Scrambled Eggs - still in the Shell !

Notice how the egg under that shell is a delicious shade of yellow rather than the typical white?  In Japan this is called a Golden egg. 

That's a nice name, but a more descriptive one would be "Scrambled egg still in the shell".  This is a simple egg trick my Sensei told me about; it's easy and fun and makes a tasty hard-boiled treat.

**UPDATE**    I've done some research. The actual name in Japanese is  ırDıgu ı   or   MDıDıg_~T   which means Yellow Boiled Egg.  Pretty straight forward name.  I guess Golden egg is just the poetic version.    _{(Instructables apparently doesn't support non-roman characters, so the Japanese didn't show up.)}

Step 1 Getting started

All you need to make a Golden egg is:

1. a raw egg
2. one leg cut from a pair of nylons

Slip the egg into the nylons and place it half way between the toe and the opening.

**EDIT**      It's been suggested that what I'm really using here is one leg from a pair of stockings.  This could very well be true, as I know literally nothing about nylons or stockings.  If so, just replace each instance of "nylons" with "stockings", and go at it!

**EDIT #2**       Apparently the type of stocking / tight / legging / nylon may play a larger role than I knew.  The stockings I use have a relatively low level of stretch.  If the material is too stretchy then it won't spin properly.  Also, it took me 4 eggs before I finally got a Golden egg (before I figured out the flashlight check in Step 3), so hang in there if it doesn't work on the first try!

Comments

[BLUEBLOBS2]

This is cool. I think it deserves to be in the food science challenge. :)
-BLUEBLOBS2

[ATTILAtheHUNgry]

thanks! I wish I could enter it.

[Lord Jon Bigglesworth]

I attempted it...and failed miserably. Not only did I fail to achieve a golden egg, I managed to get the thing to explode as I was hard boiling it. It was somewhat tasty, once I added salt, but the yolk had the texture of rubber. I will try again so that my dream of having scrambled eggs for my lunch at school will finally be realized.

[ATTILAtheHUNgry]

keep at it :)

[oilitright]

As I was reading this the a occurred to me; what would be the effect of putting a raw egg in some sort of ultrasonic device? Like one of those ultrasonic cleaners?

[ralphkidsguns]

well if that worked at scrambling it, then a sonic screwdriver could potentially make dinner! :-D

[DesignerUserName]

Deep fried Dalek, anyone?

[Lord Jon Bigglesworth]

Only with a side of Silent Pudding.

[codongolev]

one would have to assume that it would taste like kalamari, but a bit more metallic and hate-y.

[DesignerUserName]

I can smell the rancor from here.

[ralphkidsguns]

me! :P

[dmoloch]

lol there is going to be EGG WAR FAIR going on later

[dwoythal]

war fair or warfare? because both could be extremely funny xD

[deathnotx101]

Well all is (a fair) in war and love :)

[Great Wight Ninja]

Any Idea if this works with soccer socks/other cotton socks or is the nylon/silk important?

[ATTILAtheHUNgry]

No idea. Good luck though!

[Tastyeggsaretasty]

what im going to try is, poke a small hole with a needle, and just mix from the inside, instead of spinning it. (i will attempt to make the hole very small, i will get back to you all asap with the results), im hoping it does not blow up though.

[Great Wight Ninja]

How'd it go?

[lparkin]

http://www.spike.com/video-clips/omc4yq/the-egg-scrambler

[diverjim30]

Ha ha, I use to have this exact device. Loved it as a kid.

[martynbiker]

Can everyone PLEASE lighten up, its a bloody boiled egg for goodness sake......

nice instructible by the way!

[ATTILAtheHUNgry]

Thanks

[indomitable]

heh the number of "edits" and "interesting" comments had me chuckling ruefully for you. lovely instructable, im going to try this.

[bajablue]

lol... this instructable should have been entered in the Fitness Challenge as a fun Arm Toner-upper Workout!

I'll post my results... SOON! ;-D

[ATTILAtheHUNgry]

ha good point!

[mshale]

I have gotten as far as boiling them. Each time I do, the eggs explode before they are done all the way... I need some HELP!

[jessil]

if you add a splash of white vinegar to the water before boiling, it will keep the egg from leaking out of any cracks. vinegar also helps to soften the shell; makes peeling easier!

[Shesu]

First, make sure there aren't any small cracks in the shell before boiling. You may be "mixing" the egg too hard and making cracks.

Next, try adding salt to the water before boiling. This helps any cracks that do open up from spilling it's guts all over the pot. Depending on the size of your pot, about 1/2 teaspoon ought to do it.

