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PERFECTLY BOILED EGGS
Food Network: Recipes
Perfectly Boiled Eggs Recipe courtesy Emeril Lagasse, 1999 Recipe Summary Cook Time: 15 minutesYield: 6 servings 1 dozen large eggs Water to cover Pinch salt Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs. Episode#: EM1C66 Copyright © 2003 Television Food Network, G.P., All Rights Reserved -- The MoM! Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object of our faith; the only faith that saves is faith in Him <>< ><> www.peagramfamily.com http://www.mompeagram.homestead.com/ 225/196/145 |
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PERFECTLY BOILED EGGS
LIMEYNO1" writes:
>Food Network: Recipes > > Perfectly Boiled Eggs > Recipe courtesy Emeril Lagasse, 1999 >snip ingredients > Place the eggs in a saucepan and cover with water. Season with a pinch >of > salt. Is it just me or does anyone else get the *boggle* reaction at the concept of "seasoning" hard-cooked eggs in the shell? Best, Marc P.S. I'm well aware of the idea of raising the specific gravity of the vis a vis the cooking medium, but that ain't seasoning. |
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PERFECTLY BOILED EGGS
"MrAoD" > wrote in message
... > LIMEYNO1" writes: > >Food Network: Recipes > > > > Perfectly Boiled Eggs <snip> > > Place the eggs in a saucepan and cover with water. Season with a pinch > >of salt. > > Is it just me or does anyone else get the *boggle* reaction at the concept of > "seasoning" hard-cooked eggs in the shell? > > Best, > > Marc > > P.S. I'm well aware of the idea of raising the specific gravity of the vis a > vis the cooking medium, but that ain't seasoning. You're seasoning the water, not the eggs. The salted water will cause any liquid emerging from a damaged egg to coagulate more rapidly (vinegar will do this, too), hopefully plugging the gap/crack. -Matt |
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PERFECTLY BOILED EGGS
On 02 Dec 2003 20:09:09 GMT, "Matt" > wrote:
>"MrAoD" > wrote in message ... >> LIMEYNO1" writes: >> >Food Network: Recipes >> > >> > Perfectly Boiled Eggs ><snip> Place the eggs in a small covered bowl with hot tap water. Cover the bowl and place in the microwave. For me two minutes on high in a 700w oven for 2 eggs. Time with experience after the first attempt and you will never do it any other way again. Neil McMullen Please reply to Group as my email is fake. |
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PERFECTLY BOILED EGGS
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PERFECTLY BOILED EGGS
Umm... ok... I think that if you're really having that much trouble simply
boiling eggs spend the extra few bucks and get yourself an egg timer or indicator (the kind you drop in the water and it changes colour over time, like this one: http://www.cooking.com/products/shprodde.asp?SKU=103760) As for the salt/vinegar mentions they're absolutely right, you can also use this technique when making poached eggs. -- Compmouse -------------------------------------------------------------------- Come join us at KittyRealm and talk about all things Sanrio! http://pub37.ezboard.com/bkittyRealm -------------------------------------------------------------------- "LIMEYNO1" > wrote in message ... > Food Network: Recipes > > Perfectly Boiled Eggs > Recipe courtesy Emeril Lagasse, 1999 > > Recipe Summary > Cook Time: 15 minutesYield: 6 servings > 1 dozen large eggs > Water to cover > Pinch salt > Place the eggs in a saucepan and cover with water. Season with a pinch > of > salt. Place the pan over medium heat and bring to a boil. Cook for 2 > minutes. Remove from heat and cover with a lid. Allow the eggs to sit > for > 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain > and > peel the eggs. > > Episode#: EM1C66 > Copyright © 2003 Television Food Network, G.P., All Rights Reserved > > > -- > The MoM! > > Thanks be unto God for His wonderful gift: > Jesus Christ, the only begotten Son of God > is the object of our faith; the only faith that > saves is faith in Him > > <>< ><> > www.peagramfamily.com > http://www.mompeagram.homestead.com/ > > > > 225/196/145 > > > > > > |
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PERFECTLY BOILED EGGS
The last person I knew that tried something like that ended up in the
hospital because the door of the microwave blew up, smacked him in the head and knocked him unconscious. -- Compmouse -------------------------------------------------------------------- Come join us at KittyRealm and talk about all things Sanrio! http://pub37.ezboard.com/bkittyRealm -------------------------------------------------------------------- > wrote in message ... > On 02 Dec 2003 20:09:09 GMT, "Matt" > wrote: > > >"MrAoD" > wrote in message > ... > >> LIMEYNO1" writes: > >> >Food Network: Recipes > >> > > >> > Perfectly Boiled Eggs > ><snip> > Place the eggs in a small covered bowl with hot tap water. > Cover the bowl and place in the microwave. For me two minutes on high > in a 700w oven for 2 eggs. Time with experience after the first > attempt and you will never do it any other way again. > Neil McMullen > Please reply to Group as my email is fake. |
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PERFECTLY BOILED EGGS
In article >, Trent©
