Re: this is actually pretty interesting

Ed P wrote:
...

I have my own method that works for me. I make 4 X-large eggs at a time,
pretty much out of the fridge.
>
Small pot holds 4 eggs nicely.  Fill enough to cover eggs when inserted.
Bring to a rolling boil, insert the four eggs.
Boil six minutes, remove from heat
Take two eggs, run under water so you can handle them  Crack shell with
a knife, split open and you have nice soft boiled eggs.
>
Leave the other two sit in the pot.  The next day you have nice hard
boiled eggs.
>
Try it one time, adjust in 30 second increments if you want them a bit
different.

  if needed adjust for altitude.

  in recent times we've not been doing many boiled eggs
but before this era we were boiling up to 18 eggs at a
time and unfortunately it has never been consistently
done to a degree i find useful.  the most recent time i
made a bad mistake and some were undercooked and it was
horrible to peel them.

  because i am not the primary cook and only help out my
suggestions for using timers and set temperatures or
other ways of trying to get more consistency are pretty
much ignored or discouraged because she doesn't want to
think about it.

  glad to say we're not doing many eggs now with them
being expensive.  what eggs we're doing are cracking
a few in a bowl and covering it and then microwaving
until desired level of done is accomplished.  not a
thing i do at all.  i'll pan fry them in butter if i
want an egg sandwich or sunny side up for toast any
other way is simply scrambled and that works fine in
the microwave for me (a little runny in the center is
ok as they will cook to done enough for me when i
stir them).


  songbird