conuly

I can't help on the poached egg bit(except that whenever I poach eggs the yolks are never fully hard so I don't know if it would work) but have you tried peeling the hard boiled eggs under cool, running water? That works really well for me because my fingers don't get burned and all the little eggshell bits rinse off. And for some reason when I do it that way the shell tends to come off in larger chunks.

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Why not try it anyway?

Failing the egg mould, you could try cutting it with cookie cutters.

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conuly

I may try that, then. If the poaching doesn't work, that is. Gotta cook them longer if you want the yolk to cook through, no matter how you're boiling them.

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conuly

I don't have any egg molds yet, thought I'd ask before I got 'em.

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boiling popcorn does not work. I suspect it is because the water hydrates the husks enough to prevent the kernal from bursting. I know i got a nasty ass pot of corn meal out of trying it, that i was able to make into a botched sort of polenta, but it wasnt fantastic

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Edit: How about this one - what happens if you boil popcorn instead of frying it?

Nothing terribly interesting as it turns out. (Yes, we tried it. In the name of science. SCIENCE!) I know that popcorn pops because it gets hot enough to vaporize the moisture inside it and the pressure causes the seed to invert. Either boiling water doesn't get hot enough to cause that reaction or the kernel opeining up into water keeps it from fluffing up like that. I did notice that the kernels were somewhat softer than before the experiment.

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feebeeglee.livejournal.com

I didn't know such things existed. What a wonderful world!

I peel eggs in cold water in a pot or a basin. Wastes less water than a running faucet. Of course for one egg the difference is near moot, but for 3 dozen for a big whack of devilled eggs it's significant!

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conuly

I suspected as much, which is why I never tried this particular one.

Have you ever tried leaving a raw egg in vinegar for a few days? Now *that* is cool to do. In, uh, the name of science.

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conuly

OMG, yes.

Search "bento" and "egg mold" and be prepared to enter the terrifying world of cute lunches.

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conuly

Thank you.

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YES! We did that in my *thinks* junior high science class I think. And then we took the shell-less eggs and soaked them in water of various salinities to see what would happen.

Good times, good times.

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A pleasure. I botch cooking so you don't have to :)

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Your life may never be the same if you do this :)

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conuly

Muahahahaha!

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OH I did so years ago, when the convention I run a mecha workshop for debated having a bento making competition.
Apparently australians fail at making cute lunch, because we never did it again.

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Ah, I see! Anyway, another trick for more peel-able eggs is to use your older ones-- fresh eggs are a nightmare to peel. Adding salt to the cooking water helps as well. Also, tap or roll them all over to break the shell up before peeling. Jamie Oliver simply rolls them out over their shells but that rarely works for me.

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Speak for yourself! I make cute bentos all the time!

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Hevce the apparently. I had nothing to do with it, appart from staring at hte artistry of certin japanese sites, shaing my head, and eating my sandwiches any old way

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Ah ok. I think I'm parsing you incorrectly. My apologies.

Bentos can be as simple or difficult as you want to make them. It simply takes practice and imagination.

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neurotica0.livejournal.com

We do the cool water thing to make peeling easier, but then we have to put the peeled eggs back in the hot water. The eggs need to be very hot when they go into the mold or they don't spread out enough to fill the mold.

And just because I never get a chance to link to my cute eggs: picture! (http://neurotica0.livejournal.com/397945.html)

From:

I can't help on the poached egg bit(except that whenever I poach eggs the yolks are never fully hard so I don't know if it would work) but have you tried peeling the hard boiled eggs under cool, running water? That works really well for me because my fingers don't get burned and all the little eggshell bits rinse off. And for some reason when I do it that way the shell tends to come off in larger chunks.

From:

Why not try it anyway?

Failing the egg mould, you could try cutting it with cookie cutters.

From:

conuly

I may try that, then. If the poaching doesn't work, that is. Gotta cook them longer if you want the yolk to cook through, no matter how you're boiling them.

From:

conuly

I don't have any egg molds yet, thought I'd ask before I got 'em.

From:

boiling popcorn does not work. I suspect it is because the water hydrates the husks enough to prevent the kernal from bursting. I know i got a nasty ass pot of corn meal out of trying it, that i was able to make into a botched sort of polenta, but it wasnt fantastic

From:

Edit: How about this one - what happens if you boil popcorn instead of frying it?

Nothing terribly interesting as it turns out. (Yes, we tried it. In the name of science. SCIENCE!) I know that popcorn pops because it gets hot enough to vaporize the moisture inside it and the pressure causes the seed to invert. Either boiling water doesn't get hot enough to cause that reaction or the kernel opeining up into water keeps it from fluffing up like that. I did notice that the kernels were somewhat softer than before the experiment.

From:

feebeeglee.livejournal.com

I didn't know such things existed. What a wonderful world!

I peel eggs in cold water in a pot or a basin. Wastes less water than a running faucet. Of course for one egg the difference is near moot, but for 3 dozen for a big whack of devilled eggs it's significant!

From:

conuly

I suspected as much, which is why I never tried this particular one.

Have you ever tried leaving a raw egg in vinegar for a few days? Now *that* is cool to do. In, uh, the name of science.

From:

conuly

OMG, yes.

Search "bento" and "egg mold" and be prepared to enter the terrifying world of cute lunches.

From:

conuly

Thank you.

From:

YES! We did that in my *thinks* junior high science class I think. And then we took the shell-less eggs and soaked them in water of various salinities to see what would happen.

Good times, good times.

From:

A pleasure. I botch cooking so you don't have to :)

From:

Your life may never be the same if you do this :)

From:

conuly

Muahahahaha!

From:

OH I did so years ago, when the convention I run a mecha workshop for debated having a bento making competition.
Apparently australians fail at making cute lunch, because we never did it again.

From:

Ah, I see! Anyway, another trick for more peel-able eggs is to use your older ones-- fresh eggs are a nightmare to peel. Adding salt to the cooking water helps as well. Also, tap or roll them all over to break the shell up before peeling. Jamie Oliver simply rolls them out over their shells but that rarely works for me.

From:

Speak for yourself! I make cute bentos all the time!

From:

Hevce the apparently. I had nothing to do with it, appart from staring at hte artistry of certin japanese sites, shaing my head, and eating my sandwiches any old way

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