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Discussion in 'Chicken Behaviors and Egglaying' started by lesterlu, May 5, 2009.
ok, i boil the eggs for 20 minutes and the white stays soft.
anyone come across this?
No Clue. How odd!
Is the egg white clear and soft or white and soft?
Is it possible that your timer is malfunctioning?
Are you at a high altitude? Could that be a factor?
you must not be holding you mouth right or something
thanks for replying. the egg white is white, a tiny bit translucent. they are jumbo sized, but i thought 20 minutes is a long time since typically i boil other eggs for 15. the hen has been in a cage at night after worming medicine a couple of weeks ago and waiting for a new coop this week. so i usually wash the eggs in hot water and soap then into the fridge. just thought this was strange.
From my experience, I was told to put the eggs in a pan of water and then bring it to a boil. Once boiling, let it continue boiling for 10 minutes (for store bought eggs, would probably need 15-20 for jumbos). At that point, shut off the heat and let the eggs sit in the hot water for another 15 minutes. I chill mine in an ice bath at this point so they stop cooking and then prepare them however.
Since I've been using fresh eggs, any way I cook them seems to take longer because the yolks are so big (and I can't do wet yolk ) I think if you add a bit of vinegar to the water it's supposed to help reduce cracking.
I find that my eggs are better hard boiled at about 5 days old. They need to have some air in them. I also place eggs in cold water bring to a boil and boil for 10-15 minutes and follow up with an ice bath. Works beautifully.
Here's a no-fail recipe: bring the water to a boil and then ladle the eggs in. Some may crack but they're still ok, or to prevent cracking, poke a hole in the big end with a needle and then put in the water. Once the water comes back to a boil, cook large eggs for 14 minutes; quail eggs for 10 minutes. Drain and place in cold or ice water. Keep draining the water and replacing with cold water until eggs are cool. Even eggs fresh out of the nest will peel easily.
I know it goes against everything we were ever told, but it really does work. I read this on another post a while ago and now it's the only way I'll do hard boiled eggs.
Wow, that's a long time to boil eggs. I usually do hard boiled eggs for 5 minutes - put the egg in the cold water, bring to the boil, then time 5 minutes. 3 minutes for a soft boiled egg. But then I am at sea level, in Australia, so maybe we do it differently here?
I wonder whether the whites are not setting because the chickens are not eating enough protein. Isn't the setting of the white cooking the protein in the albumin? If they are not eating enough protein, the albumin may not contain the right protein molecules to set properly. Just a thought? Maybe someone who knows more about chemistry can comment further.
let water boil then put eggs in water for 15 min then put in cold water don't add vinegar it changes the texture of the white i have found, like it hasn't cooked enough. maybe i used too much but this works great you cant hard boil that days eggs and they peel great.