what size eggs do those electric egg cookers need for soft and hard
boiled eggs? large? Extra large?
Janet US

I can easily put XL or even Jumbo eggs in my Oster cooker. I put them in each "hole" as instructed,
and then one in the middle, pricked hole-end up, and then put the lid on. If it seems the lid is not fitting
tightly, just scrootch (my word) the lid around a little, and the eggs will settle into a position where the
lid will fit tightly.

If you are u sure about the size, try extra-large first. They should fit o.k.

N.

Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
because I cannot eat any part of a runny egg....makes me gag. ;-P

N.

On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> wrote:

>Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
>because I cannot eat any part of a runny egg....makes me gag. ;-P
>
>N.

N.
I am interested in hard boiled eggs that peel easily. I want firm,
smooth yellow all the way through. (no green) No orangey, softish
spots. Those spots make me gag.
Janet US

On Thu, 03 Jan 2019 10:15:34 -0700, U.S. Janet B. wrote:

> On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> > wrote:
>
>>Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
>>because I cannot eat any part of a runny egg....makes me gag. ;-P
>>
>>N.
>
> N.
> I am interested in hard boiled eggs that peel easily. I want firm,
> smooth yellow all the way through. (no green) No orangey, softish
> spots. Those spots make me gag.
> Janet US

Here we go again....

The "secret" is to start them cold and put them in already or almost
boiling water right from the fridge. No need to spend $20-$40 on
another gadget.

I had 100% given up on HBE for years until I read this:

https://www.seriouseats.com/recipes/...gs-recipe.html

Now I get 100% peelable eggs every time (80 of the last 80 eggs,
previously 5 out of 50). 12 minutes for a large egg gives you the
solid yolk. You'll want to prick the egg so it doesn't crack when
it gets shocked.

-sw

On Thu, 3 Jan 2019 12:12:02 -0600, Sqwertz >
wrote:

>On Thu, 03 Jan 2019 10:15:34 -0700, U.S. Janet B. wrote:
>
>> On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
>> > wrote:
>>
>>>Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
>>>because I cannot eat any part of a runny egg....makes me gag. ;-P
>>>
>>>N.
>>
>> N.
>> I am interested in hard boiled eggs that peel easily. I want firm,
>> smooth yellow all the way through. (no green) No orangey, softish
>> spots. Those spots make me gag.
>> Janet US
>
>Here we go again....
>
>The "secret" is to start them cold and put them in already or almost
>boiling water right from the fridge. No need to spend $20-$40 on
>another gadget.
>
>I had 100% given up on HBE for years until I read this:
>
>https://www.seriouseats.com/recipes/...gs-recipe.html
>
>Now I get 100% peelable eggs every time (80 of the last 80 eggs,
>previously 5 out of 50). 12 minutes for a large egg gives you the
>solid yolk. You'll want to prick the egg so it doesn't crack when
>it gets shocked.
>
>-sw

yes, I read your post on previous string. I am asking about an egg
cooker this time.

Janet, good for you vis a vis an egg cooker. There is no substitute, IMO...no matter how carefully one
follows any person's "expert" directions. You could take the egg directly from a hen's nest, put it in a
cooker, let the cooker do the work based on how much water you put in the cooker, take it out when the
cooker turns itself off, run a little cold water over the egg until cool enough to peel, and peel it perfectly.

Janet, to get the exact degree of hard-boiled you want, without any degree of grayish or greenish ring between
yolk and white, you will probably have to experiment a little. If you use medium size eggs, for example,
a perfect hard-boiled egg might take a little less water than a large or XL egg would take. That is, unless
your directions say what size egg was used to determine their directions. I suggest adjusting the amount of
water a T. at a time. OTOH, the water level designated in the base of the cooker may be perfect for the
size of egg you use. I use Jumbo eggs, and have never had to adjust the water level. But I use the cooker
only for poached (mine does 4 at a time) or for deviled eggs, where a slight ring doesn't show.

N.

On Thu, 03 Jan 2019 11:16:06 -0700, U.S. Janet B. >
wrote:

>On Thu, 3 Jan 2019 12:12:02 -0600, Sqwertz >
>wrote:
>
>>On Thu, 03 Jan 2019 10:15:34 -0700, U.S. Janet B. wrote:
>>
>>> On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
>>> > wrote:
>>>
>>>>Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
>>>>because I cannot eat any part of a runny egg....makes me gag. ;-P
>>>>
>>>>N.
>>>
>>> N.
>>> I am interested in hard boiled eggs that peel easily. I want firm,
>>> smooth yellow all the way through. (no green) No orangey, softish
>>> spots. Those spots make me gag.
>>> Janet US
>>
>>Here we go again....
>>
>>The "secret" is to start them cold and put them in already or almost
>>boiling water right from the fridge. No need to spend $20-$40 on
>>another gadget.
>>
>>I had 100% given up on HBE for years until I read this:
>>
>>https://www.seriouseats.com/recipes/...gs-recipe.html
>>
>>Now I get 100% peelable eggs every time (80 of the last 80 eggs,
>>previously 5 out of 50). 12 minutes for a large egg gives you the
>>solid yolk. You'll want to prick the egg so it doesn't crack when
>>it gets shocked.
>>
>>-sw
>
>yes, I read your post on previous string. I am asking about an egg
>cooker this time.

