Mon, Aug-25-03, 23:29
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New Member
Posts: 1
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Plan: Atkins
Stats: 222/208/175
BF:
Progress: 30%
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The Perfect Hard Boiled Egg
I raise MANY chickens on my farm. As stated earlier the shell color has no connection with nutrition; however, the chicken's diet does. Free range chickens usually have lighter colored shells (i.e., lighter brown) than their counter parts raised indoor on controlled feed. For example eggs in summer are lighter than in the winter when the chickens spend more time indoor eating processed feed.
You should also be careful not to buy 'Free Run' eggs thinking that you are getting 'Free Range' eggs. 'Free Range' means that the chickens are free to roam outside and scavenge for feed. 'Free Run' means that the chickens are not in individual cages and can roam around an open pen inside a building. 'Free Run' chickens never see daylight. Hope this helps.
Here is a recipe for boiling eggs that works great:
The Perfect Hard Boiled Egg
1 to 4 Eggs 2 Quarts Water
12 Eggs 3½ Quarts Water
24 Eggs 6 Quarts Water
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough tocompletely cover eggs)
The water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.
Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)
Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.
Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.
The peeled eggs will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.
NOTE: The perfect hard boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly.
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