Staring at the faces of death.

[DroppingPlates]

It's called aging and it happens to you as well 

[pellius]

Best way is to actually steam them. 

As always, hope this helps.

I stopped eating hard boiled eggs because it's such a hassle to peel them. I waste so much. Have you, or anybody else seen that commercial of TV where they just push the hard boiled egg through the top of some contraption and it's completely peeled in a second? Looks too good to be true.

BTW, when I got home last night I immediately put my bread into the freezer. I only had two slices and it was in the fridge for two days. It's probably not in pristine condition but I'll rough it for a few weeks until I buy a new load.

That food site seems pretty interesting. I read the article you linked to. Opened up a whole new world of bread care for me.

[Primemuscle]

Best way is to actually steam them. 

As always, hope this helps.

Never tried this. My wife usually makes hard boiled eggs for egg salad, etc. When you steam them, do you do it in the top of a double boiler with the steaming liner? How long do you steam them? Do you cool the eggs afterwards to stop the cooking?

[O.Z.]

I stopped eating hard boiled eggs because it's such a hassle to peel them. I waste so much. Have you, or anybody else seen that commercial of TV where they just push the hard boiled egg through the top of some contraption and it's completely peeled in a second? Looks too good to be true.

BTW, when I got home last night I immediately put my bread into the freezer. I only had two slices and it was in the fridge for two days. It's probably not in pristine condition but I'll rough it for a few weeks until I buy a new load.

That food site seems pretty interesting. I read the article you linked to. Opened up a whole new world of bread care for me.

for that very reason I use this

[The True Adonis]

for that very reason I use this

[oldtimer1]

You guys need help boiling an egg? Remind me not to eat any crap you guys cook. 

[The True Adonis]

You guys need help boiling an egg? Remind me not to eat any crap you guys cook.  

Actually there is great variance as far as technique and temperature and texture and taste are concerned.


Steamed is the best method to hit all.

[pellius]

You guys need help boiling an egg? Remind me not to eat any crap you guys cook. 

Not boiling/cooking them but peeling the little fuckers. I'm going to look into steamers. I trust TA on these matters. Also, now that I think about it, that's how my mom did it and I don't remember having any probs peeling them. I just didn't know there was a difference between boiling and steaming. I want a steamer that will do at least a half a dozen  but a dozen will be ideal.

[Primemuscle]

I've heard and maybe tried this method of peeling hard boiled eggs. Put the cooled egg on a hard surface and gently put pressure on the egg with the palm of your hand then roll it in all directions cracking the shell in many places. At this point you should be able to take hold of the membrane between the egg and the shell, pull on it and every bit of shell should come off leaving you with a shell free hardboiled egg.

[pellius]

I've heard and maybe tried this method of peeling hard boiled eggs. Put the cooled egg on a hard surface and gently put pressure on the egg with the palm of your hand then roll it in all directions cracking the shell in many places. At this point you should be able to take hold of the membrane between the egg and the shell, pull on it and every bit of shell should come off leaving you with a shell free hardboiled egg.

Tried that. Sucks. Going with the steam method per TA. Now that he reminded me that my mom used a steamer you could even make soft boiled eggs where the yoke wasn't hard. We use to mix a couple of those with some chopped up toast and mix it in a bowl. A dozen eggs would feed six of us kids. She still needed another two eggs to take care of all seven of us.

If a steamer can peel soft boiled eggs without the whites sticking to the shells a hard boiled egg will peel with ease.

Can't wait to have hard boiled eggs back in my life. Made for good eating at night while watching Fox news before bed.

That's right.You heard me. I said Fox news.

[The True Adonis]

Not boiling/cooking them but peeling the little fuckers. I'm going to look into steamers. I trust TA on these matters. Also, now that I think about it, that's how my mom did it and I don't remember having any probs peeling them. I just didn't know there was a difference between boiling and steaming. I want a steamer that will do at least a half a dozen  but a dozen will be ideal.

You don't even need a steamer.

