A new tip for Peeling egg shells--fast (from "Cook's Illustrated " magazine)
 

There have been lots of posts here about peeling egg shells, but this
one has a new tip.
"After draining hot water from the pan, shake the pan back and forth to
crack the shells.
Add enough ice water to cover and let cool. The water seeps under the
broken shells, allowing them to be slipped off without a struggle."
Sounds like a good idea.
Nancree

"nancree" > wrote:
>Add enough ice water to cover and let cool. The water seeps under the
>broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
>Nancree
Hey, Nancree. I remember reading a variation on this in some book
written by or about Julia Child years ago. Don't remember timing, but
she suggested taking the eggs out of the hot water, placing them in
ice water while the water came back to the boil again, and them
placing them back in the boiling water for 10 seconds, then , I
believe, tossing them back in the ice water. I actually tried it once
when the wife had a gazillion deviled eggs to make for a picnic. It
sounds like a lot of trouble, but Holy Cow, were they easy to peel.

One time on Usenet, "nancree" > said:

> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.

I've never heard this one before, sounds worth a try...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"Gal Called J.J." wrote:

> One time on Usenet, "nancree" > said:
>
> > There have been lots of posts here about peeling egg shells, but this
> > one has a new tip.
> > "After draining hot water from the pan, shake the pan back and forth to
> > crack the shells.
> > Add enough ice water to cover and let cool. The water seeps under the
> > broken shells, allowing them to be slipped off without a struggle."
> > Sounds like a good idea.
>
> I've never heard this one before, sounds worth a try...
>

I would be interested to see how that works. I don't eat many hard cooked
eggs but once in a while to do a bunch for Deviled Eggs. Shelling them always
seems to be the worst part of the job, followed closely by slicing the little
critters in half without ripping them apart.

On Mon 28 Feb 2005 06:04:37p, Dave Smith wrote in rec.food.cooking:

> "Gal Called J.J." wrote:
>
>> One time on Usenet, "nancree" > said:
>>
>> > There have been lots of posts here about peeling egg shells, but this
>> > one has a new tip.
>> > "After draining hot water from the pan, shake the pan back and forth
>> > to crack the shells.
>> > Add enough ice water to cover and let cool. The water seeps under
>> > the broken shells, allowing them to be slipped off without a
>> > struggle."
>> > Sounds like a good idea.
>>
>> I've never heard this one before, sounds worth a try...
>>
>
> I would be interested to see how that works. I don't eat many hard
> cooked eggs but once in a while to do a bunch for Deviled Eggs. Shelling
> them always seems to be the worst part of the job, followed closely by
> slicing the little critters in half without ripping them apart.

That method works the best of any I've used, and I've been using it for
years. You can slice the eggs more easily with a very sharp knife wetted
with hot water before each slice.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"nancree" > wrote in message
oups.com...
> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
> Nancree
>
It works as well as any-- I've done them this way all my cooking life. .
..but you still need to have older eggs rather than fresh and peeling from
the bubble end of the egg enhances you chance of success. You know how it
goes, when it is really important to have beautifully smooth eggs, there
isn't going to be one trick in the world that will produce them for you.
;o{
Janet

nancree wrote:
> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth
to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under
the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
> Nancree

Once mo

1. Use older eggs - buy them ahead and let them sit in the fridge for
a week or 10 days, and they will peel very easily. OR,

2. Use an egg cooker, which doesn't require older eggs.

N.

One time on Usenet, Dave Smith > said:
> "Gal Called J.J." wrote:
>
> > One time on Usenet, "nancree" > said:
> >
> > > There have been lots of posts here about peeling egg shells, but this
> > > one has a new tip.
> > > "After draining hot water from the pan, shake the pan back and forth to
> > > crack the shells.
> > > Add enough ice water to cover and let cool. The water seeps under the
> > > broken shells, allowing them to be slipped off without a struggle."
> > > Sounds like a good idea.
> >
> > I've never heard this one before, sounds worth a try...

I haven't tried it yet, but I'll post the results when I do.

> I would be interested to see how that works. I don't eat many hard cooked
> eggs but once in a while to do a bunch for Deviled Eggs. Shelling them always
> seems to be the worst part of the job, followed closely by slicing the little
> critters in half without ripping them apart.

I find that using a knife dipped in water helps...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

On 28 Feb 2005 16:13:29 -0800, "nancree" > wrote:

>There have been lots of posts here about peeling egg shells, but this
>one has a new tip.
>"After draining hot water from the pan, shake the pan back and forth to
>crack the shells.
>Add enough ice water to cover and let cool. The water seeps under the
>broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
>Nancree
>
Yes. I'll give it a try next time I boil eggs.

I've been tempted to try the "Eggstractor," but am unwilling to spend
$10+ on something that probably doesn't work.

Sue(tm)
Lead me not into temptation... I can find it myself!

