Better eat your eggs quickly…
…before they decide they’re not good for you again.
That article, about the back-and-forth and back-and-forth on eggs and cardiovascular health, illustrates what’s wrong with most nutritional research in humans. Way too many uncontrolled variables. A reliance on self-reports.
No wonder the results are so contradictory.
Some people think they have the answers. But even a lot of the people who are trying desperately to eat healthfully have trouble figuring out what that might entail. Everyone else has given up and shrugged.
Some people eat whatever they please. Some of them live a long and happy life; some don’t. Some people restrict themselves rigorously. Some of them live a long and happy life; some don’t.
I’m not a huge egg fan. But I like them now and then. I especially like deviled eggs, but what a pain they are to make. I’ve read about a thousand articles on the best way to peel hard-boiled eggs, and yet I’ve never found a foolproof method.
I have a fool-proof method for deviled eggs: wait for my s-I-l to make them.
Sylvester Stallone hit hardest.
https://www.youtube.com/watch?v=NhkdLHSKo9s
The incredible, edible egg is not an overstatement.
“I’ve read about a thousand articles on the best way to peel hard-boiled eggs, and yet I’ve never found a foolproof method.” Neo. This is my experience too.
I come from a long line of people that eat a lot of eggs. Much more than the average person and that has continued with my husband and 3 adult children as well. None of the past family relations, nor those of us in the present have ever had any of the negative health issues associated with eating eggs. I attribute my ability to have taken off excess weight and keeping it for the most part off to eating eggs while maintaining good health. Eggs are an excellent source of nutrition for the calories.
Fool-proof method for hard-boiled eggs:
Need a vegetable steamer. Set water to boil in the base of the steamer. While the water is heating, add eggs to the steamer basket. Once the water is boiling, put steamer with eggs on top and cover for 13.5 to 14 minutes (depending on altitude, if higher go longer). While eggs are steaming, get a bowl full of ice with water. At time, use tongs to move the eggs from the steamer basket into the ice water bath. Once cool (10 minutes or so), they’re ready to peel.
If you have an Instant Pot (electric pressure cooker), you can use it to cook eggs. The eggs come out the same every time, you don’t have cracked ones, and they peel easily. Just get a basket with a handle to make it easier to get them out of the hot pot.
Happy Warrior – just read your post. Your method is similar to the pressure cooker – just a longer time frame. It’s probably the eggs being out of the boiling water that makes the process works.
Many medical researchers have never understood that correlation does not mean causation especially within complex systems such as biology. If they get a high statistical correlation score they figure that must mean cause and effect.
In the meantime I will continue to eat about half dozen eggs a week…I like omelets!
When scientists tell you to do something, ya peons better get to it, before you get labeled a conspiracy theorist again.
Remember.
Obey
Consensus
Authority
Many medical researchers have never understood that correlation does not mean causation especially within complex systems such as biology. If they get a high statistical correlation score they figure that must mean cause and effect.
That’s pretty funny for someone that has mistaken the correlation between 9.8 m/s/s and the cause of gravity… heh
In the meantime I will continue to eat about half dozen eggs a week…I like omelets!
Meanwhile, I’ll keep pointing out the ridiculous theories of classical physics.
I’m a two eggs over easy, couple teaspoons of salsa, bacon and English muffin guy for breakfast most mornings. I like eggs.
I don’t have a foolproof peeled hard-boiled eggs method. From what I’ve read it partly depends on the age of the eggs.
I have one of those Dash egg cookers, which steams the eggs like Happy Warrior’s method. It’s OK, though sometimes an egg may leak some of the white, which is unattractive. Doesn’t seem to help the peeling problem.
Some eggs are soft boiled, some eggs are hard boiled, some others are just cracked.
I use Happy Warrior’s method as well. Also, older eggs peel easier.
Just add a chef’s pinch of salt to the cold water as you add the eggs. Bring to a boil and time for 15 minutes. When the timer goes off, drench with cold water to stop the cooking and whack the egg shells with a spoon or something and peel away.
