[Photograph: Robyn Lee] As fresh-from-the-hen eggs become more available at farmers' markets and as more people jump on the backyard chicken coop bandwagon, peeling hard-boiled egg shells may become trickier. According to Wired Science, fresher eggs are scientifically harder to peel. You may think you're a pro-peeler, only to end up with a crater-filled blob. As Harold McGee points out in On Food and Cooking: The best guarantee of easy peeling is to use old eggs! Difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which somehow causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself. But don't worry—this doesn't mean you have to cook questionably spoiled...
Continue reading »
Happy Easter! Let us proclaim the mystery of eggs. This photo comes to us from Luca B., who says, "So we were making a batch of deviled eggs (yum) as an Easter hor d'oeuvre when we discovered that every egg we had hard-boiled then peeled contained a double yolk! (Purchased from the Trader Joe's in Brooklyn.)"...
Continue reading »
This Flash application from the University of Oslo figures out the optimal time to cook a hard-boiled egg based on four factors: the egg's circumference, the level of doneness you want the egg to be, the start temperature of the egg, and the elevation you're cooking at. Now every egg you cook will be perfect—as long as you measure its circumference and temperature, and know how many meters above sea level you are. (And to think all this time I was just boiling my eggs for seven minutes, give or take a few seconds.) The website is in Norwegian, but for a scientific explanation of cooking hard-boiled eggs in English go to khymos.org. [via Lifehacker] Related: Nick Kindelsperger on...
Continue reading »
"No, thank you. I got a thing about chickens." For breakfast this morning I boiled a couple eggs. And, don't you know it, every time I peel a hard-boiled egg, I think of this scene from Angel Heart. I'm usually a little faster than Robert DeNiro and can often manage to remove the shell in one piece, but his technique is solid—crack it all over; roll it around on the plate, applying moderate pressure to further crack the shell; then peel. The egg scene, after the jump. (NSFW due to mild language.)...
Continue reading »
Nick Kindelsperger of The Paupered Chef went on a search for the perfect hard-boiled egg, that is, cooking it at 154°F for an undetermined amount of time, and found that four hours was the golden number. I'm rather impatient, so four hours wouldn't cut it for me, but I'm very curious to try these super creamy-yolked eggs that lack a funky sulfuric smell. Related Grocery Store Eggs Vs. Public Market Eggs Photo of the Day: 300 Minute Egg How To Peel A Hard-Boiled Egg...
Continue reading »
