Moluv Posted February 14, 2013 Share Posted February 14, 2013 Susan, how do you make your mayo? I made some this weekend, and wasn't in love with the taste. I used light olive oil. Maybe that was it... I'm not Susan- but I'd like to chime in here that I made some righteous mayo with liquid coconut oil. Don't ask me how it's liquid at room temp but it's compliant and so nice for salad dressing and the mayo. It's also pretty pricey so I lovingly named my mayo "Four Thousand Dollar Mayo" Link to comment Share on other sites More sharing options...
kellyp Posted February 14, 2013 Share Posted February 14, 2013 I was having the same issue. I couldn't peel an egg no matter what. I got the Cuisinart Egg cooker and LOVE it!! They peel beautifully now. I have even been eating alot of soft boiled ones from the cooker. Link to comment Share on other sites More sharing options...
Moluv Posted February 14, 2013 Share Posted February 14, 2013 Man oh man nothing will send me into a tantrum faster than peeling hbeggs! Gah I even follow all the tricks and tips from the masters and it's still a crapshoot. But here is one more trick to add to your egg bag- after they are cooled roll them around and get the shell really good and cracked and then leave it in a bowl of water for a while to let the water work in between the membrane and shell. Link to comment Share on other sites More sharing options...
Susan W Posted February 14, 2013 Share Posted February 14, 2013 I'm not Susan- but I'd like to chime in here that I made some righteous mayo with liquid coconut oil. Don't ask me how it's liquid at room temp but it's compliant and so nice for salad dressing and the mayo. It's also pretty pricey so I lovingly named my mayo "Four Thousand Dollar Mayo" My coconut oil is hard as a rock at room temp but I really want to try this. Next mayo batch, I am going to use gently heated coconut oil for half of the fat. I love the name you gave it. Link to comment Share on other sites More sharing options...
Ottagon Posted February 14, 2013 Share Posted February 14, 2013 I don't bother trying to peel them properly! I simply wrest the eggshells in twain -- and then I end up with a blobby most-of-an-egg thing, and two halves of eggshell filled with whites that are very easily scooped out with a spoon Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 14, 2013 Author Share Posted February 14, 2013 I'm not Susan- but I'd like to chime in here that I made some righteous mayo with liquid coconut oil. Don't ask me how it's liquid at room temp but it's compliant and so nice for salad dressing and the mayo. It's also pretty pricey so I lovingly named my mayo "Four Thousand Dollar Mayo" I think I have some of that, too! Do share the recipe! Even if we can only drool over it! Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 14, 2013 Author Share Posted February 14, 2013 I was having the same issue. I couldn't peel an egg no matter what. I got the Cuisinart Egg cooker and LOVE it!! They peel beautifully now. I have even been eating alot of soft boiled ones from the cooker. Hmmm.... you guys might convince me... still, I have to try the other methods before buying another thing for the kitchen. Link to comment Share on other sites More sharing options...
Moluv Posted February 14, 2013 Share Posted February 14, 2013 Yeah regular coconut oil is hard at room temperature and I use that for cooking- but what I'm using to make mayo is called liquid coconut oil and it stays liquid at room temperature. Link to comment Share on other sites More sharing options...
Susan W Posted February 14, 2013 Share Posted February 14, 2013 Yeah regular coconut oil is hard at room temperature and I use that for cooking- but what I'm using to make mayo is called liquid coconut oil and it stays liquid at room temperature. I will have to search for that. I wonder how they keep it liquid. Is there something added to it? Link to comment Share on other sites More sharing options...
melbournegirl Posted February 14, 2013 Share Posted February 14, 2013 The age of the eggs is the biggest factor.. When we got our own cooks it was very obvious. Raw fresh eggs also look quite different to when a couple of days old... It's to do with the adhesion of the second membrane to the shell and the first membrane... Yeah I googled egg composition when I was trying to figure this out lol Link to comment Share on other sites More sharing options...
Derval Posted February 14, 2013 Share Posted February 14, 2013 As the egg gets older the air pocket between the membrane and the shell grows so fresher eggs are a bugger to peel. Link to comment Share on other sites More sharing options...
Nikol Posted February 14, 2013 Share Posted February 14, 2013 Definately the age of the eggs! I have chickens and so my eggs are as fresh as can be. I usually keep a dozen or so "aging" for boiled eggs. I leave them there for at least 2 weeks to get a good peel. Since we have so many I cook them all different ways, but a friend of mine bought me an egg cooker. I little appliance that steams them. They come out perfect every time. Link to comment Share on other sites More sharing options...
Holly Posted February 14, 2013 Share Posted February 14, 2013 I am so jealous of all of your mad egg peeling skills. Link to comment Share on other sites More sharing options...
Moluv Posted February 15, 2013 Share Posted February 15, 2013 Sorry for derailing your egg thread to talk mayo- but I wanted add for who asked about additives to keep the coconut oil liquid at room temp- I just checked the bottle and it doesn't say HOW they are keeping it liquid but the only ingredient is non-gmo expeller pressed coconut oil. It is also hexane/solvent free. So there ya go! Healthy liquid coconut oil for your mayo making pleasure. And for who asked my recipe I followed (kind of) a recipe I saw on another thread here about paleo mayo and used my kitchenaid mixer instead of the hand blender. Hope that helps! Link to comment Share on other sites More sharing options...
