On Mon, 16 Jan 2006, ***** charles
Using Silicone muffin pansWayne Boatwright Thanks, Wayne. Yes, it's three eggs, not three cups of egg (sorry for the typo). I've never made a Yorkshire pudding, but I make popovers (with...
You're going to get dozens of answers - all of them different. So, here's mine.
Eggs come in 4 parts: The yolk, the white, the sac that holds them both, and the shell.
When you boil an egg, the white congeals around the yolk and they expand inside the "sac" (membrane might be a better word). The sac expands (as does the shell) and moves away from the white and toward the shell (this is the air that is trapped inside).
Once the eggs are "done", if the hot water is poured off and cold water is added to the pot (set the pot in the sink), there is a brief window of time that the "sac" will adhere to the shell.
As the cold water is going into the pot, crack All the eggs (gently tap them against the inside of the sink- both end and all sides) and drop back into the cold water. Work quickly. Once all eggs are well cracked, begin to peel before the sac-lined shell contracts and adheres to the white.
The eggs will slip right out of their shells.
If you have one that "sticks" it is probably because it had a crack or puncture in the shell and the air was pushed out as it cooked and the insides expanded, but the "sac" and the shell didn't as much as it would have.
Eggs will also peel totally cold better than they will partially cooled. A warm inside and a much cooler outside creates a kind of "vacuum seal" adhereing the sac to the shell and both to the white.
Elaine, too
