Boiled Eggs

[Bob Riebe]

Interesting read.

https://getpocket.com/explore/item/we-tried-7-ways-to-hard-boil-eggs-and-found-a-clear-winner?utm_source=pocket-newtab

[ironglows]

I like to keep some boiled eggs on hand.  I usually boil 6 at a time.  I add some baking soda to the water before boiling, seems to help the crack & peel.
    I too, do the crack & roll on a counter surface before peeling. With the shell cracked into small pieces, as the rolling does, more seems to stay with the membrane that coats the inside of the shell.
   I may do 3-4 eggs up with mayo, a touch of mustard and perhaps some sweet pickle relish..maybe some finely diced sweet onion, then keep it on hand for sandwiches.

Boiling..I just put the eggs in water from the tap, place over the burner let heat to a boil, then turn boil down to a low, constant boil and after 12 minutes boiling, take off fire and immediately place eggs in either ice water or very cold water, before peeling.

  Living alone now, having boiled eggs ready, is a convenient way of portioning servings.

[Lloyd Smale]

i pressure can them. 3 minutes in boiling water then peal them and put them in jars and pressure can them for 30 minutes. they will keep for about ever like that.

[Ranger99]

I start my eggs in cold water, and
bring them to a boil and back the
heat down to barely boiling. I'll
cook them about 6-10 minutes at
the lower heat to make sure they're
done all the way.
Doing it that way keeps the eggs from
cracking so much.  I might get 1 out
of a dozen tries that will crack, and
that's because I didn't get the heat backed
off soon enough

[ironglows]

i pressure can them. 3 minutes in boiling water then peal them and put them in jars and pressure can them for 30 minutes. they will keep for about ever like that.

  Since you can them, do you also pickle some of them?  Those eggs pickled with beets are quite good.

[Lloyd Smale]

im not much on pickled anything. i dont like the taste of vinegar. About the only pickled thing i like is a dill pickle.

[Bob Riebe]

im not much on pickled anything. i dont like the taste of vinegar. About the only pickled thing i like is a dill pickle.

I am with you, although now that my taste buds barely work most of the time, even dill pickles do not hold the joy they once had.
I used to love those giant dill pickles they used to sell at fairs.
I did make some pickled eggs last year as the other half wanted them but that was a flash in the pan.

Now canned verses picklled food, as a yout, canned beef and chicken were bleh to me, but now as an old fart,  I actually miss the unique flavor they had.
Oh yes pickled string beans, only my one grandpa knew how to make them, I miss those greatly.

[Lloyd Smale]

ya bob it does change the flavor of meat a bit. Some like it some dont. My wife cant stand it but i like venison canned. Even do alot of burger. Chicken is canned in broth an you really cant tell the difference if you make chicken soup but just chicken in water does nothing for me. Even burger has to be used in chilli spegetti ect that will hide that odd taste. I havent canned venison in about 5 years though. Partly because i had so much of it canned and mostly because burger prices are so high it helps the food budget much more to grind it and use it as fresh burger. I usually take the first 5 deer i shoot and pull the back straps out and grind the rest of the deer into burger. rest of the odd cuts i used to can go into summer sausage and snack sticks these days. Everyone like those.

[ironglows]

  Home canned beef good, never tried canned chicken, except years ago I tried some commercially canned chicken.. As I recall, it was "College Inn" brand..

    Later update..
  Hey, looky here..I found the brand, but don't see the whole chicken advertised.
  https://www.walnutcreekfoods.com/products/grocery-wet/meat-chunks-broths/broth-chicken-college-inn

[ironglows]

I've been hard boiling eggs this way for years _ _ cover with water, add alittle salt, bring to boil and boil for 3 minutes, turn off heat and cover, wait 10 minutes and run under cold water to cool.

To peel I use to poke a dime size hole in the air hollow end of the egg, then blow real hard in that end, the shell separates in one piece and the egg pops out.

For something different take hardboiled eggs with shell on and put on oven rack and roast for 20 minutes or so until browned up. Tastey.

Or roll crack HB eggs and soak in tea with spices for a few days....Jasmine tea works, add some sugar if you like. Voila....Chinese tea eggs. Try eating just one.
.
.TM7

  Sounds great Bob, I'll have to try some of the egg soaks you mentioned.  I may just try your peeling method also.