I was considering this navel – except its on the wrong side of the photograph! I can’t see it!
Jills speleological explorations continued – even on Spring Break!
Two Space Twats – getting ready to take out an entire soccer team – two, if the other team didn’t run fast enough!
Mariko wondered – not for the first time – why there was an occasional, faint undercurrent of snickering at all these tournaments.
I call it Snips & Nippers. Others call it pop-culture artistic crap. But no one calls it Fred.
It was here – here! – at this instant, that Bert’s lifelong fear of fishing line was born.
September 26, 2009 at 3:23 pm
HAHAHAHA!!! The kid with the fishing pole is hysterical!!
BTW – Her real name Is Mike Wei!
September 26, 2009 at 4:57 pm
The first picture? Is she looking for her keys, or what?
September 26, 2009 at 5:17 pm
Her real name in Mike?
Who’s her husband – Cynthia?
Keys?
Or her car….
September 26, 2009 at 5:20 pm
Would someone tell this bachelor why his hard-boiled egg shells are sticking to the egg and are a bitch to peel off? Some shells peel off easy as pie – in others the tin little “skin” sticks to the egg and separates from the shell – keeping it from peeling nice and smooth.
What am I doing wrong?
September 26, 2009 at 5:24 pm
Why are you peeling mice?
September 26, 2009 at 5:29 pm
I pierce the large end of the egg with an egg punch first. Prior to bringing the eggs to boiling.
Boil to your liking.
Then I cool the eggs ASAP in copious quantities of cold water.
I also always role the eggs after cooling. Just to break the shell.
ps… older eggs work best for hard-cooked eggs.
September 26, 2009 at 5:44 pm
Steamboat,
Last fall I took a Fire Service Instructor Course in NJ.
Part of the Course requirements was to develop a Power Point presentation on a subject unrelated to the Fire Service.
I picked (cue drum roll) “Hard Cooked Eggs”.
I loves me some hard boiled/cooked eggs. I used to pickle the eggs with beets and onions. That was some dam fine eggs.
I also learned how to determine the freshness of raw eggs with nothing more than a pot of cold water.
September 26, 2009 at 7:34 pm
Put some salt in the water before you boil too McGoo, that helps the eggs peel easier.
September 26, 2009 at 7:47 pm
There’s nothing you can’t find on the Innertube!!
Thanks, RoyK.
I loves hb eggs, too!
“role” or roll?
And Daver – don’t you peel your mice? Unpeeled mice are soooo Asian!
September 26, 2009 at 8:03 pm
them fishes is vishes!
September 26, 2009 at 8:21 pm
Spelunking for snooch and the thermodynamics of naked ova…seems I’ve found the subject for my dissertation, the one my doppleganger will get around to in my alternate universe.
September 26, 2009 at 8:35 pm
I want to know how to determine freshness of eggs with cold water!
September 26, 2009 at 8:44 pm
My rule of thumb is–if they’re a week old, they’re only for hard boiling–which reminds me…*scurries off to kitchen*
September 26, 2009 at 9:22 pm
I’ll second the whole “crack ‘em and douse ‘em in cold water” approach to peeling HB eggs.
I had to do a presentation once for a drug/alcohol course. My subject was inhalants.
I brought an interactive demonstration. Cans of whipped cream to get nitrous oxide. Airplane glue. Cans of gold spray paint.
The instructors were not particularly amused.
September 26, 2009 at 9:33 pm
Excellent.
Get an egg punch.
Salt.
Boil.
Chill with lots of cold water.
Peel.
I’ll try it tomorrow – if I can find an egg punch. What gauge or caliber, we wonders, yes we wonders?
September 26, 2009 at 10:53 pm
Speaking of calibers…well just stop by. You too brad, it may have what you were looking for earlier.
September 27, 2009 at 12:44 am
Don’t sweat the egg punch. Be a man and rough it.
September 27, 2009 at 6:56 am
Some say a little vinegar helps eggs peel easier…
September 27, 2009 at 8:23 am
Steamboat,
In a pinch, you can use a thumb tack for an egg punch. One nice clean hole through the big end.
The small hole allows the egg to expand, during cooking, to the confines of the harder shell. Leaving no flat spot. Its all about presentation.
And, yes, I meant roll. Thanks.
