How do you boil eggs?

[RICHARD]

I don't even know how long to fix a hamburger.
.

You "fix" a hamburger leaving out the "pickle".......



T&P..

To keep the yolks from turning gray, let them cool by themselves....they will turn the nice yellow color you see on the cooking channel!

LOLOL

Only on PT could anyone post a question like that, get answers, suggestions and jokes from all across the planet.....

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Great deviled eggs.


Boil and peel.
mash and add mayo, a little brown or spicy mustard. some greens (parsley, chives or ????) Toast some rye bread and enjoy.

[Barbara]

I had no idea there were so many different methods. I put them in cold water, heat until they boil and then 7 minutes. Siegmar wants them 3 minutes (rare), me 5 (medium)

Filou wants his yolk raw. Without the white please

[Jessika]

I boil water on the stove, set the eggs, let them boil for a few minutes (probably around five minutes?) then remove them from the heat and set the pan in the kitchen sink and just turn on the cold water and let it run in the pan and over the sides for another minute. Then, I just let them sit for awhile until they're cooled off!

[sandragonfly]

quoted by cyber-sibes
Sometimes the end of the shell will "point" up, but the bottom stays down. If they float, the eggs have gone bad - DON'T EAT THEM!

yikes!! really? everytime, everytime I just boil them right after I got them at grocery, they just always float on the sides and points too. at least I haven't died yet!

but anyway, my way - I start with cold water, boil for about 10-15 minutes until I see, what is it called, egg foams? floating up, they're ready for devil eggs!

[lbaker]

The cooking methods suggested are perfectly sound, the length of time depends on whether you want them totally cooked through or just heated up and not runny. Another hint for totally cooked (for deviled eggs for example) is NOT to use the freshest eggs but any eggs that have been in the fridge for a few days. Some professional cooks suggest letting them sit on the counter for 1/2 to one hour or so. Alway finish by running under cold water (the eggs silly, it's too cold out for you to run around under cold water, especially in Chicago) for ease in peeling.

[RedHedd]

Alway finish by running under cold water (the eggs silly, it's too cold out for you to run around under cold water, especially in Chicago) for ease in peeling.

[Randi]

I'm glad someone asked about Marmite, I had forgotten I have some in my cupboard - it will keep forever, I think. Wonder how similar it is to Vegemite.

When I England I used to buy some to bring home. One Christmas, I was out shopping with John's sister and I wanted Marmite but couldn't remember the name of it. She had quite a few laughs, me trying to explain what it was.

[cassiesmom]

Alway finish by running under cold water (the eggs silly, it's too cold out for you to run around under cold water, especially in Chicago) for ease in peeling.

ROFL!! I came back to this funny thread for help with getting the shells off of hard-boiled eggs without losing too much of the white Thanks for the tip, lbaker! Buckingham Fountain is off for the season so I can't run under cold water anyway.

[Karen]

I tried something new, I put a teaspoon or so of baking soda in the water I was booing eggs in the last time - supposed to make the shells easier to peel off. I normally don;t have a problem with that anyway, but it can't hurt!

[Christiansmommy]

This is how I was always taught...and how I do mine. I put the eggs in a pot, and cover them with tap water. Put them on the stove and wait for them to boil, once they are boiling, I time them 6 minutes. I sometimes leave them longer,but 6 minutes seems to do it...infact, i think i will go make some

Robyn

[Pawsitive Thinking]

Only eat scrambled...on toast...........with Marmite...............

[lbaker]

"Marmite" Is that like marmalade??

[Edwina's Secretary]

How nice to know ....Karen....that I am not the only one who has exploded eggs. Aren't they a pain to scrape off the ceiling?????

[Tubby & Peanut's Mom]

How nice to know ....Karen....that I am not the only one who has exploded eggs. Aren't they a pain to scrape off the ceiling?????

Sounds like I may be just one teensy step ahead of you in the kitchen department, Sara.

Not boiling them 12 minutes will also help with the gray/green.

I was thinking the same thing, Barbara. But I have to wait until tonight to peel them to see how they turned out. Will let you know.

I actually made them because I found a yummy chicken salad sandwich recipe. I never thought of putting eggs in my chicken salad, but it makes it nice and creamy like - yummy!

[Randi]

This is Marmite for you! I use to hate it, but love it now - spread thinly on toast.

http://www.c-wilkie.pwp.blueyonder.c...es/marmite.jpg