If you do move, would you include this as part of the sellers disclosures? 

> On Aug 12, 2020, at 13:38, Steve Jones <thatoneguyst...@gmail.com> wrote:
> 
> 
> 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.
>> 
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>> 
>>  
>> 
>> --
>> 
>> Lewis Bergman
>> 
>> 325-439-0533 Cell
>> 
>> Total Control Panel
>> 
>> Login
>> 
>> To: ja...@litewire.net
>> 
>> From: af-boun...@af.afmug.com
>> 
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>>  
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