Aren’t there simple tools that can be made?

I might buy the machine if it can peel the shell for me.

If it’s an IH, I can understand, but with a gas stove, doesn’t it boil almost instantly?

>>5

IH is faster.

There are items for making holes in your butt at the100 yen shop.

The basic method is to put it in a pot from the water and boil it, right?

I think tamagoyaki has a higher satisfaction level for the effort put in.

In that regard, fried eggs are the best.

Every time I peel the shell, the egg ends up damaged.

Is there a good way to peel it?

>>9

I am carefully and evenly damaging the shell before peeling it.

>>9

Peel right under the water flowing from the faucet.

Water seeps in through the gaps, making it a bit easier to peel.

The thin-skinned guy is sticking to it and it’s not going well, you know.

>>14

I’m going to try this next time.

Thanks

>>17

Did you poke holes in the bottom before boiling?

It’s a hassle to have a time when there’s not much to do, but you still have to pay attention to it.

At the same time, I guess it would be good to do other cooking tasks too.

It’s a hassle to peel them when making about 10 at once for pickling.

I dislike it because there’s no right way to peel the shell.

When I put water and eggs in a Tupperware and shook it, and the egg broke with the runny yolk spilling everywhere, I buried my head in my hands.

>>15

It wasn’t just me after all.

The effort and deliciousness are not in balance.

Peeling eggs is a hassle, and it feels inefficient to boil water just to hard boil an egg.

I’m boiling half on the stove and half in the kettle.

Peeling this is a hassle, and it smells bad. What is this thing?

I’m using a soft-boiled egg maker, but peeling the eggs is really a hassle.

What I dislike the most is that when I achieve the ideal softness, the thin skin sticks to the white part and it always becomes crumbly.

Soaking in icy water causes the egg white to contract, creating a gap between it and the shell, making it easier to peel.

It’s a hassle, and the downside is that my hands are cold.

Homemade ajitama is delicious, isn’t it?

I like to put soy sauce in it.

The best way to peel it neatly was by poking a hole.

It’s a hassle, yeah.

The time for peeling the shell is not creative.

It’s a little trick.

The eggshell fibers are oriented horizontally, so when you peel it in a spiral direction like an apple, it separates well.

Isn’t it because mixing with cooking chopsticks causes cracks in the shell?

I can only tolerate cracking an egg into a glass container filled with water and microwaving it.

>>31

The yolk pops while it’s being microwaved.

Was the penetration to the yolk insufficient in advance?

I like making hard-boiled eggs, but if someone says it’s not efficient, I can’t deny that.

The thin film under the shell is difficult to remove, and I can no longer tolerate it.

The fact that I have to boil the eggs that are chilling in the fridge really bothers me.

I have found it much easier since I started steaming boiled eggs with less water.

If you don’t mess up the boiling, just shake the pot roughly and the yolk will settle in the center.

>>36

I can’t shake the pot now that it’s induction heating.

>>39

You can just move it in a horizontal circle carelessly, even with IH.

Put an egg wrapped in aluminum foil into a mug and microwave it.

The weakness is that you can only create one at a time.

Giri is so petty.

Despite claiming to be at their limit, they always seem to put in a strange amount of effort.

>>40

Because I’m detail-oriented, I reach my limits.

It’s all or nothing.

>>75

All or nothing, Giri-chan…

>>75

Mothers with daughters who tell the same story are efficiently cutting corners.

I understand the feeling of not wanting to spend 7 minutes cooking for such a simple dish.

It should be ready in about 3 minutes.

I exploded an egg while making a boiled egg.

If you boil water in a small pot, it will boil quickly, and you won’t need to roll the eggs around as they will roll around on their own in the boiling water.

Even the blandness of the white part starts to irritate me.

There is a surprisingly long detention time.

Puncture a hole in the bottom of the egg.

Put 1 cm of water in a pot, cover it, steam heat for 5 minutes, and then turn off the heat and let it sit for 5 minutes.

Before peeling, make sure to create even cracks all over.

With this, the success rate of peeling off smoothly is about 80%.

I haven’t opened it…

It’s troublesome and a downside is that my hands are cold.

I see, I heard something good.

>>47

There are quite a few steps, aren’t there?

I will try it next time.

The most unforgivable thing about boiled eggs is that if you mess up the peeling, it ruins everything.

The hole puncher for egg yolks is sold at 100 yen shops.

As long as I use this, it’s enough.

Despite being the first appearance of a teenager in this manga, no one is talking about the daughter.

When it breaks and the egg white leaks out, it makes me feel like, “Ahhh, nooo!!”

I haven’t thought that far into making boiled eggs.

It’s me who eats.

Making boiled eggs by yourself takes a ridiculously long time and ends up being quite terrible in taste.

Many people think it is bothersome enough to have a device called an egg cooker.

I just lightly crack the shell and throw it into hot water…

I don’t mind gathering in the middle.

It’s fine to just pour water, so there won’t be any dishes to wash.

As long as you keep the time, there’s no need to feel any pressure.

The water will boil on its own if you just leave it.

I can only think of it as a dish with a very low hurdle.

>>56

It looks like the hurdle is low, but this seems like a hassle…!? Isn’t this a typical representation?

>>60

It’s categorized within the genre of egg dishes, but…

The fact that there are no greasy dishes to wash makes it superior to omelets, fried eggs, scrambled eggs, and shi huang sah chao ji dan.

