[quote]Brant_Drake wrote:
slimthugger wrote:
Anyway, the point isn’t some internet dick-waving contest,
[/quote]
I didn’t need that visual.
I have heard about using old eggs also, I will also try to confirm this.
On a side note, lets talk about post peeling, pre-consumption for a second. Anyone pickle them? I just did my first batch and OMG damn these things are good. I mean I have had a pickled egg here or there before, but the ones I made were damn damn good.
I can easliy polish off 6 eggs at a sitting, where before with just a plain old egg I would get sick of them by egg #3. If anyone is interested I’ll tell you what I did, though I’m going to try something new next time.
V
Explain the pickling!
I can down 6 eggs easily with salsa and/or cheese 
[quote]romperschompers wrote:
This is the best trick in the history of hard-boiled eggs:
[/quote]
Eggcellent, I must try this.
[quote]Brant_Drake wrote:
Theta1591 wrote:
ditto, hit the egg in a few spots to relieve the intra-ocular pressure of the shell around the egg and this is even easier
Oy. So destroy the eyes?[/quote]
I couldn’t think of any other word to describe the pressure inside the egg shell. I knew SOMEONE would point that out!
thanks Brant Drake for always being a source of great information.
I tried blowing my hard boiled egg out the wide end… didnt really work.
BUT… it wasn’t hard to peel
I guess I just don’t stress the little things. I did peeled, ate the egg… and life continued.
[quote]Brant_Drake wrote:
slimthugger wrote:
And how many extra calories are in the shell, btw?
[/quote]
figured I’d answer that for ya
Nutrients
http://www.serve.com/BatonRouge/nutrition/eggshell.htm
might be worth the crunch afterall…lol
+1 on the older eggs are easier to peel.
When living at my parents’ house, we had free-roaming chickens with plenty of fresh eggs (which have a thicker/almost orange yolk btw: much healthier looking than store bought). I would always buy eggs at the store to use for hard-boiling, because the fresh ones would not peel without taking a bunch of the white part with the shell.
[quote]romperschompers wrote:
This is the best trick in the history of hard-boiled eggs:
[/quote]
There is no way this would work with fresh eggs.
[quote]Brant_Drake wrote:
slimthugger wrote:
8 steps to cooking a damned egg? you guys need to lay off the rachel ray show…boil, cool, peel,eat.
I work as a chef.
So suck my balls, slimbitch.
He asked a specific question, and I gave him an answer that I use for lots of eggs and it works 100% of the time.
If he had come on and asked “I’m lifting weights but not getting bigger” and someone gave them a program, would you have said “You guys need to lay off the Thib shit. Pick up, put down, repeat!”?
You are so hardcore with your disdain for doing a small task well.[/quote]
Bahahaha! Thanks for the egg tip, and bonus marks for “slimbitch” and “Thib shit.”
[quote]ktennies wrote:
romperschompers wrote:
This is the best trick in the history of hard-boiled eggs:
There is no way this would work with fresh eggs.[/quote]
Actually it does, my teacher showed us how to do this long ago in school at easter, to make decorative eggs. But she used raw eggs, tapped the ends with a pin, made really small holes then blew out the inside.
I know it’s a lot of extra work but after you cool the eggs after the boiling process you bring them back to a boil again and cool them. Causes the egg to shrink slightly making them very easy to peel.
[quote]kickureface wrote:
Explain the pickling!
I can down 6 eggs easily with salsa and/or cheese :)[/quote]
Pickling is simple. Vinegar, I used apple cidar, use whatever you think will add to the flavor concotion you are making. So do equal parts water and vinegar, More vinegar for stronger bite in the eggs.
Bring to a boil in a pan, Add a little brown sugar, some salt, and a couple cloves. You can add in some whole peppercorns or just some ground pepper too. Also next time I’m adding canned beats. So boil it for a while, I did for like 10 minutes, to get the juices flowing from the peppercorns and cloves. Then have your eggs in a sealable jar, and old glass pickle jar works good. Just pour the boiling water over the eggs until they are covered and let em cool, I don’t even think you have to refridgerate them. You can start eating whenever but up to a week or two before the pickling goes all the way to the yolk. (if you use a can of beets it turns the whole egg white red! sweet, also you pee red too if you eat enough!
V
[quote]G87 wrote:
Brant_Drake wrote:
slimthugger wrote:
8 steps to cooking a damned egg? you guys need to lay off the rachel ray show…boil, cool, peel,eat.
I work as a chef.
So suck my balls, slimbitch.
He asked a specific question, and I gave him an answer that I use for lots of eggs and it works 100% of the time.
If he had come on and asked “I’m lifting weights but not getting bigger” and someone gave them a program, would you have said “You guys need to lay off the Thib shit. Pick up, put down, repeat!”?
You are so hardcore with your disdain for doing a small task well.
Bahahaha! Thanks for the egg tip, and bonus marks for “slimbitch” and “Thib shit.”
[/quote]
bonus marks? what is this , grammar school?
[quote]slimthugger wrote:
Brant_Drake wrote:
slimthugger wrote:
And how many extra calories are in the shell, btw?
figured I’d answer that for ya
Nutrients
http://www.serve.com/BatonRouge/nutrition/eggshell.htm
might be worth the crunch afterall…lol[/quote]
I swear, this guy is the village idiot of T-Nation. I’ve yet to hear a constructive post from him. I hope he’s not as big a douchebag as this in person.
[quote]Trenchant wrote:
slimthugger wrote:
Brant_Drake wrote:
slimthugger wrote:
And how many extra calories are in the shell, btw?
figured I’d answer that for ya
Nutrients
http://www.serve.com/BatonRouge/nutrition/eggshell.htm
might be worth the crunch afterall…lol
I swear, this guy is the village idiot of T-Nation. I’ve yet to hear a constructive post from him. I hope he’s not as big a douchebag as this in person.
[/quote]
Don’t take this net stuff so serious guy,the above info was meant as a joke…LIGHTEN UP!