Food Network: Recipes

Perfectly Boiled Eggs
Recipe courtesy Emeril Lagasse, 1999

Recipe Summary
Cook Time: 15 minutesYield: 6 servings
1 dozen large eggs
Water to cover
Pinch salt
Place the eggs in a saucepan and cover with water. Season with a pinch
of
salt. Place the pan over medium heat and bring to a boil. Cook for 2
minutes. Remove from heat and cover with a lid. Allow the eggs to sit
for
11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain
and
peel the eggs.

Episode#: EM1C66
Copyright © 2003 Television Food Network, G.P., All Rights Reserved


--
The MoM!

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him


www.peagramfamily.com
http://www.mompeagram.homestead.com/



225/196/145

LIMEYNO1" writes:
Food Network: Recipes

Perfectly Boiled Eggs
Recipe courtesy Emeril Lagasse, 1999

snip ingredients

Place the eggs in a saucepan and cover with water. Season with a pinch
of
salt.

Is it just me or does anyone else get the *boggle* reaction at the concept of
"seasoning" hard-cooked eggs in the shell?

Best,

Marc

P.S. I'm well aware of the idea of raising the specific gravity of the vis a
vis the cooking medium, but that ain't seasoning.

"MrAoD" wrote in message
...
LIMEYNO1" writes:
Food Network: Recipes

Perfectly Boiled Eggs
snip
Place the eggs in a saucepan and cover with water. Season with a
pinch
of salt.

Is it just me or does anyone else get the *boggle* reaction at the concept
of
"seasoning" hard-cooked eggs in the shell?

Best,

Marc

P.S. I'm well aware of the idea of raising the specific gravity of the
vis a
vis the cooking medium, but that ain't seasoning.

You're seasoning the water, not the eggs. The salted water will cause any
liquid emerging from a damaged egg to coagulate more rapidly (vinegar will
do this, too), hopefully plugging the gap/crack.

-Matt

On 02 Dec 2003 20:09:09 GMT, "Matt" wrote:

"MrAoD" wrote in message
...
LIMEYNO1" writes:
Food Network: Recipes

Perfectly Boiled Eggs
snip
Place the eggs in a small covered bowl with hot tap water.
Cover the bowl and place in the microwave. For me two minutes on high
in a 700w oven for 2 eggs. Time with experience after the first
attempt and you will never do it any other way again.
Neil McMullen
Please reply to Group as my email is fake.

writes:

Place the eggs in a small covered bowl with hot tap water.
Cover the bowl and place in the microwave. For me two minutes on high
in a 700w oven for 2 eggs. Time with experience after the first
attempt and you will never do it any other way again.

Yeah, especially after they explode and coat the entire inside of the
microwave.
You've just been plain lucky if it hasn't happened to you yet. And I doubt
seriously that two minutes of nuking would provide hard-cooked eggs.

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

Umm... ok... I think that if you're really having that much trouble simply
boiling eggs spend the extra few bucks and get yourself an egg timer or
indicator (the kind you drop in the water and it changes colour over time,
like this one: http://www.cooking.com/products/shprodde.asp?SKU=103760)

As for the salt/vinegar mentions they're absolutely right, you can also use
this technique when making poached eggs.

-- Compmouse
--------------------------------------------------------------------
Come join us at KittyRealm and talk about all things Sanrio!
http://pub37.ezboard.com/bkittyRealm
--------------------------------------------------------------------
"LIMEYNO1" wrote in message
...
Food Network: Recipes

Perfectly Boiled Eggs
Recipe courtesy Emeril Lagasse, 1999

Recipe Summary
Cook Time: 15 minutesYield: 6 servings
1 dozen large eggs
Water to cover
Pinch salt
Place the eggs in a saucepan and cover with water. Season with a
pinch
of
salt. Place the pan over medium heat and bring to a boil. Cook for 2
minutes. Remove from heat and cover with a lid. Allow the eggs to
sit
for
11 minutes. Drain and cool the eggs for 2 minutes in ice water.
Drain
and
peel the eggs.

Episode#: EM1C66
Copyright © 2003 Television Food Network, G.P., All Rights Reserved


--
The MoM!

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him


www.peagramfamily.com
http://www.mompeagram.homestead.com/



225/196/145

The last person I knew that tried something like that ended up in the
hospital because the door of the microwave blew up, smacked him in the head
and knocked him unconscious.

-- Compmouse
--------------------------------------------------------------------
Come join us at KittyRealm and talk about all things Sanrio!
http://pub37.ezboard.com/bkittyRealm
--------------------------------------------------------------------
wrote in message
...
On 02 Dec 2003 20:09:09 GMT, "Matt" wrote:

"MrAoD" wrote in message
...
LIMEYNO1" writes:
Food Network: Recipes

Perfectly Boiled Eggs
snip
Place the eggs in a small covered bowl with hot tap water.
Cover the bowl and place in the microwave. For me two minutes on high
in a 700w oven for 2 eggs. Time with experience after the first
attempt and you will never do it any other way again.
Neil McMullen
Please reply to Group as my email is fake.

