geeks! FTW!

On Thu, Nov 24, 2016 at 11:29 AM, Chuck McCown <ch...@wbmfg.com> wrote:

> 5 saucepans and 1 pot.
> 6 burner Comstock Castle restaurant stove.
> 24,000 BTU per burner.
>
> 1 quart of water in each.
> A bit of variability in pan sizes.
> All eggs from same carton.  Cold refrigerator temp.
>
> 4 Variables
> Cold Start/Hot Start
> Plain Water
> Vinegar only added
> Vinegar & Salt added
>
> V = 1/2 cup distilled
> S = 1.5 TB
>
> Count starting with top left burner CCW around cook top.
>
> 1 CW
> 2 CV
> 3 CVS
> 4 HW
> 5 HV
> 6 HVS
>
> In the photo of the cut eggs the order from left to right is 123654
>
> Salt and Vinegar boiled first which seems backwards to me.  Freezing point
> depression, boiling point elevation of solutions.
> I suspect it had to do with nucleation sites.
>
> Water boils at 204 at this altitude.
> HVS boiled at 206
> W boiled at 202
> HV boiled at 208
>
> Took a full 9 minutes to hit a full rolling boil.
> Cooked the Cold start eggs 18 minutes total.  Heat off at 9 minutes.
> Cooked the Hot start eggs about 14 minutes boiling and another 2-3 with
> heat off.
>
> Single blind study.  Wife peeled and rated.
> Rated ease of peeling on 1-10, with first egg arbitrarily assigned a 5.
>
> 1    CW    5    Peeling came off in large pieces, egg broke during peeling
> 2    CV     5    Broke egg
> 3    CVS    5  Broke egg
> 4    HW    6  Peeling came off in sheets
> 5    HV     6  Peeling came off in sheets
> 6    HVS   7  Peeling came off in sheets
>
> 1 & 4 were cooked enough for me.  All the others had a dark yellow
> slightly wet interior to the yolk.
>
> So, it appears that placing them into a rolling boil kept the egg more
> structurally sound, helped the peeling come off in sheets.
> Vinegar and Salt appears to help the peel detach.
>
> I think I would up the cook time to at least 15 minutes rolling boil with
> a few minutes to soak after the heat is off.
>
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-- 
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