My neice man, I'm not telling you where she lives, but her deviled eggs are
kidnapworthy

On Tue, Aug 11, 2020, 9:12 PM David Coudron <david.coud...@advantenon.com>
wrote:

> Make some deviled eggs out of those and you’ll really have something.
> Good deviled eggs are hard to find anymore.
>
>
>
> David Coudron
>
>
>
> *From:* AF <af-boun...@af.afmug.com> *On Behalf Of * Jaime Solorza
> *Sent:* Tuesday, August 11, 2020 9:09 PM
> *To:* AnimalFarm Microwave Users Group <af@af.afmug.com>
> *Subject:* Re: [AFMUG] Ot: illinois boiled eggs 14 minutes
>
>
>
> Interesting read ...not ready for the vinegar treat yet..
>
>
>
> On Tue, Aug 11, 2020, 8:07 PM Steve Jones <thatoneguyst...@gmail.com>
> wrote:
>
> So for 3 years now, all times of year, multiple brands, farm fresh and
> store bought, its officially settled.
>
> Boil water to rolling boil
>
> Using a ladle drop eggs in gently to not crack them
>
> Boil 14 minutes, 11 for semi soft boiled
>
> The colder the quench water the better the peel
>
> If the quench isnt ice cold, drop back into boil for 30 seconds to steam
> separate the shell.
>
>
>
> The science is settled once and for all, this is hard city water in an
> aluminum pot. Anywhere between a half gallon and gallon and a half,
> anywhere between 6 and 36 eggs.
>
>
>
> Perfect yellow yolk, zero green. 14 minutes after the first egg is ladled
> in.
>
>
>
> The quench is key for peelability.
>
>
>
> I havent left themninnthe quench for more than a couple minutes, too long
> and I bet the inner shell is saturated, may peel better, but will probably
> spoil faster.
>
>
>
> I dont know my mean ASL here. I was concerned because our water plant
> added a "flavoring" system, but there was no change in results.
>
>
>
> My lifes work is complete, I'm not certain where to go from here, but I
> have a garden full of trinidad scorpions that may be involved in my future
> path. That and getting jaime to try peppered rice vinegar.
>
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