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Finally the egg problem has been solved!!!!!
Jose
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LOL... I wouldn't do this with guests! Great for a quick de-shelling for eggs in the morning or solo acts.
Tim
Alton recommends placing the eggs on the oven rack itself. (with aluminum foil on the bottom of the oven just in case something breaks)
325 degrees for 30 minutes.
my trick for hard boiled eggs is i hold the egg about 4 inches off the counter and just drop it on its side. it almost always breaks/shakes all the shell lose and i can remove the entire shell in 1-2 pieces in about 1 second.
also, cooling the eggs in an ice bath right after you boil them is important if you like a nice bright yellow color yolk when they're done. :)
Be careful though, the insides superheat quickly.
Time for me to very nervously put my money where my mouth is in regards to strategic misbehaving. So, divulging my kitchen hacks will have to wait for later.
Thanks
More kitchen hacks to keep you busy:
1. Always add mushrooms last to heat. They're mass is almost all water, which releases itself quickly, thus moistening the dish.
2. Add a tiny pinch of salt to a mug of coffee. It takes out all the bitterness without sacrificing the real taste
3. Common myth: You need to add salt to water when cooking green vegetables. Just pop them out when *just* cooked and throw them in an ice bath. Cooking halts and green colour stays bright.
4. A complete protein can be digested by pure pinapple juice (see Harve This for more info here)
5. Chocolate, peanut and merlot vinegar are a near perfect trio because their molecular basis are so similar. Others include apple + lavender, olives + dried figs, oyster + kiwi
The most interesting "kitchen hacker" that I've been following lately is Hervé This. He has an incredible grip on molecular gastronomy which is where all the best hacks start from.
Great post Tim!
Some other tips: Start with very cold water or even better, refrigerate the eggs in the pot of water overnight so they start at the same cold temp as the water. (this works great with potatoes too, peel em the night before and put them in the pot of water and refrigerate overnight) - slow boil is a good tip. Then, let them cool all the way down still in the water - refrigerate again if you have time. (for potatoes - this stops them from breaking up in the water and makes them nicely mashable).
Also, a tip I recently read for deviled eggs, lay them on their side overnight in order to nicely center the yolk :)
I whole-heartedly agree with the organic grass-fed eggs ("cage-free" may or may not be "grazing" chickens) - you want chickens that are not totally grain-fed, that's what gives you the extra DHA, they ate grass, etc., not just grains. Plus, it's better to eat animal-based foods that come form happy animals :) Good stuff!
Great timing - I just started eating a hard-boiled egg every morning (I am not a breakfast person) because I read protein in particular in the morning can help with your metabolism all day...I sprinkle some good sea salt and cracked pepper on mine, yummy!
For everyday: Mix a few whole cardamom pods or seeds with your coffee beans when you grind them. Cardamom is considered purifying and is reputed to mitigate the negative effects of caffeine. Also, keep a small bowl of cardamom by your bedside. Chewing a single pod is stimulating and cleansing in all the right ways.
For maximum indulgence: Try my favorite chai recipe. Yes, you do need to roast and grind the spices yourself. It's well worth it. http://www.yjevents.com/health/15_1.cfm
In the excerpt below, James Bailey explains the medicinal purpose of chai spices in a little more depth.
"Four primary spices are used in yogi tea: cardamom, ginger, long pepper, and cinnamon. Cardamom and ginger are considered sattvic, believed to stimulate spiritual purity. These spices also help to reduce mucus, relieve gas, calm the stomach, stimulate agni, and eliminate ama (toxins). Long pepper (pippali) does all this, as well as reduces pain and rejuvenates tissue. Cinnamon is similar to cardamom and ginger in properties and is also good for the circulation and the heart.
...some yogis may prefer drinking just a simple infusion made from only the base spices, depending on their particular dosha, without the black tea, milk, or sugar. For example, kaphas, who may be burdened by sluggish digestion, gas, or constipation or suffer from dairy sensitivities, obviously should skip milk and sugar. Sensitive vatas and easily agitated pitas should avoid the caffeinated black tea."
From http://www.yjevents.com/health/887_1.cfm
Informative, entertaining and actionable - all in just one minute!
Met you in Sydney at the party. I was the one asking questions about the effect of social media on your marketing of 4HWW.
I know you avoid email like the plague and give email addresses that go to assistants and publishers, but I will try this anyway.
