Making hard-boiled eggs

Gather App
Automatic Washer - The world's coolest Washing Machines, Dryers and Dishwashers

Help Support AutomaticWasher.org:

Suds,

Don't really give it too much thought "trying to figure" my posting.

 

Allow me to simplify; Kevin's post was for his method.   He always takes the time to create a video and type a recipe / instructions.

 

I was attempting to bring the thread back to Kevin's thread.    

 

 
 
Julia Child has a recipe for hard boiled eggs in "Julia Child & Company" that uses a stove top pressure cooker. I have followed the instructions, and the extra large eggs I used were just a little underdone in the yolks. I will try it again, though. I bet the recipe is for large eggs, not extra large. The bonus is that the eggs were very easy to peel.

Bring to boil enough water in the pressure cooker to cover the number of eggs you plan to cook.

Wash the eggs with warm water with detergent to remove possible preserving spray from eggs and to remove chill. Rinse thoroughly.

Remove pressure pan from heat. Gently lower eggs into water. Close pan. Bring to 15 pound pressure.

Immediately remove pan from heat, and let the eggs sit under pressure for exactly five minutes.

At once, release pressure, drain eggs, and cool eggs in ice water or cold water.

Peel the eggs as soon as possible.

(from the Department of Poultry Science at the University of Wisconsin)
 
I wonder if the jumbo and extra large eggs come from hens with cloacae maximae and which came first, the giant eggs or the bigger holes? Maybe bigger chickens make larger eggs? Did you know that when people used to buy live chickens and have them killed to order, when a chicken was being drawn, it was possible to find eggs in various stages of development.

 
 
Consistently On Topic

Kevin launched this thread by stating, "Over the years I have read, seen and heard about many methods of successfully hard boiling eggs. There are probably as many ways as there are eggs!" (italics mine).


 

I think he fully anticipated -- no -- hell, I'll go out on a limb and say he welcomes the types of replies that have followed his original post.
 
Hi Everyone!

One thing is very clear from the many replies - there are countless approaches to making hard-boiled eggs, and regardless of the method used, HANS HATES ALL OF THEM!!

It slipped my memory that that Sunbeam, Oster, West Bend and others I probably don't even know about had actually made egg cookers. I've never used one, but I'm pretty sure I've got a Sunbeam packed away somewhere - if it ever sees the light of day I'm going to try it and see how it performs.

Hard boiling eggs, like cooking pasta (I seem to recall a recent thread on that subject) or frying bacon, or many other cooking jobs opens up a lot of discussion because there are so many ways to approach the task. I love how there can be a thousand different journeys to the same destination...makes life interesting!!

Thank you all for sharing your favorite methods. I'm likely going to stick with mine since it has never failed me, but every once in a while this old dog will try a new trick ;-)
 
 Tom, I believe you are speaking of something you may indeed be familiar; rotten eggs?   

 

Ralph, Love the on topic continuance... That "limb" you went out on is mighty narrow...too many hard boiled eggs and it may break?

 

Joe, as the spokesman for chickens everywhere, would you communicate to the chickens for which you speak,  to keep up the fight for free range houses.

 

Kevin, thanks again for the video clip and for the instructions.  I have yet to find something you post that I do not try and enjoy.   

[this post was last edited: 2/12/2017-23:56]
 
Hans, I don't know if it was a county school lunchroom recipe or what, but on the two occasions when we had turkey luncheons, Thanksgiving and sometime just before Christmas, the gravy had pieces of hard boiled egg in it. I don't believe I have ever seen it anywhere since.
 
Giblet Gravy

I make it because a&#92its what I grew up with,into a 2 qt saucepan filled about 3/4 full of broth, add 1 mashed boiled egg,1 very finely chopped stalk of celery, the giblets and neck of the turkey finely chopped, bring to a boil, salt and pepper, thicken with a water flour paste, allow to cook several minutes.
 
Boiled eggs in the gravy at Thanksgiving are something that I have only seen occasionally, and only from Southern cooks.  It seems like an odd idea.  It add some texture, I guess, but no flavor that I could notice.
 
I have been doing the eggs in the oven for years. 6 or 12 at a time. Preheat oven to 350 degrees. Cook for 30 minutes. Remove let cool and peel. Works great every time. This method seems to dry the shell out more since no water, but this makes the perfect egg for coloring at Easter. They absorb the color better.

Jon
 
When we do hard cooked eggs at work:

We steam them in 4 inch perforated pans for 20 min. in the steamer.  The eggs are then plunged into an ice water bath which stops cooking and makes peeling easy.  Sometimes we steam them in the Convotherm Combi ovens as well but that takes a bit longer.  I feel the term hard boiled eggs is a bit of a misnomer.  When done properly they are simmered or steamed.

WK78
 
20 minutes steaming correlates to the time I've observed that the Chef's Choice egg steamer takes for medium "hard boiled" eggs. The CC takes a little longer perhaps because of the lag between turning it on and steam being produced. But I set a kitchen timer for 20 minutes when I've loaded the CC and turned it on... that gives me a heads up to check on it. The CC "done" chime is fairly low volume and might not otherwise be heard.

FWIW, if a hard boiled egg smells funny, it probably has gone off and should not be eaten. That goes for any egg, actually. While "aged" eggs are easier to peel than "fresh" eggs, they can have an off odor. I ate one of those aged eggs the other day and spent the rest of the evening with mild indigestion. Now I give them a sniff test. If they fail they just go into the trash.

And actually, the "fresh" eggs are getting to aged status so it's probably time to make more hard boiled eggs out of them... LOL...
 
THANK YOU !!!!

Month old thread but I wanted to Thank you ,This is the second time I've used your method while preparing deviled eggs.Perfect color and texture.Thanks-Duke
 

Similar threads

I
Ironrite 88 issue - opening?
Replies
2
Views
479
ironmaiden
I
Chetlaham
I don't understand why they can't just get labels or Frozen Food Right
Replies
25
Views
1K
neptunebob
neptunebob
phillymatt53
The Home Entertainment Industry
2
Replies
59
Views
3K
phillymatt53
phillymatt53
T
Whirlidaire project fridge...
Replies
5
Views
575
turbokinetic
T
W
very weird behavior on new Bosch Serie 8 dishwasher: do they change operation if water gets too sudsy? what is this noise? (with a video)
Replies
6
Views
805
lakewebsterkid
L

Latest posts

Sponsored
UnlistMe
Back
Top