A few people were concerned about bacteria from the egg shell but as others rightly pointed out, your boiling it so if there happens to be any bacteria it isn't going to survive. So in answer to the question can you boil potatoes and eggs together, you certainly can.
It's pretty safe. Just boil each element the amount of time it requires, and if the eggs go in after the vegetables are already in, make sure that the eggs are at least room-temperature in order to prevent the water from stop boiling.
Boiling eggs along with noodles, water for tea, and many other things has taken place for years. Its only people's recent phobia of germs that causes one to be apprehensive. There is no harm in it.
"The same boiling water that softens the potato hardens the egg. It's what you're made of. Not the circumstances." -Mel Robbins. Resiliency is something we practice every day so that, no matter the circumstances, we are equipped to overcome adversity.
This inspiring quote sparks optimism and reminds us that with our strength we can surpass challenges and obstacles in our way.
A few people were concerned about bacteria from the egg shell but as others rightly pointed out, your boiling it so if there happens to be any bacteria it isn't going to survive. So in answer to the question can you boil potatoes and eggs together, you certainly can.
The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.
The salt permeates the shell a little bit, and the vinegar helps to break down the shells, making them easier to peel.
Egg white solidifies more quickly in hot, salty water than it does in fresh. So a little salt in your water can minimize the mess if your egg springs a leak while cooking. The egg white solidifies when it hits the salt water, sealing up the crack so that the egg doesn't shoot out a streamer of white.
Bring a large pot of water to a boil.
Add enough water so that your eggs will be covered by a few inches. Eggs that aren't totally submerged in the boiling water won't cook evenly. If you're cooking a large batch of eggs, consider using a wide pot so that the eggs all lay in a single layer for more even cooking.
The only problem with this approach, though, is even if you lower the eggs as gently as possible into the boiling water, they can easily crack. This is because cold eggs are shocked by the extra-hot water. To prevent this, remove your eggs from the refrigerator before you start bringing a pot of water to a boil.
Eggs and potatoes are a nice combination for a hearty breakfast. This recipe features spicy home fries with classic scrambled eggs.
Reuse Cooking Water
If the water is being used in something like pasta, then there's no problem with reusing the water when cooking another type of pasta, potatoes, boiled eggs, vegetables or other types of foods.
Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
According to our friends at Delish, adding a teaspoon of baking soda to your boiling pot of water will help the shell peel off seamlessly. Why? The alkaline in the baking soda will help your egg whites loosen up from the shell, making it easier to peel.
A boiling start for 30 seconds to a very gentle simmer for 13 minutes, then an ice bath at the end makes perfect, easy-to-peel hard-boiled eggs.
Directions. First, bring 8 cups of water, 1 teaspoon of salt, and 1/4 cup of rice vinegar to a rolling boil. Then, using a spoon, carefully place about 8 large eggs into the water. Turn the heat down slightly and let boil for 14 minutes.
The other way is to increase the acidity of how you're cooking it. "Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."
Always start potatoes in cold water.
Dropping them into boiling water is a bad idea because the hot water will cook the outsides of the potatoes faster than the insides, leaving you with unevenly cooked taters. By the time they've fully cooked to the core, the outsides will be mushy and start to flake apart.
Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs. Using a slotted spoon, transfer them to a large bowl of ice water and let them cool for a few minutes. Or you can place them under cool running water to stop the cooking.