What ties it together for me is suggesting that poached egg for Lunch is acceptable, as if they understand the horrors of war experienced during breakfast
I heard some foods have more calories when they’re cooked versus uncooked because it puts them in a form that is easier for your body to process, but I don’t think it’s anywhere as granular as hard boiled versus poached lol.
Are there people who don’t prefer the white??? I love boiled egg whites so much I could just have a bowl of them next to me if I wasn’t so lazy to boil and peel
I hate the yolk of a hard boiled egg unless it’s mixed into something (like tuna salad). If I am eating hard boiled eggs, I usually give the yolks to someone else. They taste like sandy farts.
On a hard boiled egg? yes. HB yolks taste like butter chalk to me. I don’t mind yolks in things, but their individual flavor and texture in HB is lacking to me.
You have boiled it too long then. Hard boiled doesn’t need to be taken literally as boiled until tough and rubbery. I aim for just past “jammy” yolks, the white completely set, the yolk fully cooked but only just. That is done by putting them in boiling water, 9 minutes or a little less, immediately cool by draining them filling the pot with ice.
For textbook perfect boiled eggs, place the eggs in a pot of cold water. Bring to a boil then cover the pot and remove it from the heat. Wait 10 minutes since the eggs under cool water and peel immediately.
I used to do that but lowering them into boiling water works a lot better for me, can get ramen eggs, soft, hard boiled, the timing somehow always works out even though they can’t possibly be going in at exactly the same temperature every time. The boil and wait 10 gets them too cooked.
I do also poke a hole in the empty end of the egg, with a pin, and this makes 'em easier to peel.
If the water is boiling it’s 100C. Thanks to convection a pot of water will generally have about the same temperature when heated from the bottom. And thanks to the high specific heat of water it will sit at boiling temperature absorbing the heat necessary to change state. The only thing that can impact the heat of boiling water is pressure (usually altitude)
I’d certinly give that texture is configurable. But there’s something in that yolk that I don’t care to deal with without some serious masking. I don’t even like deviled eggs.
What ties it together for me is suggesting that poached egg for Lunch is acceptable, as if they understand the horrors of war experienced during breakfast
I’m also intrigued as to why they think hard boiling vs poaching the egg has any bearing on its calorie content.
I heard some foods have more calories when they’re cooked versus uncooked because it puts them in a form that is easier for your body to process, but I don’t think it’s anywhere as granular as hard boiled versus poached lol.
Yeah, that’s plausible for cooking in general, but boiling vs poaching is a pretty fine distinction.
Pochwd has high probability you will eat the yolk which has the highest calories of all the egg
Hard boiled you can just take out the solid yolk out and not eat it.
But they don’t even say to do that lol.
I keep thinking of the old rolling ball on the bottom of mice when I see hardboiled yolk
you are over cooking your eggs if they come out with grey yolks
Yeah same, those old rolling balls were delicious.
Why would you do that? Are there people who prefer the white? If so, they need to be my friends, we would be compatible.
Are there people who don’t prefer the white??? I love boiled egg whites so much I could just have a bowl of them next to me if I wasn’t so lazy to boil and peel
Ok, deal, I get the yolks, you get the whites. I’ll even boil and peal to get the yolks!
I am coming over to give you a kiss on the lips rn
I hate the yolk of a hard boiled egg unless it’s mixed into something (like tuna salad). If I am eating hard boiled eggs, I usually give the yolks to someone else. They taste like sandy farts.
On a hard boiled egg? yes. HB yolks taste like butter chalk to me. I don’t mind yolks in things, but their individual flavor and texture in HB is lacking to me.
You have boiled it too long then. Hard boiled doesn’t need to be taken literally as boiled until tough and rubbery. I aim for just past “jammy” yolks, the white completely set, the yolk fully cooked but only just. That is done by putting them in boiling water, 9 minutes or a little less, immediately cool by draining them filling the pot with ice.
For textbook perfect boiled eggs, place the eggs in a pot of cold water. Bring to a boil then cover the pot and remove it from the heat. Wait 10 minutes since the eggs under cool water and peel immediately.
I used to do that but lowering them into boiling water works a lot better for me, can get ramen eggs, soft, hard boiled, the timing somehow always works out even though they can’t possibly be going in at exactly the same temperature every time. The boil and wait 10 gets them too cooked.
I do also poke a hole in the empty end of the egg, with a pin, and this makes 'em easier to peel.
If the water is boiling it’s 100C. Thanks to convection a pot of water will generally have about the same temperature when heated from the bottom. And thanks to the high specific heat of water it will sit at boiling temperature absorbing the heat necessary to change state. The only thing that can impact the heat of boiling water is pressure (usually altitude)
I’d certinly give that texture is configurable. But there’s something in that yolk that I don’t care to deal with without some serious masking. I don’t even like deviled eggs.