Picture(s) thanks: 0
Results 31 to 45 of 82
-
17th June 2018, 07:00 PM #31
-
17th June 2018 07:00 PM # ADSGoogle Adsense Advertisement
- Join Date
- Always
- Location
- Advertising world
- Age
- 2010
- Posts
- Many
-
17th June 2018, 07:14 PM #32
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.
-
17th June 2018, 08:16 PM #33
Oh my gawd - spoke to soon.........
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!")
-
17th June 2018, 10:03 PM #34
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.
-
18th June 2018, 08:52 AM #35
it's the altitude -- water doesn't boil at the correct temperature
regards from Alberta, Canada
ian
-
18th June 2018, 06:51 PM #36
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 lifeI'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?
-
18th June 2018, 06:57 PM #37
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?
-
18th June 2018, 08:17 PM #38
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)
-
21st June 2018, 09:21 AM #39
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
-
21st June 2018, 09:34 AM #40.
- Join Date
- Feb 2006
- Location
- Perth
- Posts
- 27,826
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
-
21st June 2018, 11:22 AM #41
-
21st June 2018, 11:27 AM #42
I got there in the end, and there's only 3 left now
-
21st June 2018, 01:22 PM #43
-
21st June 2018, 01:23 PM #44
Only one left now.....
And Number 8 was a double yolker - not sure I've ever had one before.
-
21st June 2018, 02:46 PM #45Intermediate Member
- Join Date
- Apr 2012
- Location
- Brisbane
- Posts
- 49
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.
Similar Threads
-
Looking for a copy of Making and Mastering Wood Planes by David Finck
By pianoman in forum HAND TOOLS - UNPOWEREDReplies: 1Last Post: 1st December 2017, 05:45 PM -
The Humble Shed
By wheelinround in forum THE SHEDReplies: 0Last Post: 2nd September 2016, 03:11 PM -
My humble offering
By ed_h in forum THE WORK BENCHReplies: 14Last Post: 24th June 2011, 05:29 PM -
Linseed oil boiled or not boiled
By Wongo in forum FINISHINGReplies: 15Last Post: 8th January 2007, 06:09 PM