latest update - the next set of eggs peeled far easier after a half-hour out
of the water.

I have some more eggs, and I will try the peeling of the rest tomorrow

"--" > wrote in message
...
> Ok - putting the eggs back in for 8 more minutes steam and 8 minutes rest,
> It's hard to say what the net cooking time was -
> ( my best guess is still 18 -20 minutes for the x-large eggs from a cold
> refrigerator)
>
> First thing of interest - the older eggs are now cooked almost to the
> center - there was a spot about the size of a ten font small "o" in the
> middle of the yoke of the older eggs that was not yet dry. Light yellow
but
> not dry.
> The new eggs had a pin point in the center of some yolks, but not all,
> that was not cooked to dry.
>
> Second, the eggs smelled more "eggy" than when boiled in water.
>
> Third, the yolks did not appear as green on the yolk-white interface as
in
> overcooked eggs, but it did seem to have a tiny hint of green shade
compared
> to my boil method. However, if you weren't looking for it, you would never
> see it.
> (remember that these eggs were twice-cooked)
>
> Fourth - the cracked egg (cracked all the way down the side and in a "Y")
> still did not have any white coming out AT ALL - the inside white is
> visible.
>
> As to peeling -
> when peeled immediately after removal from the cold water:
> I did not notice an appreciable difference from my old method. The
> membrane seemed to cling to the egg and the shell almost-but-not equally.
> However, since this was to be an experiment in peeling, I tried to peel
> from the side and from the dimpled end. I cracked the shell all over, and
> 1) when I lifted the shell from the side - it was pick and pull to get
> under the membrane, and was not much better than my boiling method.
> 2) when I opened the dimple end first so I could get under the membrane,
> they peeled a lot easier than from the side, and all eggs so far have
peeled
> without white clinging to .
> Note I did not knowingly try this end-first method with my boiled eggs.
In
> that method, sometimes the shells slide off and sometimes they don't.
>
> I will let the rest of the eggs set and peel more later. Update in a few
> hours.
>
> NOTE: the results are not necessarily going to be the same for an 18
minute
> non-stop steaming - remember that because of the initial failure to cook,
> this was a "more-cook" situation.
>
> "--" > wrote in message
> ...
> > In lieu of my "bring to boil and remove from and let sit in the water 15
> > minutes method", which cooks perfectly but has occasional peeling
> problems,
> > I tried the following and just finished the test:
> >
> > 8 fresh extra-large eggs (these hens were apparently fed only grain,
> > according to the carton)
> > 4 quite old extra-large eggs (expiration date from last week -Mar 23)
> >
> > self-defrost refrigerator is about 38 degrees, eggs in carton are stored
> on
> > top shelf near the fan
> >
> > 850 feet above sea level
> >
> > cold tap water
> >
> > pasta cooker (enamel, deep, fits the large burner completely - has an
> insert
> > that sits above the water for lifting pasta, an insert colander, and an
> > insert colander strainer-cover. I removed the colander equipment, using
> only
> > the insert.)
> >
> > about 2-3" water, to just below and not touching the insert where the
eggs
> > rest.
> >
> > the eggs went into the insert and into the pot, then I put the water in
> the
> > pot and placed the covered pot on the stove, on high.
> >
> > Just before water boiled, I turned the burner down to low (it kept the
> water
> > at a low boil and the pot was full of water vapor).
> >
> > I timed from when the water boiled (from visual check and by sound)
> >
> > 12 minutes steamed (the eggs were extra large, and I plan to devil them
if
> > they cook fully, so I guessed an extra two minutes more than large eggs)
> >
> > 12 minutes resting
> >
> > I put an equal amount of cold water in the pot, then dumped it all out
and
> > put enough cold water in the pot and insert to cover the eggs with two
> > inches cold water.
> >
> > I pulled two eggs in 6 minutes and let them drain.
> >
> > I drained the others in 12 minutes.
> >
> > Results:
> > One of the new eggs cracked longitudinally, but the egg did not part
and
> no
> > white came out of the shell.
> >
> > I cracked a new egg - the white was not firm, but not runny - it was
> > partially cooked.
> >
> > The old egg had the same result -not fully cooked.
> >
> > I am now returning the remaining eggs to the steamer for an additional
ten
> > minutes in steam and retesting.
> >
> > Based on these results, I would guess that it will take about 18-20
> minutes
> > steaming rather than 12 minutes for an extra large egg, when doing a
dozen
> > eggs at once.
> >
> > More at next test.
> >
> >
> >
>
>