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Thread: Boiling eggs.

  1. #21
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    Quote Originally Posted by piepatch View Post
    tessagin, when you say pickled beets and eggs, do you mean pickled beets AND pickled eggs? I am asking because i once loved pickled, boiled eggs, but have not had them in years. They should be easy enough to make, but I have wondered about the vinegar mixture, and how long they stay fresh. One of my relatives used to make them, and I loved them, but I can't remember if she used straight vinegar, or a vinegar/water mix.
    I'm from WV and our family always makes pickled eggs w/beats for all holidays. I live in VA now and my 7 yr old DGS will all of a sudden say, GiGi will you make me some pickled eggs. He loves them. I boil my eggs as usual, heat the vinegar and put pickling spices in it and a can of beats and then add the eggs. If you add the eggs when vinegar is hot then they pickle faster. You can keep them on the counter for about 2 days other than that I put them in the fridge. They don't last to long to tell you max shelf life. They also make awesome deviled eggs too.
    Judy

  2. #22
    Super Member ljptexas's Avatar
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    Next time I boil some I'll try the soda. And I'll try the method: bring to boil, turn off heat & let set for 18 min. I love my egg salad sandwiches (smash hard boiled egg with mayo, salt, pepper & mustard). I used to work with a lady at Braums & she said to let them soak in pickle juice. Sooo, save up the juice from your pickles (l only use/buy dill). I tried it but didn't care too much for them.
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  3. #23
    Senior Member such a sew and sew's Avatar
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    For deviled eggs if you turn the carton of eggs upside down in refrigerator the night before cooking, the yolks will be in the center of the egg. It makes prettier deviled eggs. Oh how I love them!
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  4. #24
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    If you boil eggs and then store them in the fridge before cracking the shells, and sometimes get confused as to if they are boiled or raw, you can do two things..... When boiling, drop in a few drops of food coloring and you'll remember that the colored eggs are the boiled ones. Second trick is to try "spinning" the suspect egg to determine boiled or not. A boiled egg will spin like a top and a raw egg will not.

  5. #25
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    Try a small amount of sweet pickle relish in your mix.

  6. #26
    Senior Member mermaid's Avatar
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    The chefs on FOOD NETWORK all say bring to boil, turn off heat, cover, let sit for 13 minutes. This is perfect for me...whites done and yolks softly done.

  7. #27
    Super Member GrannieAnnie's Avatar
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    To insure that eggs peel easily, even eggs straight from the grocery, add about a quarter cup of salt. Use cheaper rock salt if you have it handy.

    And a trick I learned eons ago about peeling kiwi, use a teaspoon to slide up under the cracked shell to remove quickly.
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  8. #28
    Super Member GrannieAnnie's Avatar
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    Quote Originally Posted by w7sue View Post
    You guys have it all wrong ... you put the eggs in water, turn on the burner, then go to the mall. Yes, I did this one day! I came home quite a while later and the house was filled with smoke - thank goodness I didn't burn the house down! It took MONTHS to get rid of the smell! And, no, my husband doesn't know the real story!

    I got wrapped up in something else and let egg pan boil dry. Like really dry. I heard a loud popping sound and found shells, yolks and rubbery whites all over the kitchen.
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  9. #29
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    Doesn't the cooking time depend on how many eggs you place into your pot?

  10. #30
    Super Member Stitchnripper's Avatar
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    Quote Originally Posted by jaybraueir View Post
    Doesn't the cooking time depend on how many eggs you place into your pot?
    I'm thinking not because they all come to the boil at the same time and are left to sit the same time.

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