"Cliff" > wrote in message
news:GTi1e.105024$r55.78726@attbi_s52...
> WOW! Sounds like you are having an emergency! Am sending over a bottle
> of wine to calm you down. ; )

Nah - things here are smooth and calm - one expects experiments not to work
as planned, more often than not.

Besides, I took up cooking because my blue-sky type projects on the big
skyscrapers took up to 8 years to find out if I was right (and meanwhile I
had to go on to the next one based on that last idea, not knowing if the
actual one would working or not.) Pretty much a given that that kind of
work takes a strong ego, and I needed something like adventurous cooking to
keep things in perspective.
With cooking design and experiments, it's a matter of hours before you
know if you were right or wrong. And wrong if done properly teaches as much,
if not more, than right.

And its only 99 cents worth of eggs, and everything else for tomorrow is
done. (Otherwise I would have been nuts to have done it.)

So anyway, the eggs are now cooked, much has been learned, info shared,
the eggs for the tray deviled plus two, and I have a focus on a method that
I think will work well next time.
And it was relaxing.

So it was time well spent.

PS - if it was too much info, let me know - I'll cut back on the theraputic
engineering-summary posts.




>
> Cliff
>
>
> "--" > 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.
>
>
>
>