That's my method, except I don't use ice water, just the coldest tap
water....works like a charm....Sharon

nancree wrote:
>
> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
> Nancree

nancree wrote:
>
> There have been lots of posts here about peeling egg shells, but this
> one has a new tip.
> "After draining hot water from the pan, shake the pan back and forth to
> crack the shells.
> Add enough ice water to cover and let cool. The water seeps under the
> broken shells, allowing them to be slipped off without a struggle."
> Sounds like a good idea.
> Nancree

It is a good idea. Something my grandmother taught all of us rather a
long time ago LOL.

Arri London wrote:
> nancree wrote:
> >
> > There have been lots of posts here about peeling egg shells, but
this
> > one has a new tip.
> > "After draining hot water from the pan, shake the pan back and
forth to
> > crack the shells.
> > Add enough ice water to cover and let cool. The water seeps under
the
> > broken shells, allowing them to be slipped off without a struggle."
> > Sounds like a good idea.
> > Nancree
>
> It is a good idea. Something my grandmother taught all of us rather a
> long time ago LOL.


And an absolutely useless tip if you don't intend to eat the hard
boiled eggs right away. I usually cook up a dozen to keep in the
refrigerator for breakfasts and snacks. They don't keep once they're
peeled.

Just another point of view,
Susan B.

sueb wrote:
>
> And an absolutely useless tip if you don't intend to eat the hard
> boiled eggs right away. I usually cook up a dozen to keep in the
> refrigerator for breakfasts and snacks. They don't keep once they're
> peeled.
>
> Just another point of view,
> Susan B.

How about applying the opposite hot-cold contrast then? I.e., take the
hard-cooked egg out of the 'fridge and run hot water over it before
peeling. Maybe that would help separate the shell from the egg and
facilitate peeling.

-aem

"aem" > wrote in
oups.com:

>
> sueb wrote:
> >
> > And an absolutely useless tip if you don't intend to eat the hard
> > boiled eggs right away. I usually cook up a dozen to keep in the
> > refrigerator for breakfasts and snacks. They don't keep once they're
> > peeled.
> >
> > Just another point of view,
> > Susan B.
>
> How about applying the opposite hot-cold contrast then? I.e., take the
> hard-cooked egg out of the 'fridge and run hot water over it before
> peeling. Maybe that would help separate the shell from the egg and
> facilitate peeling.
>
> -aem
>
>

I have found making hard boiled eggs in my 'veggie' steamer works great.
I set the timer for 20 minutes and cook up a dozen at a time...no peeling
problems. Maybe it is the slow rise to heat that make the peeling very
easy. These eggs almost jump outa the shell.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

In article >,
Hahabogus > wrote:

> "aem" > wrote in
> oups.com:
>
> >
> > sueb wrote:
> > >
> > > And an absolutely useless tip if you don't intend to eat the hard
> > > boiled eggs right away. I usually cook up a dozen to keep in the
> > > refrigerator for breakfasts and snacks. They don't keep once they're
> > > peeled.
> > >
> > > Just another point of view,
> > > Susan B.
> >
> > How about applying the opposite hot-cold contrast then? I.e., take the
> > hard-cooked egg out of the 'fridge and run hot water over it before
> > peeling. Maybe that would help separate the shell from the egg and
> > facilitate peeling.
> >
> > -aem
> >
> >
>
> I have found making hard boiled eggs in my 'veggie' steamer works great.
> I set the timer for 20 minutes and cook up a dozen at a time...no peeling
> problems. Maybe it is the slow rise to heat that make the peeling very
> easy. These eggs almost jump outa the shell.

Hmmm... I've never tried steaming eggs before.
I'll have to give that a shot and report back.

I generally plan ahead for HB eggs and just "age" them by leaving the
raw eggs out at room temp. for 3 or 4 days. We have our own hens, so we
have _very_ fresh eggs which makes peeling a serious problem!

This comes up all the time on the poultry discussion lists I am on, and
aging the eggs has always been the standard answer that worked 100% of
the time.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Hahabogus" > wrote in message
...
> "aem" > wrote in
> oups.com:
snip
> I have found making hard boiled eggs in my 'veggie' steamer works great.
> I set the timer for 20 minutes and cook up a dozen at a time...no peeling
> problems. Maybe it is the slow rise to heat that make the peeling very
> easy. These eggs almost jump outa the shell.
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
> Continuing to be Manitoban

I'm intrigued. I've never steamed eggs. I can do that stove top. Are you
using room temperature eggs or cold-from-the-refrigerator eggs for the
timing you use? Thanks. Janet

"Janet Bostwick" > wrote in
:

> I'm intrigued. I've never steamed eggs. I can do that stove top.
> Are you using room temperature eggs or cold-from-the-refrigerator
> eggs for the timing you use? Thanks. Janet
>
>

OK the whole story...Last Xmas I got myself two kitchen gadgets. A
Kenmore electric food steamer and a mid-sized GF Rotissierie. I bought
the steamer as a also ran... because it was on sale, had a mess of
features and who doesn't like lots of Xmas presents? Because of the
rotissierie, I am now addicted to rotissiered chicken and eat it more
than a couple times a week.