I have a very simple media opportunity for you here in Oz that will take about 30 minutes to address (written answers). Obviously can't reveal all here, but if you / or assistant could reply to the email address supplied I will forward the details. (I will also send this to your standard channels).
Thanks in advance,
Craig
Yep, that is my kitchen. Tons of tools and gadgets. Fun place ;)
Happy 4th!
Tim
a) great (useful) trick
b) WAY better video than some posts - new camera? Any favorite small/tough/good in low light video units?
- Karl
dunking them straight away in cold water (after boiling them hard) causes the egg to contract within the shell, creating space which then allows the shell to easily unwrap, leaving a smooth egg behind. Literally unwrap them using the fleshy part of your hand and the shell will wipe away.
fun stuff.
1) Before cooking perform two large crossed incisions on the skin.
2) Cook the potatoes in boiling water
3) Put the potatoes into icy water
4) The skin just "slips" out when you press it sligthly.
I have been eating eggs since 1981, raw ala' Rocky. Recently when I pinned down two of my holistic / longevity mentors, Dr. Al Sears (Pace Cardio) and Dr. Mercola, I revamped my egg consumption techniques.
Dr. Sears and Dr. Mercola are such prominent sources of information on longevity that I flew down to Florida to have a chat with them.
After talking further with them, I now have a 10 egg omlette ( I weigh 220 lbs. and work out intensley) and drink the yolks raw & very slightly heat the yolks to create a soft mush. I know it doesn't sound great, but it is not too bad. What the heck, if can drink them raw for 27 years & will put anything in my mouth for the greater good (more muscle, less fat, and healthier blood & organs).
If you or any of your Ferris Followers want more info on why or my results since I have been doing this egg consuming tech. (for about 4 months) just e-mail me. darin@fatlosslifestyle.com
Thanks and keep up the great work. You inspire me!
My hacks:
1. A slice of apple in rock hard brown sugar will turn it soft and fresh again in about an hour.
2. Wrap fresh bread in wax paper - it stays fresh almost disturbingly long with no preservatives.
I have taken the past 9 months off from working, schooling, renting, owning - everything - to hash out some sincere, life-altering changes. As you may gather from the photo, it's going very well and I can't wait to take the next year to really implement some changes.
http://www.flickr.com/photos/anniewhite/2593826...
For me, your book came at a perfect fork in the road. Now that I OWN the 4HWW, I've mangled it with dog ears, highlighters and airport abuse. Thank-you for provoking some heavy duty thought and excitement, mixed with mid-grade fear and wonderment. You do great work Tim Ferriss!
Thanks Again,
Pilgrim
@Rex: The baking soda would go in the water before you boil it.
@Annie: Thanks so much for the kind words -- your comment made my morning. I'm really happy you're enjoying the book :)
All the best for a wonderful 4th, lads and lasses!
Pura vida,
Tim
Just so you all now, I will have a live interview with Robert Scoble and Shel Israel at 10am PT (1pm ET) at www.workfast.tv
THERE WILL BE A LIVE Q&A; AT www.workfast.tv immediately after the show.
Hope to see you there!
Tim
it's all in the temperature
http://discovermagazine.com/2006/feb/cooking-fo...
If you want to keep your apple slices from going brown, sprinkle lemon juice on them.
A couple of fun fruit tricks:
A banana can be "pre-sliced" before you peel it. Take a clean needle and insert it along one of the seams. Scrape out a slice in the edible part. Once you (or a friend) peel it, all the evidence will be gone because the hole was along the seam.
Cut a baseball stitch pattern into an orange skin and peel as normal. The skin can be taken off in two whole pieces that can be fit back together if you're careful.
Bring the eggs and water to boiling and then take the pan off the heat and let it sit for 20 minutes. You will get perfectly boiled eggs! Seriously. Who cares about putting all that energy into peeling an over-cooked egg?
Try it you'll like it. Maybe the baking soda and your method will work with this type of egg too.
Great Video. I will try it also!!!
:-)
Thanks!
Paulo Jordao
http://www.youtube.com/watch?v=r4hUAjyel9M
For poached eggs, put a couple tablespoons of vinegar in the water and 95% of the egg will stay together
I love getting your blog! I never know what to expect when I open the email. I'm trying the egg trick tomorrow. I also forwarded it to a few friends. Thanks for enriching our lives in ways big and small!
