h a l f b a k e r yMagical moments of mediocrity.
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An option for stoves. Put pot with water and eggs on stove. Push
the HBE button. The stove heats up to high... Boils the water for
five minutes, then turns itself off.
Come back minutes, hours, days later. Perfect hard boiled eggs.
No muss, no fuss, no forgetting about your eggs or
falling asleep in
front of the telly and burning your house down.
Automatic egg cookers
https://www.amazon....f=pd_sl_akn4bs4pd_e
Boiled rather than Baked ... WKTE [8th of 7, May 22 2016]
Uniform circular motion
https://en.wikipedi...lar_motion#Velocity
Round and round.. . [8th of 7, May 24 2016]
Burner timers
Burner_20timers
Prior art [bungston, Jul 03 2016]
[link]
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Perhaps paired with a contraption that keeps the white from
sticking to the shell? Bun either way [+] |
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Salt in the water! (fire in the sky...) |
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Hardly an innovative idea. |
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those little tinker toy appliances never work, and are never
around when you need them. i consider them little gifts you
give to people you really don't care about. |
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^ Hear! Hear!
Afterwards the eggshell-infused water can be used to brew
delicious coffee. Have another bun [+] |
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how does the stove know how many eggs are in the pan? I imagine boiling 6 eggs takes longer than 1. I could be wrong, it has happened. |
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If it's the water temperature that's monitored, then
the number of eggs should make no difference. |
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I think the water will boil slower if there are more cold eggs to heat up and it may require more water to cover more eggs. |
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With a stove top, there's usually a large excess of energy supply such that once the water starts to boil, the number of eggs is irrelevant. |
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The size and geometry of the pan will have an impact on heating time much greater than the number of eggs. |
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Here's how I see this. It's night. Take your favorite pot, put
in some QUALITY raw eggs. Say 8. Put in enough water to
cover the eggs. Put in a lot of salt. (Half a handful) Cover
pot with its good-fitting top. |
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Hit the HBE button and go to bed. The stove will heat the
salt water and eggs up to a boil, let the eggs boil for 5
minutes, maybe 10 if you live on a mountain) |
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Then the stove will turn itself off. The eggs and water will
cool down to room temperature. In the morning, you will
have PERFECT hard boiled eggs that are extremely easy to
peel. |
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Put them in the fridge. Enjoy a high protein, low whatever,
gluten-free blah blah blah. |
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I LOVES ME SOME HARD BOILED EGGS!!! |
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actually you're meant to change the hot water for cold after boiling for
the best boiled eggs. your idea needs further development. |
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Definitely an application for a tiny trebuchet, to fling the cooked eggs on a ballistic path from the hot water to the cold. |
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Since the eggs are already hard-boiled, there's no risk of damaging them. |
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//you're meant to change the hot water for cold after boiling
for the best boiled eggs// |
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Chef Gordon Ramsay, addressing the Hard Boiled Egg
Specialists Consortium May, 2004. "Cold water is for suckers." |
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Being vaguely familiar with Mr. Ramsay's notoriously earthy conversational style, we suspect that "suckers" was either misheard, or is a typo. |
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If they sit in the water for too long, they will get the greenish rim around the yellow part. This is not good. Making hard-boiled eggs is eggzact science! Either boil ten minutes then plunge into cold water, or boil for a few minutes, turn off heat, and let sit for 20 minutes - no more than 20 minutes for a perfect egg. Then plunge into cold water! |
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10 minutes? how big are your eggs? LOL |
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do we not have a like button yet? |
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// how big are your eggs ? // |
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"it takes 50 minutes to soft-boil an ostrich egg and 90 minutes to hard-boil it." - from the Daily Mail, so it MUST be true ... |
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No, there's no "like" button. If there was, there would have to be a "hate" button, too. |
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And a 'lite hake' button for when you don't feel like eggs. |
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// we suspect that "suckers" was either misheard, or is a
typo.// |
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Right you are. In all actuality, he said, "chicken pluckers". |
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He called me a few moments ago to tell me to get the pluck
out of his kitchen. |
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//they will get the greenish rim around the yellow part// Yes
my friend. It's called gourmet.. |
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Supposedly you can cook eggs by whirling them around and around
in a sling. I have no idea how that works, but it might be fun for the
stovetop. |
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If it was joule heating from air friction, the sling would have to be travelling at a substantial fraction of Mach speed, around 330 m/s... |
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With a 1.5m radius sling, that gives a circumference of about 10m. Assuming a velocity of 250m/s is needed for heating, that implies 25 revs/s or 1500 rpm, sustained for three minutes. |
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Since a = v^2/ r, the acceleration in m/s^2 is (250^2)/1.5 = 42,000 or 4200g, which seems rather high... |
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You read the article all wrong. "Whirling Dervishes Won't Eat
Deviled Eggs" means something else entirely. |
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// Supposedly you can cook eggs by whirling them around
and around in a sling. // |
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No. You can scramble them by doing that. |
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You can't cook eggs by whirling them on a string.
However, you can stand on a raw egg. You need to
have bare feet (or socks), and a hard floor. As long
as you step onto it carefully, a raw egg can support
your entire body weight. Seriously - try it. |
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