GLC1968 Posted February 15, 2013 Share Posted February 15, 2013 Definately the age of the eggs! I have chickens and so my eggs are as fresh as can be. I usually keep a dozen or so "aging" for boiled eggs. I leave them there for at least 2 weeks to get a good peel. Since we have so many I cook them all different ways, but a friend of mine bought me an egg cooker. I little appliance that steams them. They come out perfect every time. This. I did an experiment and found I had to leave my 'fresh out of the chicken' eggs from our farm out on the counter to age for 4 - 5 weeks before I could easily peel them. If I washed them right away (removed the bloom), I could get them there in less than two weeks. The Great Egg Experiment, drove my husband nuts as I had them all sitting in piles around the kitchen and the fridge with little labels on them. I'm a geek, I admit it. I've also read that grocery store eggs (in the US) can be as much as a month old before they even get to the shelves...so it makes sense that they'd peel a lot easier than ones from a local farm. Link to comment Share on other sites More sharing options...
Wendyland Posted February 18, 2013 Share Posted February 18, 2013 Very timely post. I've tried making them with a few tricks I've read. Havent been able to peel fresh eggs. Our eggs are usually really fresh and its hard to keep people eating them long enough to age. I just read a blog post about pressure cooking eggs. I guess its really the same as steaming. I'm going to give it a try. Link to comment Share on other sites More sharing options...
rChristine Posted February 19, 2013 Share Posted February 19, 2013 I'm with SpinSpin on this one! - I put a dozen eggs (straight from the fridge) into a muffin tin, preheat the oven to 325 degrees, pop them in and cook for about 23 minutes (I like my yolks just cooked, at times they are a teeny bit runny), take them out of the oven and put the pan right in the sink and run cold water on them for a couple minutes.. this next part is KEY I find - only cool them down enough so they are cold enough to touch, then take ALL eggs out of the cold water and onto a plate - peel immediately and place in a container in the fridge TADA! They peel easier because their is steam trapped within the shell membrane and the egg when they are still slightly warm, so I've been told. Also do not make hard boiled eggs from fresh fresh eggs, let them sit for a week or so THEN use them! Hope this helps! Link to comment Share on other sites More sharing options...
Kirsteen Posted February 19, 2013 Share Posted February 19, 2013 I've always been curious about how long they keep once they're hardboiled or boiled and peeled? Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 19, 2013 Author Share Posted February 19, 2013 I've always been curious about how long they keep once they're hardboiled or boiled and peeled? Me too. If they're peeled, then refrigerated, won't the outer part of the egg develop a hard skin? Link to comment Share on other sites More sharing options...
rChristine Posted February 19, 2013 Share Posted February 19, 2013 I usually make only enough to ensure they will be used up within the next seven days, I have had no problems this way! And the hard skin part is usually because you don't peel the membrane (pretty sure that is what it is called) when you peel the egg shell off, when peeling the egg, it should feel slippery to the touch and "shiny" if the membrane is still on it's not slippery or shiny. Link to comment Share on other sites More sharing options...
Terez Posted February 19, 2013 Share Posted February 19, 2013 Deleting my message because I just saw my answer above in rChristine's post. Link to comment Share on other sites More sharing options...
Susan W Posted February 19, 2013 Share Posted February 19, 2013 I've always been curious about how long they keep once they're hardboiled or boiled and peeled? My rule of thumb is that I go to expiration date. I peel mine and store them. I have noticed that being cooped up with a tight lid and no shell makes them a little smelly. However, if I let the lid sit a little loose, they don't get weird at all. They never develop any kind of skin. Link to comment Share on other sites More sharing options...
Anham Mahna Posted February 20, 2013 Author Share Posted February 20, 2013 I am at my WITS END with these stupid eggs. I hard boiled 18 of them, from Costco, and the peeling is just proving to be a hot mess. The egg sticks to the shell. Half of it comes off with the peel. I hate them all right now. Am seriously reconsidering getting that gadget you all are raving about. Stupid eggs. Link to comment Share on other sites More sharing options...
Veronica Evans-Lacaille Posted February 20, 2013 Share Posted February 20, 2013 extra lite extra virgin oil.... I will have to try making mayo again. Regular olive oil was ick! HB: I boil my water, then eggs go in room temp, boil 10 min, then 2 cold water baths. Ive never had a problem. vera Link to comment Share on other sites More sharing options...
ScoutFinch Posted February 22, 2013 Share Posted February 22, 2013 Martha Stewart's method works great: cover eggs with water, bring to a low boil over medium-high heat, boil for four minutes (she says 2, but I always get a strand of uncooked yolk at that time), cover and remove from heat and let sit for 10 minutes. Let eggs cool in very cold or ice water. I think it's the complete cooling that does the trick. (Miss Marthat also suggests rolling the eggs around with a wooden chopstick during the boiling time to help the yolks firm up in the center of the egg, but you know she'd have to add something like that.) Link to comment Share on other sites More sharing options...
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