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I live in the UK too... it's not that unusual to buy unrefigerated eggs with a use-by date of a month hence. You can leave them out, then hard boil them on that
by to3m 10y ago
I live in the UK too... it's not that unusual to buy unrefigerated eggs with a use-by date of a month hence. You can leave them out, then hard boil them on that date, and they'll keep in the fridge for at least another week. I've always ended up eating them by that point though.
(I generally buy duck eggs rather than chicken eggs, though. Don't know if they last longer.)
FUN FACT: a couple of years ago I saw a Twitter thread between two British comedians/columnists/something/etc. trying to out-mock one another, and "I bet you refrigerate your eggs" was one of the lines.
- fencepost 10y agoAs a side note on boiling eggs: older eggs are sometimes preferred for boiling because they're easier to peel, but if you're working with fresh eggs consider steaming them instead. Get the pan or steamer up to temperature, add eggs with a slotted spoon, cover, steam ~12 minutes, transfer to an ice bath to chill at least 5 minutes, peel. For extra large or jumbo eggs, probably add a minute. Adjust to taste for future batches, 11-12 minutes should be cooked but still a bit darker in the center of the yolk.
- kranner 10y agoOr get one of these egg cookers: https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=egg+boiler https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Da... They make perfect steamed eggs every time. Easy to peel too.
- zhte415 10y agoBoiling or steaming eggs for 12 minutes results in a tough white and dry yolk. Just put them in a pot, not large, with enough water to cover the eggs and no more. Cold water. Add heat, high, and heat to boil for no more than a minute. Remove and put in cool/running water. Results in non-plastic whites and soft yolks. Though, I prefer poached or scrambled. For boiled, quail eggs are great (and, where I live, also cheaper).
- to3m 10y agoThat's for soft boiling, surely? Hard-boiled eggs are usually left in for longer. What I do for mine: put in cold water, place on medium heat until water begins to boil (~9 mins), deactivate hob and leave for 12 mins, rinse with cold water, dry and place in fridge, leave for 12-18 hours at least. When ready to eat: peel off shell, remove skin that's left near the air pocket, stuff in piehole. (They're fine to eat immediately after boiling, of course, with the warmth making them actually quite tasty - but it's risky. Until they've done their time in the fridge, they're often difficult to peel and/or they'll have a lot of hard-to-remove skin left on them once peeled.)
- anonfunction 10y agoTry peeling it under water or with flowing water on the egg. It makes the shell / skin peel off super good for me and doesn't cool the inside of the egg down either.
- X86BSD 10y agoUse white vinegar in your water to help make the shell easier to peel.
- zhte415 10y agoA little more than soft-boiled, but far from green-tinged yolks; this way the egg isn't runny but still soft and golden butter-like, not yet chalky. Water takes about 2-3 minutes to boil (gas). Cooking room-temperature eggs, not refrigerated, room temperature is about 20-22C. Why on earth do you put them in a fridge for 12-18 hours? Serious. Are you at a catering company that does these in mass?
- fencepost 10y agoYour method is what I was doing before I started steaming them recently, though I generally let them stand in the hot water for a couple minutes longer. If doing this, older eggs are much easier to peel. You might also try peeling after just 5 minutes in an ice bath. Steaming them makes even the ones done with new eggs easy to peel, and they cook without an air pocket in my recent experience.
- Reason077 10y agoThat's right. The "best before" date on U.K. eggs is 28 days after the production date - and that assumes they won't be refrigerated.