Before boiling I leave eggs out of the fridge to come to room
temperature and start them in cold water, perfectly cooked every time
in 12 minutes from once the water starts to boil. I boil eggs in a
fry basket, so I can plunge them all at once into ice water, every one
peels easily. I typically boil a carton of eighteen at once. We
don't like soft boiled but we do like runny fried. We have no
cholesterol issues so we don't count how many eggs we eat.
I think those egg cooker gizmos are for those who worry about how many
eggs they eat.... I wouldn't bother cooking eggs for less than a half
dozen each... we can each eat a half dozen sunny side ups. However we
don't eat eggs every day, maybe 1-2 times a month. Neither of us are
breakfast people, we never eat the typical bacon/sausage n' eggs for
breakfast... I never eat breakfast and my wife eats two pieces of
toast with raspbery jam but only because she must eat something before
taking her meds. For us eggs is usually for dinner, a potato
frittata, or a sliced egg sandwich for lunch.

On Thu, 03 Jan 2019 11:16:06 -0700, U.S. Janet B. wrote:

> yes, I read your post on previous string. I am asking about an egg
> cooker this time.

I don't get it then. I don't know why anybody who has a pan, water,
and stove needs an egg cooker <shrug>.

-sw

On 1/3/2019 12:15 PM, U.S. Janet B. wrote:
> On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> > wrote:
>
>> Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
>> because I cannot eat any part of a runny egg....makes me gag. ;-P
>>
>> N.
>
> N.
> I am interested in hard boiled eggs that peel easily. I want firm,
> smooth yellow all the way through. (no green) No orangey, softish
> spots. Those spots make me gag.
> Janet US
>

I love the soft center. I bring a small pot to boil and add four XL
eggs right from the fridge. For your choice, 13 minutes. I like 10 to
11 though but too soft for you. Not sure how far to get the ugly green
though.

On Thursday, January 3, 2019 at 10:01:57 AM UTC-10, Ed Pawlowski wrote:
> On 1/3/2019 12:15 PM, U.S. Janet B. wrote:
> > On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> > > wrote:
> >
> >> Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
> >> because I cannot eat any part of a runny egg....makes me gag. ;-P
> >>
> >> N.
> >
> > N.
> > I am interested in hard boiled eggs that peel easily. I want firm,
> > smooth yellow all the way through. (no green) No orangey, softish
> > spots. Those spots make me gag.
> > Janet US
> >
>
> I love the soft center. I bring a small pot to boil and add four XL
> eggs right from the fridge. For your choice, 13 minutes. I like 10 to
> 11 though but too soft for you. Not sure how far to get the ugly green
> though.

I like my eggs at around 7 to 8 minutes. It's a little messy though.

https://www.amazon.com/photos/shared...-z5MZiVe40ypeZ

"dsi1" wrote in message
...

On Thursday, January 3, 2019 at 10:01:57 AM UTC-10, Ed Pawlowski wrote:
> On 1/3/2019 12:15 PM, U.S. Janet B. wrote:
> > On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> > > wrote:
> >
> >> Janet, it seems I didn't read the question thoroughly; my bad. I don't
> >> know about soft-cooked
> >> because I cannot eat any part of a runny egg....makes me gag. ;-P
> >>
> >> N.
> >
> > N.
> > I am interested in hard boiled eggs that peel easily. I want firm,
> > smooth yellow all the way through. (no green) No orangey, softish
> > spots. Those spots make me gag.
> > Janet US
> >
>
> I love the soft center. I bring a small pot to boil and add four XL
> eggs right from the fridge. For your choice, 13 minutes. I like 10 to
> 11 though but too soft for you. Not sure how far to get the ugly green
> though.

I like my eggs at around 7 to 8 minutes. It's a little messy though.

https://www.amazon.com/photos/shared...-z5MZiVe40ypeZ

==

Have they been 'hard boiled'?

They do look lovely!

dsi1 wrote:
>
> I like my eggs at around 7 to 8 minutes. It's a little messy though.
>
> https://www.amazon.com/photos/shared...-z5MZiVe40ypeZ

YUM! Nicely semi-cooked egg plus everything else in that bowl.

"Ed Pawlowski" wrote in message ...

On 1/3/2019 12:15 PM, U.S. Janet B. wrote:
> On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> > wrote:
>
>> Janet, it seems I didn't read the question thoroughly; my bad. I don't
>> know about soft-cooked
>> because I cannot eat any part of a runny egg....makes me gag. ;-P
>>
>> N.
>
> N.
> I am interested in hard boiled eggs that peel easily. I want firm,
> smooth yellow all the way through. (no green) No orangey, softish
> spots. Those spots make me gag.
> Janet US
>

I love the soft center. I bring a small pot to boil and add four XL
eggs right from the fridge. For your choice, 13 minutes. I like 10 to
11 though but too soft for you. Not sure how far to get the ugly green
though.

