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Thread: Boiling an Egg

  1. #51
    Join Date
    Dec 2012
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    17,757
    Going back to sous vide for a moment. I don't understand point of sous vid-ing an egg. Instead of a plastic bag that may or may not leach long chain hydrocarbons into your food--which I'm all for by the way--the egg has it's own natural calcium carbonate shell, in which you can perfectly sous vide the contents.

    Now back to Rachel Ray.
    "timberridge is terminally vapid" -- a fortune cookie in Yueyang

  2. #52
    Join Date
    Jun 2007
    Location
    Cruzing
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    11,942

    Boiling an Egg

    I just microwave a dozen of any sized eggs for 5 minutes. They come out perfect. Give it a try and report back. Note, it is important to do at least one dozen at a time. Otherwise the results are underwhelming.

    Best part is you don’t even need to peel them. This method does it for you!

  3. #53
    Join Date
    Nov 2008
    Posts
    9,930
    Does your claim come with a life time guarantee to clean out the eggasplosion?

  4. #54
    Join Date
    Oct 2008
    Location
    On another tangent.
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    Quote Originally Posted by ghosthop View Post
    There's probably less chemicals in that SW CO water.
    Replaced with minerals* and that Rocky Mountain High. I was kidding and the calculator seems off by 20% here. Boiling temp calcs at 198°F.

    (* As an aside1: I wonder how many mines and the volume of minerals and heavy metals that leach into the Clear Creek water shed that flows into the Coors beer factory in Golden. It brings new meaning to Rocky Mtn Spring water. No wonder they've been forced to make very good ceramic filters.)

    ((As an aside2: On the global front, imagine the daily thru yearly energy savings around the world if eggs were brought to a boil only and let sit.))
    Best regards, Terry
    (Direct Contact is best vs PMs)

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  5. #55
    Join Date
    Nov 2008
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    I only eat my eggs in tube form these days.

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  6. #56
    Join Date
    Nov 2008
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    Quote Originally Posted by Peruvian View Post
    I only eat my eggs in tube form these days.

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    Giraffe-chicken GMO??

  7. #57
    Join Date
    Sep 2002
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    OREYGUN!
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    14,565
    Quote Originally Posted by Garth Bimble View Post
    Actually, egg producers in the USA spray them with chlorine prior to shipping. This sanitizes the egg but removes the cuticle from the shell which allows air/moisture into the egg itself, reducing the shelf life. In order to allow them to stay "fresh" longer they seal them with some sort of chemical coating.

    Bon appetite...
    Even just washing with water removes the cuticle. I read that the average supermarket egg is 28 days old at time of purchase.

    We steam our fresh eggs. They peel perfectly.

  8. #58
    Join Date
    Oct 2008
    Location
    Vernon BC
    Posts
    1,765
    The egg elite.... so pretentious.
    "Its not the arrow, its the Indian" - M.Pinto

  9. #59
    Join Date
    Mar 2009
    Location
    NorthEast
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    1,100
    Quote Originally Posted by Kenny Satch View Post
    Soft boiled eggs with toast slices brings me back to when I was kid.
    Oh yeah.




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