Eggsperiments
Hah!
Oh stop. You know it was funny.
*cricket cricket*
'Sigh. Moving on, yesterday I read this post over at the Paupered Chef about how to make the perfect boiled egg. Perfect timing, because I have a 'stuffed' egg recipe that I was supposed to test yesterday, but the kitchen cleanathon delayed it. So I'll test the recipe, the Hamine cooking method posted, and the Alton Brown method that Stuart Williams mentioned in the comments. I'll do some kind of comparison thingy here, too.
I thought about trying the method from Gourmet recipe book that Jackie posted, but I can only really see a difference in 1)adding a lid 2)a few more seconds boiling and 3)four to five more minutes standing.
Slow cooker put on high, no eggs yet, no lid, left for 45 minutes: 116.54 degrees Fahrenheit
Slow cooker put on high, no eggs, no lid, left for 1 1/2 hours: ranging between 149 and 158 degrees
Slow cooker put on high, no eggs, with lid, left for 1 1/2 hours: 211 degrees.
1 hour hamine egg. It looks almost identical to Nick Kindlesperger's. The yolk does look cooked, although when you touch it, it's similar to the egg white in texture until it crumbles and breaks.
2 hour hamine egg. It looks like a perfectly cooked egg, but the texture is still a little rubbery.
3 hour hamine egg. D'oh! It looks like the crock pot isn't as even as we first thought. The grey ring around the edge means they're slightly overcooked. I do see a great improvement in texture of the yolk. I don't think of it as creaminess, more of a velvety consistency. Since my methods are in question, I pulled all of them.
Hamine yolk 3 hours, 2 hours, and 1 hour.
Alton Brown method. It's turned out perfect for what I want to do. Yolk cooked through but not dry or sandy, no grey-green ring, whites firm.
So, basically, I can't draw a conclusion. :) My hamine method failed due to user error or equipment failure, and I think I'll try again some time when I know I can get a consistent 154 degrees fahrenheit. I really want to know if the yolks are better in consistency.
Oh stop. You know it was funny.
*cricket cricket*
'Sigh. Moving on, yesterday I read this post over at the Paupered Chef about how to make the perfect boiled egg. Perfect timing, because I have a 'stuffed' egg recipe that I was supposed to test yesterday, but the kitchen cleanathon delayed it. So I'll test the recipe, the Hamine cooking method posted, and the Alton Brown method that Stuart Williams mentioned in the comments. I'll do some kind of comparison thingy here, too.
I thought about trying the method from Gourmet recipe book that Jackie posted, but I can only really see a difference in 1)adding a lid 2)a few more seconds boiling and 3)four to five more minutes standing.
Slow cooker put on high, no eggs yet, no lid, left for 45 minutes: 116.54 degrees Fahrenheit
Slow cooker put on high, no eggs, no lid, left for 1 1/2 hours: ranging between 149 and 158 degrees
Slow cooker put on high, no eggs, with lid, left for 1 1/2 hours: 211 degrees.
1 hour hamine egg. It looks almost identical to Nick Kindlesperger's. The yolk does look cooked, although when you touch it, it's similar to the egg white in texture until it crumbles and breaks.
2 hour hamine egg. It looks like a perfectly cooked egg, but the texture is still a little rubbery.
3 hour hamine egg. D'oh! It looks like the crock pot isn't as even as we first thought. The grey ring around the edge means they're slightly overcooked. I do see a great improvement in texture of the yolk. I don't think of it as creaminess, more of a velvety consistency. Since my methods are in question, I pulled all of them.
Hamine yolk 3 hours, 2 hours, and 1 hour.
Alton Brown method. It's turned out perfect for what I want to do. Yolk cooked through but not dry or sandy, no grey-green ring, whites firm.
So, basically, I can't draw a conclusion. :) My hamine method failed due to user error or equipment failure, and I think I'll try again some time when I know I can get a consistent 154 degrees fahrenheit. I really want to know if the yolks are better in consistency.
posted by Helen | 7:34 AM
1 Comments:
I long have considered trying that strange dish qhere you stick onion skins in a cooker and let eggs simmer in it for overnight or a week. I was not familiar with the term "hamine eggs" so a quick google reminded me of that recipe.
Interesting, but I'm not too fussy with eggs. Cooked, boiled, fried, I likes them. :) If you'd be interested in trying this again when we visit, I'll bring some fresh farm-raised brownshells for ya.
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