|
Post by Chuckie on Feb 16, 2017 23:21:43 GMT -5
OK, I know LOTS of you folks are "scared" of pressure cookers, so I WON'T reiterate my " BEST" easy HB eggs recipe. HOWEVER, I found one online recipes that I tried... This gal was a chicken farmer so she always had V-E-R-Y fresh eggs, and you KNOW how hard those are to peel once boiled. She sets them out to come to room temp (I put our 1/2 dozen or so on the lid of the thermowell for some time prior), then bring a "steamer pot" to a rolling boil. Put the warm eggs then into the steamer basket, let cook 15 minutes, then carefully remove to sink of ice water to thermo-shock them. They peel ALMOST as easy as pressure cooker eggs, and the yolks don't go dark on you deviled eggs folks either!! Give it shot, you WON'T regret it!! CHEERS! Chuckie
|
|
|
Post by mach12 on Feb 17, 2017 0:28:31 GMT -5
When we first got chickens we tried everything to get the eggs to peel and nothing worked until we learned about letting them come to room temperature before boiling them. We get them out the night before and then boil them in the morning and then soak them in cold tap water but the water from our well is pretty darned cold so probably fills the bill.
So for those of us who do use pressure cookers, how do you do that?
|
|
|
Post by vaporvac on Feb 17, 2017 12:08:38 GMT -5
Hopefully, Chuckie can find that recipe. It's posted either here or on the Ranger's site. It's amazing! I think it may have been a julia Child method, but my mind is hazy. There was a LONG post on all sorts of egg cooking devices that you would like, mach12. More cool things to collect! : ) Here's the post at the Ranger's site: chambersrangers.proboards.com/thread/3620/hard-boiled-eggs-twellHere's the content: Our thermowell only holds about 140 degrees. We also get our brown eggs VERY fresh from a friend of ours, and they can be a BEAR to peel after being HB'd.
I have several of Julia Child's cookbooks, and one of the recipes is for "perfect" (I believe it reads) "HB" eggs. You'll have to get your pressure cooker back out, vaporvac! Says you scrub the eggs, and bring the H20 in the pressure cooker to a HARD boil. We also TRY to remember to leave the eggs outta the icebox overnight to get them to room temp, but ALSO let them soak in the HOTTEST hot tap water we can get whilst the H20 comes to the boil--keeps the shells from cracking.
Once the H20 is at a HARD, ROLLING boil, carefully take a slotted spoon and ease the eggs down into the water. Put the rubber in the lid & seal the pressure cooker @ 15#'s pressure. When pressure is achieved, IMMEDIATELY remove from heat, and set Chambers timer for 5 minutes.
After the five minutes, use the "quick release" method for the pressure cooker---run under cold tap water until pressure is released. Put eggs in an ice water bath, but MOST times when you take the lid off the cooker, they are like those plastic Easter eggs--the shells are already HALVED!!!
Also Julia goes on to explain that you NEVER have "blackish" yolks doing them this way when you're trying to make a "presentation"--i.e. deviled eggs, etc.
NOT a "Chambers" innovation, but VERY HANDY TO KNOW when you're wanting HB eggs and are ALWAYS dealing w/farm fresh eggs!
|
|
|
Post by nana on Mar 15, 2017 16:32:13 GMT -5
I tried your method, Chuckie, so my husband would have eggs already cooked to grab a quick bite when he's hungry and I'm not here to cook for him. He reports that even with our fresh eggs, they are easy to peel when he takes them out of the fridge IF he holds them under running warm water as he is peeling them. I don't know yet how it goes when they are first steamed--I've been steaming up a dozen at a time and he eats them over the course of a week. So already that's a better track record than the old way of boiling them which would be some would peel and others would make you frustrated and leave you with an ugly misshapen lump. So it does seem to be the better way, and you are correct in that the yolks come out beautiful, no green ring and a nice texture!
|
|
|
Post by nana on Mar 7, 2020 9:04:04 GMT -5
I just wanted to bump this up for those who have chickens who are responding to the longer days by laying boatloads of eggs! Steaming is a great method! Just be aware, if you have your own fresh eggs, that size has an effect on cooking time--If you have some really jumbo ones you might need to leave them in a minute or so longer.
I've been phoning it in lately at crockpot night with platters of deviled eggs. New Jersey Tim brought, get this, lobster stuffed flank steak on a bed of parmesan risotto. So yes, he clearly won crockpot night, but I set my platter down on the bar and they were all gone in about 15 minutes, so I think I did alright as well!
|
|
|
Post by mach12 on Mar 7, 2020 23:07:16 GMT -5
|
|