Beware of hard boiled egg recipes.

yeshuaslavejeff said:

So ?

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FrumiousBandersnatch said:

>click!< Sorry, my mistake - I thought you were referring to something on the bottom of the pan burning; I now realize you probably meant a pot-minder or boil controller would reduce the vigorous boil... Yes, whether set to music or not

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yeshuaslavejeff said:

I was and still do refer to something on the bottom of the pan burning.

It has happened many times.

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FrumiousBandersnatch said:

While it was in water in the pan?

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OldWiseGuy said:

Most of those 'recipes' start the timing only when the water reaches a rolling boil.

The point of these methods is to get fluffy yellow yolks without the green sulfur layer on the outside. I have found that often some of the yolks are ok but others are 'green'. So "ya pays yer money and takes yer chances" with hard-boiled eggs.

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FrumiousBandersnatch said:

If the temperature of the water remains the same throughout, the eggs won't heat any faster, because the water is their proximal source of heat, and that heat is constant. Excess heat from the higher flame will be lost as more steam and a more vigorous boil.

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juvenissun said:

The faster the heat input, the faster the heat consumption (mostly by water evaporation), so the faster the eggs will be completely heated (until their inside temperature become the same as the water).

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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.........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.

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HitchSlap said:

I don't eat liquid chicken (aka eggs), but I'll keep this in mind when cooking pasta!

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yeshuaslavejeff said:

Maybe, but you might have had it injected directly into your body/ blood,
if you ever got an immunization. (some of the toxins are grown on chicken eggs, etc, and some are grown on aborted fetus cells(listed online - most all are using aborted fetus cells) ) (worse then chicken eggs, yes)

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yeshuaslavejeff said:

Is that the reason they will cook faster,
like most things,
when a lid is put on ?
The heat put in
has to either increase the temperature of the water/ oil/ etc
OR
the temperature of the eggs/ meat/ potatoes/ whatever is in the water
since
as noted, the water once boiling won't go higher in temperature --
ie.
yes, the more heat put in, the more heat either goes out,
or the faster it cooks stuff.

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HitchSlap said:

One should not confuse the forest for the trees.

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yeshuaslavejeff said:

Amein ! Don't let the tiny seeds of evil be implanted , ever, willingly,
as they grow into a forest of troubles, pain, sorrow and illness !

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HitchSlap said:

What's wrong with forests? They produce oxygen.

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OldWiseGuy said:

I just tricked out my kitchen with some red appliances, valance over window, clock (hope that's not too 'gay' of me to mention).

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essentialsaltes said:

Not really. At the root, temperature is a measure of kinetic energy of the atoms/molecules making up the system. There's no real limit to that, although when you get as hot as the sun, it's not even atoms anymore as everything is an ionized plasma. But you can keep giving the individual particles more energy, making them hotter.

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