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.)
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- 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!
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Here is "Fuwa-toro", the patented version of this.
Soft, fluffy and creamy since there's no bubbles in the egg when scrambled and by perfecting the cooking time and temperature. Yum~!
Also, when blowing eggs, before making the holes put a piece of wrapping tape where you are going to drill the holes. easier to drill that way and less likely to crack.
Here is a great way to boil an egg without making it tough. Try it on regular eggs and then on "Golden Eggs".
Place several eggs in a sauce pan and cover with cold water an inch over the top of the eggs. Place on high heat and bring to a rolling boil. As soon as the eggs reach a boil, remove them from the heat and set them aside for 10 minutes covered.
After resting ten minutes, rinse the eggs in cold water for a few minutes. Peel, salt, enjoy! This method makes a perfect boiled egg every time! It's a bit egg-centric but it works! - RA
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.
Also, see the Instructable for how to test the scrambling process with a lamp.
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 “air sack” 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.
Link to article.
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.
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.
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.
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!
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'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.
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.
isn't it so much like the instructables community to see an age-old, dirt-simple technique and say "but what if I chucked an egg holder into my drill instead?"
Handling eggs at high speed can be tricky ;-)
I have seen egg beaters with a single "beater". A couple of cuts, open the cage, insert your egg, secure with a rubber band and spin that baby!
To the "Dollar Store"!