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  �rD�gu �   or   MD�D�g_~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!

<p>I tried that and the shell cracked while in the cooking process and most of my egg was lost in the boiling water.</p>
When I tried it, 2 out of 3 eggs &quot;POPPED&quot; violently upon reaching the boiling point. Therefor throwing 200 degree water into the air. Any idea why or what I can do next time? Thanks!
<p>Add one teaspoon of salt to the mix. That's it.</p>
<p>What way did you boil the eggs? Let them in the cold water and let them slowly get up to boiling or put them straight down in boiling water?</p>
<p>Any suddenly heated egg can explode - putting an egg in a microwave is a good way to make a mess. Seems like the scrambled eggs pop more readily. I'd heat the water slowly instead of immersing them in boiling water, and use a lid on the pan. <br><br>As far as peeling goes - don't stop with the spoon after you've cracked the shell - turn it around and dig the spoon under the shell to peel it. With the right size spoon the curve of the spoon matches the curve of the egg, and you can peel even the freshest eggs perfectly every time! I'm going to post an instructible on this if someone hasn't already - its an easy trick. I get my eggs straight from the farm, they are maybe two days old, and boy are they hard to peel without a spoon. </p>
<p>You can easily chuck a kitchen wire whisk into a drill and spin an egg that way. Helps if you also put a rubber band around the wire whisk to hold the egg in. Do it over the sink anyway. However my drill isn't fast enough to make this actually scramble the egg. Some folks had success by reversing the drill repeatedly, I don't want that much stress on the gears, so I'll skip that step. I might try chucking the wire shisk into the drill press, I think that is faster than my drill. Heck, go all the way and get the stroboscope out to check the speeds. Never thought I'd need a stroboscope in the kitchen, let alone a drill. </p>
<p>once you scrmble and boil the egg the thin membrane between the shell and a regular boiled egg is gone making it hard to peel.cut the egg in half and dig it out with a spoon</p>
<p>This can be is a positive. The thin membrane is extremely nutritious. It's sold as a dietary supplement to alleviate joint pain. I've been trying to figure out a way to better eat the membrane: it's hard to remove from egg shells. So this is a nice find!</p>
<p>I found this via </p><p>http://<a href="http://www.supercompressor.com/home/golden-goose-scramble-your-eggs-while-they-re-still-in-the-shell-kickstarter" rel="nofollow">www.supercompressor.com/home/golden-goose-scramble-your-eggs-while-they-re-still-in-the-shell-kickstarter</a> which mentions this Kickstarter project<strong><a href="https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs" rel="nofollow"> Golden Goose</a></strong>, though I think an old pair of tights (aka panty hose) would be better than a long sleeved t-shirt </p>
<p>Check Julia Child hard boiled eggs in pressure cooker, shell almost peels itself, best &amp; easiest I've ever tried.</p>
<p>once you scrmble and boil the egg the thin membrane between the shell and a regular boiled egg is gone making it hard to peel.cut the egg in half and dig it out with a spoon</p>
OK, great idea and I see the nylon as energy saving but problematic. What we need is a &quot;golden egg&quot; maker! I am thinking something like a miniature rock tumbler. Egg needs to be rotated on it's long axis at high speed. Get to work guys.
<p>This guy made a cool egg spinner. Going to try it out tomorrow.</p><p>http://youtu.be/xGcw1aikryw?list=PLoxIB7fK2AnzEDuClQGNHAZwo9sv6FNSW</p>
Some kind of egg lathe.
After thinking about it, you could make a holder and chuck it into a drill. I am going to pursue that notion and should I get it to work will post the procedure.<br><br>Right now I am visualizing a plastic easter egg large enough to hold a real egg and fitted with a mandrel. We'll see--if it works, posted here, if not, YouTube.
I tried it. I mounted a bolt onto a can, then added padding and the end of a sock to the inside to hold the egg. I chucked it into the drill and spinned the deuces out of it, spun it back and forth, pulsed it, and got nothing but a delicious boiled egg. no scramble.
