need advice on hard boiled eggs
#42
Super Member
Join Date: Oct 2008
Location: The Finger Lakes of upstate NY
Posts: 3,446
peaceandjoy--I have seen/heard about doing the pin hole. The microwave cooker they have shown on tv, has a built-in pin to do their steamed eggs. I believe that is what I have had the most problem with--removing the membrane and not destroy the egg.
Do you do stove top or in an electric pressure cooker.
Do you do stove top or in an electric pressure cooker.
#43
Super Member
Join Date: May 2011
Location: Pacific NW
Posts: 9,400
I think a dozen was the most I've ever done, I was making deviled eggs for a dinner party and figured 24 (halves) was enough. But there's plenty of room for more in the IP.
#44
Super Member
Thread Starter
Join Date: Aug 2010
Location: Michigan Thumb
Posts: 1,956
My FINAL test was today. I got my farm eggs this morning and after lunch I cooked some.
I used 1 1/2 cups water in my 8qt IP along with a splash of white vinegar. set my metal basket on canning rings and then started with the eggs. I had a pushpin and made a tiny hole in the big end of each egg. I used 12 each of big (mixed colors) and brown poulet sized eggs. Then I set the IP for 9 minutes on High, natural release for 5 minutes and quick released. All went into a dish of ice water but quickly started cracking each one by rolling on the counter and then back in the water. ALL peeled very well but one did have a flaw and I cut that one open and the yolks are perfectly dry enough for deviled eggs.
I have my notes all set to use again when I need eggs for a church meal.
Thanks to everyone who has shared their versions of cooking perfect boiled eggs. You all are a treasure to keep.
I used 1 1/2 cups water in my 8qt IP along with a splash of white vinegar. set my metal basket on canning rings and then started with the eggs. I had a pushpin and made a tiny hole in the big end of each egg. I used 12 each of big (mixed colors) and brown poulet sized eggs. Then I set the IP for 9 minutes on High, natural release for 5 minutes and quick released. All went into a dish of ice water but quickly started cracking each one by rolling on the counter and then back in the water. ALL peeled very well but one did have a flaw and I cut that one open and the yolks are perfectly dry enough for deviled eggs.
I have my notes all set to use again when I need eggs for a church meal.
Thanks to everyone who has shared their versions of cooking perfect boiled eggs. You all are a treasure to keep.
#45
Super Member
Join Date: Apr 2015
Posts: 1,265
I just wanted to add a useful tip. Put your boiled egg in a jar about the size of a salsa jar. Put several inches of water in the jar, put the lid on an shake it up. If you will be making a lot of boiled egss, this might help with peeling them. I also use tongs to pick up the eggs when they are hot.