> writes: >On Tue, 2 Dec 2003 19:21:18 -0500, "Compmouse" > >wrote: > >>As for the salt/vinegar mentions they're absolutely right, you can also use >>this technique when making poached eggs. > >I've never heard of the vinegar thingee before. But I've always put a >lot of salt in the water...but only to lower the boiling point of the >water so that the water boils sooner. > >Maybe that's all that the vinegar does also. Vinegar is added to egg poaching water to help coagulate the egg white, I doubt it does much to help cracked hard cooked eggs... adding salt to the water does nothing whatsoever, except waste salt and give the imbeciles something to post. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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PERFECTLY BOILED EGGS
>The last person I knew that tried something like that ended up in the
>hospital because the door of the microwave blew up, smacked him in the head >and knocked him unconscious. > >-- Compmouse An exploding egg blew open the door of a microwave???? Go to Urban Legends, that should be worth an entry... Neil McMullen Please reply to Group as my email is fake. |
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PERFECTLY BOILED EGGS
(ConnieG999) wrote in
: > writes: > >>Place the eggs in a small covered bowl with hot tap water. >>Cover the bowl and place in the microwave. For me two minutes on high >>in a 700w oven for 2 eggs. Time with experience after the first >>attempt and you will never do it any other way again. > > Yeah, especially after they explode and coat the entire inside of the > microwave. > You've just been plain lucky if it hasn't happened to you yet. And I > doubt seriously that two minutes of nuking would provide hard-cooked > eggs. > > Connie > ************************************************** *** > My mind is like a steel...um, whatchamacallit. > > Well if you crack 2 eggs into a microwave safe container and lightly beat and season to taste. Then nuke them for about 1 minute and 50 seconds (approx 55 seconds per egg in a 700 watt microwave) you get nice scrambled eggs. So 2 shelled eggs at a minute each doesn't seem to far a stretch (if they don't explode). -- And the beet goes on! (or under) -me just a while ago |
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PERFECTLY BOILED EGGS
Compmouse wrote:
> indicator (the kind you drop in the water and it changes colour over time, > like this one: http://www.cooking.com/products/shprodde.asp?SKU=103760) Mine looks like that, I bought it at an outlet mall for $2.99. Works great. Becca |
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PERFECTLY BOILED EGGS
"Trent©" wrote:
> > I've never heard of the vinegar thingee before. But I've always put a > lot of salt in the water...but only to lower the boiling point of the > water so that the water boils sooner. Adding salt raises the boiling point of water, it doesn't lower it. Brian Rodenborn |
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PERFECTLY BOILED EGGS
Default LUser writes:
>"Trent©" wrote: >> >> I've never heard of the vinegar thingee before. But I've always put a >> lot of salt in the water...but only to lower the boiling point of the >> water so that the water boils sooner. > > >Adding salt raises the boiling point of water, it doesn't lower it. Both of yoose is essentially imbeciles, Trent by way of mental retardation, Default LUser via schizophrenia. "The Effect of Sugar and Salt" "When salt, sugar, or any other nonvolatile compounds are dissolved in water, the freezing point of the resulting solution is lowered and it's boiling point raised. We take advantage of this effect by using rock salt to melt ice on roads, and to freeze ice cream. As far back as the 18th century, solutions of calcium chloride were used to reach temperatures of -27° F. (-33° C.). The helpfullness of solutes at the other end of the scale is, however, more limited. It takes one ounce of salt to raise the boiling point of a quart of water by a mere 1° F. A Denverite who wanted to boil water at 212° F. would have to add more than half a pound of salt to that quart of liquid." [Berk, Z. Braverman's Introduction to the Biochemistry of Foods, Amersterdam and New York: Elsevier, 1976] --- ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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PERFECTLY BOILED EGGS
"Default User >" took another step towards
transcendence. >"Trent©" wrote: >> >> I've never heard of the vinegar thingee before. But I've always put a >> lot of salt in the water...but only to lower the boiling point of the >> water so that the water boils sooner. > > >Adding salt raises the boiling point of water, it doesn't lower it. > Was that calcualtion of calories -> time at 200 deg F too much a bother? I would like very much to see how you do it. Once, I knew enough to do it, but not mow. For the eggs, I'd want to know why he wants the water to boil sooner. If it's to make the eggs get done sooner, is he ignoring that if the water is boiling sooner, it means it doesn't have to absorb as much energy in order to boil and is therefore holding less energy? The cooler water has less energy to impart to the eggs so would therefore require that the eggs take more time to cook. So, what good is the method, really? |
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PERFECTLY BOILED EGGS
Coming from someone who learned how much easier it is to make hollandaise sauce
in the microwave, I'd say if you can microwave eggs, then why the hell not? -Jen Half the people you know are below average. -Steven Wright |
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PERFECTLY BOILED EGGS
Ya sure, this is of course coming from the cynical egg microwaving genius.