Awesome that you published this, since I was about to send you a link to a hotsite with spetacular lifehack videos, most of them kitchen-related. And they work! Check it out:
www.waitless.org
Grande abraço,
André Branco
Rio de Janeiro, RJ.
Brazil
egg white
+
peanutbutter
=
greatness.
It's on of those things that sounds like an awful idea in theory, but works out real well in practise.
all you have to do is crack the shell a bit all over and put the egg in cold water.. no ice, just plain tap water. wait 10 seconds, and the shell should come right off in 1 to 2 pieces.. the key is to get water in between the egg and the shell/membrane.
simplicity rules.
(not sure if it matters how the egg is boiled, but since I never boil eggs myself, it's always worked with any that have been presented to me)
Palm a hard boiled egg, hold it 6-12 inches above a hard surface, and then smack it down. Keep your hand on the egg, and while applying a medium amount of pressure, roll your hand over the top so that the egg does one complete revolution (the shell will be cracking while you do this).
Now, simply use both hands and try to pry the shell off from the middle into two pieces...it will usually come off in one piece (held together by the membrane inside).
I only eat them once every few months, but it's easy enough to pick up right where you left off - impressing skeptical friends! If you're good, you can do this in about 5 seconds.
Although this is really cool, I don't think its very practical. I found that if I peel them under a flow of cold water from the faucet, the peel simply falls off with out any trouble at all. I believe this method is also much faster and easier then your method. Yet, not nearly as entertaining. :-)
Regards,
Wyatt Lehmenkuler
Happy Independence Day!
Hugs,
Jen
That's about as perfect as a life hack post gets. Short, to the point and a delightful suprise at the end. Loved it and can't wait to give it a try.
BTW, I have (critically :-) ) reviewed your book here: http://snipurl.com/2tzae
whaddya think? fair?
Steve
Putting hot things into ice water just to cool them faster.... boo.
It may seem minor, but if millions of cooks start freezing water just to add it to tap water to cool things that they heated up..... it adds up, people!
Thanks!
Just did this w/ baking soda - will try Tim's trick in the morning! My son ate one of my previously boiled eggs this morning with much glee "I love eggs -wheee!" LOL. Can't wait to try the trick tomorrow!
With the amount of bacteria that lives in a human mouth, this will never be done in a US restaurant (at least not very long after the healt inspector finds out). You can let your dog do it if you can teach it how to without eat the egg. But you'd probably find that disgusting even though dogs' mouths are cleaner than humans.
I for one would immediately leave a restaurant without paying and call the health department if I was eating at a place that did this. I don't care how much food I had already eaten or even if I had ordered hard boiled eggs, I wouldn't pay the restaurant a dime.
Cool tip! FYI, I don't know if you're familiar with the teachings of Charles Poliquin (one of the world's most renowned strength and conditioning coaches -- brilliant guy) but he essentially says that eating only the whites is for dorks. Even if you're trying to diet/cut, you want the yolk, cholesterol and all. It's good for keeping testosterone levels up, among other things, and cholesterol in and of itself ain't harmful unless your LDL is REALLY stratospheric. Otherwise, just focus on keeping your HDL high and your triglycerides low.
I'm going to try the de-shelling tip today. :-)
Thanks!
I tried many brands of eggs, and hands-down my favorite kind is not available in any store where I live. Eggs from chickens on green pasture, eating real grass. I highly recommend you give them a try. They have EPA and DHA (from the grass and bugs that the chickens eat) and taste delicious raw or cooked. You might have to ask around... I get mine from a fellow who has 24 chickens in his backyard as a hobby.
@ Anybody who thinks eggs or egg yolk is bad for you...
I have been eating a pound of butter and 1 dozen whole eggs every week for a couple of years and my cholesterol level was rated "excellent" by my MD (ratio is 2.3). Something to consider...
One more diet hack: 2 steps to never having an 'off plan' work meal again
1) The Pret Audit:
Have a look round the eateries where you work, compile a list of at least 10 dishes that conform to the diet you need an keep it in your desk. Select 2 dishes from the list before you go out and buy one.
2) The Double Dinner
Just cook 2x the amount of dinner you need and take it to work the next day. Prepare twice as much protein and vegetables as you need, divide or apportion carbs as needed (exercise, goals etc)
More 'hacks' at my blog (click my name)
Mine is on peeling onions...either hold a small piece of bread in your mouth or listen to a slight trickle of water. Believe me i find either of these works every time.