About the middle of Feb, I started to 'Play' with the Steamer. It came
equiped with a 'egg-tray'(holds 10 eggs), which intrigued me. I wasn't
that impressed with its veggie cooking abilities...seemed slow to me, but
I normally nuke or roast my veggies so it was my bias. Then I tried the
egg tray...it is a keeper, even though it is a PIA to wash, with all the
nooks and crannies.

I have tried eggs of various agedness (invented this word???)...youngest
was 2 days from the store. I just put the 10 refridgerated eggs in the
steamer egg tray, fill the steamer tray to it's highest water mark) and
turn the start/timer dial to 20 minutes. Starting with cold eggs and cold
tap water (from the cold tap). I wander back into the kitchen say an hour
later and put the hard boiled eggs in the fridge for future use... except
for the couple I eat. All the eggs peel very well (room temp or cold),
almost slip outa their shells by themselves.

My working theory is that the slow gentle cooking time is what makes the
eggs peel so well. Since it takes time to make the water steam, and more
time to heat the eggs any degree with the that steam. It is the slowness
of the process that makes easy peeling hard boiled eggs...I have posted
about this before.

If you know your stove well, you could probably do the same thing without
the electric steamer. Just slowly bring a pot of water to a boil under a
steamer basket and shut her down after 20 minutes from the start of the
operation and remove and peel the eggs a hour later. See the problem is
the timing...I selected the 20 minutes, just a seat of my pants
guess...the steamer manual shows how to use/assemble the egg tray...but
no cooking time is mentioned.

I only used those large grade "omega" eggs from flax fed chickens.
In fact I'm doing a bunch as I post.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Wayne Boatwright" > wrote in message
...
> On Mon 28 Feb 2005 06:04:37p, Dave Smith wrote in rec.food.cooking:
>
>> "Gal Called J.J." wrote:
>>
>>> One time on Usenet, "nancree" > said:
>>>
>>> > There have been lots of posts here about peeling egg shells, but this
>>> > one has a new tip.
>>> > "After draining hot water from the pan, shake the pan back and forth
>>> > to crack the shells.
>>> > Add enough ice water to cover and let cool. The water seeps under
>>> > the broken shells, allowing them to be slipped off without a
>>> > struggle."
>>> > Sounds like a good idea.
>>>
>>> I've never heard this one before, sounds worth a try...
>>>
>>
>> I would be interested to see how that works. I don't eat many hard
>> cooked eggs but once in a while to do a bunch for Deviled Eggs. Shelling
>> them always seems to be the worst part of the job, followed closely by
>> slicing the little critters in half without ripping them apart.
>
> That method works the best of any I've used, and I've been using it for
> years. You can slice the eggs more easily with a very sharp knife wetted
> with hot water before each slice.
>
> --
> Wayne Boatwright
> ____________________________________________
>===================

I use one of those egg/mushroom slicers. Slices beautifully. Of course, if
I'm making egg salad I slice them in one direction and then turn them 90 °
and that cuts them perfectly!

Cyndi

>
> Hmmm... I've never tried steaming eggs before.
> I'll have to give that a shot and report back.
>
> I generally plan ahead for HB eggs and just "age" them by leaving the
> raw eggs out at room temp. for 3 or 4 days. We have our own hens, so we
> have _very_ fresh eggs which makes peeling a serious problem!
>
> This comes up all the time on the poultry discussion lists I am on, and
> aging the eggs has always been the standard answer that worked 100% of
> the time.
>
I agree, if I boil an egg fresh from the nest, I might just as well
throw it out. There is no way to peel it. If I am in doubt about the
eggs age I just put it in water, if it stands up it will peel ok, if it
lays flat it wont. The air bubble in the shell gets larger with age and
causes the egg to stand up. -RP

"Hahabogus" > wrote in message
...
snip
>
> If you know your stove well, you could probably do the same thing without
> the electric steamer. Just slowly bring a pot of water to a boil under a
> steamer basket and shut her down after 20 minutes from the start of the
> operation and remove and peel the eggs a hour later. See the problem is
> the timing...I selected the 20 minutes, just a seat of my pants
> guess...the steamer manual shows how to use/assemble the egg tray...but
> no cooking time is mentioned.
>
> I only used those large grade "omega" eggs from flax fed chickens.
> In fact I'm doing a bunch as I post.
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
> Continuing to be Manitoban