I ignore all dietary studies and most medical studies. Whatever is published today will be reversed by another study tomorrow.
Like this:
https://www.youtube.com/watch?v=PknsDREmN1c
“That’s pretty funny for someone that has mistaken the correlation between 9.8 m/s/s and the cause of gravity… heh”
“Meanwhile, I’ll keep pointing out the ridiculous theories of classical physics.”
ymarsakar, you seem to have a bug up your behind either about me and/or physics. You keep putting words in my mouth that I never said, and demonstrating your own ignorance.
Eggs pack a lot of nutritional bang for the buck. I eat several eggs a day, scrambled with vegetables. While I like both deviled eggs and hard boiled eggs, laziness means that I eat my eggs scrambled into sauteing vegetables. Cooked in a minute or two, in addition to being easier to prepare.
Huevos Pericos (Colombian Scrambled Eggs). I usually scramble with LOTS of cabbage and onion. Season to taste.
My low carb, high fat dietary experts keep pointing out that observational studies, especially those using self-reported dietary intake, aren’t much use as proof of anything. Too many variables, among other problems.
Hard-cooked eggs: I steam them, as Happy Warrior does, for exactly 13 minutes, and immerse immediately in ice water for 15 minutes. (I’m not at high altitude.) I’ll put them in a container with some of the ice water in the fridge and they remain easy to peel and not discolored for about three days. To crack and peel, crack the shell on the kitchen counter and roll it around. The shell should just slide off.
Gringo, thanks for the Huevos Pericos recipe. Looks good! I never have milk around, so I’ll use 2 T. of cream.
Don’t know if she’s* been using eggs, but a huge decrease in excess butt by this woman, after 2 years Keto diet.
https://pagesix.com/2019/03/19/jenna-jameson-shares-before-and-after-shots-of-her-butt-as-she-continues-keto/
*former erotic model.
Thanks for egg peel method, will try!
This is what I do to get hard boiled eggs: Get the water boiling, eggs go in for 7/8 minutes, timer goes off, straight under running cold water to cool them off. Bang shell against something and peel. Important not to boil for much longer as will result in a rubbery egg and discolouration around outside of the yolk.
I’m a hopeless cook, but consume a lot of eggs on low-carb/keto diet. Eventually I got sick of egg peeling disasters and googled how to hard boil an egg properly.
One thing I learned when reading up was that it’s a bad idea to refrigerate hard boiled eggs in the shell. Apparently this raises risk of salmonella poisoning. So should always be peeled immediately after boiling.
Eggs are the food of the gods. Don’t want to start a dietary religious war here, but the dietary cholesterol thing is about as ‘scientific’ as Global Warming. Cell membranes, brain, nervous system in general rely on cholesterol and other lipids and we even each contain a cholesterol factory called a liver to make sure we get enough of it. The baddest most evil scariest type of LDL seems to be produced in the liver when liver develops insulin resistance / NAFLD etc and has little or no relationship to dietary cholesterol.
The way I think of an egg is that it contains all the building blocks to manufacture a chicken. Intuitively this ought to be good for us.
Ideally eggs should be organic and free-range. The more organic the better.. in a perfect world the chicken ran around the village eating scraps and worms. Lipids are not just lipids and depend on what went into the animal they derive from.
The only time I ever had an egg overdose was knocking off a 4 duck egg yolk mooncake. That was way too much of a good thing and even then it was probably the lotus seed paste that knocked me out for a few hours.
I like eggs, too. Deviled eggs, yes indeed. I don’t know how to make them, though.
zek, that idea of eggs containing chicken ingredients is endearing.
The Huevos Pericos sound good.
I do almost exactly what zek said above, and have done this for years. The size of the pan, number of eggs, and amount of water are the variables that determine the right length of time, so once you get those nailed down it’s near perfection every time with easy peeling (usually). The cold water rinse for at least a couple of minutes is key. Eat them while still warm, with some salt and something spicy or sweet for flavor (salsa or hot sauce is good but so is a drop or two of raw honey).
