Re:Why Do Americans Refrigerate Their Eggs?
by fencepost on Sunday February 19, 2017 @11:33AM
(#13680456)
Your method is what I was doing before I started steaming them recently, though I generally let them stand in the hot water for a couple minutes longer. If doing this, older eggs are much easier to peel. You might also try peeling after just 5 minutes in an ice bath.
Steaming them makes even the ones done with new eggs easy to peel, and they cook without an air pocket in my recent experience.
Re:Why Do Americans Refrigerate Their Eggs?
by fencepost on Sunday February 19, 2017 @05:54PM
(#13682663)
After a quick search for photos of various stages of "cooked" this page has both the method I had been using (cold start, bring to boil, turn off, let stand 10-15 minutes, cold bath) and what I'm doing now with steaming (steamer at temp, add eggs, steam 10-12 minutes, cold bath).
http://www.simplyrecipes.com/recipes/how_to_make_perfect_har...
Re:Why Do Americans Refrigerate Their Eggs?
by zhte415 on Sunday February 19, 2017 @02:24AM
(#13678551)
A little more than soft-boiled, but far from green-tinged yolks; this way the egg isn't runny but still soft and golden butter-like, not yet chalky. Water takes about 2-3 minutes to boil (gas). Cooking room-temperature eggs, not refrigerated, room temperature is about 20-22C.
Why on earth do you put them in a fridge for 12-18 hours? Serious. Are you at a catering company that does these in mass?
Re:Why Do Americans Refrigerate Their Eggs?
by anonfunction on Sunday February 19, 2017 @01:00AM
(#13678384)
Try peeling it under water or with flowing water on the egg. It makes the shell / skin peel off super good for me and doesn't cool the inside of the egg down either.
(They're fine to eat immediately after boiling, of course, with the warmth making them actually quite tasty - but it's risky. Until they've done their time in the fridge, they're often difficult to peel and/or they'll have a lot of hard-to-remove skin left on them once peeled.)