There’s no need to mention things like omelets or rolled egg dishes.

Nothing is easier than this, except maybe a raw egg on rice.

I am using a Zojirushi microcomputer hot spring egg cooker.

It can be quite bothersome when not in use.

Giriki’s limit dish may be lazy, but there’s a seriousness to it…

>>58

If I really tried, I could create something genuine and I want to eat something genuine, but since I can’t give it my all, that’s probably my limit…

>>69

On the contrary, it’s probably because we worry about that kind of thing that we end up with only limited recipes.

You’re skilled, so you could probably also be good at cutting corners.

It’s really easy to make it casually.

It’s so troublesome that it makes me angry when I get too caught up in it.

Giri-ko seems to wash the ladle she used to quietly add the eggs after she is done.

I also use the boiling degree checker from the 100 yen shop.

Water is fine as long as it’s only half-submerged like this.

Giriki is said to be putting in a lot of effort.

Girikko has a high threshold for cooking in the first place, so when she reaches her limit with work or other things, it seems she ends up with what she calls “limit meals.”

Egg dishes can be made casually, but when you get particular about them, it feels like the effort is endless.

Fried eggs feel like they just need to be cooked, but it’s difficult to say that boiled eggs only need to be boiled.

I used to use the one that can be made with the steam from the rice cooker.

When you can’t peel it nicely no matter what you do, just accept it.

Fried eggs are surprisingly difficult, and if you don’t care about the shape, I feel that tamagoyaki can be made quite haphazardly.

Scrambled eggs are easy, you know…

Isn’t it good to make a small hole with the base of the knife?

It would be easy if you make it poached, right?

I hardly ever want to eat boiled eggs on their own.

If you make a pseudo onsen egg in the microwave, it will satisfy your craving for a cooked egg.

If you throw it into the pot moderately and appropriately, it will break nicely, water will seep in well, and it will peel off smoothly.

Isn’t it good to boil water in a pot like the warming pots at that hotel and then put it in a cooking pot?

The hassle of rolling eggs with cooking chopsticks?

Hmm, it’s a hassle.

Gently tap the egg’s bottom with a spoon to crack it.

Pour a little water into the bottom of the frying pan, bring it to a boil, steam on low heat for 2-3 minutes, and then let it sit.

You can roll it around and move you to the center if you like.

Easy

Tamago kake gohan is the easiest and most delicious dish in the world.

Living alone means you’ll end up having to eat every day.

>>85

I’ll tell you because it’s Giri’s thread.

I’m going to buy the versatile Kimeko-san sold at KALDI and sprinkle it over my egg over rice.

You can live on this for a lifetime.

I prefer to microwave it for a minute after solving it to make an egg omelet.

Even when making Miyazaki spicy noodles in a pot, I prefer to use fried eggs instead of beaten eggs.

The amount of cleaning effort is quite different.

>>87

Whisking eggs in a bowl.

Pour it into the pot.

Pour the ramen into the egg leftover bowl.

I will wash the pot right away before enjoying the meal.

>>103

I want to finish the washing before I eat… I understand…

What I became certain of while making boiled eggs is that no matter if you cool them in cold water, use old eggs, crack the bottom, or poke holes, the ones that stick will stick.

If you don’t want to spend time peeling, it’s good to let it sit for about a week after buying.

If it’s too fresh, it sticks well.

To me, a boiled egg is a means to roughly digest eggs that have passed their expiration date.

>>90

Cooking it extends the shelf life, you know…

>>94

The expiration date for raw food simply switches to the expiration date for cooked food, so it may shorten in some cases.

>>106

“Unless it’s ‘It was bad when I broke it~’, it shrinks, right?”

With a rice cooker, the egg white doesn’t become hard, so the shell doesn’t peel off cleanly.

The thought that you have to concentrate the yolk in the center is making it harder for yourself.

If you fry an egg, you have to wash the frying pan with detergent.

Boiled eggs are super easy because you just need to drain the water and there’s no cleanup.

When you make a hole in the butt and boil it, it seems that something inside is coming out, right? It looks really gross, doesn’t it?

Once you try making it, you can somewhat understand why convenience stores have boiled eggs available.

The harder you boil it, the easier it is to peel.

Paradoxically, I’ve never been able to successfully peel a soft-boiled egg.

It’s fine because there’s a long time of doing nothing.

Since it’s not for anyone in particular, the position of the yolk is also arbitrary.

Cut the boiled egg in half and scoop out the yolk.

If you mix it with mayo and refill it, it becomes a good snack.

You can sprinkle a little rock salt according to your preference.

>>101

Sister, please work.

Soft-boiled eggs should be cooked for 7 and a half minutes; this is the one thing you won’t fail at.

When cleaning up after meals or when taking a bath.

It feels like I set it up just when there’s a perfectly good amount of time, along with the stove timer.

After eating cup noodles, mixing an egg into the leftover broth and heating it in the microwave turns it into an easy chawanmushi, plus you can just throw away the container, so there’s no need for washing dishes, which is the best part.

>>107

I’m just drinking the juice normally…

If you have a stove, you just throw it in.

Raw eggs are amazing.

It’s because of my personality that I end up with blood coming from my ears.

There are plenty of easy ways to eat eggs, but eating them as boiled eggs surprisingly takes some effort.