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(Slate)   Before you make those hard boiled eggs to color for Easter, I just want to remind you that you're doing it wrong   (slate.com) divider line 25
    More: Obvious, Easter  
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17468 clicks; posted to Main » on 28 Mar 2013 at 5:18 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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8zo [TotalFark]
2013-03-28 05:45:16 PM
3 votes:
www.smkw.com
2013-03-28 05:29:03 PM
3 votes:
Contrary to belief held by this one person, there is absolutely no nuance to hard-boiled eggs.
2013-03-28 04:26:12 PM
3 votes:

kmmontandon: What a pretentious load of sh*t.

If you can't get a hard-boiled egg to a proper texture - yolks and whites - by actually boiling them, you shouldn't be writing an article about how everyone else is doing it wrong.


And so of course it gets greenlit, so Fark can continue to be the site it was once created to mock.
2013-03-28 04:00:24 PM
3 votes:
I hate all "turn off heat and wait" recipes. How quickly the water cools depends on the amount of water, the type of pot, the temperature of the room.  The writer marvels that he's "seen recommendations ranging from 9 minutes to 13 minutes" but they are wrong, WRONG I tell you, because on MY stove and in MY pot 10 minutes is correct! Damn Slate sucks.
2013-03-28 03:42:43 PM
3 votes:
What a pretentious load of sh*t.

If you can't get a hard-boiled egg to a proper texture - yolks and whites - by actually boiling them, you shouldn't be writing an article about how everyone else is doing it wrong.
2013-03-28 05:50:10 PM
2 votes:
blog.khymos.org

Full explanation
2013-03-28 05:38:40 PM
2 votes:
FTA: Store hard-boiled eggs in an egg carton in the refrigerator for up to several days.

They last longer if you pickle them. Seriously. Great use for that left over canned beat juice.
/saves a ton of cash too
//make killer deviled eggs

i.imgur.com
2013-03-28 05:35:01 PM
2 votes:
dont forget the 1/2 tsp baking soda.  Makes shelling them real easy.
2013-03-28 05:32:34 PM
2 votes:
That's a lot of tripe to read through for just::

Put 12 eggs in pot, cover with water, heat on stove just until boiling then immediately turn off the stove, wait for 10 minutes, cool off eggs, serve.
2013-03-28 07:44:16 PM
1 votes:
Put cold eggs in pan, cover with cold water.
Place on medium heat, set timer for 21 minutes.
When it dings, run cold water over eggs.

Why so difficult?
2013-03-28 06:43:54 PM
1 votes:
Cracks don't matter.  Boil water.  Drop in eggs.  Wait until you forget eggs are in water.  Come back and notice that all the stuff oozed out of cracks has formed a nasty white froth on top of remaining water.  Take out nice hard eggs.  Sprinkle with salt.  Eat while piping hot.  Cooling down to remove shells is for pussies.  If your fingers aren't burned and smarting after you eat hard boiled eggs, you're doing it wrong.  The proper phrase to use while eating hard boiled eggs is "ow! ow! ow! ow!" (repeat until finished).  Dangerously hot hard boiled eggs are one of Nature's greatest gifts to Mankind.  Don't waste it just because you're afraid of crunching on a little egg flake or two while you enjoy them.

(obviously this does not apply to eggs intended for coloring because in that case cracks do matter).
2013-03-28 06:41:24 PM
1 votes:
"The whites, battered by the incessant kinetic energy of the water molecules, become tough and rubbery. The yolks, meanwhile, buffered by albumin, remain half raw."

Sorry but no. Put the eggs in the water, bring to a boil and let simmer for 10 minutes or so then let cool. Perfectly delicious eggs. Nothing rubbery or half raw about it.
2013-03-28 06:32:03 PM
1 votes:
First she: ...cook them for 10 minutes over medium heat. ... The yolks, meanwhile, buffered by albumin, remain half raw.

Then she was all: ...Let the eggs rest, silently and peacefully, in the water for 10 minutes.

So letting eggs stand for 10 minutes in hot water cooks the yolks better than 10 minutes over medium heat?
2013-03-28 06:25:36 PM
1 votes:

chopit: AverageAmericanGuy: If your yolks are hard all the way through, you've already lost.

