More Eggs-ellent discussion from the Eggy Egg-Heads

all about eggsThe “eggs conversation” with my MIL left me curious about some facts.  What eggs-actly were the proper handling guidelines for eggs?   I wanted to know whether the whole “leave the eggs on the counter” thing was safe or not.  I was also curious just how unsafe her advice was to leave hard boiled eggs on the counte overnight.

So, I googled “hard boiled eggs” because that’s the way I do all scientific research these days.  I checked out Pinterest, because I had a few extra minutes.  I learned some new stuff about eggs that blew me away!

Here’s some facts according to the egg safety center:

  1. Eggs are good for about 30 days beyond the date on the carton (um, I’m not going to test this one.  I’ve smelled rotten egg before.  When it doubt, toss it out)
  2. Older eggs really are easier to peel.  (MIL was right on this one)
  3. Eggs left on the counter for more than two hours should be disposed of (not eaten) for maximum safety. (so MIL’s statement about leaving cooked eggs on the counter overnight should be rejected completely.  it is unsafe!  do not do it!  getting sick off of bad eggs is NOT a fun thing).
  4. Refrigerated hard boiled eggs can be stored in their shells safely for up to a week.

I ran across some other useful tips about eggs

  • The Egg Gourmet says that “if you are making deviled eggs, you can better center the egg yolks in their shells by resting the eggs on their sides for about 8 hours (or overnight.)”
  • The folks at GoodEgg state that we should “remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time.’
  • Finally, helpwithcooking theorizes that “the cold water creates a layer of steam between the shell and the egg white, so that when it comes to peeling the egg, the process is much easier.”
  • There was mixed discussion about whether or not to pierce the raw eggs before cooking.  Some people say that it prevents cracking, where others say that it either (a) does nothing or (b) makes a mess when the hole is too big.  I’ve decided to reject piercing my eggs for several very good reasons:  I’m lazy,  I’m a clutz and would make a mess by invariably breaking an egg or making too big of a hole, and lastly, my mom didn’t do it this way.  Never under estimate the power of doing things the way your momma taught you.
  • In reviewing the “how to boil an egg” recipes via google, there was also mixed advice on whether to use a big pan (lots of room to cook) or small pan (keeps the eggs from breaking).
  • People seem equally divided on whether to put the eggs in cold water (and then bring to a boil) or drop the eggs into boiling water.   Some people advise adding salt to the water to make the eggs easier to peel (and, since salt water boils at a slightly hotter temperature than unsalted water, the eggs might cook faster too).
  • Cooking times were generally 10-12 minutes with a gentle boil (0n the heat) or 20 minutes sitting in water that was boiling (off the heat, burner off).
  • There are numerous references (and explanations) about putting baking soda in the water at some point during cooking the eggs.  Some people say during cooking, others say after.
  • One woman reminded me to put the lid on the pot so the water will boil faster (she’s right!).
  • There was also some very wise advice about boiling a few more eggs than you actually need, particularly for making deviled eggs.  That way, if one breaks (or tears up during peeling) you still have enough left for your recipe.
  • Pinterest is filled with the idea of cooking hardboiled eggs in the oven.  I’m a little skeptical, particularly after I saw a blog post documenting a spectacular failure of this method.  (Go peek, it’s funny)
  • There is even this ingenious method for “blowing” an egg right out of its shell.  Personally, I don’t think it would work for me because I would be laughing to hard when I tried to do it.  And blowing on someone else’s egg seems unhygienic.  But I still want to try it, at least once.  (Warning, there is a cuss word about 15 seconds into the video. mute it, you won’t miss a thing).

So much (conflicting) advice!  It left me eggs-asperated and eggs-hausted just thinking about all the eggy wisdom.

Personally, I stick my eggs in the rice cooker and make them while I cook my brown rice.  It works every time.

 Care to sound off?  Has this post left you egg-sasperated?  Are you wondering what eggs-actly my point was?  Are there any egg puns I missed?

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Susan Baker
I have a passion for encouraging weary worn out mothers to find joy in everyday motherhood and peace in unlikely places. I have two elementary school boys, one nerdy husband, and two cats. I have a strange fascination for bad puns, the color pink, socks, and books. I worry about running out of toilet paper, wine, and chocolate.. I serve an amazing God. I live an ordinary life filled with wonder.
Susan Baker
Susan Baker

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Comments

  1. Wow, thanks for all the info. Good to know hard boiled eggs last for a week. I always run then under cold water right away, glad I got that right. MIL leaves eggs out for hours, I have always refused to taste them

    • i’m a little wigged out about the whole ‘leave it on the counter’ approach too. i’ve had enough food sickness to last for a lifetime.

      the informational post isn’t something i normally do, i’m pushing to see what i’m good at and enjoy. i think i prefer story telling.

  2. Really? You made me laugh about eggs? Again? You are eggs-tremely talented at writing funny stuff about normal items. What can you do with toast?

    • HonestToddler seems to have toast covered. I’m not sure if he’s left many crumbs of humor left on the subject.

      Besides, if I spread myself too thin I’d be in a jam.

  3. Carmen Z. says:

    The egg is the best “protein” around. (about 6 grams per egg). The yolk is full of amazing nutrients. The biggest issue with eggs is the labeling scam that goes on. Are you buying free-range or cage free? organic or anti-biotic free? What’s the difference? If you think cage-free means the hens are happily roaming around the farm pecking at bugs…it’s an illusion.

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