Finally, as mentioned below (by danny6114), bring the water to a boil and then shut off the stove and let it sit on the hot stove for about 10 minutes. Remember to NOT remove the lid during this time.

I hope this helps.

[Louise12345]

After draining the hot water from the pan, I rattle the eggs around and against each other to thoroughly crack the shells. Then I put one or more trays of ice cubes - depending upon the number of eggs I have cooked - into a bowl and add enough cold water to cover and stick the bowl into the fridge until the eggs are cold to the touch. Take one out and hold it in your hand. It should feel really cold. I do not leave the eggs in the water more than over night because I do not want them to absorb "refrigerator odors.

I put the ice and eggs into a bowl because I found the hot pan melted the ice too fast.

I use common tap water for this; I drink the tap water that comes into my home and I bathe in it, therefore it should be a safe bath for the eggs. If you have concerns, run your water through a filter first.

[ehudwill]

I have to try this. Great instructable.

[Strombergundy]

Cool! I always wondered if this was possible. I can't wait to try, thanks.

[fluffydragon]

I think I"m going to have to make deviled eggs somehow using this. I won't have yolks to whip up, but maybe i can still cut the eggs in half and do a faux-deviled egg.

[danny6114]

You want a perfect hard-boiled egg? Cover eggs with cold water, bring to a boil, then shut off the heat and let sit for 10 to 15 minutes, then cool with cold running water for a couple of minutes, peel.

[Arty Marty]

I will try that out with the timing as I always wonder about that, but I should add from a biological standpoint a warning:

You should NEVER run a hot egg under cold water to cool it down, as due to the internal/external pressure difference it will draw any bacteria on the outside of the egg or between the shell and egg into the actual egg.

Now it's not going to kill you unless it's a very nasty one, but I just wanted to put it out there.

A lot of people will say they have been dong it for years and never got sick, and to be honest I do it when I am in a hurry anyway... but it is a fascinating fact!

Warmly, Marty

[anishi]

this is probably another reason why i was told to use ICE water not just cold, after all icy temps slow the "ickies" down. not that your likely to catch anything either way but hey you'll have some peace of mind if nothing else. :)

[divah]

What bacteria? You've just finished boiling the egg. My grade 10 biology teacher would tell you that at 100c or 212f all the ickies would be dead.

[Arty Marty]

Your grade 10 biology teacher would also point out that most of you might have just failed that assignment as the water you used to cool the egg came out of the kitchen tap, instead of the bottle of sterile water I am sure you all keep in the kitchen cupboard.

Whats that? You DON'T keep a bottle of sterile water in the cupboard?
...EGGSACTLY my point.

So in that case, unless you are going to eat the egg right away, it is best to let it cool naturally in the water you boiled it in (which MOST of the bacteria is dead)
That way it wont draw any bacterial into the egg, where it will start multiplying.

Your grade 10 biology teacher will also point out that:
* you would have to raise the temperature to OVER 100 c
* to make something sterile it needs to be at 120 c+ for 15 min, or 130 c+ for at least 3 min
* unless the water is pure so there are no nucleation centres (which is impossible unless the container interior is smooth and you don't put the egg in it) and you are at sea level, even when the water boils it might not even have reached 100 c
* bacterial spores can go WAY past these temperatures anyway
* and finally your grade 10 biology teacher will also point out that they don't like to be quoted by either you or me when they haven't actually said or pointed out these points. ;oP

soooo......
like I said in the original post, it is a suggestion on how to play it safe, and an interesting fact that you might not have thought about.

[Rainpath]

It's unlikely that extremely harmful bacteria would penetrate through the egg shell when it's being moved under running water. On top of that, to make something sterile you'll have to expose it to ultra violet rays, not something the egg could survive.

[emerson.john]

Salmonella dies at 75 °C (167 °F). Go ask your biology teacher.

Let's continue the absurdity: If tap water is too nasty to cool the eggs, then presumably it is too nasty to wash my hands, so after cooling my sterilized eggs in distilled water should I don latex gloves to prepare and eat my food? Should I boil my silverware, then use a bleach bath? 

[carl969]

Rapid cooling is supposed to be to shrink and release the egg from the shell as well as terminating the cooking, making them easier to peel. mmm I would imagine that anything that has spent more than 4 minutes in 100 degree water(pure at sea level), would be sterile. If the cold water is clean where is the bacteria? Yes I know there are some nasties that need 15 minutes. What is the statistical probabilty of getting sick from this event. I'd say your probably at greater risk eating at a fast food franchise.