Hard-boiled eggs

[tbb113]

I made hard-boiled eggs this morning (or so I thought). When I cracked it open at work they were not completely hard. Can I finish boiling the ones I put in the refrigerator or do I just need to throw them all out and start over?

Tyra

[LonghornGal]

Yummy... soft boiled eggs. Are they about the consistency of "Sunny-side up" or thicker? Then I'd say they're edible.

But I know nothing about how long they're good for after being cooked. I'd think if you opened them up recently they're still good.

--Kristin

[tbb113]

I know the two I brought to eat would have been okay...but I can't make egg salad with soft-boiled eggs ;) So, does anybody know if I can reboil them and let them cook more after being refrigerated all day long???

[LonghornGal]

Hee hee, no that wouldn't work. If no one answers, I vote that you do an experiment and share the results! :)

You have par-boiled eggs. If it works for potatoes, why not eggs? :p

[Shirley Ekstein]

I would think not, Tyra, though must admit have never tried re-cooking eggs, and on second thoughts, why don't you have a go? You might invent a whole new thing - maybe a bit like 1,000 year old Chinese eggs. Or maybe 1,000year-old salmonella. And another thing - what is egg salad? You couldn't use a mollet egg in it? (Which it sounds like you've got -'mollet' is yolk not exactly hard and not exactly soft - sort of in between.)

[LaraW]

Think Twice Baked Potatoes or Refried Beans - Twice Boiled or ReBoiled Eggs.

I'd say give it a try with 1 or 2, if it doesn't work you're not really out much.

[badunnin]

Originally posted by Shirley Ekstein
I would think not, Tyra, though must admit have never tried re-cooking eggs, and on second thoughts, why don't you have a go? You might invent a whole new thing - maybe a bit like 1,000 year old Chinese eggs. Or maybe 1,000year-old salmonella. And another thing - what is egg salad? You couldn't use a mollet egg in it? (Which it sounds like you've got -'mollet' is yolk not exactly hard and not exactly soft - sort of in between.)

Shirley - egg salad is basically just hard cooked eggs with mayonnaise.

And very OT here, but can one find corn syrup in England?

[Gilgamesh37]

Shirley--egg salad is what you probably call egg mayonnaise. At least that's what my scottish ex called it--except we usually add diced celery and sometimes onion to it as well. mmmmm.

[Shirley Ekstein]

Oh lor' badunnin - had just replied to you, about corn syrup in egg mayonnaise - luckily I realised before I posted it - was busy feeling very ill - then went back to your post and realised that OT prob meant Off Topic - yeah? (Have never heard OT before - will be useful. And am v glad to know that you don't use corn syrup in egg mayonnaise - which we don't really have as a dish - is only used as sandwich filling over here - egg mayo I mean, not corn syrup - are you making any sense of this???))
Anyway, to finally reply to your question - no.
Our nearest thing is called Golden Syrup, but that and Corn Syrup work v well as a substitute for each on both sides of the pond.
We can get Maple Syrup.
I don't buy it very often cos when I do, my husband scarfs it in less than a week.
My husband is a greedy bu***er.
Sorry.
This really is a woolly post. (Brainwise I mean.)
Am going to shut up before I make things worse.

[badunnin]

Originally posted by Shirley Ekstein
Anyway, to finally reply to your question - no.
Our nearest thing is called Golden Syrup, but that and Corn Syrup work v well as a substitute for each on both sides of the pond.


Shirley - thanks for the prompt response! I will be celebrating Christmas on your side of the pond, and was asked if I would like to cook something American to share for Christmas tea. I thought pecan pie would be nice, and was wondering if I'd need to bring the corn syrup with me!

[tbb113]

Well, I'll give it a try tonight and post the results. Not that its that big of a deal, but it is an entire 1/2 dozen and it was going to be breakfast for the rest of the week :)

[tbb113]

It sort of worked :( I came home and put them straight from the refrigerator into cold water. I then brought it to a full boil for 5 minutes. ALL of the shells ended up cracked, the one egg I tried to peel, didn't peel well, and I decided to pitch them and start over.

Fortunately I have plenty of eggs and they are relatively cheap.

Tyra

[KristinK]

Bummer, Tyra. Well, at least you (and we!) now know. :)

[mareesydneys]

I have been known (hangs her head in shame) when cooking eggs for salads or for breakfast and they're not quite "done" and even too gooey for our tastes, to (once "lid" is off) microwave them *individually*. Start at 5 seconds on Medium and go from there. Don't go more than 5 secs at a time, though, even as tempting as it is. Good luck!