Nerd boiled Eggs... i.e. there has to be the perfect way to hard boil
eggs...
On 8/12/20 8:11 AM, Cassidy B. Larson wrote:
Anybody used the Instapot for their boiled eggs? We’ve done it a few
times with good results.
On Aug 12, 2020, at 8:36 AM, Bill Prince <part15...@gmail.com
<mailto:part15...@gmail.com>> wrote:
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 boil
Using a ladle drop eggs in gently to not crack them
Boil 14 minutes, 11 for semi soft boiled
The colder the quench water the better the peel
If 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.
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