| Board Chefs 12:17 - Jul 30 with 7926 views | SpruceMoose |
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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| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 13:13 - Jul 30 with 3540 views | Herbivore |
Delicious, delicious zygotes. |  |
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| Board Chefs on 13:13 - Jul 30 with 3538 views | SpruceMoose |
| 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. |
Gonna need some timings there Heston Bloomingfool. | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 13:14 - Jul 30 with 3533 views | SpruceMoose |
| Board Chefs on 13:02 - Jul 30 by Herbivore |
Hope you enjoy your chicken periods. |
I didn't! That's the whole point! Stupid crunchy chicken period exteriors. | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 13:14 - Jul 30 with 3526 views | footers |
| Board Chefs on 13:13 - Jul 30 by SpruceMoose |
Gonna need some timings there Heston Bloomingfool. |
FIVE MINUTES FOR HARD BOILED, THREE MINUTES FOR SOFT.
We're gonna fall out, buddy. Watch it! |  |
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| Board Chefs on 13:21 - Jul 30 with 3504 views | Herbivore |
Think Sprucey needs 5 minutes in the J2 corner. | |
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| Board Chefs on 13:25 - Jul 30 with 3491 views | SpruceMoose |
| Board Chefs on 13:14 - Jul 30 by footers |
FIVE MINUTES FOR HARD BOILED, THREE MINUTES FOR SOFT.
We're gonna fall out, buddy. Watch it! |
Thanks, Hugh Fearnley-Unwittingfool | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 13:25 - Jul 30 with 3489 views | SpruceMoose |
| Board Chefs on 13:21 - Jul 30 by Herbivore |
Think Sprucey needs 5 minutes in the J2 corner. |
Hey! At least I'm seeking advice and not plugging on trying to cook eggs in the toaster! | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 13:29 - Jul 30 with 3471 views | GeoffSentence |
That's how I make them, though I prefer mine a bit softer. You have come to the right place for egg advice. I can tell you that the key to easy shell removal is for the egg not to be too fresh. That's not usually a problem with supermarket eggs since the distribution chain will mean that they will probably a couple of days old by the time they get to you, but if you have hens or bu direct from a farm then the freshest eggs will be a real pain to peel.
The next part of the equation is the peeling technique. There are two methods I favour. Most commonly I go for the blunty end first technique. There is a little pocket of air under the blunty end which gives a good start to the peel, the inception as we used to call it in the industry. A good inception generally leads to an easy peel.
The second technique, which requires a little more practise is the side roll, tap the egg firmly on its side, then roll the egg under a little pressure a few times. If done correctly the shell practically falls off.
There are other techniques which some industry insiders prefer, but for me I always liked those two. |  |
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| Board Chefs on 13:30 - Jul 30 with 3470 views | footers |
| Board Chefs on 13:25 - Jul 30 by SpruceMoose |
Thanks, Hugh Fearnley-Unwittingfool |
You look down your nose at me yet here you are asking TWTD for cooking advice on a boiled egg! Unbelievable. In the words of a board legend, poke it yank . | |
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| Board Chefs on 13:31 - Jul 30 with 3463 views | SpruceMoose |
| Board Chefs on 13:29 - Jul 30 by GeoffSentence |
That's how I make them, though I prefer mine a bit softer. You have come to the right place for egg advice. I can tell you that the key to easy shell removal is for the egg not to be too fresh. That's not usually a problem with supermarket eggs since the distribution chain will mean that they will probably a couple of days old by the time they get to you, but if you have hens or bu direct from a farm then the freshest eggs will be a real pain to peel.
The next part of the equation is the peeling technique. There are two methods I favour. Most commonly I go for the blunty end first technique. There is a little pocket of air under the blunty end which gives a good start to the peel, the inception as we used to call it in the industry. A good inception generally leads to an easy peel.
The second technique, which requires a little more practise is the side roll, tap the egg firmly on its side, then roll the egg under a little pressure a few times. If done correctly the shell practically falls off.
There are other techniques which some industry insiders prefer, but for me I always liked those two. |
Now this is a post that deserves two up votes. Thank you sir. You're a cut above some of the mere booger eaters trying to assist me on this thread. | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 13:32 - Jul 30 with 3457 views | SpruceMoose |
| Board Chefs on 13:30 - Jul 30 by footers |
You look down your nose at me yet here you are asking TWTD for cooking advice on a boiled egg! Unbelievable. In the words of a board legend, poke it yank . |
Seeing as you don't even like eggs then we shall agree to disagree. | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 13:41 - Jul 30 with 3425 views | hoppy |
Couldn't you have just sent J2 a PM for egg cooking advice, rather than make a thread about it? |  |
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| Board Chefs on 13:44 - Jul 30 with 3415 views | Darth_Koont |
As others have said, putting the eggs in cold, cold water for a minute after cooking is the key.
I'm guessing it shrinks the outside of the egg and detaches it nicely from the inside of the shell and that plasticky layer. The shell then almost comes off in one piece.
But I'm also going to try that technique of cracking the shell all over first. |  |
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| Board Chefs on 13:51 - Jul 30 with 3388 views | catch74 |
| Board Chefs on 13:44 - Jul 30 by Darth_Koont |
As others have said, putting the eggs in cold, cold water for a minute after cooking is the key.
