I'm using the small teaspoon that is half the size of an egg and crack the egg all over on the table as usual.
Have to do a few more movements and the eggshell doesn't remain in one piece, but it's still faster than peeling it by hand.
1. Boil water
2. Add eggs with spoon when water starts boiling
3 10min timer
4. Put pot witj eggs in sink and have cold running water over them for 2 min
>Put pot witj eggs in sink and have cold running water over them for 2 min
why not just put the eggs in cold water? putting a hot pot in the stove then running cold water on it might fuck up the pot
You don't even need a special steamer, just fill the pot barely with water (like quarter of an inch, maybe a bit more), cover and bring to boil, add eggs, cover and lower to simmer for around 15 minutes.
>Make sure eggs are room temp or they will burst more easily. >Bring water with splash of vinegar to boil (vinegar will prevent spillage of the egg is it cracks open a bit) >Boil eggs for 12-14 minutes depending on the size >Put eggs in cold water. This can be with ice, in the kettle, in the sink idgaf the water just has to be cold. The heat from the eggs will heat up the water so that's why others are suggesting running water, it keeps the water from getting to warm.
op read and believe, I have your answer. there's two secrets to boiled eggs:
1) you want room temp eggs. don't just pull them out of the fridge, that will work, but it's worse than letting them rise to room temp. this applies to all egg cooking btw.
2) don't boil the eggs at all, you should steam them. this works better in an instant pot or other pressure cooker, but will still work in a regular pot. put a basket in the pot, fill with water but keep it below where the eggs would sit. put the lid on if you're using a normal pot.
that's it, don't bother with other shit like poking a hole in the egg or using baking soda or whatever. steam room temp eggs.
>learns antigravity eggs before ez peel eggs
anon..
After you boil them for a few minutes drain and add cold water.
This. Flash cold them, bro. Or bake them for 25 minutes at 325
>Or bake them for 25 minutes at 325
Just put them in the microwave for 3 minutes.
Based
Coincidentally I am having three scrambled this way at this very moment
older eggs peel better
crack the shell all over with a spoon or something, peel under cold water
>older eggs peel bette
This guy knows the trick
Use teaspoon.
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i'm looking forward to trying this but it seems conditional to the shape and size of the egg/spoon
I'm using the small teaspoon that is half the size of an egg and crack the egg all over on the table as usual.
Have to do a few more movements and the eggshell doesn't remain in one piece, but it's still faster than peeling it by hand.
Bring water to rolling boil
Add eggs
Turn off heat
12 minutes
Pour off hot water
Add cold water
Add ice
Add salt
Now eat all the eggs
>ALL OF THEM
How do they not fall out?
Vinegar in the boiling water
1. Boil water
2. Add eggs with spoon when water starts boiling
3 10min timer
4. Put pot witj eggs in sink and have cold running water over them for 2 min
>Put pot witj eggs in sink and have cold running water over them for 2 min
why not just put the eggs in cold water? putting a hot pot in the stove then running cold water on it might fuck up the pot
It takes longer. Having running water will cool it faster
It does not fuck up the pot.
It's metal. It's meant to withstand rapid temperature changes. Otherwise just using it to boil water would fuck up the pot.
Steam eggs instead of boiling.
how does this address the peeling issue
nta but i have an egg steamer and theyre incredibly easy to peel
This, and peel them as soon as they are cool enough to handle. Peel them under running water and the shells fall right off.
https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe
No, Sam I Am
I do not like steamed eggs and ham.
You don't even need a special steamer, just fill the pot barely with water (like quarter of an inch, maybe a bit more), cover and bring to boil, add eggs, cover and lower to simmer for around 15 minutes.
Yup, this is what I do. You're just boiling eggs but with less water lol.
>15 minutes
This will make hard-boiled eggs, so I only do 8 minutes.
Add baking soda to the water
Chef here
>Make sure eggs are room temp or they will burst more easily.
>Bring water with splash of vinegar to boil (vinegar will prevent spillage of the egg is it cracks open a bit)
>Boil eggs for 12-14 minutes depending on the size
>Put eggs in cold water. This can be with ice, in the kettle, in the sink idgaf the water just has to be cold. The heat from the eggs will heat up the water so that's why others are suggesting running water, it keeps the water from getting to warm.
nigga use a spoon, it takes 10 seconds per egg and they will only break if you're ultra retarded
op read and believe, I have your answer. there's two secrets to boiled eggs:
1) you want room temp eggs. don't just pull them out of the fridge, that will work, but it's worse than letting them rise to room temp. this applies to all egg cooking btw.
2) don't boil the eggs at all, you should steam them. this works better in an instant pot or other pressure cooker, but will still work in a regular pot. put a basket in the pot, fill with water but keep it below where the eggs would sit. put the lid on if you're using a normal pot.
that's it, don't bother with other shit like poking a hole in the egg or using baking soda or whatever. steam room temp eggs.
Eat them with the shell, saves time and won't do anything to you
Let them reach room temperature prior to cooking
Then add already boiling water to satrt the cooking process
Works every single time for me
add enough salt to make the water taste like saltwater
I saw a guy once advising you pierce the shell on the fat end with a needle before cooking.