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Easy to peel FRESH LAID hard boiled eggs! - Page 10

post #91 of 95
Quote:
Originally Posted by HotDesertChick View Post
 

JetCat, we live at slightly over 4K feet in elevation.   No In-the-Sky elevations that may hover well above 6 thousand feet  ("6k") in several western states. Oh,...that's also  an "ASL" (Above Sea Level) comment?

 

Generally speaking.. I don't feel our "personal altitude" ( ASL, or even including Latitude?) makes much difference in baking, or boiling eggs?    If you are growing onions, a completely different ballgame.  But...Chicken Fruit?  I doubt it. 

 

Please respond without unnecessary acronyms?    "k" equals 1,000 folks, and that's as far as I will venture.  "ASL" ?  Many readers on BYC may NOT understand all the acronyms?  

 

Sorry, I sounded so Primitive. Paleo?

 

I realize I am hanging myself.

 

seams you've got a bit of a smart alec attitude in that response or maybe you've just been drinking tonight?  either way at 4 thousand feet above sea level i assure you that anything being boiled or cooked will have a very different outcome than if they are cooked at the same as if they are at sea level.

post #92 of 95
Quote:
Originally Posted by JetCat View Post
....  either way at 4 thousand feet above sea level i assure you that anything being boiled or cooked will have a very different outcome than if they are cooked at the same as if they are at sea level.

Yep. Just about every cake mix box has special instructions for "altitudes above 3,000 feet" 

At 4,000 feet, water boils at 205o F.  Probably not enough to make a huge difference.

Life is easier if you plow around the stumps.
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Life is easier if you plow around the stumps.
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post #93 of 95
Quote:
Originally Posted by Old Philosopher View Post
 

Yep. Just about every cake mix box has special instructions for "altitudes above 3,000 feet" 

At 4,000 feet, water boils at 205o F.  Probably not enough to make a huge difference.

Don't think it makes that much difference in cooking eggs, but it sure does when you're canning.  Cakes don't seem to need the high altitude changes here (we're at 4000 feet plus a few) but it makes a world of difference in brownies..don't know why that is, but that's what we've found in our 20 years here.

post #94 of 95
I too have tried all sorts of things to deal with peeling fresh eggs, with little success. Recently I heard of this method: Don't boil the eggs--steam them! Get the water hot first, then place eggs in a steamer basket over the boiling water, cover, and steam for TWENTY TWO minutes.
Cool in ice water, and voilà!
I was amazed. Works like a charm. The peels come right off, and the eggs are cooked perfectly. I am a happy deviled egg lover!
Betts
post #95 of 95

Monday night i tried steaming again and had about the same results as i previously posted (3 of 12 just wouldn't peel), looks like steaming works for some, but not good enough for me to change from my originally posted method.  guess there's always more then one way to skin a cat and what works for you may or may not work for someone else!!

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