When I want hard cooked egges, I put the eggs in cold water in a pan, bring
them to a boil, put the lid on the pan and turn the burner off and wait at
least 20 minutes, but just leave them until I'm ready for them. They come out
perfect every time.
When you use those red potatoes, you can just leave the skins on them in the
potatoe salad.
Charlene
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] ;
On Behalf Of Cindy Ray
Sent: Saturday, July 1, 2017 8:42 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Timing Boling Things
I don't boil eggs anymore. I steam them. They usually come out better without
the breaking of shells. Potatoes I do in the skins. My mamma used to do the
eggs and potatoes together; you don't want to boil eggs just hard cook them.
They are more tender then.
Cindy Lou Ray
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] ;
On Behalf Of Jan Bailey
Sent: Saturday, July 1, 2017 7:59 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Timing Boling Things
I always boil my potatoes with the skins on them, start with cold water for
both eggs and potatoes, and start timing when they boil.
Jan
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] ;
On Behalf Of Dani Pagador
Sent: Friday, June 30, 2017 12:11 PM
To: blindcooks <blindcooks@xxxxxxxxxxxxx>
Subject: [blindcooks] Timing Boling Things
Hi, Everyone.
Here's my set of don't-you-know-this-by-now questions.
I want to boil eggs and potatoes for salad later today. Do I start with a cold
pan and the potatoes and eggs, respectively, already in the water? Or do I boil
the water first and add the eggs/potatoes after the water has boiled?
When I time for doneness, do I start timing after the water has reached 212
degrees, or from the point when the stove gets turned on to heat?
And re the potatoes, do I boil them whole with the skin on, or peeled and
cubed? Is there a preference?
Thanks,
Dani
