How do you boil 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!

[Catty1]

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!

Were the eggs easier to peel?

[Karen]

Were the eggs easier to peel?

They were easy to peel, though I never usually have a problem with that! One of these days I will do a true trial - 2 pans of water, eggs at the same freshness level ...

[pomtzu]

Just an FYI; the older the egg, the easier to peel. Why - I have no idea. Eggs you bring home fresh from the store will sometimes not peel very well at all, but the ones you've had in the fridge, say for a week or so, will peel with no problem. From my own experience, I have found this to be true.

[Karen]

Just an FYI; the older the egg, the easier to peel. Why - I have no idea. Eggs you bring home fresh from the store will sometimes not peel very well at all, but the ones you've had in the fridge, say for a week or so, will peel with no problem. From my own experience, I have found this to be true.

It has to do with evaporation - the "staler" the egg gets, the more the white has evaporated and pulled away from the shell wall. Egg shells are porous. That is why a really stale egg will float - there is more air inside the shell.

I do after all, co-host Country Joe's Chicken Show http://CountryJoesChickenShow.com - it is on iTunes, now, too - so technical stuff I can tell you!

[Lady's Human]

They were easy to peel, though I never usually have a problem with that! One of these days I will do a true trial - 2 pans of water, eggs at the same freshness level ...

Okay, Sheldon......

[Karen]

Okay, Sheldon......

Hey, I tried one trial with two different egg sources in one pan - some a week older than the other one day, but was counting on the stamped shells of 3 of them, not realizing the boiling water would boil off the stamp ink!