and the age old question...
Q: Which came first?, the chicken or the egg?
A: The Rooster!
Q: Which came first?, the chicken or the egg?
A: The Rooster!
Making hard-boiled eggs
- Thread starter kevin313
- Start date
Help Support :
"You can never have enough..."
The Devil you say...
The Devil you say...
norgeway
Well-known member
Oh Martin...
Better keep that old rooster close...That sure would make a pot of good dumplings..LOL
Better keep that old rooster close...That sure would make a pot of good dumplings..LOL
[No message]
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.
norgeway
Well-known member
Giblet Gravy
I make it because a\its 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.
I make it because a\its 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.
Baking them?? Muffin Tin???
Just saw this...
http://www.ehow.com/how_5623008_cook-eggs-muffin-pan.html
Normally I use the method Kevin listed except I kill the heat as soon as the rolling boil is attained.
Hmm, one dozen cups and a 12 eggs? Coincidence, maybe not... Next time I try the oven!
Just saw this...
http://www.ehow.com/how_5623008_cook-eggs-muffin-pan.html
Normally I use the method Kevin listed except I kill the heat as soon as the rolling boil is attained.
Hmm, one dozen cups and a 12 eggs? Coincidence, maybe not... Next time I try the oven!
First time I've heard of the muffin tin/oven method. No eggsplosions? I'll let you take one for the team before I try it, Phil, LOL.
I go through phases of craving deviled eggs and/or egg salad sandwiches.
I go through phases of craving deviled eggs and/or egg salad sandwiches.
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
Jon
iheartmaytag
Well-known member
My co-worker bakes her eggs for Easter. She claims to always have great results, with less breakage than boiling.
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
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...
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...
