Maybe I'll try again without salt. Once I had the method working with salt, I've always just stuck with it. LOL
Peeling Fresh Eggs
- Thread starter luvbiddies
- Start date
- Dec 12, 2009
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Thanks folks. I just tried the 14 minute method and it worked like a charm.
I looked up how to boil fresh eggs tonight, and sure enough it works perfectly with the eggs that I collected today.
ACV!! Read about it here http://www.chow.com/stories/11361?tag=search_results;results_list
Be sure to use enough salt in the water to make it taste like the ocean (much like you do with pasta or should now if you don't).
Also really I find that the eggs must be at least three days old in order to not stick. I mean even when I use fresh eggs for soft boiled eggs the fresh-just-laid-this-morning eggs refuse
to peel even a little bit. Also, from eating soft boiled eggs I find that if you use a small spoon and slip it between the membrane and then pull it away from the egg to pop off the shell. Not only will this make it easier, but much FASTER!!! I had a contest with my GF and she lost.
There are a lot of cooking methods but really if you don't have a little moist dot in the middle of the yolk you're overcooking the egg, and really making that fresh egg taste go down the toilet. The longer you overcook it, [the more it] gets greener and turns gray. found here: http://www.chow.com/stories/11504?tag=search_results;results_list
I love chow.com here's what I'm going to try next:
http://www.chow.com/stories/10879?tag=search_results;results_list
Be sure to use enough salt in the water to make it taste like the ocean (much like you do with pasta or should now if you don't).
Also really I find that the eggs must be at least three days old in order to not stick. I mean even when I use fresh eggs for soft boiled eggs the fresh-just-laid-this-morning eggs refuse
There are a lot of cooking methods but really if you don't have a little moist dot in the middle of the yolk you're overcooking the egg, and really making that fresh egg taste go down the toilet. The longer you overcook it, [the more it] gets greener and turns gray. found here: http://www.chow.com/stories/11504?tag=search_results;results_list
I love chow.com here's what I'm going to try next:
http://www.chow.com/stories/10879?tag=search_results;results_list
- Apr 4, 2010
- 4,174
- 13
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Quote:
Yes this is exactally what I have heard....not sure if needs to be a week but at least a few days and I hard boil mine ten mins.
Yes this is exactally what I have heard....not sure if needs to be a week but at least a few days and I hard boil mine ten mins.
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