For the eggs, put a little salt and/or vinegar in your water. Put the
eggs in cool water, bring to boil for 2 minutes, then turn the burner
off and leave the pot to rest on the burner, with the lid on. Let it
sit for 15 minutes, longer if necessary, it won't matter. I too always
cook several eggs this way, and save them in the refrigerator for
later. The salt/vinegar makes peeling easy!
Christina
On 7/1/17, Jacob Kruger <jacob@xxxxxxxxxxxxx> wrote:
On a side note, have never had problems peeling eggs.
As in, quite often if boiling an egg for breakfast, I will actually boil
two eggs, and just keep the second one in the fridge, in it's shell for
a later form of snack, etc.
And, all I do to peel a boiled egg is start off by tapping it's outer
surface on a hard surface like a counter, and then use my own finger tip
to tap it's whole shell surface broken, before then starting peeling
process at the wider/base section, where it generally has a form of air
space/pocket, and, have never had an issue peeling an egg like this?
Stay well
Jacob Kruger
Blind Biker
Skype: BlindZA
"Resistance is futile, but, acceptance is versatile..."
On 2017-07-01 12:52, Jonathan Rawlings wrote:
Dani:
A scallion is the proper name for what many refer to as green
onions. The flavor is much milder than a regular raw onion. As far as
cooking eggs in the shell, it is never a good idea to actually boil
them. You want the water to simmer, but not boil. The high heat of
boiling can cause the iron in the egg yolk to turn the yolk an ugly
gray color and lend a metalic flavor to the entire egg. When I make
hard-cooked eggs, I start them in a pot of cold water, then bring the
water just to a boil. The instant the water reaches a boil, I turn
the heat off, remove it from the burner, and let it stand, with the
lid on, for 15 minutes. I then remove the lid and run cold water into
the pot until the water is warm enough for me to put my hands in. I
then peel the eggs while they're still warm. Cooling the eggs
completely will make them harder to peel. On that note, older eggs,
as in two or three weeks old, are easier to peel than very fresh ones.
Jon
----- Original Message ----- From: "Jacob Kruger" <jacob@xxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Friday, June 30, 2017 8:50 PM
Subject: [blindcooks] Re: Timing Boling Things
Dani,
In terms of timing for things like potatoes, I am not going to be
able to give you a timing answer, but, I would generally start off
with the potatoes in the water from cold, and, when boiling eggs, I
have them in the cold water from scratch, and then when the water
starts to boil - I just listen for that one, then I use timers on
either my PC or on my phone to boil them for 5 minutes before then
taking the pot off the stove and filling it up with cold water -
don't get rid of hot water, but just add in cold water until the
water is cool, and then leave the eggs in there for another minute or
so, before taking them out of the water.
Stay well
Jacob Kruger
Blind Biker
Skype: BlindZA
"Resistance is futile, but, acceptance is versatile..."
On 2017-06-30 19:10, Dani Pagador wrote:
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