I'm wondering-- since mention of the egg bubble has come up elsewhere in
this thread--does your egg tray force you to position the eggs in any
particular way? For instance, pointy side down? Or do you lay them on
their sides? I've got the Omega eggs, my steamer fits over a
stockpot(roomy, good for corn on the cob), I'm making bread tomorrow and egg
salad sandwiches sounds good.
Janet

In article >,
Randy > wrote:

> >
> > Hmmm... I've never tried steaming eggs before.
> > I'll have to give that a shot and report back.
> >
> > I generally plan ahead for HB eggs and just "age" them by leaving the
> > raw eggs out at room temp. for 3 or 4 days. We have our own hens, so we
> > have _very_ fresh eggs which makes peeling a serious problem!
> >
> > This comes up all the time on the poultry discussion lists I am on, and
> > aging the eggs has always been the standard answer that worked 100% of
> > the time.
> >
> I agree, if I boil an egg fresh from the nest, I might just as well
> throw it out. There is no way to peel it. If I am in doubt about the
> eggs age I just put it in water, if it stands up it will peel ok, if it
> lays flat it wont. The air bubble in the shell gets larger with age and
> causes the egg to stand up. -RP
>

Great hint! :-)
--
K.

"Janet Bostwick" > wrote in
:

>
> "Hahabogus" > wrote in message
> ...
> snip
> >
> > If you know your stove well, you could probably do the same thing
> > without the electric steamer. Just slowly bring a pot of water to
> > a boil under a steamer basket and shut her down after 20 minutes
> > from the start of the operation and remove and peel the eggs a
> > hour later. See the problem is the timing...I selected the 20
> > minutes, just a seat of my pants guess...the steamer manual shows
> > how to use/assemble the egg tray...but no cooking time is
> > mentioned.
> >
> > I only used those large grade "omega" eggs from flax fed chickens.
> > In fact I'm doing a bunch as I post.
> >
> > --
> > No Bread Crumbs were hurt in the making of this Meal.
> > Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
> > Continuing to be Manitoban
>
> I'm wondering-- since mention of the egg bubble has come up
> elsewhere in this thread--does your egg tray force you to position
> the eggs in any particular way? For instance, pointy side down? Or
> do you lay them on their sides? I've got the Omega eggs, my steamer
> fits over a stockpot(roomy, good for corn on the cob), I'm making
> bread tomorrow and egg salad sandwiches sounds good.
> Janet
>
>
>

My steamer allows me to stand the eggs up. It doesn't care which end up.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Hahabogus" > wrote in message
...
> "Janet Bostwick" > wrote in
> :
>
> > I'm intrigued. I've never steamed eggs. I can do that stove top.
> > Are you using room temperature eggs or cold-from-the-refrigerator
> > eggs for the timing you use? Thanks. Janet
> >
> >
>
> OK the whole story...Last Xmas I got myself two kitchen gadgets. A
> Kenmore electric food steamer and a mid-sized GF Rotissierie. I bought
> the steamer as a also ran... because it was on sale, had a mess of
> features and who doesn't like lots of Xmas presents? Because of the
> rotissierie, I am now addicted to rotissiered chicken and eat it more
> than a couple times a week.
>
> About the middle of Feb, I started to 'Play' with the Steamer. It came
> equiped with a 'egg-tray'(holds 10 eggs), which intrigued me. I wasn't
> that impressed with its veggie cooking abilities...seemed slow to me, but
> I normally nuke or roast my veggies so it was my bias. Then I tried the
> egg tray...it is a keeper, even though it is a PIA to wash, with all the
> nooks and crannies.
>
> I have tried eggs of various agedness (invented this word???)...youngest
> was 2 days from the store. I just put the 10 refridgerated eggs in the
> steamer egg tray, fill the steamer tray to it's highest water mark) and
> turn the start/timer dial to 20 minutes. Starting with cold eggs and cold
> tap water (from the cold tap). I wander back into the kitchen say an hour
> later and put the hard boiled eggs in the fridge for future use... except
> for the couple I eat. All the eggs peel very well (room temp or cold),
> almost slip outa their shells by themselves.
>
> My working theory is that the slow gentle cooking time is what makes the
> eggs peel so well. Since it takes time to make the water steam, and more
> time to heat the eggs any degree with the that steam. It is the slowness
> of the process that makes easy peeling hard boiled eggs...I have posted
> about this before.
>

I have tried various methods, and risking heresy, I would say that you are
probably correct in that it is actually the slow cooking of the inner
membrane rather than soaking the membrane just inside the egg with water
that makes an easy peel.
The trick is to get the protein(?) membrane to cling to the shell, not the
white.

