Just watched something similar on ATK. Instead of boiling, they used a steamer basket and went for 13 minutes.
And their ice bath was a closed container full of ice cubes. The
dumped the eggs into the ice bath, closed it up, and then shook
the heck out of it.
When they took the eggs out, the shells practically fell off in one piece.
bp
<part15sbs{at}gmail{dot}com>
On 8/11/2020 7:05 PM, Steve Jones
wrote:
So for 3 years now, all times of year, multiple brands, farm fresh and store bought, its officially settled.Boil water to rolling boilUsing a ladle drop eggs in gently to not crack themBoil 14 minutes, 11 for semi soft boiledThe colder the quench water the better the peelIf the quench isnt ice cold, drop back into boil for 30 seconds to steam separate the shell.
The science is settled once and for all, this is hard city water in an aluminum pot. Anywhere between a half gallon and gallon and a half, anywhere between 6 and 36 eggs.
Perfect yellow yolk, zero green. 14 minutes after the first egg is ladled in.
The quench is key for peelability.
I havent left themninnthe quench for more than a couple minutes, too long and I bet the inner shell is saturated, may peel better, but will probably spoil faster.
I dont know my mean ASL here. I was concerned because our water plant added a "flavoring" system, but there was no change in results.
My lifes work is complete, I'm not certain where to go from here, but I have a garden full of trinidad scorpions that may be involved in my future path. That and getting jaime to try peppered rice vinegar.
-- AF mailing list AF@af.afmug.com http://af.afmug.com/mailman/listinfo/af_af.afmug.com
