The Great Hard Boiled Egg Problem
You probably don't know there is a great problem with the way we make hard-boiled eggs in this country and possibly a good part of the rest of the world.
As a person that attended a cook school in Bavaria, Germany forty seven years ago and one that enjoys cooking, I have always been aggravated when taking the shell off a hard-boiled egg.
The shell on a hard-boiled egg is generally very reluctant to leave home, it will fight back, sometimes forcing the peeler to take part of the egg with it.
I'm sure you have had that experience.
While in a Chinese Buffet Restaurant and walking the self service area, I noticed the tray of hard cooked eggs.
The eggs are always without a flaw, white and glossy, without nicks.
I took notice of this many times but the thought of how they do it never entered my mind until recently.
How do they do it? I have a number of cook books and all recommend just submerging eggs in water and boil for a length of time.
I have used that method many times and also quenched the eggs in ice water after cooking and still the shell is reluctant to leave the egg.
Why is this so? I think I have the answer.
The following my not work for extremely fresh eggs, but for most it should due.
The old egg principle say the membrane between the shell and the egg is what fights to keep the shell on.
The thinking is, old eggs having an old week membrane cannot fight as good as they did in their youth so the shell comes off better.
Using old is not recommended here.
Old eggs are old enough when we bring them home.
I've been told eggs keep good 90 days in cold storage, so how ancient are they when we buy them, especially when on sale.
I believe the cooks in the Chinese Buffet Restaurant make hard cooked eggs by steaming.
I believe this because I got a hint when walking China Town in San Francisco; I noticed allot of steaming equipment that is not seen generally.
Here is my way.
I simply use a steam basket, cold water, about an inch in the pot, 5 or 6 eggs in steam basket, cover and steam for 10 to 12 minuets and let cool covered.
For a less rubbery white matter experiment with steam time.
As a person that attended a cook school in Bavaria, Germany forty seven years ago and one that enjoys cooking, I have always been aggravated when taking the shell off a hard-boiled egg.
The shell on a hard-boiled egg is generally very reluctant to leave home, it will fight back, sometimes forcing the peeler to take part of the egg with it.
I'm sure you have had that experience.
While in a Chinese Buffet Restaurant and walking the self service area, I noticed the tray of hard cooked eggs.
The eggs are always without a flaw, white and glossy, without nicks.
I took notice of this many times but the thought of how they do it never entered my mind until recently.
How do they do it? I have a number of cook books and all recommend just submerging eggs in water and boil for a length of time.
I have used that method many times and also quenched the eggs in ice water after cooking and still the shell is reluctant to leave the egg.
Why is this so? I think I have the answer.
The following my not work for extremely fresh eggs, but for most it should due.
The old egg principle say the membrane between the shell and the egg is what fights to keep the shell on.
The thinking is, old eggs having an old week membrane cannot fight as good as they did in their youth so the shell comes off better.
Using old is not recommended here.
Old eggs are old enough when we bring them home.
I've been told eggs keep good 90 days in cold storage, so how ancient are they when we buy them, especially when on sale.
I believe the cooks in the Chinese Buffet Restaurant make hard cooked eggs by steaming.
I believe this because I got a hint when walking China Town in San Francisco; I noticed allot of steaming equipment that is not seen generally.
Here is my way.
I simply use a steam basket, cold water, about an inch in the pot, 5 or 6 eggs in steam basket, cover and steam for 10 to 12 minuets and let cool covered.
For a less rubbery white matter experiment with steam time.