Quote:

EWWWWW! 

The actual recipe sounds yum, but the way you boil eggs is atrocious for the flavor, odor and texture of the egg.

Try covering the eggs with cold water, at least double as high as the eggs are in the pot, then add two teaspoons of salt per liter, bring to a boil then turn off the gas  (if electric place the pot on a folded towel to slow cooling) then let sit for 12 minutes, then quench with cold water, let sit to cool for 5 min and then proceed with your recipe.

Cooking that way will give you restaurant quality hard boiled eggs, and the cold quenching assures the skins peel off easily. It works as well for one egg in a little pot to a soup kettle with dozens of eggs.

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GEncore said:

Dude I dont boil them. i grill that shit

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Cj-B said:

I don't like hard-boiled eggs in general...

I can never say no to these beautiful pieces of culinary art though...

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Wiccan_Seeker said:

Shameless self-copypasta:  my reply from the Culinary Arts forum on how to make restaurant quality hard boiled eggs:

Quote:

EWWWWW! 

The actual recipe sounds yum, but the way you boil eggs is atrocious for the flavor, odor and texture of the egg.

Try covering the eggs with cold water, at least double as high as the eggs are in the pot, then add two teaspoons of salt per liter, bring to a boil then turn off the gas  (if electric place the pot on a folded towel to slow cooling) then let sit for 12 minutes, then quench with cold water, let sit to cool for 5 min and then proceed with your recipe.

Cooking that way will give you restaurant quality hard boiled eggs, and the cold quenching assures the skins peel off easily. It works as well for one egg in a little pot to a soup kettle with dozens of eggs.

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Amanita86 said:

yolk feeds the fetus homie, I don't think the yolk turns into a fetus.  You're good.

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