Get 1/2 inch water to boil in a saucepan (yes, measure the water with a ruler)  over medium-high heat. As soon as water is boiling, gently place the eggs in the boiling water.  I use a slotted spoon usually. Cover saucepan immediately and cook eggs for 6 1/2 minutes to 7 1/2 minutes depending on yolk preference.  The lower time will produce a nice creamy, slightly runny center whereas the longer time will produce a more firmly cooked center.  Experiment a bit to get it to where you like it.  Be sure to measure the time accurately.  That way you can duplicate the results over and over and over again without guesswork.

Remove cover, put the saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan and peel.  They will peel easy and you will not lose a thing.  Gently tap the large end against a flat surface, cracking it all over, then gently crack the rest of the egg all over and peel.  You should lose nothing.

Also use large eggs that have no cracks and are cold from the refrigerator.  Timing is vital to the success of this recipe, so make sure you are timing it. You can use this method for one to six large, extra-large, or jumbo eggs without altering the timing.

[pellius]

You don't even need a steamer.

Get 1/2 inch water to boil in a saucepan (yes, measure the water with a ruler)  over medium-high heat. As soon as water is boiling, gently place the eggs in the boiling water.  I use a slotted spoon usually. Cover saucepan immediately and cook eggs for 6 1/2 minutes to 7 1/2 minutes depending on yolk preference.  The lower time will produce a nice creamy, slightly runny center whereas the longer time will produce a more firmly cooked center.  Experiment a bit to get it to where you like it.  Be sure to measure the time accurately.  That way you can duplicate the results over and over and over again without guesswork.

Remove cover, put the saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan and peel.  They will peel easy and you will not lose a thing.  Gently tap the large end against a flat surface, cracking it all over, then gently crack the rest of the egg all over and peel.  You should lose nothing.

Also use large eggs that have no cracks and are cold from the refrigerator.  Timing is vital to the success of this recipe, so make sure you are timing it. You can use this method for one to six large, extra-large, or jumbo eggs without altering the timing.

Too much measuring and timing. I remember with the steamer you just set it how you want the yolks and it shuts off automatically with a loud bell so you can remove them.

Bread is sitting safely in the freezer. Will post updates.

[The True Adonis]

Too much measuring and timing. I remember with the steamer you just set it how you want the yolks and it shuts off automatically with a loud bell so you can remove them.

Bread is sitting safely in the freezer. Will post updates.

Putting 6 minutes and 30 seconds on a timer is too much work? 

[Knooger]

Who are these men?

Mickey Rourke, Billy Joel and Jeff Bridges.

[pellius]

Putting 6 minutes and 30 seconds on a timer is too much work? 

You have no idea how lazy I can be on my days off.

[pellius]

Warming the bread before you eat it is a great thing to do as starch retrogradation can be temporarily reversed by the reheating process thus causing bread to unstale.  Its Science Primemuscle, your "opinion", therefore, is meaningless.

Also, bread can easily not mold out of the fridge.  You can do this with any bread.  Just set it high enough, like on top of a cabinet, and you will eventually have croutons that will stay good indefinitely.  Its the same process of food dehydration.  Bread does not mold in the fridge as fast simply because humidity and excess moisture is kept at bay, the same thing one can achieve outside the fridge.  Hell, you could put a piece of bread outside in low humidity and it won`t ever mold once the moisture is drawn out.

Anyways, like always, I hope this helps.

Wait a minute! I missed this! You're saying mold is elevation dependent? I mean, having bread sitting on the top of the cabinets will make that much of a difference than, say, bread sitting at counter top level? Is the air that much drier when you're talking about a few feet?

I don't mind croutons. Sometimes I cut up bread into bite size pieces and microwave the fuck out of it until it's dry and crispy. I use that to snack on instead of chips and for the fiber. I use the Orowheat double fiber bread which has 5 grams of fiber per slice.

I've always been big on fiber. When Elvis died and they said he had like 50 pounds of undigested meat in his intestines it really got me into the whole 5-10 grams of fiber per meal thing. You can use my intestines for sausages as is without having to flush them.

That's why I suspect that if someone is heavier than they look they are probably carrying a lot of fecal matter in their intestines.

If there's one thing everyone should know about me is that I'm all about the fiber.