24 hours after steaming the extra-large eggs, and storing them in the open
on the top shelf of a self-defrosting refrigerator, I peeled the last two
eggs.

To recap - steamed/rested old and "fresh" eggs were peeled: immediately
after removal from the cold water, ten minutes later, 12 hours later, and
24 hours later.

The "peeled 24 hours after" eggs, starting from the end opposite the pointy
end (the dimpled end):
peeling dry after cracking totally around left a little white on the
membrane in a couple spots -
peeling after cracking all around, part-peeling about a fourth of the
surface, and then wetting the cracked egg for a couple seconds under cold
running water, the shell came off quite easily (slipped off). (Noticeably
better than my boiling method.)

There was a barely detectable difference between the older and fresh
steamed eggs that were peeled yesterday, but not today.

Observations - from the steam=rest=chill peeling test

1) There was a barely detectable difference between old and new eggs using
the steam method, if any.

2) Based on my test with other posts on the NG, the time of steaming for
thorough cooking is not universal for all egg sizes, but rather depends on
the size of the egg - 10 minutes for small/medium to 18 minutes (almost
twice the time) for X-large - and undoubtedly depends on the initial
temperature of the egg.
(No definitive test was done using various initial temperatures. )

3) The eggs did not peel noticeably better steaming (vs. boiling)
immediately after the ten minute chill.
They peeled easier at all times after ten minutes after being removed
from the cold water.

4) the house had more egg smell steaming vs. boiling, even using the
outside vented blower when steaming.

Note for future use - The egg was easier to start peeling when I firmly
depressed the white to get under the membrane, vs. trying to pick the
membrane from the white.
The dimpled end of the steamed egg had the membrane already parted from
the white.
Other posters had their success peeling from the pointed end.

That's about all I remember today.

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