Whether hard boiled eggs will peel easily and attractively is all in
the luck of the draw I figure. Normally I use JC's method but
couldn't be bothered this a.m. Put six in that were in the 'fridge
and six new ones from the carton. Into pan, covered with cold water,
brought to boil and boiled 8 minutes. Drained and let the cold tap
run on them while I cracked open two ice trays of cubes to cool them
off.

Half hour later, mentally prepared for tediious time and they peeled
and left the white as if that's what they always do!

So I figure it makes no diff whether they are older or newer they
either will behave or not.

OTOH the cheesecake I did, misbehaved. It's a Kraft recipe and makes
a 13x9. You line the pan with foil so you can easily remove it after
it has chilled overnight in the 'fridge. For the first time ever,
there was no way it would come out of the pan so in the end, rather
than break it up, I've left it in the pan - certainly will be easier
to transport this afternoon. It is a nice recipe - here it is.

Apple Pecan Cheesecake

1-1/2 cups Honey Maid Graham Crumbs
1/4 cup butter , melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese ,
softened
1-1/2 cup packed brown sugar , divided
1 tsp. vanilla
1 cup sour cream
4 egg s
4 cups finely chopped peeled apple s (about 3 medium)
3/4 cup chopped pecans
1 tsp. ground cinnamon

Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends of foil extending over
sides. Mix crumbs and butter; press onto bottom of prepared pan.
Beat cream cheese, 1 cup sugar and vanilla in large bowl with
mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a
time, mixing on low speed after each just until blended. Pour over
crust. Mix remaining sugar, apples, nuts and cinnamon; spoon over
batter.
Bake 55 min. or until centre is almost set. Cool. Refrigerate
4 hours. Use foil handles to remove cheesecake from pan before cutting
to serve.

On Sun, 18 Jun 2017 10:43:24 -0300, lucretia
> wrote:

>Whether hard boiled eggs will peel easily and attractively is all in
>the luck of the draw I figure. Normally I use JC's method but
>couldn't be bothered this a.m. Put six in that were in the 'fridge
>and six new ones from the carton. Into pan, covered with cold water,
>brought to boil and boiled 8 minutes. Drained and let the cold tap
>run on them while I cracked open two ice trays of cubes to cool them
>off.
>
>Half hour later, mentally prepared for tediious time and they peeled
>and left the white as if that's what they always do!
>
>So I figure it makes no diff whether they are older or newer they
>either will behave or not.
>
>OTOH the cheesecake I did, misbehaved.
snip

the kitchen gremlins granted you only one wish. Don't be greedy
Janet US

On Sun, 18 Jun 2017 10:43:24 -0300, lucretia
> wrote:

>Whether hard boiled eggs will peel easily and attractively is all in
>the luck of the draw I figure. Normally I use JC's method but
>couldn't be bothered this a.m. Put six in that were in the 'fridge
>and six new ones from the carton. Into pan, covered with cold water,
>brought to boil and boiled 8 minutes. Drained and let the cold tap
>run on them while I cracked open two ice trays of cubes to cool them
>off.
>Half hour later, mentally prepared for tediious time and they peeled
>and left the white as if that's what they always do!
>So I figure it makes no diff whether they are older or newer they
>either will behave or not.

The correct nomenclature is "Hard Cooked Eggs", not hard boiled.
For hard cooked eggs I don't boil them, I bring the water to just
below the boil and lower the heat so they slow simmer with the lid
on... 12-15 minutes depending on egg size and whether eggs were cold
or room temperature, I try to remember to take them from the fridge in
advance... then shut off heat and let the pot sit covered another
12-15 minutes.... pretty much how I cook rice.
Then run in cold water to cool off the eggs, I don't bother with ice.
It's very rare I run into an egg that won't peel cleanly, I peel under
water and the shells slip off easily... cracking the big end first
allows water to run in and fill the air space.

On Sun, 18 Jun 2017 08:25:33 -0600, U.S. Janet B. >
wrote:

>On Sun, 18 Jun 2017 10:43:24 -0300, lucretia
> wrote:
>
>>Whether hard boiled eggs will peel easily and attractively is all in
>>the luck of the draw I figure. Normally I use JC's method but
>>couldn't be bothered this a.m. Put six in that were in the 'fridge
>>and six new ones from the carton. Into pan, covered with cold water,
>>brought to boil and boiled 8 minutes. Drained and let the cold tap
>>run on them while I cracked open two ice trays of cubes to cool them
>>off.
>>
>>Half hour later, mentally prepared for tediious time and they peeled
>>and left the white as if that's what they always do!
>>
>>So I figure it makes no diff whether they are older or newer they
>>either will behave or not.
>>
>>OTOH the cheesecake I did, misbehaved.
>snip
>
>the kitchen gremlins granted you only one wish. Don't be greedy
>Janet US

Oh okay, so that's what it was

I have a device that punches a hole in the rounded end of the egg that's supposed to make them easier to peel.

wrote in message
...

I have a device that punches a hole in the rounded end of the egg that's
supposed to make them easier to peel.


==

I have just hard boiled 6 very large fresh eggs. Into cold water, simmered
for 9 minutes and under the cold tap until the eggs were cold. I rolled the
eggs until they cracked evenly and the shells just about fell off.


--
http://www.helpforheroes.org.uk

If I'm making hard boiled eggs to eat right away I want them to still be hot when I eat them or at least until I mash butter into them.

"Wayne Boatwright" wrote in message
9.44...

On Sun 18 Jun 2017 10:43:24a, Ophelia told us...

> wrote in message
> ...
>
> I have a device that punches a hole in the rounded end of the egg
> that's supposed to make them easier to peel.
>
>
> ==
>
> I have just hard boiled 6 very large fresh eggs. Into cold
> water, simmered for 9 minutes and under the cold tap until the
> eggs were cold. I rolled the eggs until they cracked evenly and
> the shells just about fell off.
>
>

I read about a method some time ago that I now use when I make hard
boiled eggs. The boiling and chilling part is the same, but once
chilled, all water is drained from the pan. Pan lid in place, the pan
is shaken and swirled about, cracking all the eggs and, in many cases,
removing most of the shell at the same time. The remaining shell
slides off with ease.

Wayne Boatwright

==

The end result sounds the same)





--
http://www.helpforheroes.org.uk