#1 discovered this on "The Kitchen" i.e., the show with the Cheer leading Squad . More details are probably on Food Network. This will become the new method for doing hard boiled eggs!
That's interesting. But I do have a question: how is this better than putting them in boiling water, then turning the heat off and waiting 12 minutes? Sorry that my questioning side takes something away from the cool factor, but I don't see any benefit in the extra 28 minutes.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
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> Anova sous vide circulator
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> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
We tried the oven method and it was indeed better ... albeit much more time consuming ... than boiling (no funky-looking olive drab yolks). We've since switched to steaming in a pressure cooker which yields even better and easier-to-peel results in a bit less time way up here at 6000+ ft. msl.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
"Can you give us details on the pressure cooker method?"
Sure! FWIW, I use a stove top pressure cooker but the same method (from what I've read) applies to electrics.
Use the steamer basket.
Put only enough water in the cooker to keep the steamer basket "high and dry" (4 cups in mine).
Place eggs in the steamer basket. FYI, I've read a lot of nonsense about making silly "egg holders" out of bottle caps ... totally unnecessary in my experience.
Secure the pressure cooker lid and start heating things up.
When the cooker reaches LOW pressure, adjust the heat to maintain low pressure and start the timer.
Steam for 6 minutes.
At 6 minutes, remove the heat and release the pressure using the fast method.
When it's safe to do so, remove the lid and move the eggs into an ice water bath for at least 10 minutes.
Peel and eat.
A couple of notes:
Do not use HIGH pressure (haven't tried it and don't want to even imagine the clean up).
The pressure cooker method is purportedly at its best for fresh eggs that might otherwise be very hard to peel cleanly.
Last edited by MBMorgan; April 10, 2016, 04:52 PM.
I get a pot of water to a full rolling boil. Add the eggs and turn off the heat, cover the pot and leave it on the burner. 12 minutes. When the timer goes off, dump the hot water and add cold water.
I can't say that this is better than the other two methods described because I haven't tried them, but because the timing is right the yolks are nice and yellow and soft.
MBMorgan, Mrs Mosca boils those suckers until the water is almost gone, then adds more water and boils them just a little bit more. Because she is Mrs Mosca, I eat them with a smile, if not exactly gusto!
I understand completely! My DW is the egg aficionado around here ... but because I have a tendency to eat them too, I just had to step in with the pressure cooker and try to save those poor eggs (and me) from a similar fate .
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I love steaming eggs in my Instant Pot electric pressure cooker. I use the 6/6/6 method: 6 minutes under steam (Low Pressure setting)/6 minutes rest in the pot before releasing the pressure/6 minutes in ice bath. It works so well that the shells come off the eggs in 2 halves, most of the time. Sooo much easier to peel! This method is very close to that which MBMorgan uses. The eggs are perfect every time.
My Modernist Cuisine books have a very extensive article about poaching and hard boiling eggs. They have 14 different high quality pictures of how eggs look after cooking in the SV bath tub at 14 different temperatures. It basically gives you the ability to custom cook your eggs to achive the exact texture of both the whites and yolks just the way you want them.
You can cook 2 eggs or 2 dozen eggs and get the the exact results you were trying to achive.
Poached eggs SV style, with the shell on.ðŸ‘Â
We have an egg cooker. Punch a small hole in the fat end of the egg. Add the measured water. Put the lid on, and it beeps when they are done. Perfect peel every time and no overcooked yokes. To each their own. My wife does them, so I'm loving it.
I haven't hard boiled an egg since the days when we would dye them so the Easter Bunny could come by and hide them for our daughter. She's now grown up and is on her own so the Bunny just skips (hops) right past our house, rotten bastard. Are there really that many new ways to hard boil an egg?
I've done them in the smoker for years. The shell will turn brown--the egg will be brown when peeled. NO smoke flavor penetrates the egg--only color. Kind of odd.
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* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
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* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
I told my wife about this trick yesterday so she tried and it worked out pretty good. Since she can't stand the smell of bacon, she normally bakes it for about 30 minutes. She tossed them both in the oven and they all turned out great.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Craigar I cook my bacon on a large rimmed sheet pan outside on my gasser. I line the rimmed sheet pan with one layer of heavy duty foil. Then I take a second piece of foil the same size as the rimmed sheet pan and crumple it gently. Next I smooth out that crumpled piece and lay it on the bottom of the rimmed pan. I then place the bacon on the crumpled foil making sure the strips don't touch each other. Then I fire up my gasser and put the bacon in right away while the gasser is warming. I keep the final gasser temp at around 400 degrees. Depending on the thickness of the bacon and the degree of doneness you like, the bacon is ready in 20 to 40 minutes. I keep a close eye on it all through the cook because it can go from perfect to overcooked in a New York minute.
When the pan is cool, I pour off the bacon grease into a container and store, covered, in the fridge for future use or pour it into a skillet immediately to fry up the eggs.
Thank you Kathryn for the reminder to cook breakfast outside. I think when I fire up the 26 w/SnS I will toss some apple chunks on to give the bacon a little extra smoke.
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