And FWIW a steamer cooks at the same temperature as boiling water (212F),
it is just that the amount of water in the product is less, and the
conduction rate of the convecting fluid is less.
In my searchings for a decent method, it seems that a very wet egg does
not peel as well as as one not as wet.
The steamer sure sounds like its worth a try if you do a fair amount of
hard-boiled eggs

--------

As we have lovers of deviled eggs here, I tried a couple of cooking
methods, and tried whole and cracking shells after cooking, tried slow
cooling and cold water quenching, salting water and not, and combinations of
them.
I had noticed that eggs that were cooked with the
"bring-to-boil-and-off-the-heat" method, then quenched in cold water for
several minutes, and then immediately peeled had the shells roll right off.
I thought it was the expansion and contraction and it was in part the
water, and since obviously water was under the membrane when I peeled them ,
it must be the water, so why not store them in the pot in water in the
refrigerator? Much egg salad after that experiment.
I finally stepped back and went - if that membrane would rather cling to
the shell than my egg, my egg will peel really well. So it must have had
something to do with the membrane's protein cooking, and maybe the dry shell
over the wet whites so the membrane would cling to the shell over the white.
The theory went something like this:
no-cold-water method didn't shrink the inner enough so the membrane was
binding to the white so I needed cold water to get the process going;
the cold water and then peel method had left the outer shell warm and it
dried upon removal from cold water so the membrane clung to the
drier-at-the-moment outer shell either by surface tension or osmotic (?)
pressure or even maybe the contraction of the shell squeezing the shell down
hard onto the warmer egg and squeezing out water against the drier shell (a
cracked egg leaks out of the shell, so there must be some pressure in there)
so the inner side of the membrane was still wet and had little adhesion, at
least for a window of opportunity for peeling, so it worked;
the peeling under water really didn't work as well as out of water
because when I looked closely doing it under running water, it wasn't
peeling as well as other methods, and I actually wasn't holding the egg
under water to peel it, I was just washing off the shell parts and taking it
out to peel after wetting it.
And the surface tension was the same on both sides of the membrane when
the egg was wet and the same temp, storing them in water gave the same
problem.
I didn't try the vinegar method or extra salt. I do think there is
something to too-fresh eggs, but it has to be a day opr two, because the
easter eggs peel pretty well and those are often purchased maybe two days at
most before cooking

Anyway, for whatever reason, my eggs peel quite easily. Most of the time.

> If you know your stove well, you could probably do the same thing without
> the electric steamer. Just slowly bring a pot of water to a boil under a
> steamer basket and shut her down after 20 minutes from the start of the
> operation and remove and peel the eggs a hour later. See the problem is
> the timing...I selected the 20 minutes, just a seat of my pants
> guess...the steamer manual shows how to use/assemble the egg tray...but
> no cooking time is mentioned.
>
> I only used those large grade "omega" eggs from flax fed chickens.
> In fact I'm doing a bunch as I post.
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
> Continuing to be Manitoban

-- wrote:
> "Hahabogus" > wrote in message
> ...
[snips]
>
> And FWIW a steamer cooks at the same temperature as boiling water
> (212F), it is just that the amount of water in the product is less,
> and the conduction rate of the convecting fluid is less.

Are you sure about this? I know that the temperature of boiling water
will not exceed the boiling point, but I thought there were other
variables that could affect the temperature of steam.

[snip the rest]

-aem

"aem" > wrote in message
oups.com...
> -- wrote:
> > "Hahabogus" > wrote in message
> > ...
> [snips]
> >
> > And FWIW a steamer cooks at the same temperature as boiling water
> > (212F), it is just that the amount of water in the product is less,
> > and the conduction rate of the convecting fluid is less.
>
> Are you sure about this? I know that the temperature of boiling water
> will not exceed the boiling point, but I thought there were other
> variables that could affect the temperature of steam.
>
> [snip the rest]
>
> -aem
>

Pretty sure - the water vapor comes off the boiling water at 212F (at sea
level pressure, which is I think 29.92 inHG) as the water changes from
liquid to vapor, so it wouldn't get any hotter unless you could seal the
container to raise the pressure so the water would boil at a higher temp.
If it gets lower than 212F, the water vapor will condense back to liquid.

Note that "Steam" is also a term used in describing water vapor used in
power equipment like pressurized boilers, which has suffcient pressure for
the water to boil at 240 degrees (or sometimes higher). That is not the
same "steam" as in a home steamer, unless the home steamer is a pressure
cooker steamer.

-- wrote:
[snip preceding]
> Pretty sure - the water vapor comes off the boiling water at 212F (at
sea
> level pressure, which is I think 29.92 inHG) as the water changes
from
> liquid to vapor, so it wouldn't get any hotter unless you could seal
the
> container to raise the pressure so the water would boil at a higher
temp.
> If it gets lower than 212F, the water vapor will condense back to
liquid.
[snip]
That all makes sense, but when you steam vegetables the lid is on the
pot, right? If any pressure is created by that, you're saying it's too
little to matter, I guess? Okay, never mind.

