Beware of hard boiled egg recipes.

OldWiseGuy · Jun 19, 2017

I have read dozens of methods for making "perfect hard boiled eggs". Many call for bringing cold water to a "rolling boil" for just a few minutes. My first thought was that the "rolling boil" was needed to obtain the optimum cooking temperature. So I experimented. I turned the heat down so the water was just gently bubbling and took the temperature.........212 degrees. I then turned the heat up full blast (visual estimate 10 times as much gas) to a "rolling boil" and took the temperature........212 degrees. I think maybe the power companies had something to do with writing those recipes.

Posted for my own amusement. If you don't find it amusing.......go fry (or boil) an egg. ^_^

brinny · Jun 19, 2017

Good information tho'...thanks

OldWiseGuy · Jun 19, 2017

brinny said:
Good information tho'...thanks

You're welcome. I'm a never ending wellspring of such information.

yeshuaslavejeff · Jun 19, 2017

From many sites: "Almost nothing can survive sea-level boiling temperature (212° F) for any length of time, though a few pathogens like botulism can persist at even higher temperatures (none that are a concern in the backcountry)."

Water doesn't boil at 112° F, except under different circumstances. (like maybe high altitude)

Probably the first and last temperature when you took it, was @212° F (the boiling point of water at slow or fast boil - the temperature of water doesn't increase in a rolling boil over 212 except there be other circumstances)
A rolling boil ensures the temperature stays at 212, and doesn't drop while it is boiling...

Aldebaran · Jun 19, 2017

For anyone who's interested, the way I hard boil my eggs is done according to advice I had read somewhere years ago. I start with hot water from the tap to cut down on the time it takes to reach a boil on the stovetop, then I put a cover on the pan and turn on the heat. When I hear a rolling sound and then see steam start escaping around the lid, I know the water is starting to boil. Then I turn off the heat and leave the pan on the burner for 10 more minutes. Then I remove the eggs. It's always worked for me.

yeshuaslavejeff · Jun 19, 2017

QUOTE="Aldebaran, post: 71407200, member: 251418"]For anyone who's interested, the way I hard boil my eggs is done according to advice I had read somewhere years ago. I start with hot water from the tap to cut down on the time it takes to reach a boil on the stovetop, then I put a cover on the pan and turn on the heat. When I hear a rolling sound and then see steam start escaping around the lid, I know the water is starting to boil. Then I turn off the heat and leave the pan on the burner for 10 more minutes. Then I remove the eggs . It's always worked for me.[/QUOTE

So you start with pre-heated water - that's cool ! (haha)

But, when (WHEN) do you put the eggs IN ?

Cyprezz · Jun 19, 2017

Oh we don't boil eggs in my household. That's the devils' temperature. :crossrc:

Aldebaran · Jun 19, 2017

yeshuaslavejeff said:
QUOTE="Aldebaran, post: 71407200, member: 251418"]For anyone who's interested, the way I hard boil my eggs is done according to advice I had read somewhere years ago. I start with hot water from the tap to cut down on the time it takes to reach a boil on the stovetop, then I put a cover on the pan and turn on the heat. When I hear a rolling sound and then see steam start escaping around the lid, I know the water is starting to boil. Then I turn off the heat and leave the pan on the burner for 10 more minutes. Then I remove the eggs . It's always worked for me.[/QUOTE

So you start with pre-heated water - that's cool ! (haha)

But, when (WHEN) do you put the eggs IN ?

I guess I forgot to mention that I put the eggs in the pan first, then I put the hot water into the pan from the faucet.

variant · Jun 19, 2017

OldWiseGuy said:
I have read dozens of methods for making "perfect hard boiled eggs". Many call for bringing cold water to a "rolling boil" for just a few minutes. My first thought was that the "rolling boil" was needed to obtain the optimum cooking temperature. So I experimented. I turned the heat down so the water was just gently bubbling and took the temperature.........112 degrees. I then turned the heat up full blast (visual estimate 10 times as much gas) to a "rolling boil" and took the temperature........112 degrees. I think maybe the power companies had something to do with writing those recipes.

Posted for my own amusement. If you don't find it amusing.......go fry (or boil) an egg.

