Shroomopotamus said:

Amanita86 said:

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

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i dont understand
wheres the little babies

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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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Interesting indeed!

My usual method for hardboiling eggs is to throw them in top boil for three minutes then yank 'em out. It's not perfect, but I like the texture of the yolk when I do it this way.

Uzziel said:

Yeah its quite convenient they have choline in them, I eat a lot of eggs because I've been taking Piracetam again and it eats up all my choline

I know, I really want to cook eggs now but I'll just wait till the morning

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I don't nearly regular enough a habit out of making eggs, yet I take piracetam, therefore I should have restaurant-quality hardboiled eggs immediately.

Amanita86 said:

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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Are you sure that'll cook it all the way through?  Has anyone tried this?

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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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abltsandwich said:

I made myself some chorizo and egg breakfast tacos about an hour ago.
They were dank as fuck.

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Quote:

Shop for: Choline, Piracetam, Tacos

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