In article , Trent©
writes:

On Tue, 2 Dec 2003 19:21:18 -0500, "Compmouse"
wrote:

As for the salt/vinegar mentions they're absolutely right, you can also use
this technique when making poached eggs.

I've never heard of the vinegar thingee before. But I've always put a
lot of salt in the water...but only to lower the boiling point of the
water so that the water boils sooner.

Maybe that's all that the vinegar does also.

Vinegar is added to egg poaching water to help coagulate the egg white, I doubt
it does much to help cracked hard cooked eggs... adding salt to the water does
nothing whatsoever, except waste salt and give the imbeciles something to post.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On 02 Dec 2003 23:54:01 GMT, (ConnieG999) wrote:

writes:

Place the eggs in a small covered bowl with hot tap water.
Cover the bowl and place in the microwave. For me two minutes on
high
in a 700w oven for 2 eggs. Time with experience after the first
attempt and you will never do it any other way again.

Yeah, especially after they explode and coat the entire inside of the
microwave.
You've just been plain lucky if it hasn't happened to you yet. And I
doubt
seriously that two minutes of nuking would provide hard-cooked eggs.

Connie
************************************************* ****
My mind is like a steel...um, whatchamacallit.
I don't know what is wrong with some of the people here. I do all the
cooking for my family and have been doing it for years.
The eggs do not explode because they are covered in water.
Why don't you try something out before making your inane comments? Did
you read "Cover the bowl"? I have NEVER had an egg explode in the
microwave.
Wake up .
Neil McMullen
Please reply to Group as my email is fake.

The last person I knew that tried something like that ended up in the
hospital because the door of the microwave blew up, smacked him in
the head
and knocked him unconscious.

-- Compmouse
An exploding egg blew open the door of a microwave????
Go to Urban Legends, that should be worth an entry...
Neil McMullen
Please reply to Group as my email is fake.

(ConnieG999) wrote in
:

writes:

Place the eggs in a small covered bowl with hot tap water.
Cover the bowl and place in the microwave. For me two minutes on high
in a 700w oven for 2 eggs. Time with experience after the first
attempt and you will never do it any other way again.

Yeah, especially after they explode and coat the entire inside of the
microwave.
You've just been plain lucky if it hasn't happened to you yet. And I
doubt seriously that two minutes of nuking would provide hard-cooked
eggs.

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.



Well if you crack 2 eggs into a microwave safe container and lightly beat
and season to taste. Then nuke them for about 1 minute and 50 seconds
(approx 55 seconds per egg in a 700 watt microwave) you get nice scrambled
eggs. So 2 shelled eggs at a minute each doesn't seem to far a stretch (if
they don't explode).


--
And the beet goes on! (or under)
-me just a while ago

Compmouse wrote:

indicator (the kind you drop in the water and it changes colour over time,
like this one: http://www.cooking.com/products/shprodde.asp?SKU=103760)

Mine looks like that, I bought it at an outlet mall for $2.99. Works
great.

Becca

"Trent©" wrote:

I've never heard of the vinegar thingee before. But I've always put a
lot of salt in the water...but only to lower the boiling point of the
water so that the water boils sooner.


Adding salt raises the boiling point of water, it doesn't lower it.




Brian Rodenborn

Default LUser writes:

"Trent©" wrote:

I've never heard of the vinegar thingee before. But I've always put a
lot of salt in the water...but only to lower the boiling point of the
water so that the water boils sooner.


Adding salt raises the boiling point of water, it doesn't lower it.

Both of yoose is essentially imbeciles, Trent by way of mental retardation,
Default LUser via schizophrenia.

"The Effect of Sugar and Salt"

"When salt, sugar, or any other nonvolatile compounds are dissolved in water,
the freezing point of the resulting solution is lowered and it's boiling point
raised. We take advantage of this effect by using rock salt to melt ice on
roads, and to freeze ice cream. As far back as the 18th century, solutions of
calcium chloride were used to reach temperatures of -27° F. (-33° C.). The
helpfullness of solutes at the other end of the scale is, however, more
limited.

It takes one ounce of salt to raise the boiling point of a quart of water by a
mere 1° F. A Denverite who wanted to boil water at 212° F. would have to add
more than half a pound of salt to that quart of liquid."

[Berk, Z. Braverman's Introduction to the Biochemistry of Foods, Amersterdam
and New York: Elsevier, 1976]
---




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Default User " took another step towards
transcendence.
"Trent©" wrote:

I've never heard of the vinegar thingee before. But I've always put a
lot of salt in the water...but only to lower the boiling point of the
water so that the water boils sooner.


Adding salt raises the boiling point of water, it doesn't lower it.

Was that calcualtion of calories - time at 200 deg F too much a bother? I
would like very much to see how you do it. Once, I knew enough to do it,
but not mow.

For the eggs, I'd want to know why he wants the water to boil sooner. If
it's to make the eggs get done sooner, is he ignoring that if the water is
boiling sooner, it means it doesn't have to absorb as much energy in order
to boil and is therefore holding less energy? The cooler water has less
energy to impart to the eggs so would therefore require that the eggs take
more time to cook. So, what good is the method, really?