"--" > wrote in message
...
> 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.
> > >
> > >
> > >
> >
> >
>
>