Are you sure the egg was not spinning inside the can?<br><br>Also, see the Instructable for how to test the scrambling process with a lamp.
I'm sure. believe it or not, I managed to get my hands on a stocking and they accelerate the egg MUCH faster than a drill ever could. I got my golden egg! however, I think I over cooked it, because it was really hard to peel.
I'm so glad you got your egg. And I'm glad you mentioned that it was hard to peel. Mine were as well, and I wasn't sure if it was just the particular eggs that I had purchased, so I didn't mention it. My first 4 eggs were hideous, because I couldnt peel them properly. I added an EDIT to the 'ible above, but the way I finally got nice looking eggs was to use the back of a spoon to gently break the shell into small pieces, and then peel it submerged in a bowl of cold water. Worked much better, though still a bit more difficult than a regular egg.
Your eggs may be too fresh. The older the egg the better it is for boiling. Just don't go past the &quot;use by&quot; date.
I stand corrected, here's some tips from a chef:<br> <p style="margin-left: 40.0px;"> <em>Many people are under the impression that the peeling problem has to do with how quickly or slowly the eggs were cooled after cooking. It actually has nothing to do with the cooking process. It is mostly due to the age of the egg itself. Fresher eggs have a lower albumen (egg white) pH which causes the whites to more strongly bond with the shell membrane. Additionally, eggs have what is known as an &ldquo;air sack&rdquo; in the wide bottom portion of the shell. As an egg ages it loses moisture through the shell and the air sack grows bigger. Older eggs are easier to peel because their air sack is larger and thus the membrane that is just inside the shell is easier to remove. Fresher eggs have a much smaller air sack and thus the shell and membrane are more tightly bonded with the cooked egg white.</em><br> &nbsp;</p> <p> <a href="http://www.chefdarin.com/2011/04/tips-for-better-hard-boiled-eggs/">Link to article</a>.</p>
that right there is the thing folks. I was scanning the comments to find this. <br> <br>the best, and easiest way to make a hard boiled egg, prescrambled or other wise is to use an older egg to begin with. put the egg in cold water, bring the water to a boil, then kill the heat and let it cool down on its own.
I am guessing that the difficulty in peeling (I confess that I have yet to make a &quot;Golden Egg&quot;) comes from the disruption of the inner and outer membranes. Following the attempt to make a GE with a drill and the subsequent discovery that there was either not enough acceleration or terminal speed to disrupt the albumen and yolk structures begs the question as to what the optimal acceleration and terminal speed is. It may be that the process demands disruption of the membranes and the difficulty in peeling is a side-effect that cannot be avoided.<br><br>Peeling of regular hardboiled eggs is dependent on the freshness of the eggs and how they are hard boiled, so these may be factors as well but I am banking on the disrupted membranes theory.
Good to know. My latest plan is to use a &quot;Magic Bullet&quot; or blender to do the spinning. Quite a bit more speed than a drill. The danger then is too much speed.
I managed to make four Golden eggs with my drill <a href="http://www.makita.com/en-us/Modules/Tools/ToolDetails.aspx?ID=25948">(here)</a> and a homemade egg spinner. I wrapped 1in strips of paper towel around the &quot;waist&quot; of each egg so that they were approx. as fat as they are tall. I inserted two at a time into the 500ml plastic water bottle and spun it at high speeds, reversing direction as fast as possible every second or so. I think my drill-driver might have some sort of electric brake as it can stop and reverse very quickly.<br> <br> My egg spinner is made with one 500ml water bottle with bottom removed and a small hole in the lid. A screwdriver bit was put in the lid hole with copious duct tape used to fasten it all together.<br> <br> Unfortunately I think I scrambled the eggs too well as only one of the four survived boiling (the shells cracked on the rest). But here it is in all its delicious, golden glory!
nicely done :)
All right!!! Nice job in spite of the breakage, which I don't think had anything to do with the spinning, BTW.<br><br>I would say you have confirmed the speculation that reversal is key to success with these things. Got to get those insides moving and let inertia do the rest.
