Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you boil eggs so that the shell does not stick to the egg, when peeling?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you boil eggs so that the shell does not stick to the egg, when peeling?),it will help you,my kids.
Answer:
Quench the egg in cold water for a minute directly after boiling. Then the shell should come off easy!
an older, room temp egg wont stick as bad as a fresh cold, place small amount of salt,and vinager in h2o, place hot,boiled egg, into cold to stop cooking, place on counter,roll place under cold running h2o,find inner skin pull all should near pull off at once
before adding egg to the boiling water add salt almost 1/2 tsp or so.This will do your job quite easier.
Salt the water before boiling
Boil the egg with small fire.
PUT A TEASPOON OF VINEGAR AND HALF ATEASPOON OF SALT WITH THE WATER WHEN YOU BOIL IT...IT WORKS
well, i sometimes encounter this problem, but i read somewhere how to cook the perfect boiled eggs. Ok firstly, one reason why its so packed is because of the sudden expansion due to exposure to heat. So, when boiling eggs, make sure the eggs are room temperature. Also, add a little vinegar and salt when boiling.Cook the egg for 10 minutes in SIMMERING water, not boiling water. After you remove the eggs, soak it in ice cold water for the egg to shrink. But do not soak it for too long, otherwise you'd be eating cold eggs. If you over cook the egg it will expand too much. Hope this helps.
THE TRICK IS NOT AT BOILING IT IS AFTER IT YOU SHOULD DRAIN THE EGGS AFTER 10 MINUTES AND WASH THEM WITH COLD WATER IMMEDIATELY
DON'T FORGET TO ADD BENCH OF SALT TO BOILING WATER TO PREVENT CRACKING
It isn't in the boiling. It's what you do with the eggs after they're cooked.
What you need to do is run the hottest tap water you can, and as soon as you take the eggs off the stove, start running that water into the pan over the eggs. Gradually turn the water down in temperature until you are running cold water over them. You have to do it gradually because the eggs will crack and explode into the pan if you change the temperature too fast. After you have changed the water to completely cold tap water (which takes about 30 seconds), let the eggs sit in the really cold water for about five minutes. What you have done, essentially, is cooled the eggs a lot faster than they would normally cool in the pan.
Crack the eggs gently on the side, and then roll them on a hard surface really gently so the shell is cracked all the way around the middle of the egg. Hold the eggs under cold water as you peel them, and the shells should come right off. Be sure to get a good handle on the inner membrane before you start peeling. This will be easier because the eggs are cooled and the membrane is now sticking to the shell instead of the eggs.
It took me a couple of times to master it, but now my hard boiled eggs come out perfect and smooth. No more ugly, lumpy deviled eggs for me!
I still have the same problem. So even though I can't answer your question, I did find the answer to how to determine "how fresh is the egg."
I suppose we'll be floating our eggs in water to check -- it's almost Easter.
http://www.indoindians.com/food/fresh_eg...
http://www.hormel.com/templates/knowledg...
Boil the eggs and then place the cooked eggs in a bowl covered with ice cubes. Peel them immediately.
the best way that i've found ( i'm a chef ) is to put you eggs in a pot with cool water and salt. Example: 1/2 gal. water, 12 eggs and 1/6 cup of salt. put on burner on high. 26 minutes. drain water. put eggs in ice and cold water "bath" and stir.
Do not completely cover the egg with water, leave about half the egg uncovered. Make sure the water is cold or room temperature. Then boil, covered, for a few minutes until surface of the egg immediately becomes dry after removing the cover from the pot. (A no-fail method to let you know the egg is hard cooked). Then run cold water over the egg for a few seconds & peel immediately. I've been using this method for nearly 40 years.
As soon as the eggs are done cooking, put them into ice water. If you crack the shells right away, the water will get under the shell a little and will help loosen it. It also helps if you use older eggs.
The best way is to boil them in cold water for at least 20 to 30 minutes.
Then after there are done run them under cold water.
New eggs stick. Older eggs don't
Blanche it. Take the egg out of the boiling water and pop it in cold/room temperature water. Shell comes off quite easily.
We do this with tomatoes too!
Cooking Resources from yahoo answers cooking and drinking question and answer channel: It is not salisbury steak... but? What is it called? It is made with pieces of meat, bell peppers and usually cooks in tomato soup
If there is, you should read about how bad it is for you! www.sweetpoison.com/aspartame-side-effects
i've tried to get off but i cant. i've lost everything! what should i do? i dont think i will ever overcome it.
Lots of relatives, children. I'm talking easy.. and appealing to all because I'm not a gourmet. Thank you very much.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you boil eggs so that the shell does not stick to the egg, when peeling?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you boil eggs so that the shell does not stick to the egg, when peeling?),it will help you,my kids.
