Crab game steam charts8/12/2023 Be sure to subscribe to my page to get new time-saving recipes and ideas in your inbox! SUBSCRIBE AND NEVER MISS ANOTHER POST! If you’re a busy mom like me, you really should check out the rest of my website! I post recipes and products that save time for my busy family, like my favorite kitchen gadgets. Use a pair of tongs (affiliate) to add the eggs to the steamer, then place the lid on top of the pan. Then I brought the water to a strong boil on high on my stove top. I poured 2 cups of water into my pan and added my steamer basket (affiliate). I have two of the same Calphalon 4 quart soup pans (affiliate) and used one to steam the eggs and the other to cool them down. I promise I didn’t sign and date my notes. I think it’s more important to have a large pot of water to distribute the heat of the eggs than to have an exact temperature, but recorded it because, well, that’s what scientists do. Instead of ice water, I used cold tap water, which I measured at 62 degrees in Minnesota in November. variables! Just kidding, the real reason is that our ice maker is broken so we have been using ice trays for over a year, which is a pain. I didn’t want to use ice water to cool them down because, once again…. I wanted the method to be easy as well, so I used eggs straight from the refrigerator. At some point, there is a reaction between the white and the yolk that happens when the eggs are boiled for too long. In my pre-experiment planning, I read that you are over-cooking your eggs if you get that green ring around the outside of the yolk. This timing is critical if you’re trying to get the perfect soft-cooked egg for my recipe for Fancy Ramen Noodles. As you can see from my picture of the cooked eggs, the yolk goes from runny to firm somewhere between the 6 to 8 minute range. The reason I did this test is because of a different recipe that I will post soon that uses soft boiled eggs. Since I have always started with cold water and boiled my eggs, it is difficult to be consistent with exact cooking times. I wanted to try my best to make this method as repeatable as possible. In order to minimize variation, I chose 7 eggs that were 54 to 57 grams each, which is 1.9 to 2.0 ounces. My carton of a dozen eggs ranged from 54 to 62 grams, which is 1.9 to 2.2 ounces. Secondly, even within the same carton, there is some variation. So, first I have to say that I used LARGE eggs. But to your benefit, I have harnessed this crazy scientist energy to give you this awesome egg-cooking method! And by awesome, I mean repeatable and consistent… a win-win for all! Check out this method to steam boil eggs. Yes, I realize that what I just wrote is kind of sad. I am a former laboratory scientist and I miss testing variables, so sometimes I have to make up my own tests at home. First of all, I have to tell you that I *heart* experiments.
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