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Thread: The perfect hard boiled egg? page

  1. #1
    denbro01's Avatar
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    The perfect hard boiled egg?

    Primal Fuel
    Who has it?
    Yellow yolk (not green)
    Easy to peel
    And doesn't stink up the fridge
    Let me know your trick!

  2. #2
    tangentrider's Avatar
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    Don't boil the eggs. Bring them to the boil and then let them sit in the water. I do about 5 minutes and get yolks with a bit of creamy center.
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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    mixie's Avatar
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    Quote Originally Posted by tangentrider View Post
    Don't boil the eggs. Bring them to the boil and then let them sit in the water. I do about 5 minutes and get yolks with a bit of creamy center.
    QFT. I love a squidgy yolk, but as I use a lot of eggs for salad purposes, I usually cook them through so they'll crumble a bit, which takes about seven minutes.
    Fill pot with eggs so that they're resting comfortably together, without a lot of extra space to rattle around. I usually boil a dozen at a time. Fill with water a cm or two above the eggs. Place pot on stove, turn heat up medium-high. Let the pot get to a full, rolling boil, then turn the heat off and cover. I start my timer after the water breaks a simmer, once the water is obviously up to boiling temp.
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  4. #4
    tangentrider's Avatar
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    Quote Originally Posted by mixie View Post
    QFT. I love a squidgy yolk, but as I use a lot of eggs for salad purposes, I usually cook them through so they'll crumble a bit, which takes about seven minutes.
    Fill pot with eggs so that they're resting comfortably together, without a lot of extra space to rattle around. I usually boil a dozen at a time. Fill with water a cm or two above the eggs. Place pot on stove, turn heat up medium-high. Let the pot get to a full, rolling boil, then turn the heat off and cover. I start my timer after the water breaks a simmer, once the water is obviously up to boiling temp.
    I agree: for salad purposes, the lovely yellow crumble is required.
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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    Aw, but I like the bouncy ball gray yolk
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    marthat's Avatar
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    Generally, the fresher the egg, the harder it can be to peel. Use the oldest eggs for hard boiled, the freshest for frying.

    Don't peel until ready to eat for less stink.

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    Start with cold water.
    Bring to a boil.
    Cover and turn off heat
    Let sit 15-20 minutes
    Drain and over with cold wter

    15 minutes gives you a tiny bit of "squidgy center", 20 minutes cooked through.

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    Sigi's Avatar
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    Quote Originally Posted by Adrianag View Post
    Start with cold water.
    Bring to a boil.
    Cover and turn off heat
    Let sit 15-20 minutes
    Drain and over with cold wter

    15 minutes gives you a tiny bit of "squidgy center", 20 minutes cooked through.
    Yep, this method works. Depends on the size of your eggs too - I find that 15 minutes is perfectly hardboiled for my 60g eggs.

    Eggs should never stink up your fridge - don't peel them until you're ready to eat them. You don't need to fridge a hardboiled egg (unpeeled) if you're going to eat it within a day or so anyway.

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  10. #10
    denbro01's Avatar
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    Quote Originally Posted by Sigi View Post

    You don't need to fridge a hardboiled egg (unpeeled) if you're going to eat it within a day or so anyway.
    Didn't know that! Thanks!

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