Goldwingnut
Chirping
- Sep 11, 2023
- 31
- 61
- 76
I've recently discovered how to Soft-Boil FRESH Eggs with reliably easy-to-peel results.
I also have 200+ eggs in storage in (hydrated) lime water.
I've only tried 3 with my soft boiled egg method so far, but none of them have exploded. The peeled product is not quite as pretty as a soft boiled egg that you would order in a fine restaurant.... but close.
The main issue that I have actually found so far is that the yolk is much closer to one side than the other in the finished product.
The second issue is that I prick three holes into the air sack prior to "hot starting" them in a rolling boil. (Only one pin hole pricked in my fresh eggs) Anyhow, when I peel them, the area at the big end where I've pricked doesn't seem quite "set" like fresh eggs that have been soft boiled.
I would be surprised (but not shocked) to find people on this form that know how to do this and have done so successfully.
I have no idea whether anyone here would be interested in massaging this topic with me. But I intend to keep experimenting with this until I get it right. I'm pretty close now...
The three I've done so far have been perfectly fine for MY use. But if I were a Line Chef at Kenji Lopez Alt's Restaurant, I probably would get fired.
Anyone care to weigh in?
Stan
I also have 200+ eggs in storage in (hydrated) lime water.
I've only tried 3 with my soft boiled egg method so far, but none of them have exploded. The peeled product is not quite as pretty as a soft boiled egg that you would order in a fine restaurant.... but close.
The main issue that I have actually found so far is that the yolk is much closer to one side than the other in the finished product.
The second issue is that I prick three holes into the air sack prior to "hot starting" them in a rolling boil. (Only one pin hole pricked in my fresh eggs) Anyhow, when I peel them, the area at the big end where I've pricked doesn't seem quite "set" like fresh eggs that have been soft boiled.
I would be surprised (but not shocked) to find people on this form that know how to do this and have done so successfully.
I have no idea whether anyone here would be interested in massaging this topic with me. But I intend to keep experimenting with this until I get it right. I'm pretty close now...
The three I've done so far have been perfectly fine for MY use. But if I were a Line Chef at Kenji Lopez Alt's Restaurant, I probably would get fired.
Anyone care to weigh in?
Stan