We eat about 5 dozen eggs a week in our house – my nineteen year old son eats 6-8 every day. I agree with others above who says eggs are a nearly-perfect food. I eat 2-3 eggs every morning and feel great for hours afterwards with zero hunger and zero blood sugar crash problems. Absolutely life changing for me compared to eating bagels or cereal or other carbs.
1. Fill saucepan partway with cold or cool tap water — depending on whether eggs are refrigerated or at room temp.
2. Gently lower eggs into water, and add enough water to cover them.
3. Over medium heat, bring water just to boiling.
4. Slow boil for 9 minutes, but if it goes to 10 min. it will probably make no difference.
5. Pour off hot water, run cold water over eggs to cool them enough to handle.
5.5. Take the eggs out of the water. Peeling them while warm makes it easier to get a good result.
6. Using a saucer, clunk each end of the egg. Then roll it around thoroughly on the saucer, to break the shell in many very small fragments.
7. Use your fingers to pull off a few fragments of the shell at its side. You may end up with a tiny divot or two in the egg. Then, if the egg is cooperative, you can peel it gently with your fingers, mostly just sliding them around so as to encourage the membrane to come loose. If not, insert a shallow teaspoon (not one with a pronounced point) upside-down under the membrane at the opening. You will probably then be able to separate the membrane and attached shell just by rotating the egg around the spoon.
Is this foolproof? Yes. (A fool couldn’t manage it from Step One.) Is guaranteed to produce perfectly smooth or nearly smooth HB eggs? Fie, child, in this life there are no guarantees.
But over the last 50 years or so, I’ve had mostly pretty good luck with this method. :>)))
PS. When I were a schoolchild, we were encouraged to partake of plenty of milk and eggs, which foods were the Dairy component of the recognized 7 (IIRC) Food Groups. Absent allergies to one of these, we all did fine eating eggs for breakfast, often enough for lunch, and sometimes for supper.
I am very fond of eggs and eat them several times per week. And have done so all my life. But I’m thoroughly convinced that high-protein is the gold standard, with fruits and veg (including potates, yum, and grains in sushi, noodles, bulghar pilaf and kibbeh, etc. etc.) for vitamins and roughage, and baked goods as welcome complements to the rest.
Edit AWOL. Also, fat is very important to a good diet.
And as always, metabolism varies greatly from person to person, so what works well for me (and, I think, for most people) may not work for you.
Egg boiling:
The recommendations above are all good. What you should NEVER do is place the eggs in the cold water and let them heat up with the water. This seems to make the membrane that lines the shell stick to the cooked egg white.
Egg peeling:
First crack the side. Then hit and cave in the blunt end that has the air pocket. Peel from the air pocket towards the crack on the side. If you do it right, the egg will peel like removing a jacket. I can usually peel an egg clean and washed in about 15 seconds.
ymarsakar, you seem to have a bug up your behind either about me and/or physics. You keep putting words in my mouth that I never said
Obviously it’s because in your words, I need an education. The last time you blew up when your scientific orthodoxy was challenged was far greater than having a bug up your behind. It was more like your volcano exploded.
Many medical researchers have never understood that correlation does not mean causation especially within complex systems such as biology. If they get a high statistical correlation score they figure that must mean cause and effect.
If these weren’t written by physics, who did write them, Newton? Einstein? Feynman? Is that what your Education from STEM and scientific orthodoxy tells you to tell me to learn about, P?
More sciency word salad from Yammer.
om,
Whatever ymarsaker’s problem is, I wish he would take it outside.
Agreeing with Julie from Chicago… I remember reading somewhere that eating some fat in the morning is good for cognition.
The main problem with dietology is not a poor understanding of statistics and sloppy research discipline (these things are abundant in this field), but the wrong paradigm universally accepted there. It was uncritically adopted from epidemiology, where it was a success story. But epidemiology can reliably detect only a big difference, like 300% increase in prevalence of a disease in the presence of some factor. But in nutritional studies the expected effect is usually of order 15 or 20%, which is impossible to reliably reproduce by using epidemiological methodology.