Put salt in water in which eggs will be boiled

You had me stumped, Deb... had to look it up.

According to the article I came across, adding salt raised the boiling point of the water slightly, and in addition to, helps seal an egg should it crack, and aides in easier peeling of the egg.

Hey, today I learned something new! Will be adding salt to the pot of water in the future when hard-boiling eggs, and all thanks to you! :)
 
I was told that it helps to prevent a rapid, rolling boil, and therefore the eggs are less likely to crack early on, and leak those ribbons of still uncooked egg, into the water.

I dont remember the source....don't know who told me, so I don't know if it's accurate or not, or if it's just a tale....:rolleyes::unsure:

but I've done it ever since.

Just in case?
:oops::ROFLMAO:
 

p.s. I don't put an entire spoon in. Just a pinch.

Myself, I don't want to waste it....when, maybe a little bit is enough.....
Or, in case it's not true.
:LOL:
 
Kaila said:
I was told that it helps to prevent a rapid, rolling boil, and therefore the eggs are less likely to crack early on, and leak those ribbons of still uncooked egg, into the water.

I dont remember the source....don't know who told me, so I don't know if it's accurate or not, or if it's just a tale....:rolleyes::unsure:

but I've done it ever since.

Just in case?
:oops::ROFLMAO:
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Makes sense, in that if the added salt raises the boiling point of the water somewhat, that would give the eggs more time to set-up before the water starts rolling.
 
I don't.

I put the eggs into a basin cover them with cold water put a lid on the pan, bring it to a rolling boil for one minute and turn off the gas.

I leave the eggs in the pan with the lid on for fifteen to twenty minutes drain the eggs and rinse them with cold tap water, drain off most of the cold water and rattle them around in the pan to loosen the shells and peel.
 
Aunt Bea said:
I don't.

I put the eggs into a basin cover them with cold water put a lid on the pan, bring it to a rolling boil for one minute and turn off the gas.

I leave the eggs in the pan with the lid on for fifteen to twenty minutes drain the eggs and rinse them with cold tap water, drain off most of the cold water and rattle them around in the pan to loosen the shells and peel.
Click to expand...
Do you notice any difference in taste or texture?
 
fmdog44 said:
I recall putting a hard boiled egg in vinegar but Ii don't recall for how long but it turned it in to a bouncing egg.
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Your mention of vinegar jogged my memory as to a little something I remember reated to vinegar and eggs.

Years ago I was told by someone, that poaching eggs without a proper egg-poaching pot, was as easy as adding a dash of vinegar to a pot of water and dropping the eggs in when the water came to a boil. The vinegar was supposedly added to keep the eggs from spreading over the surface of the water.

Who exactly dreamed-up the vinegar idea is beyond me, but the truth of the matter is, no vinegar is required at all, as performing the same action minus any/all vinegar addition results in the same.
 
fmdog44 said:
I recall putting a hard boiled egg in vinegar but Ii don't recall for how long but it turned it in to a bouncing egg.
Click to expand...
We have 6 different quarts of pickled eggs.... Only takes a few days for the flavors to get picked up,
but a few weeks to really become firmed up
 
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