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Open Roads Forum  >  Camp Cooks and Connoisseurs

 > Store bought boiled eggs - Really pretty good

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swtgran

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Posted: 06/27/12 02:36pm Link  |  Print  |  Notify Moderator

Good to know there is an option out on the road.

At home pressure cook a bunch. Six minutes under low pressure, with a cup of water, let pressure down naturally, immediately put in ice cold water and even the freshest egg peels easily. Bag them up and you are ready to go.

* This post was last edited 06/30/12 05:40am by swtgran *   View edit history


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joelc

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Posted: 06/27/12 02:43pm Link  |  Print  |  Notify Moderator

I never thought a simple egg would get so many results on the forum.

dakasa47

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Posted: 06/27/12 03:26pm Link  |  Print  |  Notify Moderator

Hi Trader Joes has then by the bag. I think there are about 6-8 eggs in the bag. They are fine to me. If there is a Traders Joes nearby look in the egg section. They are usually on the top shelf.


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steelpony5555

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Posted: 06/27/12 03:33pm Link  |  Print  |  Notify Moderator

For those that said how hard can boiling eggs be, then what do you do when you get those eggs that just don't want to come out of the shells. You know the ones that by time you get done trying to peel them you only got the yolk and a little white stuff stuck to it. I have tried all the Grandma remedies from oil in the water to making sure they are older eggs and even tried straight from the chicken to the pot and still get those that just don't wanna peel.


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rockhillmanor

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Posted: 06/27/12 04:12pm Link  |  Print  |  Notify Moderator

I've seen those bags of eggs at Publix and as tempting as it looks to pick up a package of already boiled eggs......trust me they have been cooked and treated with chems.


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K Charles

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Posted: 06/27/12 06:13pm Link  |  Print  |  Notify Moderator

Sometimes in a bar I have pickled eggs, No chemicals and you don't have to peal them.





rockhillmanor

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Posted: 06/27/12 09:32pm Link  |  Print  |  Notify Moderator

K Charles wrote:

Sometimes in a bar I have pickled eggs, No chemicals and you don't have to peal them.

You got that right they probably are the safest boiled eggs to eat!

You can actually buy that 5 gallon jug of pickled eggs they sell in bars, at Sams Club!

Btw: the older the eggs the easier they are to peel.

Ron3rd

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Posted: 06/28/12 06:40am Link  |  Print  |  Notify Moderator

steelpony5555 wrote:

For those that said how hard can boiling eggs be, then what do you do when you get those eggs that just don't want to come out of the shells. You know the ones that by time you get done trying to peel them you only got the yolk and a little white stuff stuck to it. I have tried all the Grandma remedies from oil in the water to making sure they are older eggs and even tried straight from the chicken to the pot and still get those that just don't wanna peel.


Try this tip on YouTube. I've tried it and it really works. Basic idea is you change the pH of the water.How to peel and egg without peeling


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JRS & B

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Posted: 06/28/12 07:42am Link  |  Print  |  Notify Moderator

Ron3rd - How cool is that? I have got to give that a try.

I do, however, wonder about "boiling" an egg for 12 minutes. I hope that is not a requirement for this egg removal technique to work. It has always been my understanding that when the egg yolks turn green it is because they were overcooked and the green is the result of damage to the protein of the yolk. I have always brought the eggs to a gentle boil, put a lid on the pot, and then set the whole thing on another burner to finish cooking the eggs. This approach leaves the yolks yellow, not green.

But I will try the YouTube thing today. Thanks

SWMO

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Posted: 06/28/12 10:52am Link  |  Print  |  Notify Moderator

I noticed the time also, the 12 minutes is generally given as the time for a soft egg?
The green is said to be from sulfur production from over cooking.


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