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. > > > > > > > -- If you only see yourself as part of the team but you don't see your team as part of yourself you have already failed as part of the team.
