have always used cold water to instantly cool them down. And salted water to boil them in. Most of the time they peel cleanly for me but I also don't raise chickens and have to buy them so they are probably old enough by the time I am boiling them. The tap water here is even cool in summer and quickly goes pretty cold here due to mountain streams feeding our small reservoirs. In winter it is icy water. So for chilling hot eggs, that works well for me.

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One gadget I have that actually does work is one of those things you cook along with your eggs to tell how done they are. Sometimes I like boiled egg yolks a little on the soft side to eat on a piece of toast. Not runny but not hard either. I watch this thing and when it gets to a certain mark, I know the egg will be to my liking. It's on the line between medium and soft. It changes color as it heats up. I've seen them at a lot of places and didn't get it at C&B. Probably at one of the big box stores or Bed Bath & Beyond? I've had it for many years.

 

http://www.crateandbarrel.com/egg-timer/s353892

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