Yeah, that's even more reason not to![emoji33]You owe it to yourself. Once you do it, you will never go back
Yeah, that's even more reason not to![emoji33]You owe it to yourself. Once you do it, you will never go back
I see you point. How do you keep them back on the farm, once they've seen Paree?Yeah, that's even more reason not to![emoji33]
I see you point. How do you keep them back on the farm, once they've seen Paree?
https://m.youtube.com/watch?v=UgqVCJpRqWQ
Over hard.
I also boil about a half dozen or so on the weekend and take them to work throughout the week. Boiled eggs are eaten with smoked season salt.
You have any particular tips or hints for hard-boiled eggs?
You'd think it would be simple to make, but some of my batches turn out better than others...
...In particular, do you have a way to keep them from cracking open while in the water? If they do, those are always eaten on the spot.
This method is very consistent for me:
1) Place eggs in a pot, add enough hot water to cover the eggs. Some start with cold, I start with hot. Haven't found a difference, and hot boils faster.
2) Bring to a boil, then lower heat to minimum
3) Cook for 8 minutes
4) Cool eggs in an ice bath for 3-5 minutes
That's my method as well...My method is similar. I do start with cold water, but when it comes to a boil I shut off the heat completely and cover the pan. I let them set for 10 minutes in the hot water, then do a 5-minute ice bath.
Perfect every time.
This method is very consistent for me:
1) Place eggs in a pot, add enough hot water to cover the eggs. Some start with cold, I start with hot. Haven't found a difference, and hot boils faster.
2) Bring to a boil, then lower heat to minimum
3) Cook for 8 minutes
4) Cool eggs in an ice bath for 3-5 minutes
Thank you, Owen. I think I once read this regarding brewing coffee. But completely slipped my mind.When you start with hot water, there will be more mineral taste content due to build up in the water heater. This is not a problem when boiling hard boiled eggs, but I wouldn't do it with pasta (it would absorb that mineral taste).
A trick of the diner trade....Crack an egg on the flat-top, add a little water and cover with a pot lid. The steam cooks the top of the yolk and the flat-top does a nice job of fry. No flipping. Try it in your skillet at home with a lid.