6/5/2022 Save Your Water, Eat Your Eggs!
I've discovered that I can still get terrific hard-boiled eggs with much less water than submerging the entire egg! I thought I would share photographic proof. I first discovered this when I decided to save time and water by plopping a few eggs in with the pasta I was making. Sure enough...the eggs do not need to be submerged, they just need to be exposed to heat while contained in their shells. Later, I thought I would try a batch of hard-boiled eggs by just filling the pot with water to only halfway up the eggs instead of letting the eggs swim in deep water. It worked, so several months later, I did it again but took pictures!
The procedure is the same as usual: boil water, reduce to simmer for 10 minutes, remove eggs and crack them open. I did discover that I needed a few extra minutes of cooking time, especially when I crowded the pot with so many eggs that a couple of them weren't even in the water. In this case, I simply rotated the eggs so that each one got some time in the water and added 5 minutes to the total cook-time.
On the occasion that I took photos, I was still learning the ropes of our new wood-burning stove, so I think I had the heat a little too high, and a couple of the eggs cracked which leaked some of the whites. I just went with it, and the whites cooked like normal with no problems. We just ate these eggs first.
So to save water, not only can you just use less of it when boiling eggs alone, but also, you can throw a few eggs in with rice or pasta or anything else you'll be simmering for at least 10 minutes. Hooray! Comments are closed.
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