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How do you burn boiled eggs - Page 2

post #21 of 31
I have a gas stove. But I used to have electric and I did them the same then.
post #22 of 31
Crissy thats hilarious . If it makes you feel any better I've charred SCRAMBLED eggs, and I was in the kitchen the whole time hehee . Thanks for giving me a good laugh, you made my day!
post #23 of 31
Wow, I have never heard of just bringing the water to a boil and then letting the eggs sit. Will have to try.

We boil the eggs for 12-13 min, then run under cold water. I thought it was to make the shell come off easily, but if it keeps them from getting green, so much the better.
post #24 of 31
I've read about a zillion cookbooks on the matter, and of the folks who use the "bring to a boil" method, everyone has a different time that they let them sit.

On a gas stove, the majority of cookbooks I've seen use cold water 1" over the eggs, bring to a full rolling boil, cover and let sit 15-20 minutes (I use 18 b/c that's what Betty Crocker tells me --> Gift from Grandma for my wedding, only use it for random things like egg boiling.... )

The only time I've gotten raw eggs is if I'm using XL eggs, in which case I generally wait 20-22 full minutes. I set a timer, so I'm not tempted to take off early in my hurry for egg salad

Then, rinse in cold water.... not sure about the green tinge, but by doing them this way, have never gotten it.

Good luck to you egg boilers...
post #25 of 31
bring eggs to a rolling boil..then remove from fire and cover with lid for 18-20 minutes.
post #26 of 31
I did the same thing!!! DH turned the stove off asking why I was boiling eggs without water...didn't I knnow it wouldn't work?
post #27 of 31
I've made them with the 'boil, cover, and sit' method for years with various stoves (all electric though I think) and it's always worked. The electric stove does stay warm after you turn off the heat, maybe that's why? I've *never* had runny eggs. I have noticed that if you take them off the second they boil, the yolks will be cooked, but tender (which is how I like them.) If you leave them boiling for a while (which, yes, often happens when I'm on MDC, so I can relate ) they cook *hard* and aren't as good, IMO. They also tend to crack and leak -- and you get little bits of poached egg instead.

I always thought the green rim was caused by refrigerating them? I never notice it just after cooking. But maybe that's just because, like a PP conjectured, it's because I always rinse with cold water. I'll have to let them cool naturally and see what happens.

Oh, and a tip -- use "old" eggs. That is, eggs that have been sitting in the refrigerator for a couple of weeks (assuming they were fresh when you got them.) There is some protein or something that attaches the white part to the shell, and that breaks down over time, making them easy to peel.
post #28 of 31
Originally Posted by Ambrose
: how do you make hard boiled eggs?
Cover eggs in a pot with cold water and a pinch of sea salt. Bring to a boil. Boil for 2 minutes. Then, take off the burner, put lid on. Let sit for 6 minutes. Remove from pot and plunge eggs into cold cold water (I put in ice cubes.) Change out water until water stays cool. Then put eggs in fridge, or use right away.

This makes perfect eggs everytime. I found the basic recipe for it in Vegetarian Cooking for Everyone....and I've posted it before.

post #29 of 31
We had so much trouble figuring out how to make hard boiled eggs!
What finally worked was putting the eggs in the pot, adding water (enough to cover the eggs a bit), then putting to a boil. When it's at a rapid boil, we cook them for 10 minutes. Then we immediately run cool water into the boiling water, until all the water is cool. Then we let them sit or refridgerate right away if they won't be used then.
I will admit, we always put an extra egg or two into the pot, because we always lose one to cracking (or taste testing! ).

I must say, I LOVE happyfrog's idea to put food coloring and vinegar in the water while boiling!
post #30 of 31

An alternative idea that allows stress-free MDC browsing!

You can bake eggs in the oven or toaster oven. I read about this in Discover Magazine and tried it. It worked great! 158 degrees for about an hour will give you an egg that has "a moistly set yolk and a very tender white." You don't have to be picky about the time -- just make sure it's enough for the inside of the egg to get up to temperature. The scientist in the article said you can even leave them to bake overnight! (Don't know why you would though, unless you are *seriously* MDC addicted! ) Salmonella can't survive more than a few minutes above 140 degrees, so this method of cooking is safe, even though your yolk will still look moist. Plus, since the eggs aren't bouncing around in boiling water, they tend not to crack during cooking -- a plus if you are making some to store in the fridge for snacks. If you want a very firm yolk, just increase the temperature a little. Just a few degrees makes a difference, so maybe 165? My oven doesn't have temperature calibrations below 200 degrees F, but I just guesstimate it. It's easly to guess about where 150 degrees would be, so I set it a little above that.

Here's a link to the article. I found it really interesting -- it gets into the science of what happens to an egg when it cooks, and why eggwhites get rubbery when cooked above 184 degrees. http://www.discover.com/issues/feb-0...-for-eggheads/
post #31 of 31
That happened to me once too, except I was watching a movie, and burned my new pot that I just bought (and splurged on) an hour before... :
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