%%USERNAME%%    %%ACCWORDS%% %%ONOFF%% |
  My blog was filled up. I'm too lazy to clean it out. So I started a new one. |
| We used to hear of two minute or three minute eggs, but hardly ever hear them mentioned now. The difference between them is more than one minute. Apparently, it was a European tradition, along with egg cups, which few people use now. The end of the boiled egg was removed only and sat upright in the cup. You spooned the egg right out of the shell or dipped your toast corners into the runny yolk. I don't know anyone who does that. Just for the record, a two minute egg, starting out in cold water, boils for two minutes, but sits in the hot water away from the heat for about 15 minutes before being served. A three minute egg boils for three minutes, but sits in the hot water for 17 minutes. However, most people I know do not follow these rules. They usually end up with overcooked eggs. There are some tips to getting a good boiled egg, done to the firmness you prefer. (I don't know if restaurants even offer boiled eggs any more.) You always put the eggs in the unheated water to start. The water should completely cover the eggs. Adding a drop or two of white vinegar will prevent or lessen egg white from escaping through cracks. Some people also like to throw in a pinch of salt to make the shells easier to peel. I don't do either of these. The freshest eggs are the hardest to peel, so you may want salt for those. If you start peeling your eggs and notice they are difficult to peel, crack each one as neatly as possible and allow to soak in cold water. The water will seep in under the shell and make it a little easier. Once the water starts to boil, turn the heat off after two to three minutes. If you have a gas stove where the heat instantly stops, you may need to leave it on just a tad longer. Depending on how soft you want your yolks, leave them in the hot water ten to 20 minutes. My dad boils them about 20 minutes, rinses in cold water and peels. The result: the yolks have a green hue around the outside, a sign of overcooking. They're not even preferable for good egg salad or deviled eggs. And they lose a lot of white when peeling. Home grown eggs preserve a little longer. They aren't washed, so the coating on the outside preserve them a little longer. They don't even need to be refrigerated when they are first collected. The shells are thicker and harder to crack. They do last longer. All eggs peel easier when they are a week or two older. I met a man once who wouldn't feed his cat eggs a week old. But the truth is they last well if kept away from the sun and the heat.. The freshness date on store bought eggs and other products is a sale date, not a throw away date. Experimentation is the best way to discover how to get the perfect egg for you, since everyone likes them differently. |
View Portfolio
Visit Notebook
Send Gift Points
Awards
Badges
Send Email
Community Newsfeed
General Discussion
Sponsored Items
Book of Trinkets
Static Items
Books
Groups
Interactive Stories
Audio
Campfire Creatives
Community Notes
Crossword Puzzles
Documents
Folders
Images
In & Outs
Madlibs
Photo Albums
Polls
Product Reviews
Quizzes
Survey Forms
Web Pages
Word Searches
