question about eggs...??

Question

i've just cooked some eggs for egg mayo,once they were cooked i gushed them under cold water and left them for a minute before peeling them,is this ok to do?

left them in the cold water,just for a minute or 2?

Answer 1

You SHOULD do that--it stops them from any further cooking, which could turn the yolk green.

Answer 2

I'm answering this question assuming that you hard boiled the eggs:

Foods that are kept from 41-140 degrees F for 4 hours or longer are the most susceptible to bacteria growth. If the eggs were cooked through (boiling temp is 212F so that's obviously hotter than 140) leaving them shouldn't be a problem, in a sanitary sense. HOWEVER, I find that hardboiled eggs that are not peeled immediately are too much of a darn hassle to peel after sitting; the shell sticks to the egg and makes a big ol' mess!

Hope this helps!

Answer 3

Leave the eggs standing in some cold water or leave them in a pan under running water until they are cool to handle, this then will make them very easy to take the shells off, if left for too long though they will get a dark ring round the yolk,its still okay to use these eggs.

Answer 4

The problem with the peeling of eggs is related to the freshness. Unfortunately you will alsways battle to peel really fresh eggs no matter if you "shocked" them or not. I suggest use some older once for boiling/peeling and the fresh ones for frying. There is no problem with leaving them in cold water for some time. I often do that to cool them down for salads.

Answer 5

Perfectly fine. When I boil eggs, I crack them and leave them in a pan of cold water for about 10-15 minutes. That's just enough time for the shells to just slip right off.

Answer 6

I tend to leave them in a bowl of cold water. Easier to peel without removing layers of skin in the process. Not for too long tho as the edge of the yolk with go black! Don't forget the cress (or rocket!)

Answer 7

As long as they're cool enough to hold them they're ready to do as you wish. The trick is to peel from the lrg. or airpocket end so the membrain doesn't take the white with it. You can mix hot or warm eggs in Mayo without concern, it's made of........eggs and oil

Answer 8

yes. Did you know if you roll the egg around and break the peeling up, that it is easier to peel? I knock mine on the counters about two or three times. Also the fresher the egg, the harder it is to peel.

Answer 9

Yep. That is eggsactly what you need to do. It makes them cooler to handle. Stops the cooking process and prevents that grey colour that an egg yolk can take on.

Answer 10

that's what i do but a friend who is a cook says that i should leave them until they are completely cold before i add the mayo - something to do with salmonella. i have never poisoned myself doing it the same way as you.