| How to Boil Eggs Posted: 20 Nov 2019 04:00 PM PST Boiled eggs are delicious, nutritious, and easy-to-make snacks. Whether you want firm, hard-boiled eggs or soft-boiled eggs with warm, runny yolks, a few simple steps will have you enjoying your savory treat in no time. [Edit]Hard-Boiled Eggs - Place up to 6 eggs in a large saucepan. Take the eggs right out of the refrigerator and set them in the saucepan. Make sure to use a saucepan large and deep enough to hold all your eggs in a single layer (not stacking any on top of the others) with some room for them to move around.[1]
- Use eggs that have been in your fridge for 1-2 weeks. Older eggs have less moisture and a higher pH, making their shells easier to peel off when you're ready to eat.[2]
- You can make more than 6 eggs at a time if your saucepan is large enough, but you'll need to use more water and wait a little longer for them to boil.
- Cover the eggs with of water. Place the pan in the sink and fill it with room temperature water until the eggs are covered by about of water.[3]
- The more eggs you boil, the more water you'll need. If you're using more than 6 eggs, cover them with of water to ensure a good boil.
- Add vinegar or salt to prevent the eggs from cracking. Add of vinegar or salt to keep the eggs from cracking in the pan. Adding salt also makes it easier to peel the eggs when you're ready to eat![4]
- Bring the pan to a rolling boil on the stove. Place the pan on the stove and heat it on high until the water gets to a rolling boil. You can leave the pan uncovered while you boil.[5]
- If you see an egg crack while you're boiling, continue cooking it. Some of the white might slip out of the shell a bit, but it will be safe to eat as long as you cook it fully.
- Turn off the heat and let the eggs sit for 6-16 minutes. Once the water reaches a rolling boil, shut off the heat, cover the pan, and let it sit on the burner for 6-16 minutes, depending on how hard you like your eggs.[6]
- If you want your yolks a little translucent and runny in the middle, let them sit in the water for 6 minutes.
- If you want a classic hard-boiled egg with a firm yolk, let your eggs steep for 10-12 minutes.
- For hard, slightly crumbly yolks, keep your eggs in the water for 16 minutes.
- Strain the water and run the eggs under cold water. Pour the water out of the pan and run the eggs under cold water for a minute or so to stop them from cooking. Touch them gently to tell when they're cool enough to handle.[7]
- To test if your eggs are done, remove one with a slotted spoon, run it under cold water, and cut it open with a knife. If the yolk isn't done to your taste, let the other eggs sit for 1-2 more minutes.
- If you're worried about your eggs rolling out when you strain, tilt the pan over the sink while holding the lid over the opening, so that the water runs out through a crack.
- You can also cool your eggs by letting them sit in a bowl of ice water for 1-2 minutes.
- Store hard-boiled eggs in their shells in the refrigerator for up to a week. If you want to store your eggs, remove them from the water as soon as they're cool. Set them back in their original carton to prevent them from absorbing other food odors and eat within 1 week.[8]
- Only store hard-boiled eggs that are still in their shell. Once you peel the shell off, you should make sure to eat the egg that day.
- If a hard-boiled egg feels slimy after you peel it, throw the egg away. This is a sign that bacteria have started to grow and the egg isn't good.[9]
- Tap the egg on the counter and peel the shell under cold water. When you're ready to eat, tap your egg gently on the counter to crack the shell, then roll it with the palm of your hand until the cracks have spread all over the egg. Then, hold the egg under running, room temperature water and peel the shell off.[10]
- If you're still having trouble peeling your eggs, crack the shells and soak them in a pot of water for 10-15 minutes. Water will work under the shell, making it easier to peel off.[11]
- Eat hard-boiled eggs plain, as an appetizer, or on a salad. Hard-boiled eggs with a dash of salt and pepper are great for a quick, healthy snack. You can also cut them in half to make deviled eggs, or slice them up for a tasty salad topper.[12]
[Edit]Soft-Boiled Eggs with Runny Yolks - Pour water into a large saucepan and heat to a boil, then simmer. Fill your pan with enough water to cover the eggs by about . Set it on the stove over high heat. Once the water gets to a boil, lower the heat to a simmer.[13]
- Choose a saucepan that's big enough to hold your eggs in a single layer. For a good measurement, set your eggs in the saucepan and fill it with water, then remove them before you start boiling.
