sticking eggs, was Re: [Sca-cooks] How long do eggs keep?

[Philippa Alderton]

--- letrada at yahoo.com wrote:
> I've read that but it doesn't seem to work very well
> for me (but the quick cooling does keep the yolk
> from turning green).  The best technique I've found
> is to peel them under running water and not try to
> break off too big a chunk of shell at a time.  Hold
> them with the already peeled part up, so the water
> gets between the egg and shell.  It's still a pain
> getting the egg "started" but once you get inside
> that membrane you can keep the whole egg in one
> piece as long as you don't hurry.

You may not be hitting them with enough cold water-
think, run the pot under the bathtub tap, and let the
COLD water run for a while. There's a lot of heat to
dissipate, and, much like in smithing, where you keep
the steel moving in the slack tub when you're doing a
chill-down to prevent hot spots, you can't let the
eggs just sit in cold water, because the warmer spots
of water will stay put and heat up in place unless the
water is agitated. Depending on your home water set
up, you might also need to run the water for a bit to
get and keep it cold enough.

Somewhat more chary of perhaps limited water supplies,
is to quickly get the eggs into an icewater bath, and
stirring constantly throughout. Pasta strainers work
well for this method ;-)

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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