How many Eggs do you eat per day?

[Randy]

Originally posted by BigBallaGA
whats the ideal boil time for eggs before the denaturation of the protein starts ???

i usually boil for about 20 mins for 7 eggs.

20 is a bit to long I think. What I do is place 20 eggs in a big pot
and fill with warm water just so they cover all the eggs about 1/2 to 1 inch. Then I turn heat to HI and wait for the water to rapid boil. Once that just starts to happen I set the timer for 10 minutes. So basically it comes down to...

1. How thick is the pan?
2. How much water your using?
3. How hot is the inital water your putting in?

etc. etc..

But the bottom line is it takes me 18 minutes if I'm using cold water to start and boiling 20 eggs. But again the most accurate way is wait for them to rapid boil, then set to 10 minutes. Also make sure you add a couple tablespoons of salt. It helps make the eggs much easier to peel. Also the minute the eggs are done, immediately rinse them in cold water. You want to flush out all the hot water. Lastly if possible pour a generous amount of ice cubes on top of the cold water. When the ice has dissolved they are ready to put away. You will find this process makes them a hell of a lot easier to peel .

 

[Randy]

Big Balla,

Additional information I stumbled across may prove that my recommendation may not be the best way to boil eggs. The article states that it can remove some of the protein by boiling the eggs on high, and recommends Medium... So it seems that the question should not be how long to boil the eggs, but how hi of heat you use to get them to boil. Well maybe both actually.


Anyway here is the article... If anyone has more info on this subject, please post.

Eggs and denaturing the Protein

Denaturization Process at a scientist level

Hard Boiled Eggs

 

[Spottieottie]

The who samonella poisoning kind of steers me away from that. I'm pretty sure the chances aren't that high. It's probably a lot faster to have your eggs that way.

 

[Randy]

I would say based on the articles that you start with hi to boil the water, but once it reaches a boil then turn it to medium and cook the eggs 10 minutes. Add salt while cooking, and cool well afterwards. Also try not to boil eggs that go directly from the fridge to the boiling pot. The abrupt change in temperature will crack the eggs easier. If they crack though, I hear adding the salt not only helps make the eggs easier to peel, but slows down the denaturization process.

If the eggs are refrigerated prior to boiling, just set them in warm water for about 5 minutes prior to boiling. This will help to prevent cracking.

 

[Spottieottie]

I tried eating raw eggs yesterday and they almost came back up! How can you eat them like that dale?

 

[Testosterone]

I would go HIB (High Intensity Boiling)
Start the gas. When full boil approaches, full boil it for 15 seconds and put the flame off. Immerse the Half-Boiled eggs in cold water. Remain in the water until cool.
Your half boiled eggs are ready to gulp!

 

[Gena Marie]

I have never heard of adding salt to the water when boiling eggs. I will have to try that next time.

It seems like if we boil our eggs the day we buy them, they are hard to peel, but if we leave them in the fridge for a few days, then boil, they peel much easier. Is there anything to that?

 

[BigBallaGA]

i think because you are going from a cold state to a hot state, the egg peel separates from the white much faster !!!

 

[Randy]

Originally posted by Gena Marie
I have never heard of adding salt to the water when boiling eggs. I will have to try that next time.

It seems like if we boil our eggs the day we buy them, they are hard to peel, but if we leave them in the fridge for a few days, then boil, they peel much easier. Is there anything to that?

It is recommended to boil the eggs at room temperature. Changing from cold from the fridge to boil can cause the eggs to crack more easily. Now while I should take the eggs from the fridge, place them in warm water for 5-10 minutes before boiling them .... "I don't". I just toss them in the pot and boil them.

Adding salt to the water makes a world of difference Gena.
Also when I peel them, I hold them under warm water. I gently crack just the end of the egg. I then peel it from that end while holding it under the warm water. If you follow all those steps, the egg should always be easy to peel.

Also I don't know if you know this.....Probably most do...
If you get the hard boiled eggs confused with your other eggs and want to see which ones are hard boiled. (Now I never have confused them myself of course :hehe) You just spin the egg on a flat surface. The hard boiled will spin continuously. The uncooked egg will not. Again, most of you probably know this.

 

[Gena Marie]

I did not know how to test a hard boiled egg. That is very helpful. Thank you for sharing all of your great knowledge.

 

[Randy]

My pleasure Gena...glad I could help.

 

[Gena Marie]

This may be a dumd question, but what is the purpose of the salt? I know for other foods, why you would use it, but eggs are shalled. Please don't think I'm a tard. Just curious.

 

[PreMier]

I think it raises the boiling point of the water. Not much use for those at sea level, but definately a plus for us higher altitude folks

 

[Randy]

Gena,

Here is an excerpt regarding the topic of peeling eggs.

PEELING

Removing the shell and membranes from a hard-cooked egg.

Opinion among researchers is divided as to whether or not salt in the cooking water helps make hard-cooked eggs easier to peel. Some research indicates that a 1 to 10% salt level (2 to 4 tablespoons per gallon of water) makes unoiled eggs easier to peel, but peelability of oiled eggs is not significantly affected. Almost all eggs available on the consumer market are oiled while commercial purchasers may specify unoiled eggs. Most researchers agree that using eggs that are "not too fresh" will help make peeling easier.

