tag:blogger.com,1999:blog-5603202988847584283.post2329534435877750996..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: Kids Make Perfect Deviled EggsEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5603202988847584283.post-49135107662660698202008-02-08T17:50:00.000-05:002008-02-08T17:50:00.000-05:00Grace, that's so interesting that you mentioned vi...Grace, that's so interesting that you mentioned vinegar. Did you mean she adds it to the cooking water? Vinegar is traditional in the cooking water for poached eggs, since it helps hold the whites together. But it's actually counter to what Harold McGee recommends, which is to add some baking soda to the cooking water for hardboiled eggs. This because a more alkaline environment helps separate the egg from the shell, making peeling easier. Or so the theory goes. Eggs inside the shell become more alkaline as they age because of the presence of carbon-dioxide. Fascinating stuff, no?Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-32044931189327513562008-02-08T16:06:00.000-05:002008-02-08T16:06:00.000-05:00ruth reichl adds a bit of cider vinegar to her har...ruth reichl adds a bit of cider vinegar to her hard boiled eggs. a nice subtle touch, i think. and thanks for the quinoa recipe!Unknownhttps://www.blogger.com/profile/17390186542748998522noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-29322561667235183782008-02-08T16:01:00.000-05:002008-02-08T16:01:00.000-05:00Sam, a correction. The second emersion in the boil...Sam, a correction. The second emersion in the boiling water causes the shell to expand away from the egg.<BR/><BR/>After I wrote this post, I spent some time reading Harold McGee's long takeout on eggs in "On Food and Cooking," and he notes that eggs deteriorate with age, the white part becoming thinner, the yolk more apt to break. Older eggs, when hard-boiled, often will be misshapen, with yolks off-center, and the ends of the white part blunted. So there's something of a paradox, wherein old eggs are easier to peel, but not nearly as desirable to eat or look at.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-77398877154763939412008-02-08T15:32:00.000-05:002008-02-08T15:32:00.000-05:00Ali, I can feel your pain. What I usually do is st...Ali, I can feel your pain. What I usually do is stack cartons of eggs in the fridge, freshest on top, and use the ones on the bottom for hard-boiling. But maybe we don't need to.<BR/><BR/>Ramona, the best advise has always been to use fresh eggs for poaching, and old eggs for hardboiling. To make our hard-boiled eggs in clas, we used freshly purchased eggs from the local Safeway. That doesn't mean these eggs were perfectly fresh, but they weren't old. And after using the process I described above, we had no problems peeling them. What I would suggest is, try hardboiling a couple of free-range eggs from the farmers market using his process and see what happens.<BR/><BR/>Sam, as Julia describes it, the initial chilling causes the hard-boiled egg to contract away from the shell, while the second emersion in the boiling water causes the egg to expand away from the egg. So the back-and-forth is all about freeing the egg from the inside of the shell.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-21477749591909961112008-02-08T14:34:00.000-05:002008-02-08T14:34:00.000-05:00I get why you plunge them into the cold water afte...I get why you plunge them into the cold water after boiling. But why heat them up a second time and then plunge them again? <BR/><BR/>What's the purpose of the second round in boiling water? Are they not cooked enough the first time?Fromartzhttps://www.blogger.com/profile/16789922860972843832noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-88983312444688246482008-02-08T11:16:00.000-05:002008-02-08T11:16:00.000-05:00The egg guy (Water View Foods) at Dupont tells you...The egg guy (Water View Foods) at Dupont tells you to wait 2-3 weeks before hard boiling his fresh eggs. I find running eggs under water helps separate the membrane from the egg.<BR/>It's interesting to see the various methods people use to make hard boiled eggs too!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-54940413980447440232008-02-08T09:34:00.000-05:002008-02-08T09:34:00.000-05:00Well, this is a great tip. I even held a dozen eg...Well, this is a great tip. I even held a dozen eggs for a week, but my eggs were so fresh I still could not peel them after hard boiling. I will have to give this a try, as I love deviled eggs!Alihttps://www.blogger.com/profile/04462041577129730944noreply@blogger.com