-aem

In article .com>,
"aem" > wrote:

> -- wrote:
> > "Hahabogus" > wrote in message
> > ...
> [snips]
> >
> > And FWIW a steamer cooks at the same temperature as boiling water
> > (212F), it is just that the amount of water in the product is less,
> > and the conduction rate of the convecting fluid is less.
>
> Are you sure about this? I know that the temperature of boiling water
> will not exceed the boiling point, but I thought there were other
> variables that could affect the temperature of steam.
>
> [snip the rest]
>
> -aem
>

Pressure can......

Has anyone every tried pressure cooking HB eggs???

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

-- wrote in rec.food.cooking

>> I only used those large grade "omega" eggs from flax fed
>> chickens.
>> In fact I'm doing a bunch as I post.
>>

Try using an egg pricker. It puts a tiny whole in the large end
of the egg. It doesn't leak out and it keeps them from cracking
during cooking. Mine seem to peel a little easier after I got
one of these. Combined with other methods it makes a difference.
--
BigDog,
To E-mail me, you know what to do.

"Hahabogus" > wrote in message
...
> "Janet Bostwick" > wrote in
> :
>
>>
>> "Hahabogus" > wrote in message
>> ...
>> snip
>> >
>> > If you know your stove well, you could probably do the same thing
>> > without the electric steamer. Just slowly bring a pot of water to
>> > a boil under a steamer basket and shut her down after 20 minutes
>> > from the start of the operation and remove and peel the eggs a
>> > hour later. See the problem is the timing...I selected the 20
>> > minutes, just a seat of my pants guess...the steamer manual shows
>> > how to use/assemble the egg tray...but no cooking time is
>> > mentioned.
>> >
>> > I only used those large grade "omega" eggs from flax fed chickens.
>> > In fact I'm doing a bunch as I post.
>> >
>> > --
>> > No Bread Crumbs were hurt in the making of this Meal.
>> > Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
>> > Continuing to be Manitoban
>>
>> I'm wondering-- since mention of the egg bubble has come up
>> elsewhere in this thread--does your egg tray force you to position
>> the eggs in any particular way? For instance, pointy side down? Or
>> do you lay them on their sides? I've got the Omega eggs, my steamer
>> fits over a stockpot(roomy, good for corn on the cob), I'm making
>> bread tomorrow and egg salad sandwiches sounds good.
>> Janet
>>
>>
>>
>
> My steamer allows me to stand the eggs up. It doesn't care which end up.
>
I steamed the eggs as you said. I used cold water and cold eggs and let
them steam for 20 minutes, then let them stand for a total time of one hour.
The eggs were done and the shells do definitely almost fall off the eggs. I
used Omega eggs that I got earlier this week from Costco(extra large). The
timing was too long for my method. I don't exactly have green yolks, but
verging on green. The eggs taste different than my traditional method of
cold eggs, cold water, bring to a boil, turn off heat and let stand covered
for 15 minutes. The closest description I can give of the taste is, think
of the smell of the ocean and convert that to a taste. It's been so long
since I have cooked green yolks, that I don't know if that is the reason for
the taste or if it is the cooking method. I will try again soon and drop
the timing way back. Interesting experiment.
Janet

"aem" > wrote in
oups.com:

> -- wrote:
> > "Hahabogus" > wrote in message
> > ...
> [snips]
> >
> > And FWIW a steamer cooks at the same temperature as boiling water
> > (212F), it is just that the amount of water in the product is less,
> > and the conduction rate of the convecting fluid is less.
>
> Are you sure about this? I know that the temperature of boiling water
> will not exceed the boiling point, but I thought there were other
> variables that could affect the temperature of steam.
>
> [snip the rest]
>
> -aem
>
>

Actually steam is a misnomer when talking about veggie steamers...the
Water vapour from a simple veggie steamer isn't hot enough to be
considered steam...

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Hahabogus wrote:

> Actually steam is a misnomer when talking about veggie steamers...the

> Water vapour from a simple veggie steamer isn't hot enough to be
> considered steam...
>
Huh? I put 2" of water in a pot, a perforated metal basket above that,
holding the veggies. Pot on stove, I bring the water to a boil and put
the cover on. How is that not steam?

-aem

"aem" > wrote in
ups.com:

>
> Hahabogus wrote:
>
> > Actually steam is a misnomer when talking about veggie steamers...the
>
> > Water vapour from a simple veggie steamer isn't hot enough to be
> > considered steam...
> >
> Huh? I put 2" of water in a pot, a perforated metal basket above that,
> holding the veggies. Pot on stove, I bring the water to a boil and put
> the cover on. How is that not steam?
>
> -aem
>
>

At present the reason escapes me.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

One time on Usenet, Hahabogus > said:
> "aem" > wrote in
> ups.com:
> > Hahabogus wrote:

> > > Actually steam is a misnomer when talking about veggie steamers...the
> > > Water vapour from a simple veggie steamer isn't hot enough to be
> > > considered steam...