The recipe does that to make sure you are at a boil and does so because it must assume that you require a recipe for a boiled egg.

juvenissun · Jun 19, 2017

OldWiseGuy said:
I have read dozens of methods for making "perfect hard boiled eggs". Many call for bringing cold water to a "rolling boil" for just a few minutes. My first thought was that the "rolling boil" was needed to obtain the optimum cooking temperature. So I experimented. I turned the heat down so the water was just gently bubbling and took the temperature.........112 degrees. I then turned the heat up full blast (visual estimate 10 times as much gas) to a "rolling boil" and took the temperature........112 degrees. I think maybe the power companies had something to do with writing those recipes.

Posted for my own amusement. If you don't find it amusing.......go fry (or boil) an egg.

Water temperature is the same, but the amount of heat passed though (or absorbed by eggs) is different (i.e. rate). Full flame will give the eggs a much faster heating at the same temperature.

[serious] · Jun 19, 2017

OldWiseGuy said:
I have read dozens of methods for making "perfect hard boiled eggs". Many call for bringing cold water to a "rolling boil" for just a few minutes. My first thought was that the "rolling boil" was needed to obtain the optimum cooking temperature. So I experimented. I turned the heat down so the water was just gently bubbling and took the temperature.........112 degrees. I then turned the heat up full blast (visual estimate 10 times as much gas) to a "rolling boil" and took the temperature........112 degrees. I think maybe the power companies had something to do with writing those recipes.

Posted for my own amusement. If you don't find it amusing.......go fry (or boil) an egg.

I've determined that you need a new thermometer

OldWiseGuy · Jun 19, 2017

[serious] said:
I've determined that you need a new thermometer

I goofed. It did read 212. :sorry:

OldWiseGuy · Jun 19, 2017

OldWiseGuy · Jun 19, 2017

yeshuaslavejeff said:
From many sites: "Almost nothing can survive sea-level boiling temperature (212° F) for any length of time, though a few pathogens like botulism can persist at even higher temperatures (none that are a concern in the backcountry)."

Water doesn't boil at 112° F, except under different circumstances. (like maybe high altitude)

Probably the first and last temperature when you took it, was @212° F (the boiling point of water at slow or fast boil - the temperature of water doesn't increase in a rolling boil over 212 except there be other circumstances)
A rolling boil ensures the temperature stays at 212, and doesn't drop while it is boiling...

It doesn't drop at a low boil.

variant · Jun 19, 2017

OldWiseGuy said:
It doesn't drop at a low boil.

It would if you added enough eggs.

OldWiseGuy · Jun 19, 2017

variant said:
It would if you added enough eggs.

Large saucepan, four eggs well covered with water to retain heat, especially during the 'cover, let stand' stage.

variant · Jun 19, 2017

OldWiseGuy said:
Large saucepan, four eggs well covered with water to retain heat, especially during the 'cover, let stand' stage.

Then the eggs would have to be very cold to drop out of boiling.

I think the setup they suggest is a bit inefficient regardless.

I usually boil eggs about 12 at a time.

OldWiseGuy · Jun 19, 2017

variant said:
Then the eggs would have to be very cold to drop out of boiling.

I think the setup they suggest is a bit inefficient regardless.

I usually boil eggs about 12 at a time.

"They" suggest a single layer of eggs in the bottom of the pan then covering with at least one inch of cold water. I don't like eggs to sit around so I only cook four at a time.

keith99 · Jun 19, 2017

yeshuaslavejeff said:
From many sites: "Almost nothing can survive sea-level boiling temperature (212° F) for any length of time, though a few pathogens like botulism can persist at even higher temperatures (none that are a concern in the backcountry)."

Water doesn't boil at 112° F, except under different circumstances. (like maybe high altitude)

Probably the first and last temperature when you took it, was @212° F (the boiling point of water at slow or fast boil - the temperature of water doesn't increase in a rolling boil over 212 except there be other circumstances)
A rolling boil ensures the temperature stays at 212, and doesn't drop while it is boiling...

But plenty of things can survive boiling water in the backcountry which is almost always far away from Sea Level. Something anyone who has been to Yellowstone knows.

variant · Jun 19, 2017

OldWiseGuy said:
"They" suggest a single layer of eggs in the bottom of the pan then covering with at least one inch of cold water. I don't like eggs to sit around so I only cook four at a time.

Pickled red beet eggs.
Pennsylvania Dutch Red Beet Pickled Eggs

(even better when you devil them with a bit of thousand island dressing mixed in the yolk).

The problem is a non-problem. If the water drops out of a boil when you put the eggs in you just start your timer when it boils again.

Beware of hard boiled egg recipes.

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