-- Compmouse -------------------------------------------------------------------- Come join us at KittyRealm and talk about all things Sanrio! http://pub37.ezboard.com/bkittyRealm -------------------------------------------------------------------- > wrote in message ... > >The last person I knew that tried something like that ended up in the > >hospital because the door of the microwave blew up, smacked him in > the head > >and knocked him unconscious. > > > >-- Compmouse > An exploding egg blew open the door of a microwave???? > Go to Urban Legends, that should be worth an entry... > Neil McMullen > Please reply to Group as my email is fake. |
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PERFECTLY BOILED EGGS
We never said you couldn't microwave eggs, I mean, there's lots of people
that make things like scrambled eggs (or Hollandaise sauce) and the like in the microwave, BUT the issue here is that you cannot make boiled eggs in the microwave as the shell is too restrictive causing the egg to explode due to the rapid temperature increase. -- Compmouse -------------------------------------------------------------------- Come join us at KittyRealm and talk about all things Sanrio! http://pub37.ezboard.com/bkittyRealm -------------------------------------------------------------------- "JLove98905" > wrote in message ... > Coming from someone who learned how much easier it is to make hollandaise sauce > in the microwave, I'd say if you can microwave eggs, then why the hell not? > -Jen > Half the people you know are below average. -Steven Wright > > |
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PERFECTLY BOILED EGGS
JLove98905 wrote: > Coming from someone who learned how much easier it is to make hollandaise sauce > in the microwave, I'd say if you can microwave eggs, then why the hell not? > -Jen > Half the people you know are below average. -Steven Wright Of course you can microwave an egg. Just stick the egg(s) in the microwave, turn it on and wait for the explosion. Then you can pick out the pieces and clean out the interior. |
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PERFECTLY BOILED EGGS
On Thu, 4 Dec 2003 16:57:08 -0500, "Compmouse" >
wrote: >We never said you couldn't microwave eggs, I mean, there's lots of people >that make things like scrambled eggs (or Hollandaise sauce) and the like in >the microwave, BUT the issue here is that you cannot make boiled eggs in the >microwave as the shell is too restrictive causing the egg to explode due to >the rapid temperature increase. > Can't you read or are you incapable of experiment? I do this every week at least once and have been doing it for years. This is not conjecture, this is experience talking. TRY IT! Neil McMullen Please reply to Group as my email is fake. |
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PERFECTLY BOILED EGGS
On Tue, 2 Dec 2003 09:32:50 -0500, "LIMEYNO1" >
wrote: >Food Network: Recipes > > Perfectly Boiled Eggs > Recipe courtesy Emeril Lagasse, 1999 > > Recipe Summary > Cook Time: 15 minutesYield: 6 servings > 1 dozen large eggs > Water to cover > Pinch salt > Place the eggs in a saucepan and cover with water. Season with a pinch >of > salt. Place the pan over medium heat and bring to a boil. Cook for 2 > minutes. Remove from heat and cover with a lid. Allow the eggs to sit >for > 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain >and > peel the eggs. This is what I do, minus the salt. I also shorten the sitting time for softer boiled eggs. |
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