Fun Stuff > CHATTER
A Cooking Thread?
LTK:
I don't have one of those egg-puncture thingies that are supposed to keep the egg from cracking in the pan when you boil it, so instead I fill a pan with warm water, put the eggs in, put it on the fire and leave it for fifteen minutes. That gets you a hard-boiled egg that doesn't crack.
Apparently the rapid temperature change that happens when you dunk eggs in boiling water makes the interior expand so quickly that the shell cracks, so you get strands of egg white leaking out. Puncturing the bottom lets the pressure equate more easily. But if you put in the eggs before the water's boiling, the pressure change isn't as rapid, so no cracking. And you don't have to wait for the water to boil, so win-win.
Papersatan:
Those egg punch things are not standard kitchen equipment in the US. The first time someone told me they couldn't make boiled eggs because they didn't have a punch I had no clue what the meant. The standard way here is just starting from cold water.
I have a pasta salad I make in the summer which calls for hard boiled eggs and I always gook the eggs and the pasta int he same pot at the same time. The eggs always come out perfect, so now I replicate that when I just make eggs.
Eggs in plenty of water, bring to a boil, when it boils throw in a mug of cold water so that it stops boiling, then cook for 9-11 more min. The eggs are always done, but not over done and they seem to peel nicely, though I have been told the ease of peeling is mostly related to the age of the egg.
LTK:
Yeah, I've had eggs that stick to the shell a bit after boiling when they've been in the cabinet for a long time. I've been told that rinsing them with cold water helps, due to the aforementioned expansion/contraction, but it didn't do much good for the old eggs. Regardless, I always peel them submerged in cold water, I burn my fingers otherwise.
But why the mug of cold water?
Papersatan:
When I cook them with pasta adding the pasta cools the pot down, so when I cook them without I replicate that by adding the water to cool it down.
pwhodges:
Supper this evening: Paprika Chicken:
Three large onions sliced in thin rings, with some chopped garlic.
Fry in casserole until soft (I sweat them fatlessly, because of my diet).
Add one tablespoon of paprika.
Fry for another minute.
Add three large chicken breasts, cut in chunks (browned first if you like),
one large jar of pickled grilled red peppers, drained and cut into strips,
one tin of chopped tomatoes.
Bring to boil; heat in oven at 180/350 until chicken is cooked, better at least 45 minutes, longer is good.
(4-6 helpings)
Served above with wholemeal basmati rice and locally grown purple sprouting broccoli.
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