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By (user no longer on site)
over a year ago
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If u put eggs into boiling water which have just been taken out of the fridge - they tend to crack.... Eggs at room temperature into boiling water would be fine! |
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By (user no longer on site)
over a year ago
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"If u put eggs into boiling water which have just been taken out of the fridge - they tend to crack.... Eggs at room temperature into boiling water would be fine!"
Think just your luck if they crack or not  |
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By (user no longer on site)
over a year ago
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eggs shouldn't be kept in the fridge, and did u know that an egg u buy in a supermarket is at least 3 weeks old??? mine are hardly ever more than a week old when used. to boil an egg it should be at room temperature and gently lowered into a pan of simmering water |
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"its vinegar that works for boiled eggs and poached..salt doesn't stop eggs cracking., x x X"
vinegar stops the the egg whites running out the cracks and can off taste the egg, to prevent the egg cracking add a pinch of salt 
http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/ |
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"its vinegar that works for boiled eggs and poached..salt doesn't stop eggs cracking., x x X
vinegar stops the the egg whites running out the cracks and can off taste the egg, to prevent the egg cracking add a pinch of salt
http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/"
.,....spot on about the vinegar but the salt ls just a myth....or how does the salt stop the egg from cracking ?? |
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"its vinegar that works for boiled eggs and poached..salt doesn't stop eggs cracking., x x X
vinegar stops the the egg whites running out the cracks and can off taste the egg, to prevent the egg cracking add a pinch of salt
http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/.,....spot on about the vinegar but the salt ls just a myth....or how does the salt stop the egg from cracking ??"
Think of osmosis..2 streams of water.. seperated by a semipermeable membrane. One stream has a high salt concent. The other a low salt content. Water will transport through the membrane from the stream with the low salt content into the stream with the high salt content. To dilute the concentrated stream. The driving force is called "osmotic pressure"
Same thing is happening in the egg. Salt creates a driving force for some of the moisture inside the egg to transfer through the shell. From insided the egg, to the salt water in the pot. This prevents the moisture from turning to steam and cracking the shell as it expands... right?  |
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"its vinegar that works for boiled eggs and poached..salt doesn't stop eggs cracking., x x X
vinegar stops the the egg whites running out the cracks and can off taste the egg, to prevent the egg cracking add a pinch of salt
http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/.,....spot on about the vinegar but the salt ls just a myth....or how does the salt stop the egg from cracking ??
Think of osmosis..2 streams of water.. seperated by a semipermeable membrane. One stream has a high salt concent. The other a low salt content. Water will transport through the membrane from the stream with the low salt content into the stream with the high salt content. To dilute the concentrated stream. The driving force is called "osmotic pressure"
Same thing is happening in the egg. Salt creates a driving force for some of the moisture inside the egg to transfer through the shell. From insided the egg, to the salt water in the pot. This prevents the moisture from turning to steam and cracking the shell as it expands... right? "
.....okay okay i cant argue with that but i think more than a pinch would be needed to make it work..ppl use too much vinegar and not enough salt when boiling and poaching ..making the egg turn vinegary and not enough salt to stop the cracking..present company excepted . x x X |
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