Page 3 of 6 FirstFirst 123456 LastLast
Results 31 to 45 of 82
  1. #31
    Join Date
    Apr 2011
    Location
    se Melbourne
    Age
    62
    Posts
    2,567

    Default

    Quote Originally Posted by rwbuild View Post
    Obviously has a higher degree of importance than solving world problems or are we waiting for glue to dry on a project
    ...or paint to dry. In Melbourne today it has been cold (OK about 10c) and wet with lots of rain.
    Even hard boiled eggs will cook quicker than fast drying paints will dry.

  2. # ADS
    Google Adsense Advertisement
    Join Date
    Always
    Location
    Advertising world
    Age
    2010
    Posts
    Many





     
  3. #32
    FenceFurniture's Avatar
    FenceFurniture is offline The prize lies beneath - hidden in full view
    Join Date
    Oct 2010
    Location
    1017m up in Katoomba, NSW
    Posts
    10,649

    Default

    Well, look, have yer fun while it lasts, but I'm off for some real fun - I have the ice ready to peel 8 eggs.

  4. #33
    FenceFurniture's Avatar
    FenceFurniture is offline The prize lies beneath - hidden in full view
    Join Date
    Oct 2010
    Location
    1017m up in Katoomba, NSW
    Posts
    10,649

    Default Oh my gawd - spoke to soon.........

    Quote Originally Posted by FenceFurniture View Post
    I'm off for some real fun - I have the ice ready to peel 8 eggs.
    Well what a giant bloody PITA that all was.

    I shall elucidate (you just knew I would). Doug and Damian are absolutely spot on with the don't boil fresh eggs thing. I had 'em all ready (1 minute boiled and left in hot water for 7 mins, 3,5,10 mins boiled, cold water flush, in the fridge while the ice formed blah bloody blah.

    First off was the 1 minute egg. It was SO bad to peel that a third the way through I grabbed a spoon and just ate the bloody thing out of the shell!

    Next was the one minute egg, cracked, returned to ice water for 5 mins (or 30 mins while I struggled with the first egg). This was no better, but I refrained from eating it from the shell. I just put it back in the box only a third peeled (I'm stoic, but not stoopid).

    Next was the 3 min eggs. SAME STORY! What is going on here? I mean every egg (including most that followed) have bloody great divots out of them. The membrane is stuck fast. During this third egg it dawned on me - the air bubbles were considerably smaller than I am used to.....I bought these eggs from the Food Co-op just yesterday. They really are fresh then!

    I don't recall ever buying them and boiling straight away. Usually they are in the fridge for about a week or maybe two (usually get two doz at a time).

    The ones I did yesterday were the last of the previous batch and they were pretty easy to peel. Of this 8, only one escaped without any divots taken out.



    Anyway, I now have 9 peeled eggs in the fridge. Cool Hand Luke anyone? ("Ain't nobody can eat 50 eggs!")

  5. #34
    Join Date
    Jun 2010
    Location
    Bundaberg
    Age
    54
    Posts
    3,402

    Default

    Quote Originally Posted by FenceFurniture View Post
    Rightio then, I tried a few peeling techniques this morning.


    However, this...... I'm afraid ..... is a load of tosh! On both counts!

    6x2" jar, ¾ full of water, added the egg, shook the buggery out of it - several times - waiting for it to magically shed its skin. All it did was fracture the shell into 3mm² fragments which were still stuck to the egg. Not a single piece of shell came off! And that only made the subsequent manual peeling a bloody nightmare! Tiny bits of shell stuck all over my fingers making it a difficult fiddly PITA etc etc.....
    so... are you saying your life wasn't changed... forever? Seriously; this is a huge problem, because You-tube clearly said that it would and if it wasn't... then you-tube was wrong... and that can't be right because if there's one constant in this universe it's that if it's on You-tube then it must be true.

    Sorry Brett, but you must have been using the wrong thickness of water or something.
    Nothing succeeds like a budgie without a beak.

  6. #35
    Join Date
    Feb 2003
    Location
    back in Alberta for a while
    Age
    68
    Posts
    12,006

    Default

    it's the altitude -- water doesn't boil at the correct temperature
    regards from Alberta, Canada

    ian

  7. #36
    Join Date
    Nov 2007
    Location
    Mt Crosby, Brisbane
    Posts
    2,548

    Default

    Quote Originally Posted by FenceFurniture View Post
    Go on then....
    I whip the eggs with a bamix to get LOTS of air into them, cook gently in pan with butter covering with lots of cheese and whatever you fancy, then once about half set stick it under the griller, melts the cheese and sets the eggs. Just as it's ready fold it, or not if you prefer them open. Eggs are delicate, cheese is intense. Ham spinach leaves tomato mushrooms are all good.

    You can never have enough dairy and saturated fat in your life
    I'm just a startled bunny in the headlights of life. L.J. Young.
    We live in a free country. We have freedom of choice. You can choose to agree with me, or you can choose to be wrong.
    Wait! No one told you your government was a sitcom?

  8. #37
    Join Date
    Nov 2007
    Location
    Mt Crosby, Brisbane
    Posts
    2,548

    Default

    Quote Originally Posted by FenceFurniture View Post
    Doug and Damian are absolutely spot on with the don't boil fresh eggs thing.
    Of course I was spot on. Seriously..

    Anyway since it seems to matter I'll expand.

