515099 Thu May 01 22:27:44 -0700 2008 10 31 Home Cooking 0 3649066 Anyone actually use this method to make a hard-boiled egg? Cook at 154 degrees for 4 hours. From the article linked below: "After 4 hours the egg got even better. It didn’t have the typical hard-boiled egg sulfuric aroma, and instead had a perfectly pleasant one. The yolk was delicious." http://www.thepauperedchef.com/2008/04/hamine-eggs.html This could almost mean I could start cooking my egg before I go to bed and when I get up breakfast will be ready ... Thu May 01 22:27:46 -0700 2008 11583 ipsedixit 1 3649215 According to the new book from Lynne Rosetto Kasper based on the Splendid Table show, you can also do this in the oven if you can get your oven to stay around 150 degrees. Just put them in directly on the rack, forget about them for a few hours, and you have yourself the perfect hard-boiled egg. Fri May 02 02:56:40 -0700 2008 3649066 10996 JK Grence the Cosmic Jester 2 3649231 I boil mine from cold water for 8 minutes. The yolk becomes tacky, but set - delicious. On 2 different notes: o Perhaps you need more sleep o I heard you can make square hard-boiled eggs? Fri May 02 03:46:09 -0700 2008 3649215 180623 Soop 3 3651339 I have a plastic gizmo that is designed to create square eggs. Hard boil the eggs, peel while warm, and put the egg in the gizmo. screw on the lid and it squares up the egg _and_ the egg yolk. A fun, trivial, kitchen gadget. Fri May 02 14:20:36 -0700 2008 3649231 160141 type2runner 1 3649874 There was a thread a while ago (over a year) that talked about steaming eggs on an inverted plate, holding the water at 150-155 deg. I've tried to find it but haven't been able to. I did try it at the time. I vaguely remember it being very hard to hold the temperature steady and it taking over an hour but I can't remember how long exactly. The yolks were perfectly cooked but the whites were on the runny side but very creamy. I don't know how that happens since yolks cook at higher temps. But, for 4 hours at one temperature, I'm wondering if a crockpot could do it. I have a warm setting on mine which might hold it at the right temperature. I think the low might be too high. It would be great to wake up to hard boiled eggs--maybe I could start w/ cold water, on warm, so over 8 hours, it would be cooked. Fri May 02 08:38:48 -0700 2008 3649066 39874 chowser 2 3649926 Okay, I did more searching and think it was more along the lines of David Chang's bath cooked eggs. http://www.nytimes.com/2006/04/19/dining/19chef.html?_r=1&oref=slogin Recipe: http://abcnews.go.com/Nightline/story?id=4057636&page=1 So, this is more of a poached egg cooked in shell. Sous vide eggs in an egg cooker: http://www.sygyzy.com/2008/04/04/sous-vide-pid-that-easy/ Fri May 02 08:49:55 -0700 2008 3649874 39874 chowser 2 3650021 I was on the quest for perfect hard boiled eggs not long ago, and someone mentioned the steaming process, and a link, so here it is: http://www.chowhound.com/topics/504636 Fri May 02 09:09:52 -0700 2008 3649874 80937 danhole 3 3650721 Alton Brown's steaming process seems much simpler than David Chang's bath cooked eggs. Maintaining a constant temperature over a long period of time takes constant vigilance. Did you ever try the Alton Brown method? Ironically, for my hard boiled eggs, I use Alton Brown's method from years ago of bringing eggs to a boil, covered, and taking the pan off the stove for 12 minutes. The steaming must be the updated method. Fri May 02 11:51:07 -0700 2008 3650021 39874 chowser 4 3650815 Exactly what is Alton's method? I am looking for it and can't find any specific instructions. I did try the way you just mentioned, but I must have had old eggs because I still ended up with some green on the yolk. Fri May 02 12:11:02 -0700 2008 3650721 80937 danhole 5 3650842 I saw it on Good Eats years ago. You just put the eggs in the pan w/ water, brng it to a boil. Turn it off, remove from stove, leaving lid on. I can't remember exactly how long he said to leave it. I found that 10-12 minutes works better for my pans. But, if you have thinner pans (non stainless steel), I'd go for the longer time. Once they're done, plunge them into an ice bath. I like them firm but slightly underdone so don't have a problem w/ the green. Fri May 02 12:16:34 -0700 2008 3650815 39874 chowser 1 3650063 Yes - I cook mine that way. They really are yummy. With a sort of creamy texture. I cook at least 6 at a time; the water doesn't bubble at all, but you have to be careful to top the pan up. Fri May 02 09:20:46 -0700 2008 3649066 40746 Peg