View Single Post
  #6 (permalink)   Report Post  
Old 03-01-2019, 07:16 PM posted to rec.food.cooking
U.S. Janet B. U.S. Janet B. is offline
external usenet poster
 
Join Date: Nov 2016
Posts: 4,241
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.