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Old 10-07-2017, 01:20 PM
 
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I add vinegar to the water. Boil for 2 minutes and turn off heat and cover. Sit for 10 minutes. Then run ice cold water on them and let them sit for 5 minutes before you peel them. IMO the fresher the eggs the harder to peel.
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Old 10-08-2017, 07:42 AM
 
Location: Bella Vista, Ark
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I don't use the vinegar, but my mom used too. I bring to a boil and let sit for about 5-10 minutes. Then use the ice water. Almost always they come out perfect and are easy to peel. That is the most important part.
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Old 10-08-2017, 08:07 AM
 
Location: Fairfax County, VA
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I don't know if it matters much one way or the other, but for hard-boiled eggs, what I do is poke an air-hole in the sac end (there are devices for this, but I just gently use the point of a corkscrew), then plop them into a saucepan with enough cold water to cover, place them over high heat, and come back in about 20 minutes. Shock them in a bath of cold water, and they are good to go. For soft-boiled eggs, the eggs are placed with a spoon into boiling water and then the egg-timer is flipped. "Done" depends on how many eggs are in the pot, but it's typically 5-6 minutes.
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Old 10-08-2017, 08:09 AM
 
Location: Coastal Georgia
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I don’t understand how vinegar in the water would affect the eggs?
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Old 10-08-2017, 11:32 AM
Status: "Ń la recherche d'un emploi" (set 16 days ago)
 
Location: South Bay Native
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Quote:
Originally Posted by gentlearts View Post
I donít understand how vinegar in the water would affect the eggs?
The acid in the vinegar helps to keep the eggs from cracking, and if one does crack, the vinegar reduces the spillage of the whites from the crack. I think this is why vinegar is used in the water when making poached eggs too - to keep the egg white together instead of feathering out. That's what my momma taught me
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Old 10-13-2017, 04:56 PM
 
Location: Philaburbia
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I'm a recent convert to plopping cold eggs into hot water from the tap, bringing them to a boil, boiling for 10 minutes, and immersing them in cold water. Perfection.
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