Introduction: Scrambled Eggs - Still in the Shell !
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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
- a raw egg
- one leg cut from a pair of nylons
**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!
Step 2: Scramble Time
Step 3: Is It Golden Yet?
To check if your egg is properly scrambled, go to a dark room and shine a flashlight through your egg. An unscrambled egg will appear bright and yellow, and you may even see a shadow inside cast by the (still intact) yolk. A properly scrambled egg will be a much darker red color, since the yolk is now mixed with the albumen.
Step 4: Boil and Bubble
Put the eggs in a pot of lukewarm water until they are just covered. Heat. Once the water reaches a rolling boil set a timer for 6 minutes. When the timer rings, turn off the heat and soak in cold water to stop the cooking (and keep your hands safe).
**EDIT #3** People have commented on something I forgot to mention, which is that hard-boiled Golden eggs are harder to peel than regular hard-boiled eggs. For whatever reason, the scrambled egg grabs to the shell a bit stronger than usual and can make for an ugly peeled egg. (My first four eggs were hideous. Tasty, but hideous.) To solve this problem, and produce the not-ugly egg you see in this instructable, I used the back of a spoon to gently break the shell into small pieces, and then peeled it while submerged in a pot of cold water. It helped alot.
Step 5: Now What?
- Just eat it. Hard-boiled Golden eggs taste good by themselves, but a little sprinkle of salt never goes amiss. Or you can chop them up and throw them over a salad for some delicious protein.
- Mix it into a batch of regular boiled eggs. Like the old English tradition of hiding a coin in the pudding, whoever gets the golden egg gets good luck for the week. If it's Easter eggs we're talking about, then the Golden egg can grant good luck for the whole year. This throws a whole new twist into the Easter egg hunt tradition.
- Put a raw scrambled egg back in the carton as a harmless prank. The next time someone goes to make a sunny-side up they'll get a scrambled surprise.
- Hollow it out. Traditionally when hollowing out eggs you must break up the yolk with a long needle before it can be blown out. Golden eggs already have scrambled yolks, so just poke two tiny holes and blow it all out.
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269 Comments
On that same note... If anyone else is having problems with popping eggs and can't find a solution, I HAVE found that even if slow cooking doesn't necessarily make them less likely to pop, the quality of the end result isn't anywhere near as strongly affected if it does pop. An egg that pops in a high boil will usually become foamy in texture, while one cooked in a non-boiling hot will only be ugly looking, but still taste the same.
So, I'm hoping someone can help me out a bit here...
More than half of the times I've tried, my eggs have popped open while boiling. I've looked around and seen a lot of conflicting "best ways" to cook them, from slow cooking them in just-under-boiling water to placing them directly into rolling boiling water, though none of them mentioned how to prevent popping. Can anyone give me advice on how to deal with this explosive problem of mine?
If you make your eggs in a pressure cooker using the 5/5/5 method- 5 minutes of boiling, 5 minutes of releasing pressure and 5 minutes in an ice bath - they will peel easily. I have not tried with these eggs- but it works perfectly every time for regular hb eggs. Does not need to be a fancy InstantPot or similar- plain pressure cooker works just fine.
Oh, doesn't the heated egg EXPAND more than the shell and makes peeling difficult? Say anyone tried freezing raw eggs before cooking? Thanks for sharing thinkers.
There is an air pocket in the broad end of the egg; eggs won't crack when you boil them unless you go off and play *just one* game on the computer, and let them boil dry. And you can guess how know THAT.
the real secret to easy peel eggs is to use eggs that are not too fresh. Of course you don't want them to be beyond the expiration date on the carton, that would be foolish. But a few days before would be great.
The eggs in a grocery store are already several weeks old, so you don't need to worry about them being "too fresh". If you are fortunate enough to buy your eggs from a farmer, anything over two days old will peel easily.
I like this technique, because you are exactly right, our eggs are totally fresh. I let them sit on the counter for about 3 days, then cook them. (if they go bad, they float, they never do). I found this with the google machine:
Apparently super fresh eggs are difficult to peel because the pH of the white is low which causes it to adhere to the shell membrane more tightly. Two solutions here – use older eggs or add a little bicarb soda to the cooking water to increase the pH.
It isn't the freshness of the eggs that make them hard to peel. It is your cooking method. For easy to peel eggs, bring your water to a soft rolling boil and gently place your eggs in the water. A hardboiled egg will take 12 minutes. To peel, crack them gently on a flat surface around the circumference. They peel very easily. My grandmother used this method on fresh from the hen house eggs and I use it for eggs purchased in a supermarket and kept in my fridge for a week. This method works beautifully for both.
Anyone tried centering one egg, or more in a salad spinner?. . .Say I'm using a 12 Mbps gateway modem, and its too slow and choppy here! . . . Is this SITE problematic for others too? . . . Thanks
I buy farm fresh eggs and frequently they are scrambled in the shell. I don't know it of course until I crack them open. I always wondered how this happened and if it means anything in particular. I still use them and they taste the same as any other egg. Does anyone know?
I have raised chickens and eggs for many years and have never seen one come out scrambled. I would really question your supplier!
Add enough water to cover the egg.
Add enough water to cover the egg.
Prepare thine mind for blowing. I hard boil eggs all the time, and this step empties the shell with two cracks.
"What is it?"
Add some baking soda to the water. I don't know why/how it works, but I really couldn't care less . . . it does.
Another fancy tip: I hard boil my eggs in the rice cooker. They are perfect every cottonpickin' time.
How much water in the rice cooker per egg?
Vinegar seem to work nicely to help dislodge the shell, but indeed i will try the baking soda next time, see if it work better
You'll dig it the most.
Cool.