11 minutes in illinois is the soft boil, 10 gets you still having liquid yolk. I dont know what altitude this changes at, like if i move to the ten story apartment building or if we are talking 1000s of feet. All I know is that I can never move just to be safe
On Wed, Aug 12, 2020 at 1:14 PM Ken Hohhof <af...@kwisp.com> wrote: > The holy grail is one tiny spot of “gel” in the center of the yolk. And > of course no green. I do not like green eggs, Sam I Am. > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *ch...@wbmfg.com > *Sent:* Wednesday, August 12, 2020 11:30 AM > *To:* 'AnimalFarm Microwave Users Group' <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: illinois boiled eggs 14 minutes > > > > But are they truly hard boiled? I want mine totally non-gel in they > yolk. Yellow, crumbly. > > > > *From:* James Howard > > *Sent:* Wednesday, August 12, 2020 10:12 AM > > *To:* 'AnimalFarm Microwave Users Group' > > *Subject:* Re: [AFMUG] Ot: illinois boiled eggs 14 minutes > > > > We do instant pot but 5 min, then 5 min before release and then 5 min in > ice water. We’ve done as many as 6 doz in the 8quart instant pot all at > once. Never had eggs that pealed so easy. We mostly do fresh eggs but > sometimes if the chickens aren’t keeping up there could be some from the > store (mostly for Easter eggs since most of our chickens lay brown eggs so > we buy white for the kids to color). If you like the eggs softer, you do 4 > min on the cook then 5 and 5. I’ll have to try Lewis’ 6 min then quick > release to see how it compares. > > > > *From:* AF <af-boun...@af.afmug.com> *On Behalf Of *Lewis Bergman > *Sent:* Wednesday, August 12, 2020 4:20 AM > *To:* AnimalFarm Microwave Users Group <af@af.afmug.com> > *Subject:* Re: [AFMUG] Ot: illinois boiled eggs 14 minutes > > > > Just to screw with you, I cook mine in the instapot for 6 minutes, rapid > steam release. All other details are the same. Good job Steve. You can now > die happy knowing your life has been well lived. > > > > On Tue, Aug 11, 2020 at 9:07 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. > > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > > > > > -- > > Lewis Bergman > > 325-439-0533 Cell > ------------------------------ > > *Total Control Panel* > > Login <https://asp.reflexion.net/login?domain=litewire.net> > > To: ja...@litewire.net > <https://asp.reflexion.net/address-properties?aID=242260993&domain=litewire.net> > > From: af-boun...@af.afmug.com > > *You received this message because the domain afmug.com <http://afmug.com> > is on your allow list.* > > > ------------------------------ > > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com > -- > AF mailing list > AF@af.afmug.com > http://af.afmug.com/mailman/listinfo/af_af.afmug.com >
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