Answer:
Quench the egg in cold water for a minute directly after boiling. Then the shell should come off easy!
an older, room temp egg wont stick as bad as a fresh cold, place small amount of salt,and vinager in h2o, place hot,boiled egg, into cold to stop cooking, place on counter,roll place under cold running h2o,find inner skin pull all should near pull off at once
before adding egg to the boiling water add salt almost 1/2 tsp or so.This will do your job quite easier.
Salt the water before boiling
Boil the egg with small fire.
PUT A TEASPOON OF VINEGAR AND HALF ATEASPOON OF SALT WITH THE WATER WHEN YOU BOIL IT...IT WORKS
well, i sometimes encounter this problem, but i read somewhere how to cook the perfect boiled eggs. Ok firstly, one reason why its so packed is because of the sudden expansion due to exposure to heat. So, when boiling eggs, make sure the eggs are room temperature. Also, add a little vinegar and salt when boiling.Cook the egg for 10 minutes in SIMMERING water, not boiling water. After you remove the eggs, soak it in ice cold water for the egg to shrink. But do not soak it for too long, otherwise you'd be eating cold eggs. If you over cook the egg it will expand too much. Hope this helps.
THE TRICK IS NOT AT BOILING IT IS AFTER IT YOU SHOULD DRAIN THE EGGS AFTER 10 MINUTES AND WASH THEM WITH COLD WATER IMMEDIATELY
DON'T FORGET TO ADD BENCH OF SALT TO BOILING WATER TO PREVENT CRACKING
It isn't in the boiling. It's what you do with the eggs after they're cooked.
What you need to do is run the hottest tap water you can, and as soon as you take the eggs off the stove, start running that water into the pan over the eggs. Gradually turn the water down in temperature until you are running cold water over them. You have to do it gradually because the eggs will crack and explode into the pan if you change the temperature too fast. After you have changed the water to completely cold tap water (which takes about 30 seconds), let the eggs sit in the really cold water for about five minutes. What you have done, essentially, is cooled the eggs a lot faster than they would normally cool in the pan.
Crack the eggs gently on the side, and then roll them on a hard surface really gently so the shell is cracked all the way around the middle of the egg. Hold the eggs under cold water as you peel them, and the shells should come right off. Be sure to get a good handle on the inner membrane before you start peeling. This will be easier because the eggs are cooled and the membrane is now sticking to the shell instead of the eggs.
It took me a couple of times to master it, but now my hard boiled eggs come out perfect and smooth. No more ugly, lumpy deviled eggs for me!
I still have the same problem. So even though I can't answer your question, I did find the answer to how to determine "how fresh is the egg."
I suppose we'll be floating our eggs in water to check -- it's almost Easter.
http://www.indoindians.com/food/fresh_eg...
http://www.hormel.com/templates/knowledg...
Boil the eggs and then place the cooked eggs in a bowl covered with ice cubes. Peel them immediately.
the best way that i've found ( i'm a chef ) is to put you eggs in a pot with cool water and salt. Example: 1/2 gal. water, 12 eggs and 1/6 cup of salt. put on burner on high. 26 minutes. drain water. put eggs in ice and cold water "bath" and stir.
Do not completely cover the egg with water, leave about half the egg uncovered. Make sure the water is cold or room temperature. Then boil, covered, for a few minutes until surface of the egg immediately becomes dry after removing the cover from the pot. (A no-fail method to let you know the egg is hard cooked). Then run cold water over the egg for a few seconds & peel immediately. I've been using this method for nearly 40 years.
As soon as the eggs are done cooking, put them into ice water. If you crack the shells right away, the water will get under the shell a little and will help loosen it. It also helps if you use older eggs.
The best way is to boil them in cold water for at least 20 to 30 minutes.
Then after there are done run them under cold water.
New eggs stick. Older eggs don't
Blanche it. Take the egg out of the boiling water and pop it in cold/room temperature water. Shell comes off quite easily.
We do this with tomatoes too!
Cooking Resources from yahoo answers cooking and drinking question and answer channel: It is not salisbury steak... but? What is it called? It is made with pieces of meat, bell peppers and usually cooks in tomato soup
If there is, you should read about how bad it is for you! www.sweetpoison.com/aspartame-side-effects
i've tried to get off but i cant. i've lost everything! what should i do? i dont think i will ever overcome it.
Lots of relatives, children. I'm talking easy.. and appealing to all because I'm not a gourmet. Thank you very much.
correctness,It's Non-profit and only for informational purposes.
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