September 27, 2009 at 8:37 am
Oops, I forgot to include……..
To test for egg freshness, submerse the eggs, a few at a time, in a pot of cold water. The fresher eggs will rise to the surface. The older eggs will remain somewhere below.
cbullitt is absolutely correct IMO. The older eggs are best for hard cooking!
September 27, 2009 at 10:09 am
OK, all! I’m gonna test all these suggestions – probably this afternoon or evening! Then we’ll see who knows their hard-boiled eggs and who’s just egging me on, so-to-speak – just having a li’l yoke at my expense!
I made a funny! Hee!
Sorry.
Get an
egg punchthumbtack.Salt.
Vinegar!
Boil.
Chill with lots of cold water.
Peel.
Ya see, hard-boiled eggs have no sugar in them, and seem to be the only thing I can eat without sending my blood sugar through the roof. And – I admit – I like them a lot, not least because of the resulting loud and deadly gas emitted later. So far I’ve downed two sparrows and stunned a woodchuck with my withering blasts.
Luckily I broke no bones – I just tore my underclothes!*
*Name that song and/or artist/group and win respect!
September 27, 2009 at 10:31 am
A woodchuck, eh? Good shot.
September 27, 2009 at 10:40 am
I used some good ol’ Southern Missouri …. windage.
September 27, 2009 at 5:13 pm
Well, shit.
I had Peripatetic spelled incorrectly up there for an entire day!
September 27, 2009 at 7:52 pm
OK!
I filled a 3-qt. pan with cold water, put 18 eggs in, and topped off the water with vinegar (about 1/4 cup) salt (3-4 tbls) and water to the top.
I did not punch a hole in the big end. (couldn’t find a thumbtack).
I brought it to a boil (~6-8 minutes) and simmered for 15 minutes. I then ran cold water into the pan continuously as I peeled them. They were not hot to the touch as I peeled.
Rolling – even gently – tended to split the egg.
About 10-12 didn’t peel cleanly. It’s almost as if the egg is adhering to the shell and the skin, and wants to peel a layer of egg off with the shell.
I’ll eat ‘em anyway. But they’re not pretty.
These eggs were fairly fresh.
I’ll buy some more and age them a week or so.
September 27, 2009 at 7:55 pm
Rambling on by Procol Harum? In the restaurant we would take the oldest eggs. Bring them to a full boil, kill the heat to a simmer and let them sit for about 18 mins. Then Take the eggs and dump them into Iced water, let sit for a few seconds, then dump them back into the hot water then back into the ice water. The cold/hot shock seems to break down the bond of the shell to the egg.
September 27, 2009 at 9:09 pm
Next time tap the shell all the way around on the counter, then roll it. Grab it near the base, it should come off in damned near a single sheet.
In the meantime, check out the bullshit I found in Science News.
September 27, 2009 at 9:24 pm
I was doing that – if you mean cracking the shell all over before rolling.
September 28, 2009 at 4:14 am
Stephana! You’re right – Procol Harum’s “Rambling On”!!! Bravo!
- And welcome to A&A! Comment early and often!
About 18 minute simmer and then cold/hot/cold shock them? That’s new – so I’ll try it next time, which will be in about a week as I have to age some eggs.
Thanks!
CB – did you see Steve M’s latest over at CA? He’s really nailed ‘em this time. He’s falsified a chronology that’s “used” in about a dozen horseshit climate hockey stick papers.
What was done in the way of cherry-picking in the chronology was really disgusting.
A certain researcher has already announced that he’s “sick” and “won’t be available for quite some time” after some raw data got archived – after years of stonewalling.
It’s here.
September 28, 2009 at 4:39 am
Jen – over at Demure Thoughts (temple of jennifer) made Monday’s Day By Day!
Yay!
September 28, 2009 at 7:14 am
Yeah I caught it over st Anthony’s and put the link in my post. Bwuhahahahahaha.
September 28, 2009 at 10:56 am
Hell, even Ace has picked up on it now. Woot.
September 28, 2009 at 12:26 pm
Looks like all the Ace hits may have crashed Climate Audit.
October 2, 2009 at 2:08 am
[...] one found here. The last three, with the description below, are from here (and the first of the three is not an [...]
October 2, 2009 at 2:55 am
Thanks, Bunk Strutts, for the link! BTW: the gif was taken from here.