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Board Chefs 12:17 - Jul 30 with 6974 viewsSpruceMoose

What's the answer to making a good hard boiled egg? I've just spent five minutes trying to remove the shell from one and I'm at the stage of either throwing it away or enjoying it with a bit more crunch than usual.

Here's how I made it. Eggs in cold water. Bring to the boil. Heat off lid on for eight minutes. Remove from water and leave to cool. Oh, and American eggs are crap, so don't know if that's an issue.

Help.
[Post edited 30 Jul 2020 12:31]

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Board Chefs on 12:18 - Jul 30 with 3558 viewsTIB

Gently crack it all over and then roll it around in your hand. The shell should then peel off nicely.

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Board Chefs on 12:19 - Jul 30 with 3559 viewsfooters

As you well know, I hate eggs, but I think you're cooking it too long. Place in boiling water for five minutes, remove, place in cold water, drain and serve. Three minutes for soft boiled.

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Board Chefs on 12:19 - Jul 30 with 3555 viewsSitfcB

Buy them in a Tesco meal deal. (I just ate my two)

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Board Chefs on 12:21 - Jul 30 with 3544 viewsSpruceMoose

Board Chefs on 12:19 - Jul 30 by footers

As you well know, I hate eggs, but I think you're cooking it too long. Place in boiling water for five minutes, remove, place in cold water, drain and serve. Three minutes for soft boiled.


Interesting. I've done my Googling and there seems to be two schools of thought. Eggs into cold water or eggs into hot water.

Basically I'm just chatting to you lot to kill time until Stokie turns up.
[Post edited 30 Jul 2020 12:21]

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Board Chefs on 12:21 - Jul 30 with 3536 viewsBlueBadger

This has all the makings of a classic TWTD thread in the vein of 'where can I buy a suit'.

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Board Chefs on 12:21 - Jul 30 with 3538 viewsSpruceMoose

Board Chefs on 12:19 - Jul 30 by SitfcB

Buy them in a Tesco meal deal. (I just ate my two)


I appear to be out of the delivery range of the Copdock store sadly.

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Board Chefs on 12:22 - Jul 30 with 3536 viewsYou_Bloo_Right

Crack the shells after cooking and then soak in cold water for a bit?

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Board Chefs on 12:23 - Jul 30 with 3519 viewsYou_Bloo_Right

Board Chefs on 12:21 - Jul 30 by SpruceMoose

Interesting. I've done my Googling and there seems to be two schools of thought. Eggs into cold water or eggs into hot water.

Basically I'm just chatting to you lot to kill time until Stokie turns up.
[Post edited 30 Jul 2020 12:21]


If you put them in hot water won't they carry on cooking?

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Board Chefs on 12:23 - Jul 30 with 3517 viewsSpruceMoose

Board Chefs on 12:21 - Jul 30 by BlueBadger

This has all the makings of a classic TWTD thread in the vein of 'where can I buy a suit'.


I know where to I buy eggs at least.

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Board Chefs on 12:25 - Jul 30 with 3501 viewsSpruceMoose

Board Chefs on 12:23 - Jul 30 by You_Bloo_Right

If you put them in hot water won't they carry on cooking?


This is to cook them! Start with cold water and bring it to the boil with the eggs already in there, or just toss them into already boiling water.

Surely there are some chicken wranglers on here who now how to prepare their droppings correctly?

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Board Chefs on 12:26 - Jul 30 with 3496 viewsDecageBruce

I'd have really taken it out of the water, might help with the peeling
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Board Chefs on 12:27 - Jul 30 with 3488 viewsYou_Bloo_Right

Board Chefs on 12:25 - Jul 30 by SpruceMoose

This is to cook them! Start with cold water and bring it to the boil with the eggs already in there, or just toss them into already boiling water.

Surely there are some chicken wranglers on here who now how to prepare their droppings correctly?


Ah I see.

I'm sure I read something about steaming eggs (for 15 mins or so) to get a hard boiled egg that peels easily.

Never tried that myself though.

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Board Chefs on 12:29 - Jul 30 with 3480 viewsSpruceMoose

False alarm people. I just tried another one and it slipped out of its shell like Mary Berry from a negligee. That other egg must have been a duff one. The chicken fooked up, not me. Never should have doubted myself.

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Board Chefs on 12:29 - Jul 30 with 3474 viewsclive_baker

Don't bother, eggs are gross.

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Board Chefs on 12:30 - Jul 30 with 3470 viewsSpruceMoose

Board Chefs on 12:29 - Jul 30 by clive_baker

Don't bother, eggs are gross.


Depends on whose eggs I suppose.

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Board Chefs on 12:33 - Jul 30 with 3448 viewsjeera

Is the answer that after eight minutes the thing had welded itself together?

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Board Chefs on 12:44 - Jul 30 with 3410 viewsStokieBlue

If you add white wine vinegar to the water it softens the shell and should make it easier to peel assuming your hands aren't like this.



SB

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Board Chefs on 12:49 - Jul 30 with 3389 viewsSpruceMoose

Board Chefs on 12:33 - Jul 30 by jeera

Is the answer that after eight minutes the thing had welded itself together?


All this abuse and not one recipe! Feck you all! (Other than Stokie).

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Board Chefs on 12:51 - Jul 30 with 3383 viewsfooters

Board Chefs on 12:49 - Jul 30 by SpruceMoose

All this abuse and not one recipe! Feck you all! (Other than Stokie).


Yeah, not like I provided you an answer, is it? You ungrateful bastard.
[Post edited 30 Jul 2020 12:52]

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Board Chefs on 12:53 - Jul 30 with 3376 viewsjeera

Board Chefs on 12:49 - Jul 30 by SpruceMoose

All this abuse and not one recipe! Feck you all! (Other than Stokie).


Boil water.

Put egg in water.

Take egg from water.

Place in cold water. Remove from water.

Gently roll and peel.

If only some woman had written a book on this sort of thing.

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Board Chefs on 12:55 - Jul 30 with 3366 viewsjeera

Board Chefs on 12:53 - Jul 30 by jeera

Boil water.

Put egg in water.

Take egg from water.

Place in cold water. Remove from water.

Gently roll and peel.

If only some woman had written a book on this sort of thing.


Next up, souffles.

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Board Chefs on 12:56 - Jul 30 with 3358 viewscatch74

Board Chefs on 12:44 - Jul 30 by StokieBlue

If you add white wine vinegar to the water it softens the shell and should make it easier to peel assuming your hands aren't like this.



SB


This - and a pinch of salt - don’t take it with a pinch of salt, add a pinch of salt.

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Board Chefs on 12:58 - Jul 30 with 3350 viewsStokieBlue

Board Chefs on 12:29 - Jul 30 by clive_baker

Don't bother, eggs are gross.


Madness.

Eggs are superb.

I am especially partial to a crispy egg although it is a bit of effort.

SB
[Post edited 30 Jul 2020 13:04]

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Board Chefs on 13:02 - Jul 30 with 3337 viewsHerbivore

Hope you enjoy your chicken periods.

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Board Chefs on 13:09 - Jul 30 with 3292 viewsSwansea_Blue

Board Chefs on 13:02 - Jul 30 by Herbivore

Hope you enjoy your chicken periods.


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