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Question about hard boiled eggs

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Old 06-22-2008, 01:58 PM   #16
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I want to agree with everything PhotoChick has posted in this thread, as it is the same as what I would have posted myself!
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Old 06-22-2008, 03:07 PM   #17
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Old 06-22-2008, 03:25 PM   #18
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I know certain Sephardic Jews would boil eggs for two days until the white turned brown. Supposedly it has a butter like consistency. All of my eggs break by hour 1, so I haven't tried this.
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Old 06-22-2008, 04:13 PM   #19
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Quote:
Originally Posted by Kayhm0711
I have always been told to let your water boil and put your eggs in for just 3 minutes.
Hmmm... I don't think so. Those eggs would be runny. For soft boiled eggs, I boil them for 6-1/2 minutes.


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Old 06-22-2008, 05:43 PM   #20
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I've never heard of boiling an egg for 2 days. I'll have to ask some Jewish friends about that. Sounds kinda yucky ... but what do I know!

I do know that tea-eggs are twice boiled - once until hard and then again in dark tea until they absorb the flavor and color of the tea. You get the same grayish green ring around the yolks in those eggs, too, but they're yummy.

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Old 06-22-2008, 08:10 PM   #21
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Quote:
Originally Posted by JayEll View Post
Hmmm... I don't think so. Those eggs would be runny. For soft boiled eggs, I boil them for 6-1/2 minutes.


Jay
i'll do a soft boiled egg for 3 minutes...
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Old 06-22-2008, 08:17 PM   #22
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I made tea eggs, and the recipe called for the boiled eggs to rolled to crack the shells and then resimmered on low for 3 HOURS. I didn't like the taste or texture.

But then I tastes "sweet meat" a simmered pork dish. It's a Hmong recipe and eggs are boiled with the pieces of pork in a seasoned broth. The eggs are simmered with the meat, so an hour or more, and they were really good as they picked up the flavor of the lemon grass and galangal (like ginger) in the broth.
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Old 06-22-2008, 10:08 PM   #23
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Quote:
Originally Posted by kaplods View Post
I made tea eggs, and the recipe called for the boiled eggs to rolled to crack the shells and then resimmered on low for 3 HOURS. I didn't like the taste or texture.

But then I tastes "sweet meat" a simmered pork dish. It's a Hmong recipe and eggs are boiled with the pieces of pork in a seasoned broth. The eggs are simmered with the meat, so an hour or more, and they were really good as they picked up the flavor of the lemon grass and galangal (like ginger) in the broth.
You're making me hungry!!
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Old 06-23-2008, 10:53 AM   #24
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I couldn't eat "tea" eggs. I have something else but I have to reply with this first to put me over
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Old 06-23-2008, 10:53 AM   #25
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Hurray! Now I am at 25 so I can give you this...

Here's some help!

http://www.statpub.com/open/94948.html
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