Author Topic: Cooling quails' eggs -- a question for the scientifically minded  (Read 3706 times)

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Online Peripatetic Phil

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I cooked a dozen quails' eggs today, and the instructions stated "boil for three to four minutes, then cool as quickly as possible".  So, to cool as quickly as possible, I poured off the boiling water and placed the saucepan under a running cold tap.  After a minute or so I removed the eggs to a plastic container and placed them in the 'fridge.  Question -- would I have done better to fill the container with cold water ?  Discussion -- by so doing, I would reduce the initial temperature (good) but increase its thermal inertia (bad).   As it was, the eggs were at a higher initial temperature (bad) but had low mass and therefore low thermal inertia (good).

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« Last Edit: September 08, 2017, 11:10 PM by Peripatetic Phil »

littlechilie

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Re: Cooling quails' eggs -- a question for the scientifically minded
« Reply #1 on: September 09, 2017, 08:09 PM »
Hi Phill it's great to see you still posting, I myself cooked 12 golden eggs yesterday. To cool and preserve them quickly I placed them in liquid nitrogen. Problem was I found the whole process rather expensive. ;D keep them coming, I love reading the posts and topics.


Offline Geezah

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Re: Cooling quails' eggs -- a question for the scientifically minded
« Reply #2 on: September 10, 2017, 07:11 PM »
I use quail eggs to make baby scotch eggs.
From room temperature I boil them for 1.5 minutes then quench in a bowl of iced water, then I add the saussage meat & bredcrumbs and then fry until golden.

Online Peripatetic Phil

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Re: Cooling quails' eggs -- a question for the scientifically minded
« Reply #3 on: September 11, 2017, 05:42 AM »
Only one and a half minutes -- that is interesting.  I found that mine were not over-done at four minutes -- I wonder how you get away with such a short cooking time.
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Offline Geezah

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Re: Cooling quails' eggs -- a question for the scientifically minded
« Reply #4 on: September 11, 2017, 05:50 PM »
Only one and a half minutes -- that is interesting.  I found that mine were not over-done at four minutes -- I wonder how you get away with such a short cooking time.
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Large pan of boiling water and only pop 3-4 in at a time.
I cook them just enough for the white to form so they can be peeled, then they finish cooking inside the scotch egg to a nice runny yolk consistency.

Online Peripatetic Phil

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Re: Cooling quails' eggs -- a question for the scientifically minded
« Reply #5 on: September 11, 2017, 06:45 PM »
Ah ...

Offline Ghoulie

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Re: Cooling quails' eggs -- a question for the scientifically minded
« Reply #6 on: September 16, 2017, 04:04 PM »
Into a pan of iced water is the obvious answer to be better than cold tap water which is usually around 8 deg C


Online Peripatetic Phil

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Re: Cooling quails' eggs -- a question for the scientifically minded
« Reply #7 on: September 16, 2017, 05:20 PM »
Agreed.  But then into the 'fridge in the iced water, or without the water ?
« Last Edit: September 16, 2017, 05:38 PM by Peripatetic Phil »

Offline Garp

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Re: Cooling quails' eggs -- a question for the scientifically minded
« Reply #8 on: September 16, 2017, 05:55 PM »
Will it really make a huge difference?  ;)

Online Peripatetic Phil

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Re: Cooling quails' eggs -- a question for the scientifically minded
« Reply #9 on: September 16, 2017, 06:18 PM »
Will it really make a huge difference?  ;)
Probably not.  But one always likes to know the best way to achieve a desired result ...



 

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