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Discussion Starter · #1 ·
I've spent a ton of times in commercial kitchens and one of the simplest things seems to have the most amount of mystery to it.


I've met many men in women in both commercial and home settings that have no clue how to boil an egg.

This video is a great tutorial.
 

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I agree a lot of folks have no clue how to boil an egg. (scary)

And what video?
 

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Discussion Starter · #4 ·
I agree a lot of folks have no clue how to boil an egg. (scary)

And what video?
I'm getting that cleared up with you through PM. I'll let you know what I figure out.

I'm always amazed that people don't know how to do it. I understand, but am still amazed by it.
 

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A Round American Woman
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When a young cook is looking for a job, many times his interview includes some time in the kitchen. And the test is usually to cook one egg. To perfection of course. :rolleyes:
 

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Discussion Starter · #7 ·
When a young cook is looking for a job, many times his interview includes some time in the kitchen. And the test is usually to cook one egg. To perfection of course. :rolleyes:
I only had one restaurant ever do that. I had to grill a chicken breast.
 

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Just a helpful hint...the best way I have learned that may help you out...First, I have learned that fresh eggs are harder to peel. If you let them set a couple weeks they will be easier to peel. But, I enjoy them while they are fresh..they don't have a rubber texture. If you put your eggs in a pan with cool water..bring to a hard boil. Turn stove off, cover and let set 20 minutes. Let cool and peeling should be a breeze!
 

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Discussion Starter · #13 ·
Well I accidently froze 6 eggs. Went to go use them in a salad, and they were ruined. I laid them out to see what would happen.

Lesson: Once a a hard boiled egg is frozen there is not coming back.
 

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They will peel easier if you use a LOT of salt in the boiling water. When I boil eggs, I like to use a crock-pot on HIGH, and one of those acrylic egg-like things that have the readout through the middle that shows the heat entering by changing colors, when the color changes all the way through, the egg is done (for hard). I love eggs pickled in pickled beet juice!
 

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BTW, the less float to an egg, the less likely it is to burst the shell!
 

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I recently found out a way to cook freshly laid eggs that are super easy to peel. The shell comes away from the egg perfect every time :)
They turn out just like your regular hard boiled egg and you place them into a cold water bath just the same as the video at the start of this topic.

The trick is to steam them. I used a small sized pot (18cm) with a (pot) steamer on top. Have the water boiling before you place the steamer on top of the pot of boiling water. My eggs vary from 30 grams to 55 grams, and take 12 to 14 minutes to cook through to 'hard boiled'. (I usually do 6 to 8 eggs at once, removing smaller eggs a minute or two before the larger ones)
The recipe I came across stated 18 mins but I figured that they were using larger eggs.
By far the easiest way to get perfect to peel freshly laid eggs I have tried. :)
 
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