- Add up to 4 eggs and let sit for 5-7 minutes. Use tongs or a spoon to set your eggs in the simmering water. Set a timer for 5-7 minutes, depending on how runny you want your yolk. If you're boiling 3-4 eggs, add 15-30 seconds onto your time.[14]
- For a runny yolk, let your eggs boil for 5 minutes.
- For slightly firmer yolk, boil your eggs for 6-7 minutes.
- Soft-boil in batches if you want more than 4 eggs.
- Remove the eggs and run them under cold water for 1 minute. Use a slotted spoon to pull out your eggs one by one. Run them under cold tap water for 30 seconds to a minute so they stop cooking and are cool enough to handle.[15]
- Set the egg in a cup or small bowl and tap around the top to remove. Place your egg upright in an egg cup or a small bowl filled with an uncooked grain, like rice, to keep it standing up. Tap the egg around the pointy top with a butter knife to loosen it, then pull it off with your fingers.[16]
- You won't be able to store soft-boiled eggs, so eat them right away, while they're still warm and gooey.
- Eat the egg right from the shell or with toast. To eat, simply spoon the egg right from the shell into your mouth. You can also slice toast into thin strips and dip them into the yolk.[17]
- If your egg is more firmly cooked, you can carefully crack it, peel the shell, and enjoy it on toast for a warm, savory breakfast treat.
- If you're making hard-boiled eggs at a high altitude, let the eggs sit in the hot water for longer. You can also lower the heat and let them simmer for 10-12 minutes.[18]
- If you're using fresh eggs, try steaming them to make them easier to peel. Pour of water into a pot and bring it to a boil. Place the eggs in the basket and steam for 15 minutes, then peel and eat.[19]
[Edit]Warnings - Don't microwave an egg in its shell. The steam will build up inside the shell and make the egg explode.
- Don't pierce the shell before cooking. Though some recipes recommend this, using a non-sterile piercer can introduce bacteria into the egg. It also creates tiny cracks in the shell, which allow bacteria to enter after cooking.
[Edit]Things You'll Need [Edit]Hard-Boiled Eggs - Large saucepan
- Eggs (however many can fit in your saucepan!)
- Water
- of vinegar or salt (optional)
- Slotted spoon
[Edit]Soft-Boiled Eggs - Large saucepan
- Eggs (up to 4 per batch)
- Water
- Timer
- Egg cup or small bowl filled with uncooked grain or rice
- Butter knife
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Dissolve Glue Posted: 20 Nov 2019 08:00 AM PST Hardened glue is an annoyance on any type of surface, be it plastic, glass, or your own skin. Although there are many adhesive removers on the market, there are plenty of ways for you to dissolve glue without having to purchase anything new. Choose from a variety of household items or commercial cleaning agents to get rid of any dried glue that you find around your home. [Edit]Using Household Items to Dissolve Glue - Pour some white vinegar over the hardened glue. Dump out enough vinegar to completely soak the dried substance. Depending on the size of the hardened glue, let it soak into the glue for 3-5 minutes. Next, blot away the vinegar and glue with a dry paper towel. Continue wiping until you've completely removed the glue from the surface.
- If you're only working on a small area, start with of vinegar before moving on to larger amounts. Make sure that all of the glue is covered with vinegar, or else it might not fully dissolve.[1]
- Test the vinegar on a small part of the surface to make sure that vinegar won't do any damage.
- If the glue was stuck to a smaller item, like a plastic plate, then be sure to wash the object after the glue comes off.
- This remedy works especially well with craft and school glue.
- Drip 2-4 drops of oil onto dried superglue to dissolve it. Start dissolving the glue by pouring a small amount of baby or cooking oil onto the affected area. Wait at least 3 minutes for the oil to soak into the hardened substance. Once the glue is saturated, take a clean rag or paper towel and swipe at the portion of dried glue.
- In a pinch, you can use petroleum jelly instead of oil.
- This natural remedy works with most surfaces, such as plastic and glass.
