the other side of properly boiled eggs not getting that green ring around them. the answer to seems counter to what that video above says. a random selection of numerous sites:
- First, cook your eggs in a saucepan that’s large enough to hold the eggs in a single layer. - Second, cover the eggs with water, bring to a boil, then turn off the heat. Put a lid on the saucepan. - Let the eggs sit in the boiled water for 15 minutes. - Run cold water on them to stop them from cooking any further. - That’s it.
p.s. sorry for flooding your comment box. if this is TMI, feel free to edit!
I've been using Kenji Lopez's technique with the steamer for more than a year now, and it works beautifully. As soon as the eggs have steamed for the right time, I put them in a container of icy-cold water and let them sit in the fridge -- just a few minutes if we're going to eat them hot (which we never do), or longer if we want to eat them cold. The shells come off beautifully, and I've never ever had a problem with a green ring.
My search for an easy peel continues. I understand the science (don't let the membrane fuse to the shell), but I find that egg white will erupt from the shell when I lower eggs into boiling water. I've always suspected that breakfast buffets, with their ample trays of perfectly pealed eggs, cooked yesterday and peeled today.
Your eggs are erupting because they're too cold. Let them sit out of the fridge for 30 minutes to warm up. No, they won't spoil or go bad in so short a time.
I agree with opusb. I cooked eggs today using this technique and let the eggs warm to room temperature first and had no problems with shells cracking and they peeled easily. I cooked four eggs for twelve minutes and they were just right.
I thought the stickiness of eggs was determined by the age of the eggs. Fresh farmers' market eggs stick like hell, and supermarket eggs (that are much older) don't.
Thank you for this - especially during potato salad season.
ReplyDeletethe other side of properly boiled eggs not getting that green ring around them. the answer to seems counter to what that video above says. a random selection of numerous sites:
ReplyDeletehttp://www.huffingtonpost.com/2015/01/14/green-rim-hard-boiled-egg_n_6464402.html
- First, cook your eggs in a saucepan that’s large enough to hold the eggs in a single layer.
- Second, cover the eggs with water, bring to a boil, then turn off the heat. Put a lid on the saucepan.
- Let the eggs sit in the boiled water for 15 minutes.
- Run cold water on them to stop them from cooking any further.
- That’s it.
p.s. sorry for flooding your comment box. if this is TMI, feel free to edit!
I-)
I've been using Kenji Lopez's technique with the steamer for more than a year now, and it works beautifully. As soon as the eggs have steamed for the right time, I put them in a container of icy-cold water and let them sit in the fridge -- just a few minutes if we're going to eat them hot (which we never do), or longer if we want to eat them cold. The shells come off beautifully, and I've never ever had a problem with a green ring.
ReplyDeleteMy search for an easy peel continues. I understand the science (don't let the membrane fuse to the shell), but I find that egg white will erupt from the shell when I lower eggs into boiling water. I've always suspected that breakfast buffets, with their ample trays of perfectly pealed eggs, cooked yesterday and peeled today.
ReplyDeletePlease pardon my spelling and grammar.
DeleteYour eggs are erupting because they're too cold. Let them sit out of the fridge for 30 minutes to warm up. No, they won't spoil or go bad in so short a time.
DeleteI agree with opusb. I cooked eggs today using this technique and let the eggs warm to room temperature first and had no problems with shells cracking and they peeled easily. I cooked four eggs for twelve minutes and they were just right.
DeleteI thought the stickiness of eggs was determined by the age of the eggs. Fresh farmers' market eggs stick like hell, and supermarket eggs (that are much older) don't.
ReplyDelete