Methods of preparing hard cooked eggs.

M Iqbal; M Siddiqui; Chaudhry Zubair; M. Rafique; Abrar H. Gilani

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Methods of preparing hard cooked eggs.

Author(s)

M Iqbal Faculty of Animal Husbandry, University of Agriculture, Lyallpur, Pakistan

M Siddiqui Faculty of Animal Husbandry, University of Agriculture, Lyallpur, Pakistan

Chaudhry Zubair Faculty of Animal Husbandry, University of Agriculture, Lyallpur, Pakistan

M. Rafique Faculty of Animal Husbandry, University of Agriculture, Lyallpur, Pakistan

Abrar H. Gilani Faculty of Animal Husbandry, University of Agriculture, Lyallpur, Pakistan

Abstract

The experiment was conducted to find out the best cooking method for hard cooked eggs keeping in view the incidence of shell crack.greatest ease`of peeling and minimum development of ferrous sulfide ring. It was observed that hot water boiling methods were superior to the cold water boiling methods in all respects. Out of boiling water methods, Irmiters method ( 1 970) was the best where eggs were lowered in boiling water and as soon as the lowering was completed the heat was reduced to simmering temperature of 850C for 18 minutes.

Publication Details

Page(s) 47-51

DOI DOI not available

Published Journal: Pakistan Journal of Agricultural Sciences, Volume: 11, Issue: 1--2, Year: 1974

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