I'm guessing it shrinks the outside of the egg and detaches it nicely from the inside of the shell and that plasticky layer. The shell then almost comes off in one piece.
But I'm also going to try that technique of cracking the shell all over first. |
If you crack both ends there’s a pocket of air at one end, gives you the best starting point, then the middle that’s lest cracked comes off in less pieces. Done hundreds of scotch eggs at the pub, these are cooked 6mins then cold water and the peeling is an art form, hard boiled usually easier. |  |
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| Board Chefs on 13:57 - Jul 30 with 3373 views | SpruceMoose |
| Board Chefs on 13:51 - Jul 30 by catch74 |
If you crack both ends there’s a pocket of air at one end, gives you the best starting point, then the middle that’s lest cracked comes off in less pieces. Done hundreds of scotch eggs at the pub, these are cooked 6mins then cold water and the peeling is an art form, hard boiled usually easier. |
Always appreciate a professional opinion over the keen amateur or the weekend enthusiast. Thank you. Also please send scotch egg. | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 14:14 - Jul 30 with 3337 views | jontysnut |
| Board Chefs on 13:02 - Jul 30 by Herbivore |
Hope you enjoy your chicken periods. |
" Mum, I think my boiled egg's off"
" Eat what you can but you can leave the beak" |  | | |
| Board Chefs on 14:45 - Jul 30 with 3300 views | jeera |
| Board Chefs on 13:13 - Jul 30 by SpruceMoose |
Gonna need some timings there Heston Bloomingfool. |
Not half hour like yours.
Just long enough for it to stop wriggling.
5-6 minutes then cold water. |  |
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| Board Chefs on 14:48 - Jul 30 with 3294 views | SpruceMoose |
Phil lock this thread. I have conversed enough with the common man for one day, and must now take to my hot tub and bathe so that I might remove their lingering and malodorous stench from my luxurious hide.
I bid you good day. | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 14:53 - Jul 30 with 3281 views | jeera |
| Board Chefs on 14:48 - Jul 30 by SpruceMoose |
Phil lock this thread. I have conversed enough with the common man for one day, and must now take to my hot tub and bathe so that I might remove their lingering and malodorous stench from my luxurious hide.
I bid you good day. |
Disease ridden things aren't they?
Never fancied one of those I have to say.
Maybe you could boil your eggs in it. [Post edited 30 Jul 2020 14:53]
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| Board Chefs on 15:38 - Jul 30 with 3225 views | WeWereZombies |
Also, the conditions that battery hens (and many of the 'barn reared' hens) are kept under affect their health. This has a knock on effect on the health of the egg (although not as adverse as the knock on effect of five minutes in boiling water) so that their shells are often thin and fragile. Outdoor free range eggs should give you a more reliable shear into just a few pieces. |  |
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| Board Chefs on 15:46 - Jul 30 with 3216 views | SpruceMoose |
| Board Chefs on 15:38 - Jul 30 by WeWereZombies |
Also, the conditions that battery hens (and many of the 'barn reared' hens) are kept under affect their health. This has a knock on effect on the health of the egg (although not as adverse as the knock on effect of five minutes in boiling water) so that their shells are often thin and fragile. Outdoor free range eggs should give you a more reliable shear into just a few pieces. |
I go out of my way to never buy caged eggs. These girls were organic pasture raised free range droppings.
I am a Cava Socialist after all. | |
| Pronouns: He/Him/His.
"Imagine being a heterosexual white male in Britain at this moment. How bad is that. Everything you say is racist, everything you say is homophobic. The Woke community have really f****d this country." | | Poll: | Selectamod |
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| Board Chefs on 15:49 - Jul 30 with 3214 views | Meadowlark |
Place in cold water.
Bring to the boil and boil for about five minutes. I spin 'em to check they're hard-boiled.
Then take off the heat and allow them to cool naturally in the pan water for a while, then gently smash the shell all over, and it will peel off easily. |  | | |
| Board Chefs on 15:56 - Jul 30 with 3199 views | SaleAway |
| Board Chefs on 13:29 - Jul 30 by GeoffSentence |
That's how I make them, though I prefer mine a bit softer. You have come to the right place for egg advice. I can tell you that the key to easy shell removal is for the egg not to be too fresh. That's not usually a problem with supermarket eggs since the distribution chain will mean that they will probably a couple of days old by the time they get to you, but if you have hens or bu direct from a farm then the freshest eggs will be a real pain to peel.
The next part of the equation is the peeling technique. There are two methods I favour. Most commonly I go for the blunty end first technique. There is a little pocket of air under the blunty end which gives a good start to the peel, the inception as we used to call it in the industry. A good inception generally leads to an easy peel.
The second technique, which requires a little more practise is the side roll, tap the egg firmly on its side, then roll the egg under a little pressure a few times. If done correctly the shell practically falls off.
There are other techniques which some industry insiders prefer, but for me I always liked those two. |
If you are lucky enough to be sourcing really fresh eggs, they should be poached, anyway. |  |
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| Board Chefs on 16:17 - Jul 30 with 3172 views | ElephantintheRoom |
Best advice is to keep chcikens and let them poke around in a large area... you really can taste the difference.
Other than that you might enjoy different rare breeds for their appearance - or dfor their eggs... I recommend Barnewelders for nice terracotta eggs and wyandottes for plumage and friendliness | |
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