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 ~~�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

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All you need to make a Golden egg is:

a raw egg
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!

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?

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.

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.

what I call scrambled eggs & what you call them must be two entirely different things.....yours are "hard-boiled eggs"

how can they possibly be both?? hard-boiled eggs are "hard" whereas scrambled eggs are sodt

These are both hard-boiled AND scrambled.

Can you make a tiny hole and infuse flavor into the egg? I am going to try, soon as I figure out how to seal the hole

I couldn't get past the part where I grab a pair of stockings/nylons, so I'm sticking (or not) with my old method of scrambling the egg in olive oil and using a double boiler -- forget all that peeling (although the suggestions of adding baking soda or salt to the water were interesting).

Use a spoon (either tsp or dessert spoon) after initially boiling lightly and then cracking the shell all over, Works for me, either fresh, or older eggs. The spoon is a similar curve to the egg....not like sticking your finger nails in to the system. Usually the egg shell comes off in one or two pieces

you are right about it being humor for women,i never thought it was very hard stirring the eggs in a bowl with a fork. and the fresher the eggs are ,the harder they are to peel.mother nature.you can also tell if the eggs are too old, if you crack it and it is black, it's no good.But eggs stay fresh for weeks.

As far as things which make the shell come of easily, I've done lots test with vinegar, soda, etc. But the one thing that works consistently for me is to use old eggs. I try to use eggs which I've had in the refrigerator for 2 or 3 weeks or more. Of course, I check to make sure they are still okay such as putting them in cold water. I'll try this trick with some older eggs.....

After reading all the comments, it sounds easier to just go out for breakfast! LOL! Love your humor! Funny guy. :)

If properly cooked, a boiled egg is easy to peel because of the thin membrane protecting the egg white and yolk. The reason for it sticking, is that you scrambled the egg which causes the normal thin membrane layer that boiled eggs have to be absorbed in the white and yolk.

CAUTION: This is an instructional for men only. Its just comedy for the ladies.....

Perhaps a food processor could be modified to do the spinning. Alternately one could use the Paula Dean trick and scramble them in the regular way but boil them in an oiled plastic bag. Don't forget to oil the bag with veg oil. Another trick is to boil unscrambled eggs. Depending on cooking time your egg could be either poached or hard boiled without the shell. One can also monitor the eggs status while cooking

Have you ever considered a career in comedy? You had me in pieces (pun intended) reading this...NOT because I thought the idea daft, but because your wording/solution suggestions where hysterical!!! Still chuckling!!

well. if you just soft-boiled them instead of hard-boiling them, you Would have scrambled eggs. kind of. : )

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

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!

Very interesting, do you know the name of the supplements? I'ld like to try them. Thanks

When I tried it, 2 out of 3 eggs "POPPED" 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!

Are you sure the eggs were totally fresh? Stale eggs will pop/explode when heated (and they'll stink the house out)

the eggshell is semi-permeable and as the air in the egg heats up and expands some escapes through the shell keeping the pressure down. I would guess that letting your scrambled egg sit for a little while after scrambling would allow some of the shell to lose some of the egg that would be all over the inside and allow air to escape again. Just my thought.

Add one teaspoon of salt to the mix. That's it.

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?

I tried that and the shell cracked while in the cooking process and most of my egg was lost in the boiling water.

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. 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.

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.

I found this via 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<a href="https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs" rel="nofollow"> Golden Goose</a>, though I think an old pair of tights (aka panty hose) would be better than a long sleeved t-shirt

Check Julia Child hard boiled eggs in pressure cooker, shell almost peels itself, best & easiest I've ever tried.

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

OK, great idea and I see the nylon as energy saving but problematic. What we need is a "golden egg" 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.

This guy made a cool egg spinner. Going to try it out tomorrow.http://youtu.be/xGcw1aikryw?list=PLoxIB7fK2AnzEDuClQGNHAZwo9sv6FNSW

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. 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? 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 "use by" date.

I stand corrected, here's some tips from a chef: 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.   <a href="http://www.chefdarin.com/2011/04/tips-for-better-hard-boiled-eggs/">Link to article</a>.

that right there is the thing folks. I was scanning the comments to find this. 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.