- Create a paste of baking soda and coconut oil to get rid of glue on your skin. Remove any solidified glue from your skin by scrubbing over it with a mixture of equal parts baking soda and coconut oil. Let the remedy soak into the glue for at least 10 minutes before you try wiping it off.[2]
- Salt and water are also an effective glue-removing mixture if you don't have toothpaste or baking soda on hand.
- Spray lubricant on hardened craft glue to remove it. Take a can of WD-40 and liberally apply it over the hardened spot of glue on a nearby surface. Once the lubricant is applied, wait 3-5 minutes for the product to erode away at the dried glue. Next, wipe off the glue and lubricant mixture with a clean rag or paper towel.[3]
- If the glue still doesn't come off after 1 application of WD-40, feel free to repeat these steps until the glue is fully dissolved.
- WD-40 also works especially well with school glue.
- Add some acetone to an area of dried superglue. Pour enough product over the affected area so that the glue is completely submerged. While the acetone is soaking into the glue, wait at least 3 minutes so the agent can start dissolving the glue. After a few minutes have passed, blot up the acetone with a rag or paper towel.[4]
- Try not to inhale any the acetone fumes during this process.
[Edit]Applying Commercial Solvents - Work in a well-ventilated area whenever you use solvents. Anytime you work with any kind of harsh chemical, always be sure to stay in a room with fresh, flowing air. Regardless of the project, aim to wear a face mask or other kind of protective gear that filters any air that you inhale. If an area isn't naturally well-ventilated, see if you can turn on a fan or open a window to create better air circulation.[5]
- Try to avoid breathing in any paint solvent directly, as this can lead to future health issues.
- If the weather is nice, consider working outdoors.
- Apply some adhesive remover to any dried tape or glue residue. Cover the residue with a thin layer of a commercial solvent. Allow it to sit according to the label instructions. Then, use an old rag to scrub the product into the dried glue. Work in sections as you wipe away the glue, and feel free to add more product as you go.[6]
- If the solvent comes in a bottle, pour directly over the glue, or apply it to a rag and blot it onto the area. For large areas of dried glue, you might prefer to use a spray-on solvent.
- Soak dried superglue with mineral spirits. Use however much product is needed to drench the dried glue in your project. Wait at least 3 minutes for the agent to erode away at the glue before you continue. Next, blot away any excess fluid and try to pull apart any glued surfaces or objects.[7]
- This works especially well with industrial glue or glue that you've used in a carpentry or hardware project.
- While similar to paint thinner, mineral spirits has a much less noticeable scent.[8]
- Add commercial paint stripper to dissolve stubborn wallpaper glue. If natural remedies won't dissolve the paint from your walls, opt for a stronger agent. To apply stripper, you can either use a soaked rag, or you can use a bottle to spray the walls directly. Wait around 3 minutes for the paint stripper to chip away at the glue before you try pulling off any wallpaper. Once the glue has dissolved, be sure to blot away and dry off any remaining product.[9]
- If you're trying to remove a lot of wallpaper at once, work on 1 patch of glue at a time. You don't want to overwhelm the room with chemical fumes by tackling too much of the wall at once.
[Edit]Things You'll Need [Edit]Using Household Items to Dissolve Glue - White vinegar
- Paper towel
- Cooking or baby oil
- Rag (optional)
- Coconut oil
- Baking soda
- Salt (optional)
- WD-40 spray
[Edit]Applying Commercial Solvents - Fan (optional)
- Adhesive remover
- Mineral spirits
- Face mask
- Paint stripper
- Rag
- Be sure to clean up any workspace where you've been using a commercial agent.[10]
[Edit]References |
| How to Substitute Cream of Tartar Posted: 20 Nov 2019 12:00 AM PST Cream of tartar is a powder ingredient used in many recipes to stabilize egg whites, act as a leavening agent, or prevent sugar from crystallizing. If you are working on a recipe and realize you are out of cream of tartar, no worries! You can easily substitute it with lemon juice, white vinegar, and baking powder, to name a few. Alternatively, omit the cream of tartar substitute if making frostings or syrups. Modify your recipe slightly, and you can easily substitute cream of tartar. [Edit]Substituting with Common Kitchen Ingredients - Substitute lemon juice for a very effective option. When mixing ingredients for your particular recipe, swap equal parts of cream of tartar for lemon juice. Most recipes call for 1/4 tsp (1.2 g) of cream of tartar. The acidity in lemon juice is similar to that in cream of tartar, so this makes for an easy swap.[1]
- Choose white vinegar if you are beating egg whites. White vinegar and lemon are both very helpful substitutes that work great to mimic the effect of cream of tartar. Add equal parts of white vinegar to your eggs as you beat them to easily whisk them up and make them extra fluffy. The acidity of the vinegar helps to add volume, similar to cream of tartar.[2]
- If your recipe calls for 1/2 tsp (2.4 g) of cream of tartar, use 1/2 tsp (2.4 g) of white vinegar instead.
