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Old 20 Jun 19, 02:21 PM  
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#11
coggie
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Originally Posted by Whitequeen View Post
I'm a Chef and this is what I do at work. I can't have the black ring in my eggs. I also crack each egg as soon as I run the cold water on them so the cold can get right through and stop them 'cooking' within the shell.
That's interesting as I do this but keep the water boiling...will try your method now
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Old 20 Jun 19, 02:27 PM  
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cheekydeeky
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My issue isn’t cooking the eggs - it’s peeling them! I need anger management
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Old 20 Jun 19, 02:31 PM  
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WhereIBelong
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Originally Posted by cheekydeeky View Post
My issue isn’t cooking the eggs - it’s peeling them! I need anger management
The fresher the egg, the harder it is to peel, just need to keep your fresh eggs for poaching and week old + for boiling.
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Old 20 Jun 19, 02:55 PM  
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JudgeJ26
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Originally Posted by cheekydeeky View Post
My issue isn’t cooking the eggs - it’s peeling them! I need anger management
I find putting them in a pan of cold water for a while after cooking makes them easier to peel than if they are still warm.
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Old 20 Jun 19, 02:56 PM  
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Whitequeen
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Originally Posted by Jan View Post
I wondered if “old” eggs (still within use by date though) had anything to do with my difficulty. Blinking for nine minutes should have resulted in the whites being cooked!

I am thinking of trying fresh farm eggs, if I can find any, LOL.
Shouldn't make any difference to the setting of the egg but 'old' eggs are a pain to peal. The membrane sticks to the shell!
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Old 20 Jun 19, 04:22 PM  
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#16
mickeyspal
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Don't do what I did when I was first married, put them on and forgot about them and went to bed. Got up next morning to them all over the ceiling and the Teflon melted off my pan, how I never set the house on fire I'll never know😂
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