==

I think she is just interested in allowing a machine to do it for her, so
that hopefully, it has consistent results.

On Thursday, January 3, 2019 at 11:25:25 AM UTC-10, Ophelia wrote:
> "Ed Pawlowski" wrote in message ...
>
> On 1/3/2019 12:15 PM, U.S. Janet B. wrote:
> > On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> > > wrote:
> >
> >> Janet, it seems I didn't read the question thoroughly; my bad. I don't
> >> know about soft-cooked
> >> because I cannot eat any part of a runny egg....makes me gag. ;-P
> >>
> >> N.
> >
> > N.
> > I am interested in hard boiled eggs that peel easily. I want firm,
> > smooth yellow all the way through. (no green) No orangey, softish
> > spots. Those spots make me gag.
> > Janet US
> >
>
> I love the soft center. I bring a small pot to boil and add four XL
> eggs right from the fridge. For your choice, 13 minutes. I like 10 to
> 11 though but too soft for you. Not sure how far to get the ugly green
> though.
>
> ==
>
> I think she is just interested in allowing a machine to do it for her, so
> that hopefully, it has consistent results.

She might get more consistent results but if she wants to have clean, yellow, yolks, she's going to have to take them out of the cooker and ice the eggs down manually. It's a fairly critical step!

On Thu, 3 Jan 2019 15:01:53 -0500, Ed Pawlowski > wrote:

>On 1/3/2019 12:15 PM, U.S. Janet B. wrote:
>> On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
>> > wrote:
>>
>>> Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
>>> because I cannot eat any part of a runny egg....makes me gag. ;-P
>>>
>>> N.
>>
>> N.
>> I am interested in hard boiled eggs that peel easily. I want firm,
>> smooth yellow all the way through. (no green) No orangey, softish
>> spots. Those spots make me gag.
>> Janet US
>>
>
>I love the soft center. I bring a small pot to boil and add four XL
>eggs right from the fridge. For your choice, 13 minutes. I like 10 to
>11 though but too soft for you. Not sure how far to get the ugly green
>though.

There are eggs and eggs.. If I want a soft boiled egg in an egg cup,
I want all liquid yolk and firm white. If I am eating poached I want
all liquid yolk and soft/firm white. Fried eggs must be over easy
with liquid yolk and firm white. Hard boiled eggs -- no gooey or
softness to the yolk. It's the yolk in transition that makes me gag.
this is all hold over from breakfast as a child.
Janet US

On Thursday, January 3, 2019 at 3:58:28 PM UTC-6, U.S. Janet B. wrote:
>
> There are eggs and eggs.. If I want a soft boiled egg in an egg cup,
> I want all liquid yolk and firm white.
>
Yes!
>
> If I am eating poached I want
> all liquid yolk and soft/firm white.
>
Yes!
>
> Fried eggs must be over easy
> with liquid yolk and firm white.
>
Yes!
>
> Hard boiled eggs -- no gooey or
> softness to the yolk.
>
Yes!
>
> It's the yolk in transition that makes me gag.
> this is all hold over from breakfast as a child.
> Janet US

On 2019-01-03 3:01 p.m., Ed Pawlowski wrote:
> On 1/3/2019 12:15 PM, U.S. Janet B. wrote:

>> I am interested in hard boiled eggs that peel easily.Â* I want firm,
>> smooth yellow all the way through. (no green) No orangey, softish
>> spots.Â* Those spots make me gag.
>> Janet US
>>
>
> I love the soft center.Â* I bring a small pot to boil and add four XL
> eggs right from the fridge.Â* For your choice, 13 minutes.Â* I like 10 to
> 11 though but too soft for you.Â* Not sure how far to get the ugly green
> though.

I found the easiest way is to not bother with hard and soft boiled eggs.
I like the soft boiled eggs to cooked enough that there are no snotty
bits in the white. I like hard boiled to be just a little soft in the
middle. I never mastered getting them right, so I stick to the ways that
I can see how they are and not have to guess if they are right.

On Thursday, January 3, 2019 at 7:15:42 AM UTC-10, U.S. Janet B. wrote:
> On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> > wrote:
>
> >Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
> >because I cannot eat any part of a runny egg....makes me gag. ;-P
> >
> >N.
>
> N.
> I am interested in hard boiled eggs that peel easily. I want firm,
> smooth yellow all the way through. (no green) No orangey, softish
> spots. Those spots make me gag.
> Janet US

I like eggs with no green yolks. I used to make an egg salad that was just beautiful in color. This is accomplished by cooling the eggs down in ice water right after you finish cooking. This suppresses the funky color on the yolk. The purity of the color of a yolk made this way might surprise you.

On 1/9/2019 3:03 PM, l not -l wrote:
> On 9-Jan-2019, wrote:
>
>> Egg salad on toast...any kind of bread, but I love it on rye...is really
>> tasty, if
>> one likes egg salad. ;-))
> Yum, toated rye. I'm getting closer to deciding how to use the last two hb
> eggs.
>
I had toasted rye for breakfast this morning, with butter and honey.