Path: ...!2.eu.feeder.erje.net!feeder.erje.net!fdn.fr!news.gegeweb.eu!gegeweb.org!nntp.terraraq.uk!usenet.blueworldhosting.com!diablo1.usenet.blueworldhosting.com!feeder.usenetexpress.com!tr3.iad1.usenetexpress.com!news-out.netnews.com!postmaster.netnews.com!eu1.netnews.com!not-for-mail X-Trace: DXC=HiPCWbbFmHbO5da<66@17mHWonT5<]0Tm@GOK[m5A6Wb3[L8B6BE9jmW2?m7IThPPh\=nA=:ih0XgeEKK Content-Language: en-US From: BryanGSimmons In-Reply-To: Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Lines: 36 Message-ID: <67b5d4bf$15$18$882e4bbb@reader.netnews.com> NNTP-Posting-Host: 127.0.0.1 X-Trace: 1739969728 reader.netnews.com 18 127.0.0.1:58277 Bytes: 2320 On 2/18/2025 10:58 PM, Ed P wrote: > On 2/18/2025 10:22 PM, Tahitian pearl wrote: >> https://www.cnn.com/2025/02/18/science/boiled-egg-perfect-cooking- >> methods/index.html > > > interesting, but do you really want to fuss with all of that every time? > > I have my own method that works for me. I make 4 X-large eggs at a time, > pretty much out of the fridge. > > Small pot holds 4 eggs nicely.  Fill enough to cover eggs when inserted. > Bring to a rolling boil, insert the four eggs. > Boil six minutes, remove from heat > Take two eggs, run under water so you can handle them  Crack shell with > a knife, split open and you have nice soft boiled eggs. > > Leave the other two sit in the pot.  The next day you have nice hard > boiled eggs. > > Try it one time, adjust in 30 second increments if you want them a bit > different. > This is a nice page. https://www.seriouseats.com/sous-vide-101-all-about-eggs 160F looks like the sweet spot. -- --Bryan For your safety and protection, this sig. has been thoroughly tested on laboratory animals. "Most of the food described here is nauseating. We're just too courteous to say so." -- Cindy Hamilton