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U.S. Janet B. U.S. Janet B. is offline
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Default egg cooker question

On Thu, 3 Jan 2019 12:12:02 -0600, Sqwertz >
wrote:

>On Thu, 03 Jan 2019 10:15:34 -0700, U.S. Janet B. wrote:
>
>> On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
>> > wrote:
>>
>>>Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
>>>because I cannot eat any part of a runny egg....makes me gag. ;-P
>>>
>>>N.

>>
>> N.
>> I am interested in hard boiled eggs that peel easily. I want firm,
>> smooth yellow all the way through. (no green) No orangey, softish
>> spots. Those spots make me gag.
>> Janet US

>
>Here we go again....
>
>The "secret" is to start them cold and put them in already or almost
>boiling water right from the fridge. No need to spend $20-$40 on
>another gadget.
>
>I had 100% given up on HBE for years until I read this:
>
>https://www.seriouseats.com/recipes/...gs-recipe.html
>
>Now I get 100% peelable eggs every time (80 of the last 80 eggs,
>previously 5 out of 50). 12 minutes for a large egg gives you the
>solid yolk. You'll want to prick the egg so it doesn't crack when
>it gets shocked.
>
>-sw


yes, I read your post on previous string. I am asking about an egg
cooker this time.