[farm8.staticflickr.com image 550x825]

Enjoy your salmonella.


And yet millions of people eat runny yolks every day and manage to survive.

/food nazis annoy me
2013-03-28 06:19:14 PM
1 votes:
Boiling eggs will rattle disquietingly in the pot, jarring your nerves...

Look, I have issues with different sounds. The sound of pouring or gurgling liquids makes me angry. Seriously angry, I don't know why, but it makes me want to rage. If I'm trying to go to sleep and there is some kind of repetitive noise that is just loud enough to hear, I can't go to sleep because I obsess on it. The list goes on...

But I have never thought the noise of eggs in the pot while water was boiling was "jarring my nerves". Actually, it's kind of a soothing sound. I have no idea what TFA of TFA is doing wring to get such noisy eggs, but they are worlds away from "nerve jarring"...
2013-03-28 06:07:44 PM
1 votes:
The stupid twunt has given a recipe for soft-boiled eggs. Ten minutes will give you an unset yolk.

If you want hard-boiled eggs go with the Egg Board (and the Joy of Cooking and pretty much every other farking cookbook in the world) recommendations - 15 minutes for large eggs. Add two minutes if they're not room temperature.

You don't need to leave them in ice water for five minutes. A minute or so is long enough to stop the cooking process.
2013-03-28 06:07:40 PM
1 votes:
i.imgur.com
2013-03-28 06:01:16 PM
1 votes:

Orange-Pippin: FTA: Store hard-boiled eggs in an egg carton in the refrigerator for up to several days.

They last longer if you pickle them. Seriously. Great use for that left over canned beat juice.
/saves a ton of cash too
//make killer deviled eggs

[i.imgur.com image 520x347]


1) that looks amazing
2) fark beets - beets are the greatest evil known to man
3) those still look amazing
2013-03-28 05:58:57 PM
1 votes:
Easter and April fools all in one: Tell the kids to go find the eggs you didn't hide.
2013-03-28 05:53:17 PM
1 votes:
You need rubbery whites for egg salad. My recipe says to simmer them for 21 minutes...or maybe it's 17 minutes. Then put them immediately in cold water and keep rinsing them in cold water.

An egg salad made with non-rubbery whites is just mush.
2013-03-28 05:50:37 PM
1 votes:

spentmiles: Put eggs in pot, cover with water, heat on stove just until boiling then immediately turn off stove, wait ten minutes, eggs are ready.

If that's too succinct of a description, Scott Thompson wrote the linked blog post about it in his Buddy Cole character.


WTF, man?
No tale of being stuck in the barn, strangling Rhode Island Reds because they didn't meet their egg-laying quotas, and then nailing the farmer's daughter as you both covered yourselves in downy feathers and sorghum molasses?
Who the hell stole your login?
2013-03-28 05:40:24 PM
1 votes:
I boil eggs a slightly different way, yet the whites aren't rubbery and the yolks are cooked and creamy without the green crap layer of overcooked eggs.  My mom cooks them differently from me and the article, and they're good too.  Could it be that boiling eggs is one of those things that's really hard to not do correctly?
2013-03-28 05:36:32 PM
1 votes:
I eat a lot of hard boiled eggs and I hate it when they won't peel. Steaming large eggs for 15-16 minutes yields perfectly cooked eggs that peel easily every time. Baking them in the oven works good too, but texture and taste are different.
2013-03-28 04:13:45 PM
1 votes:

I_Am_Weasel: I already knew that!

Although, those clever scientists, forgoing cancer cures, have made it so much easier.

[www.myseenontv.com image 280x266]


It's kind of hard to dye those eggs...
2013-03-28 03:53:00 PM
1 votes:

kmmontandon: What a pretentious load of sh*t.

If you can't get a hard-boiled egg to a proper texture - yolks and whites - by actually boiling them, you shouldn't be writing an article about how everyone else is doing it wrong.


I don't understand the point of coddling people by giving them an over-easy procedure to pretend like everything is always sunny side up.
 
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