Any helpful life hacks?

wegs said:
What? I put the eggs in water and turn the flame to high and walk away. I realize walking away is why they’re boiling over but then I lower the heat to medium. Not simmer.
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All you need is a few bubbles so you know the water stays at 100C. Any more is wasted energy.
 
wegs said:
What? I put the eggs in water and turn the flame to high and walk away. I realize walking away is why they’re boiling over but then I lower the heat to medium. Not simmer.
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Incredible Egg's "recipe" is pretty hard to screw up.

www.incredibleegg.org

How to Make Hard-Boiled Eggs | The Incredible Egg

Learn how to make perfect hard-boiled eggs. The Incredible Egg introduces tips for storing hard-boiled eggs, avoiding a green yolk, and achieving proper boiling temperatures.
www.incredibleegg.org www.incredibleegg.org
 
exchemist said:
Why? You should get the water boiling and then turn it down to a simmer before you put the eggs in, and put the lid on. There is no reason to have it boiling so vigorously that it boils over. That’s just a waste of energy, because the water can’t get any hotter than boiling point, no matter how strongly you heat it.
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I am forwarding this to my wife. She persists in this notion that vigorously boiling water is hotter than simmering. I've offered pretty much your explanation but a second opinion (especially from a chemist) may help.

Also I've heard that the shells are less prone to crack the simmer method.

A relative has an even more efficient method that yields a near-HB egg (stays in one piece, can be peeled, but has a touch of moistness to the yolk) which is basically put eggs in, cover pot, shut off stove, retrieve eggs in seven minutes.

(if you're an egg hater like me, still awful, but others seem to like his near-HB)
 
TheVat said:
I am forwarding this to my wife. She persists in this notion that vigorously boiling water is hotter than simmering. I've offered pretty much your explanation but a second opinion (especially from a chemist) may help.

Also I've heard that the shells are less prone to crack the simmer method.

A relative has an even more efficient method that yields a near-HB egg (stays in one piece, can be peeled, but has a touch of moistness to the yolk) which is basically put eggs in, cover pot, shut off stove, retrieve eggs in seven minutes.

(if you're an egg hater like me, still awful, but others seem to like his near-HB)
Click to expand...
No I like them but I don't eat a lot: a salade Niçoise now and then - and I also put chopped hard boiled eggs into kedgeree and smoked haddock fishcakes, which I do from time to time. I stop the shells cracking by puncturing them at the air sac end before putting them into the boiling water. I have a patent needle device for that, which I must have bought about 30 years ago.
 
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