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Boiled eggs. Keeping a special pan.

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Grammaretto Tue 04-Feb-20 12:36:26

Just curious. My DM always insisted on having a dedicated pan for boiling eggs and would never use it for anything else. The water used for boiling would be thrown away. She would never boil vegetables in it for example. She was born in 1915. Was this typical? Was it because of the sulphur from the eggs discolouring the pan? Or was it to do with the toxic metal in saucepans in those days, leeching out into the water?

I haven't heard this advice since but although I wouldn't cook anything with boiling eggs in the same water, I would use the pan for other things. My pots and pans are stainless steel.

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Franbern Thu 13-Feb-20 19:10:53

I love eggs, 'particularly soft boiled. FOr a time I worked in a local Carvery and the 'chef' there would fill a verykarge saucepan with about three dozen or more eggs and hard boil them. Then they were plunged and kept into cold water for about 15 minutes and then put in the fridge.
As I also like hard boiled egg salad, I started to do this at home - boiling up about ten eggs at the time to cover most of the week. I would put these in a saucepan, cover in water, turn on the gas, and go down my hallway to the office to do some work to past the time.
Inevitably, I would forget, even when I would smell something like burning. Cannot say how many saucepans I threw away (burnt), and eggs I wiped down of the walls, etc.
My children got fed up with this and bought me one of those little egg boiler machines. Absolutely wonderful, they buzz when they are finished. So, cannot forget about them. Have had one of these (been replaced once) for the past 25 years and would not do without it.

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