- You may have to add a little bit of sugar to taste if the mixture is too bitter.
- Try baking powder if you need a leavening agent. If your recipe calls for baking soda and cream of tartar, swap it out for baking powder. Baking powder is another effective leavening agent that you can use in a pinch. Use 1 tsp (14.9 g) of baking powder to replace 1/3 tsp (1.65 g) of baking soda and 2/3 tsp (3.3 g) of cream of tartar.[3]
- Baking powder is essentially a mix of baking soda and cream of tartar, so this won't change your recipe much at all.
- This is a good idea if you want to add cream of tartar to blueberry pancakes, for example.
- Use buttermilk if your recipe calls for lots of dairy. If you're making a dish with lots of milk or cream, like pies or puddings, you can use buttermilk to add acidity and replicate cream of tartar benefits. Remove 1/2 cup (118.3 mL) of liquid for every 1/4 tsp (1.2 g) of cream of tartar, and then add 1/2 cup (118.3 mL) of buttermilk instead.[4]
- Buttermilk is an acidic liquid that is left over after churning butter. It is often used in baking pancakes and birthday cakes.
- In some cases, you can substitute yogurt for buttermilk. Add milk to your yogurt until it is the same consistency as buttermilk, then use the same buttermilk proportions to substitute your cream of tartar.
- Skip over the cream of tartar if you are making frostings or syrups. If you are making sugary toppings including icing, syrups, and frostings, leave out the cream of tartar rather than trying to find a substitute. Your topping may crystallize and get hard, but you can easily reheat it in the microwave or stovetop to soften it.[5]
[Edit]Using Cream of Tartar - Use cream of tartar to stabilize egg whites when making meringue. Cream of tartar is what gives meringue its creamy, fluffy texture. Use your meringue to make cookies, pies, and other tasty desserts. Typically, you can use 3 egg whites and 1/4 tsp (1.2 g) of cream of tartar to make delicious meringue. Be sure to beat your egg whites well until they are foamy.[6]
- Consult your recipe to determine how much cream of tartar and egg whites to use.
- Add cream of tartar when making baked goods for a leavening agent. Mix cream of tartar with baking soda to create a chemical reaction, resulting in extra-fluffy treats. Use cream of tartar to help cookies, pancakes, and other baked goods.[7]
- The amount of cream of tartar and baking soda to add to your ingredients depends on your particular recipe.
- For example, add 2 tsp (9.9 g) of cream of tartar when making Snickerdoodles for fluffy, yummy cookies.[8]
- Include cream of tartar to prevent sugars from crystallizing in icings. The acidic base of cream of tartar helps keep sugars from hardening up when making icings, frostings, or syrups. In addition, cream of tartar gives these sugary toppings a smooth, consistent texture.[9]
- For instance, if you are making icing with 3 cups (710 g) of confectioners sugar and 2 egg whites, add 1/4 tsp (1.2 g) of cream of tartar for a creamy touch.[10]
[Edit]Things You'll Need - Recipe
- Lemon juice
- White vinegar
- Baking powder
- Buttermilk
- If you store cream of tartar at room temperature in an airtight container, it should stay good indefinitely.[11]
- You can also use cream of tartar and lemon juice to help clean household items.[12]
- Cream of tartar can be used to substitute baking soda in some recipes.[13]
[Edit]Warnings - Remember that these substitutions may have similar results, but your finished product may still come out differently. After all, it is a substitution. You can expect subtle changes in texture and overall appearance.
[Edit]Related wikiHows [Edit]References |
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