Eggselection Protection…

I am going on a road trip tomorrow, and decided hard-cooked eggs and some raw veggies would serve for lunch.

I am totally stunned by this egg that did not spew its innards all over the pot,  despite the severe eggshell crazing.  I am attributing this to the fact that it shattered its shell late in the boiling process.

How I keep eggs with weak shells from doing too much spewing-forth while cooking:  I add about a teaspoon of salt to the pot.  I start the eggs and the salt off at room temp, and the salt helps balance out the osmotic pressure, so a

hard cooked eggs

Eggs, just pulled off the burner, with the cracked one happily intact

weak-shelled egg normally will not explode its guts into the water.  (A severely weak-shelled one will still do so, but not to the same extent as if there were just unsalted water in there.  THIS egg appears eggceptional!)  I  think it is simply because the shell that weakened let its cracks happen later on in the cooking process.

Anyhow… salt you add to the pot to help the eggs survive the boiling process will not flavor the eggs.

Note:  for hard-cooked eggs:  place in room temp water, bring to boil, reduce heat to medium high for about ten minutes, remove from range and rinse in COLD tap water.  I’ve never made eggs with “green” rims this way.

Good soft boiled eggs (whites solid but yolks liquid) will depend on the size of your eggs, how fast your water heats and stuff like that.  Experiment, and make sure you use some kitchen utensil to move the eggs around so that the yolk just doesn’t stick to a side somewhere.


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
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4 Responses to Eggselection Protection…

  1. I love your really getting into it with the eggs – what a great post! such a simple thing and yet full of technique. I begin at room temp. bring to boil.turn off heat. cover 14 mins. drain water and replace with cool tap water – sit for a minute or so and shell 🙂

    chow! Devaki @ weavethousandflavors

    • Thanks – These eggs also turned out to be the perfect age for shelling. They weren’t floaters, nor did the shell removal process pull off egg white while being removed. I recently learned, though, if your eggs just came from the chicken, you *might* be able to minimize that by rolling them on the kitchen counter just so they begin to crack, and then pull off the shell. However in my attempt with this procedure, if this is true, I would hate to see what the eggs would have been like if I hadn’t done so… 😦

  2. Pingback: Salad: Lettuce, Cabbage, Hearts of Palm, Endive, Smoked Salmon, Eggs, Tomato, Basil | Of Goats and Greens

  3. Pingback: Salad: Lettuce, Cabbage, Hearts of Palm, Endive, Smoked Salmon, Eggs, Tomato, Basil | Of Goats and Greens

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