Jul
Had I watched it last week, it would have saved me from last night's marathon peeling session for my curried deviled eggs. . .well, next time I'll be prepared.
Brilliant.
Thanks, Tim.
I tried your trick and it worked awesome. I did it without the baking soda with no problem.
Nice idea.
Timothy
And that old wives tale about a dogs mouth being cleaner than a persons? I can disprove that in two simple steps - [1] I brush my teeth three times a day, my dog doesnt. [2] My dog finds poop an vomit to be a delicacy and eats them whenever possible. I dont.
Im thinking my mouth is cleaner 8-).
This is really useful when in the morning I want to make a quick Bento box before running to classes, but don't have the time to slowly peel the egg bit-by-bit!
5 seconds I will never get back.
Just got to see this vid. Neat trick ... will try it tomorrow when I do my usual eggy breakfast.
BUT
Just have to let y'all know that the fresher the egg, the more difficult it is to peel. Good way of telling how old your supermarket eggs REALLY are, albeit a bit late! So if you've got wonderfully fresh eggs, forget hard boiling them. Soft boil, poach or make an omelette.
Bon Appetit!
Just a quick comment about eggs...yes they have a lot to offer nutritionally by think twice about recommending them for their arachidonic acid content. A previous post by "Allen" mentions the role of a. acid in inflammation and it's an important point to keep in mind
PMID:18951005
Such inflammation can be combated with DHA/EPA and veggies, but women with dysmenorrhea are likely better off avoiding a. acid--namely found in meat, dairy and eggs)
But along came cabbage.
Take the eggs out of the refrigerator about 15 minutes before fixing them, and put them in warm (not hot) water, well over the shells.
Once they've warmed up, turn on the stove and let the eggs heat to boil, then put a lid on the kettle and set it off the heat. Let it sit for 22 minutes, then drain and replace the hot water with ice water.
At least some of the shells will crack with the ice, and they'll be ready to peel by Tim's method or the traditional way.
Once the water has been boiled for the eggs it can be used cooled to water houseplants which is great! Additionally, since I live in a very cold province (today it is -28 degrees Celsius) the ice can be obtained from my own yard (snow). Any ice water from the fridge that melts can be put in my dog's water bowl so nothing is wasted...
Scenario: I want to make fried-eggs for lots of people (more people than pans)
Solution: Put the eggs in a large bowl of hot water; just hot from the tap, not hot enough to scald your hand.
What happens: The first eggs that you cook will cook at normal speed (having not been heated by the water), but the last ones out will cook nearly instantaneously. The other advantage of doing this is that the top of the egg takes less time to solidify, so you can cook at a higher heat with less chance of burning the bottom of the egg before you flip.
-t.
-jef
Here's an even easier way to get your eggs. http://neitherwasparis.wordpress.com/2009/03/05/eggwhites/
Won't work on my eggs though... unless I let them sit in the fridge for a couple of weeks before boiling so they shrink in the shell a touch. Fresh eggs' shells aren't loose enough.
Which comes to the reason for my comment. You're recommending eggs that are better than standard, but not at all as good as they should be. That's why I raise my own. ;)
"Cage Free" and "Free Range" hens is almost completely meaningless. It just means they aren't in battery cages. They're still crammed into row buildings by the thousands, in the case of free-range, with some sort of access to the 'outside'.
The absolute pinnacle of super-nutritious egg is a pastured hen.
Hens that aren't just "allowed access to the outside", they literally live outside with some sort of access to 'inside' to perch at night and lay eggs.
Chickens are NOT vegetarians. So "all vegetarian grain-fed" is cruel in my book. They are omnivores that eat quite a bit of grass, along with as many bugs as they can find. Pasture-raising them is really the only way to accomplish this. The nutritional profile shows this is the best as well, as these eggs are vastly more healthy for you.
As for mine, they're pastured and are fed flax seed and coconut as well. Man, the eggs taste fantastic!
Check with your local healthfood store for pasture raised eggs. But most likely, the only way to find them is a local farmer's market. You might also find them on Craigslist in your area. They won't be $1.80 a dozen, but who wants to eat that icky, cruel stuff anyway? ;)
-Yet another satisfied customer's wife
(*ok, so it was cool, but i still had to do my work all over again*)