    Generally chicken eggs are a 3 week proposition. If you crack one in the first week the yoke will sit up proud. These are for poaching. In the third week teh yoke will be much flatter. These are the boilers. As you have discovered the main reason is the shell comes away much more readily. Conversely if you try to poach an old egg it is much less coherent in the water. As for 2 week eggs, well scrambled is nice. After the third week you really need to be floating them to see if they are off.

    Now I assume everyone knows how to float an egg ?

    I wish we could click and add a laughing emoticon to people's posts. Some of the comments really had me laughing. Thank you all for the entertainment.
    I'm just a startled bunny in the headlights of life. L.J. Young.
    We live in a free country. We have freedom of choice. You can choose to agree with me, or you can choose to be wrong.
    Wait! No one told you your government was a sitcom?

  9. #38
    FenceFurniture's Avatar
    FenceFurniture is offline The prize lies beneath - hidden in full view
    Join Date
    Oct 2010
    Location
    1017m up in Katoomba, NSW
    Posts
    10,649

    Default

    Glad you've enjoyed it Damian!

    Now if you want some real laughs:
    The short version of "Nobody can eat 50 eggs"

    http://www.criticalcommons.org/Membe...-luke-50-eggs#

    and the longer version, which is an absolute hoot (stay watching until the very last moments...the symbolism in the wider context of the whole movie is excellent)

    Regards, FenceFurniture

    COLT DRILLS GROUP BUY
    Jan-Feb 2019 Click to send me an email

  10. #39
    crowie's Avatar
    crowie is offline Life's Good, Enjoy each new day & try to encourage
    Join Date
    Dec 2009
    Location
    Faulconbridge, Lower Blue Mountains
    Age
    68
    Posts
    11,164

    Default

    I must admit I'm a little bemused at all the excitement and procession over egg boiling & peeling.

    It's been an educationally good laugh, thank you all..

    As for me I haven't had a boiled egg in years.... Cheers, crowie

  11. #40
    Join Date
    Feb 2006
    Location
    Perth
    Posts
    27,756

    Default

    I have one or two eggs most mornings usually with a whole mess of vegetables (eg spring onions, chilli, mushrooms, ginger, tomato, spinach, capsicum, leek, parsley) sometimes I add small pieces of fresh salmon or other fish. I sometimes cook the veggies with a bit of oil, but usually just a bit of stock, and then turn the hotplate on low and crack the eggs on top of the veggies and put the lid on and let the eggs cook in the veggies juice/steam.

    To add to my morning amusement every now and then the eggs grow a sort of space helmet which pops as soon as I lift the lit.

    eggs.jpg

  12. #41
    Join Date
    Feb 2003
    Location
    back in Alberta for a while
    Age
    68
    Posts
    12,006

    Default

    Quote Originally Posted by crowie View Post
    I must admit I'm a little bemused at all the excitement and procession over egg boiling & peeling.

    It's been an educationally good laugh, thank you all..

    As for me I haven't had a boiled egg in years....
    you best take care, Peter
    Brett has a fridge full of ones he can't peel
    regards from Alberta, Canada

    ian

  13. #42
    FenceFurniture's Avatar
    FenceFurniture is offline The prize lies beneath - hidden in full view
    Join Date
    Oct 2010
    Location
    1017m up in Katoomba, NSW
    Posts
    10,649

    Default

    I got there in the end, and there's only 3 left now

  14. #43
    Join Date
    Feb 2003
    Location
    back in Alberta for a while
    Age
    68
    Posts
    12,006

    Default

    Quote Originally Posted by FenceFurniture View Post
    I got there in the end, and there's only 3 left now
    that'll be a relief for Crowie
    regards from Alberta, Canada

    ian

  15. #44
    FenceFurniture's Avatar
    FenceFurniture is offline The prize lies beneath - hidden in full view
    Join Date
    Oct 2010
    Location
    1017m up in Katoomba, NSW
    Posts
    10,649

    Default

    Only one left now.....

    And Number 8 was a double yolker - not sure I've ever had one before.
    Regards, FenceFurniture

    COLT DRILLS GROUP BUY
    Jan-Feb 2019 Click to send me an email

  16. #45
    Join Date
    Apr 2012
    Location
    Brisbane
    Posts
    49

    Default

    If you're planning on eating it yourself (or your proposed fellow egg-munchers are not too fussy about you blowing on their food), a quick way is to crack and peel the big easy to peel end with the air bubble to around say 1" diameter, peel a smaller hole in the pointy end, then blow firmly through the small hole. The egg then pops out complete through the big peeled end nicely.

Page 3 of 6 FirstFirst 123456 LastLast

Similar Threads

  1. Looking for a copy of Making and Mastering Wood Planes by David Finck
    By pianoman in forum HAND TOOLS - UNPOWERED
    Replies: 1
    Last Post: 1st December 2017, 05:45 PM
  2. The Humble Shed
    By wheelinround in forum THE SHED
    Replies: 0
    Last Post: 2nd September 2016, 03:11 PM
  3. My humble offering
    By ed_h in forum THE WORK BENCH
    Replies: 14
    Last Post: 24th June 2011, 05:29 PM
  4. Linseed oil boiled or not boiled
    By Wongo in forum FINISHING
    Replies: 15
    Last Post: 8th January 2007, 06:09 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •