Comment on The way this egg peels in infuriating
Ougie@lemmy.world 21 hours ago
The fresh eggs thing is a myth, this happens to all eggs. Here’s what you do: Boil the water first and then place your eggs in it. You can lower the heat afterwards to a lower simmer.
6 minutes for really runny eggs. 7 minutes for runny yolk. 8 minutes and the yolk is almost firm. Egg size matters of course.
After, put the eggs in cold water so they stop cooking. This also helps the membrane to separate.
Another method is to prick the bottom of the egg where the air pouch is with a small needle before dropping them in the boiling water along with some vinegar. Same steps after, cold water etc. This is what they do in restaurants but honestly I never bother, the first method delivers easily peelable eggs 80% of the time and that’s good enough for me.
After, put the eggs in cold water so they stop cooking.
You mean a separate container (large enough to hold plenty cold water I presume)? How long?
I struggle to get consistent results with this method, but I don’t always put the eggs in when the water already boils.
Both of you. please buy a cooking book. I’m sure there is something like “Cooking for men living alone for the first time in their lives”.
Wow sounds like you also need a good pick up the bottom to release all that air you absolute insufferable gasbag.
My advice came from Kenji López-Alt, specifically from this video: youtu.be/hb0Elaa6gxY Now I don’t know where you’re from and what kind of eggs you’re used to, but in Europe we have normal eggs straight from the chicken’s ass and that’s how long they take to boil.
You should have added that you live above 4000m where water boils at 86 degrees centigrade.
Then 7 minutes to soft yolk make total sense.
Oxygen starvation might then also explain your very strange insult game.
It’s called a cloaca, you uneducated swine!
(Sorry, couldn’t pass on a good streak of online insult throwing)
What
not even once and I’ve boiled a lot of eggs of diff. sizes and freshness.
can’t argue this
yep
start from cold, start measuring when it boils
I just run the same pot under running cold water and then I leave the eggs in that cold water for a couple of minutes. I guess if you want you can prepare an ice bath, that would be better but I can’t be bothered. I need to have breakfast ready in a few minutes so I don’t care about perfection. Sure, some might break when you lower them into boiling water, and some might not peel as easy. But in general this method gives me easy peeling eggs for the most part.
Thanks.
for a couple of minutes
This is clearly the crucial part. I take them out much too soon.
While I’m cooking the eggs (I use a $10 egg steamer I bought years ago for fully cooked eggs I’ll want to use cold) I’ll throw a random large bowl in the sink. I’ll throw a clean reusable ice pack in the bottom of the bowl and cover it with cold water. When the eggs are done I’ll put them in the cold water for at least 10 minutes, though honestly usually way longer because I’ll be doing other things while making the eggs lol.
If I’m planning on peeling all the eggs right away, I’ll crack the shells lightly before putting in the cold water. This seems to let some water seep under the shell as they cool and helps with peeling as well.
Switchboard@slrpnk.net 17 hours ago
This is the answer humanity arrived at after J. Kenji Lopez-Alt cooked a shit-zillion boiled eggs and tried peeling them to see what actually worked. You can’t guarantee a 100% peelable egg 100% of the time, but this method gets you as close as we can with the technology he had. What’s more shocking (and disappointing to me) is how much bro science misinformation is getting posted about this. This isn’t exactly a hard claim to check.