A nicely centered yolk makes very attractive deviled eggs and garnishes. However, as an egg ages, the white thins out which gives the yolk more opportunity to move about freely. This can result in a displaced yolk when the egg is hard-cooked. Using the freshest eggs possible will minimize this displacement, but very fresh eggs are more difficult to peel after hard-cooking. The air cell that forms between the shell membranes as the egg ages helps to separate shell from egg, but in very fresh eggs the air cell is still small. The best compromise for attractive eggs with centered yolks that are relatively easy to peel seems to be using eggs that have been refrigerated for about a week to 10 days. Some new research suggests that yolk centering may be better if eggs are stored small-end up for 24 hours before hard-cooking.

Piercing the shell before cooking may also make peeling easier.

Thoroughly cool the egg immediately after cooking in a bowl of ice or under running cold water (5 minutes isn't too long). Peel right after cooling for immediate use or refrigerate in the shell in the carton for use within 1 week. Crackle the shell all over by tapping gently on a table or counter top. Roll the egg between the hands to loosen the shell. Then peel it off, starting at the large end. Hold the egg under running water or dip it in water to make peeling easier.

This also enforces your statement by saying that eggs refridgerated up to 10 days can be easier to peel

All I know outside of all this scientific mumbo jumbo is that I have personally tried both ways... with salt and without. I have always been able to peel my eggs easier by adding salt . I usually pour in at least a few tablespoons while cooking. Then as I said it is very important to immediately cool off the eggs by rinsing off with cool water then putting in ice for like 5-10 minutes. The ice trick works very well. And peel from the end seems to work for me.. Just kinda make sure you run your finger nails across the end of the egg and make sure you drag below the egg skin.. You want the skin to come off with the shell.

 

[Randy]

Hey PreMier...

what's up buddy

 

[PreMier]

Hey Randy. Just readin up on the threads, and sittin here at work How about yourself?

 

[Randy]

Just been mowing lawns and getting things together for garbage day Then have to get over to Blockbuster. My movie I ordered is ready "Return of the Kings."

 

[PreMier]

No..... You got the extended version right? If not, then you made a BIG mistake

 

[Randy]

Not sure Premier... I didn't know there were choices.
I got the wide screen format I know.

 

[PreMier]

Yea, there are extended versions available. I have the second one extended. It has a whole hour of extra footage in the movie. The reason it didnt make the theatre is because it was so long (4hrs). After seeing the extended, I could never go back haha

 

[Randy]

Hmmmm I will have to check later when I visit blockbuster. Hope it is extended, but knowing how people like to make money from people it is probably not .

 

[Randy]

Well I am going to get my workout in PRemier... Today is Delt, LAT and trap Day.
I will talk to you a bit later....

 

[aztecwolf]

i believe salt is used so water won't boil over the pot

 

[KataMaStEr]

Lately I have been eating 15 whole eggs per day, I don???t taken the yolk out anymore.

 

[Dale Mabry]

Spottie

I mix it up with a spoon and bam it down. First couple times sucked but I got used to it quickly.

 

[Randy]

Originally posted by aztecwolf
i believe salt is used so water won't boil over the pot

Here's another theory:

the reason is the hypertonic saline that you used to boil the egg absorb water from the egg memranes and make it separate and and easly peel off.

 

[Randy]

Actually salt added to boiling water raises the boiling point.

It is not so much a chemical reaction as much as it is a conservation of momentum. A number of interesting things can follow from this, including discussions of pressure, vapor pressure, phase diagrams, etc.
But in general, the idea is that in order for something to boil, enough energy must be absorbed by it to cause vibrations large enough to enhance the kinetic energy of each molecule to the point where they break away from the coulombic forces that hold them together in the original liquid.

When a more massive solid is dissolved into such a liquid, the energy goes into not only exciting each water molecule to a higher kinetic energy but also each salt molecule to a higher kinetic energy. The more massive salt molecules themselves need a larger contribution of energy in order to excite them. This takes away from the contribution to the water molecules. The increased density ends up requiring more energy for the same amount of excitation that would lead to the boiling of the water.

Put another way, the salt molecules weigh down the water molecules and restrict their movement. This perhaps is easier to visualize.

Using the same logic, you may be able to see that the salt will lower the freezing point as well. And this is why salt (or even better, calcium chloride, an even heavier compound) is used on snow or ice to force it from a solid state back into a liquid state. The salt is an additional impediment to the water molecules' easy organization, so just a small amount of energy is needed to break that solid crystal organization up.

 

[aztecwolf]

Originally posted by KataMaStEr
Lately I have been eating 15 whole eggs per day, I don???t taken the yolk out anymore.

damn dude that's over 100 grams of fat just for eggs

 

[Randy]

I don't see anthing wrong with the 15 eggs a day broken up appropriately to assure your not getting to much protein. But Yes, I personally would eliminate 13 of the yokes.. I think 2 yokes a day is more than enough to get the vitamins and nutrients you need. Any nutrician specialists please correct me if I'm wrong.

 

[KataMaStEr]

Originally posted by aztecwolf
damn dude that's over 100 grams of fat just for eggs

I have to get up to 270lbs by the end of July. The 15 eggs I break them up into three meals, not all in one. Trying to get any calories I can get and I just felt that was just throwing protein and fats down the drain.