I think you're right about the reversal and getting the insides spinning. My first attempts I tried reversing the drill with much greater frequency instead of letting everything get up to speed before changing direction and I couldn't get the yolk to break up. <br><br>I'm not sure why three of my eggs cracked during boiling. All four looked good after spinning and the three that cracked did so with a audible pop (sometimes accompanied with flying boiling water!). I also had a few regular boiled eggs from the same carton pop as well.<br><br>I can also confirm that the Golden Egg is definitely a bugger to peel. I just used the same spoon method mentioned above to get the results shown in my pics.
I forgot about the air sac in the egg. As the egg ages, I think it dries out a bit and the air sac gets larger. Whip that into the egg and you have bubbles that will expand on heating--just speculating at this point. I am betting that the fresher the egg, the better the final result. I am going to experiment a bit this weekend--so many projects, so little time. Still, ya gottah stop to eat at some point and I am really looking forward to eating a GE!
that's odd, I tried reversing my drill and it didn't do squat for me. my drill might just be unable to reach high enough speeds.<br><br>isn't it so much like the instructables community to see an age-old, dirt-simple technique and say &quot;but what if I chucked an egg holder into my drill instead?&quot;
Well in all fairness, I did try the method from the instructable first, but unfortunately I didn't have the proper tights/socks to get the Golden egg. Luckily, I always have my kitchen drill and some duct tape handy!
my egg holder consisted of a tin can with a bold through the bottom, with some quilt batting inside and an old sock creating a pocket for the egg to sit in. it was quite snug, I was able to turn the whole operation on its side without problems (which I did just to make it as much like the tights method as possible).
How about a hand-driven eggbeater, with one beater removed and the other reshaped or refitted to support an egg?
How about suction cups on each end of a wooden clamp chucked in the lathe or drill press? I suppose the clamping action would be like a 'c' clamp but with framework balanced on each side to spin properly. I hope that made sense; it's hard to explain.
That sounds like ATTILAtheHUNgry's egg lathe. I am thinking kitchen convenience, something small to go in a drawer, but you would still need to fetch the drill when you wanted a &quot;Golden Egg&quot;.<br><br>Handling eggs at high speed can be tricky ;-)
What about an egg clamp rotated by some sort of hand crank &quot;egg beater&quot; mechanism? Or hand cranked drill?
Whoa! Really good idea. Energy conscious and kitchen drawer storage.<br><br>I have seen egg beaters with a single &quot;beater&quot;. A couple of cuts, open the cage, insert your egg, secure with a rubber band and spin that baby!<br><br>To the &quot;Dollar Store&quot;!
If this works I definitely want to see it! Sounds like a great 'ible in the making. Good luck!
A rudimentary one might work (reference Galaxy Quest...)<br>
I'm thinking the rapid back and forth spinning is important. Reversing the spin keeps the interior from matching speed with the shell.
Indeed. After the report of the drill experiment, I think that is a good assumption.
Seems to me a small (e.g., pint) can with a soft foam cushion inside could be a start. Run a bolt through the middle of the solid end (one nut inside and one outside, with flat washers under each and at least one lock washer), then cut the bolt head off. Now you can hook it to a drill, run the drill wide open and wait for all hell to break lose - or your scrambled egg. <br><br>Thanks for the ible ATTILAtheHungrey.
<p>My first success. </p>
<p>Wow! Impressive. And I love the flashlight trick. Never would've thunk it. </p>
<p>If speed of the drill is the problem, then perhaps you need a faster tool, like a router.</p>
Interesting to try....we have eggs right out of the chickens so it takes longer to hardboil....
I am not 100% sure, but I think you are supposed to boil in water with a light amount of salt to easily peel it.
Couldn't get it to spin very well, at least not in both directions, and then the egg exploded.
oh no! <br>

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