Do you really do this? Your writing to a guy who thinks its a lot of work to pour granola out of the bag. And a 20 minute wait? My son doesn't even want to wait for his hot cereal to cool.
I assume you saw that someone else posted something along these lines. She cracks the egg before boiling. Seems that with both methods the membrane is somehow affected by the direct contact with the water.
It would be nice to have a more scientific understanding of this. I wonder if the permeability of the shell has anything to do with this combined with the thinner shell of the store eggs?
Allen
--- In CHICKENS-101@yahoogroups.com, "Old George" <barnmanager@...> wrote:
>
> Welcome to the world of fresh eggs. LOL, There are about 1000 methods of peeling a fresh boiled egg. Some of them involve gathering eggs then dancing in sleeping attire or less at dawn. I did a survey and the guys down at the station all thought that was a good idea but the ladies weren't having any part of that. Here is my method
> Drill a small hole in the big end with a push pin. Place the eggs in a pan of warm water to cover. Let them sit for a few minutes to stabilize. Bring to a boil. As soon as they start to boil remove the pan from the burner, cover and let sit 20 minutes. Then submerge the eggs in Ice water until cool. Crack the eggs all over with the back of a spoon. Proceed from the big end to lift the shell off the egg.
> This really works if the eggs are at least a week old. If it doesn't there's egg salad.
CHICKENS-101@yahoogroups.com
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