Festival Events
 ¤ All Events
 ¤ Concerts
 ¤ Fringe Events
 ¤ Junior Events
 ¤ Workshops
 ¤ Breaking News
 ¤ Booking Information
 ¤ Contact Us
 ¤ The Longslade Consort
 ¤ Join Our Mailing List
 ¤ Links
 ¤ John's Page
John's Page

21st September 2017

Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.

otes for the Month - August, 2017

Hard boiled eggs

I often want to produce hard boiled aggs but they usually do not have yolks in the centre! I have asked others and tried several methods to achieve a better distribution of white, including storing the eggs tip down, using old/young eggs and even shaking the eggs before cooking. Here is one method that seems at least to have some scientific sense behind it but does anyone have a better method?

Put your eggs in the pot and cover them with a generous amount of cold water. Place the pot over high heat and begin gently stirring the eggs in a clockwise direction. Then, after a minute or two, reverse directions, stirring slowly, but constantly. Bring the whole thing to a boil, reduce heat to a low bubble and boil for 3 minutes, still stirring gently. Remove from heat, cover and allow to sit for 7 minutes, then drain and run under cold water until cool enough to handle and peel.

Contrary to public opinion, I do NOT always have a glass in my hand! See the photo on this page for proof!