FWIW , I always drop my cold-from-the-fridge eggs directly into the boiling water and only rarely does one crack, and if it does it seals very quickly. I boil about 8-10 at a time. I let the water boil again with the lid on, stop the heat and just let them sit in the pot w/lid on, as in just forget about them, even naturally cooling for hours. They always peel like butter whether warm or store the in the fridge to peel another day :) Having boiled tons of eggs in past restaurant daze, I found this rather straightforward approach just works, meaning when you have to peel dozens at a time you want them to peel easily.
On Friday, February 3, 2017 at 8:27:17 PM UTC-5, Mojo wrote: > > No no no! Like a high trail bike climbing at 4 mph, my egg boil method > veers wildly from Will@Riv's advice in the email that came today. Never > drop a cold egg into boiling water unless you want it to crack and bleed > whites into the water. Now my method is modified by living at 5000 feet. > But I place cold eggs in cold water then add heat. When boiling starts I > time for 4 minutes for soft boiled eggs that look similar to the egg in the > email. Seven minutes firms the yoke but not into the 'hard boiled' > category. At the end of the 4-7 minutes, I come back into Riv agreement > with an ice bath. > > Joe "who has eaten about 5000 eggs since I went low(er) carb in August > 2011 and only my HDL cholesterol numbers are higher" Ramey > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To post to this group, send email to [email protected]. Visit this group at https://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
