28064212 said:

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.

---

---

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

---

Yes doesn't everyone know this how you boil an egg? Did your mama never teach you nothing?

---

My mom never taught me how to boil an egg.  We were separated when I was a wee baby..

However I just tried the method and it worked wonderfully.  Whilst I was waiting for them I did some sunny side up eggs in a bucket which kicked ass.  So long story short this will be my new method of hard boiling eggs.  Thank you wiccan and all involved.

abltsandwich said:

Regarding Wiccan's post, what exactly does "quench with cold water" mean?  Put cold water into the hot water?  Drain the hot and replace with cold?  Remove the eggs and rinse with cold water in the sink?  Drink some cold water while you wait?

---

I figured it meant a rinse with cold water before leaving them to cool. I'm about to go do this now. Wish me luck.

Tomkin said:

scrabled egg and smoked salmon. YES

---

 
smoked salmon is soo gooood

Shroomopotamus said:

I think eggs are gross right up until they are fully cooked & covered in salt
I always get scared cracking an egg open with the thoughts of a dead bird being inside rather than the yolk. & then I just look at the yolk as a a fetus while it cooks.
But then when its 100% done

---

http://en.wikipedia.org/wiki/Balut_%28egg%29

Amanita86 said:

then let sit for 12 minutes, then quench with cold water, let sit to cool for 5 min and then proceed with your recipe.

---

schwarg said:

If I'm making scrambled eggs, I always do 2 whole eggs and 2 whites and throw out the other yolks, too much fuckin cholesterol man, don't want it to bite me in the ass way down the line.

---