> > Huh? I put 2" of water in a pot, a perforated metal basket above that,
> > holding the veggies. Pot on stove, I bring the water to a boil and put
> > the cover on. How is that not steam?

> At present the reason escapes me.

Doesn't it have something to do with the difference between true steam
and water vapor? I can't remember the exact temps...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"aem" > wrote in message
ups.com...
>
> Hahabogus wrote:
>
> > Actually steam is a misnomer when talking about veggie steamers...the
>
> > Water vapour from a simple veggie steamer isn't hot enough to be
> > considered steam...
> >
> Huh? I put 2" of water in a pot, a perforated metal basket above that,
> holding the veggies. Pot on stove, I bring the water to a boil and put
> the cover on. How is that not steam?
>
> -aem

in some applications of water vapor at or above boiling (like steam in a
boiler which is usually at pressure) water vapor is differentiated from
steam (your breath on a cold day condenses the water vapor, while steam in a
pressure boiler is water vapor at or above 240F )
so in that context you might define steam as water vapor at or above
boiling temperature, used in heat and power applications.

In kitchens - setam tables, etc., they mean 212F water vapor is
transferring the heat.

So imho its just as valid to look in the pot and see water vapor at 212F
and call it steam.
As long as you are not in a power plant by the boilers, no one should be
confused.



>

"Janet Bostwick" > wrote in message
...
>
snip
> I steamed the eggs as you said. I used cold water and cold eggs and let
> them steam for 20 minutes, then let them stand for a total time of one
> hour. The eggs were done and the shells do definitely almost fall off the
> eggs. I used Omega eggs that I got earlier this week from Costco(extra
> large). The timing was too long for my method. I don't exactly have
> green yolks, but verging on green. The eggs taste different than my
> traditional method of cold eggs, cold water, bring to a boil, turn off
> heat and let stand covered for 15 minutes. The closest description I can
> give of the taste is, think of the smell of the ocean and convert that to
> a taste. It's been so long since I have cooked green yolks, that I don't
> know if that is the reason for the taste or if it is the cooking method.
> I will try again soon and drop the timing way back. Interesting
> experiment.
> Janet
It's a day later and the eggs have been thoroughly chilled in the
refrigerator. The "off" taste is gone and they taste like regular
hard-boiled eggs. When I tasted them before, they were still slightly warm.
Janet

"Janet Bostwick" > wrote in
:

>
> "Janet Bostwick" > wrote in message
> ...
> >
> snip
> > I steamed the eggs as you said. I used cold water and cold eggs
> > and let them steam for 20 minutes, then let them stand for a total
> > time of one hour. The eggs were done and the shells do definitely
> > almost fall off the eggs. I used Omega eggs that I got earlier
> > this week from Costco(extra large). The timing was too long for
> > my method. I don't exactly have green yolks, but verging on
> > green. The eggs taste different than my traditional method of
> > cold eggs, cold water, bring to a boil, turn off heat and let
> > stand covered for 15 minutes. The closest description I can give
> > of the taste is, think of the smell of the ocean and convert that
> > to a taste. It's been so long since I have cooked green yolks,
> > that I don't know if that is the reason for the taste or if it is
> > the cooking method. I will try again soon and drop the timing way
> > back. Interesting experiment.
> > Janet
> It's a day later and the eggs have been thoroughly chilled in the
> refrigerator. The "off" taste is gone and they taste like regular
> hard-boiled eggs. When I tasted them before, they were still
> slightly warm. Janet
>
>
>

So after a day in the fridge...do they still peel well?


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Janet Bostwick" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>>
> snip
>> I steamed the eggs as you said. I used cold water and cold eggs and let
>> them steam for 20 minutes, then let them stand for a total time of one
>> hour. The eggs were done and the shells do definitely almost fall off the
>> eggs. I used Omega eggs that I got earlier this week from Costco(extra
>> large). The timing was too long for my method. I don't exactly have
>> green yolks, but verging on green. The eggs taste different than my
>> traditional method of cold eggs, cold water, bring to a boil, turn off
>> heat and let stand covered for 15 minutes. The closest description I can
>> give of the taste is, think of the smell of the ocean and convert that to
>> a taste. It's been so long since I have cooked green yolks, that I don't
>> know if that is the reason for the taste or if it is the cooking method.
>> I will try again soon and drop the timing way back. Interesting
>> experiment.
>> Janet
> It's a day later and the eggs have been thoroughly chilled in the
> refrigerator. The "off" taste is gone and they taste like regular
> hard-boiled eggs. When I tasted them before, they were still slightly
> warm.

Thanks for that Janet. Most useful! Did you have them in the fridge with
shells still on?

O

"Ophelia" > wrote in message
. uk...
>
> "Janet Bostwick" > wrote in message
> ...
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>>
>> snip
>>> I steamed the eggs as you said. I used cold water and cold eggs and let
>>> them steam for 20 minutes, then let them stand for a total time of one
>>> hour. The eggs were done and the shells do definitely almost fall off
>>> the eggs. I used Omega eggs that I got earlier this week from
>>> Costco(extra large). The timing was too long for my method. I don't
>>> exactly have green yolks, but verging on green. The eggs taste
>>> different than my traditional method of cold eggs, cold water, bring to
>>> a boil, turn off heat and let stand covered for 15 minutes. The closest
>>> description I can give of the taste is, think of the smell of the ocean
>>> and convert that to a taste. It's been so long since I have cooked
>>> green yolks, that I don't know if that is the reason for the taste or if
>>> it is the cooking method. I will try again soon and drop the timing way
>>> back. Interesting experiment.
>>> Janet
>> It's a day later and the eggs have been thoroughly chilled in the
>> refrigerator. The "off" taste is gone and they taste like regular
>> hard-boiled eggs. When I tasted them before, they were still slightly
>> warm.
>
> Thanks for that Janet. Most useful! Did you have them in the fridge with
> shells still on?
>
> O
Yes, the shell is still on in the fridge and the peels separate from the
eggs in large pieces. This is a keeper idea. Hooray! Thanks
Janet

"Janet Bostwick" > wrote in message
...
>
> "Ophelia" > wrote in message
> . uk...
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>>
>>> "Janet Bostwick" > wrote in message
>>> ...
>>>>
>>> snip
>>>> I steamed the eggs as you said. I used cold water and cold eggs and
>>>> let them steam for 20 minutes, then let them stand for a total time of
>>>> one hour. The eggs were done and the shells do definitely almost fall
>>>> off the eggs. I used Omega eggs that I got earlier this week from
>>>> Costco(extra large). The timing was too long for my method. I don't
>>>> exactly have green yolks, but verging on green. The eggs taste
>>>> different than my traditional method of cold eggs, cold water, bring to
>>>> a boil, turn off heat and let stand covered for 15 minutes. The
>>>> closest description I can give of the taste is, think of the smell of
>>>> the ocean and convert that to a taste. It's been so long since I have
>>>> cooked green yolks, that I don't know if that is the reason for the
>>>> taste or if it is the cooking method. I will try again soon and drop
>>>> the timing way back. Interesting experiment.
>>>> Janet
>>> It's a day later and the eggs have been thoroughly chilled in the
>>> refrigerator. The "off" taste is gone and they taste like regular
>>> hard-boiled eggs. When I tasted them before, they were still slightly
>>> warm.
>>
>> Thanks for that Janet. Most useful! Did you have them in the fridge
>> with shells still on?
>>
>> O
> Yes, the shell is still on in the fridge and the peels separate from the
> eggs in large pieces. This is a keeper idea. Hooray! Thanks

Oh my.. that IS a keeper;))) Thanks for sharing:))

O

without a steamer, is there a way to do this?

--






"Ophelia" > wrote in message
. uk...
:
: "Janet Bostwick" > wrote in message
: ...
: >
: > "Ophelia" > wrote in message
: > . uk...
: >>
: >> "Janet Bostwick" > wrote in message
: >> ...
: >>>
: >>> "Janet Bostwick" > wrote in message
: >>> ...
: >>>>
: >>> snip
: >>>> I steamed the eggs as you said. I used cold water and cold
eggs and
: >>>> let them steam for 20 minutes, then let them stand for a
total time of
: >>>> one hour. The eggs were done and the shells do definitely
almost fall
: >>>> off the eggs. I used Omega eggs that I got earlier this week
from
: >>>> Costco(extra large). The timing was too long for my method.
I don't
: >>>> exactly have green yolks, but verging on green. The eggs
taste
: >>>> different than my traditional method of cold eggs, cold
water, bring to
: >>>> a boil, turn off heat and let stand covered for 15 minutes.
The
: >>>> closest description I can give of the taste is, think of the
smell of
: >>>> the ocean and convert that to a taste. It's been so long
since I have
: >>>> cooked green yolks, that I don't know if that is the reason
for the
: >>>> taste or if it is the cooking method. I will try again soon
and drop
: >>>> the timing way back. Interesting experiment.
: >>>> Janet
: >>> It's a day later and the eggs have been thoroughly chilled in
the
: >>> refrigerator. The "off" taste is gone and they taste like
regular
: >>> hard-boiled eggs. When I tasted them before, they were still
slightly
: >>> warm.
: >>
: >> Thanks for that Janet. Most useful! Did you have them in the
fridge
: >> with shells still on?
: >>
: >> O
: > Yes, the shell is still on in the fridge and the peels separate
from the
: > eggs in large pieces. This is a keeper idea. Hooray! Thanks
:
: Oh my.. that IS a keeper;))) Thanks for sharing:))
:
: O
:
: