How to Boil an Egg
Good Morning World!
After spending a long time away, I am back from my hiatus. Did you miss me? I certainly missed blogging!
Today I am tackling something that should be a simple thing everyone can do with success, but I have seen-too many times-broken and misshapen boiled eggs with over cooked greenish yolks. This is one of those skills that has been forgotten by most home cooks, as this wisdom was passed from parent to child, but since most people in my generation (yes Gen "X") had both mothers and fathers away working, there was no one at home to teach us how to cook even the simple things. So here are a few tips to help everyone master perfect hard boiled eggs!
First, find the wide end of the egg.
This bit contains a tiny bit of air, and that is what causes the shell of the egg to crack (and leak it guts out)when boiled. As the temperature rises inside your egg, the air expands, and there is no where for the pressure to go but out! What to do?...I'm glad you asked!
Find a small push pin, or a thumb tack. Poke a hole in the center of the wide end of each of your eggs you will be boiling.
Don't be afraid! They won't break in your hands. I have poked holes into hundreds of eggs in my 20+ years as a chef, and not a single one of them has busted in my hands. Be brave!
Bring just enough water to a rolling boil in which to submerge your eggs. Once you have achieved a boil, use a slotted spoon to GENTLY place the eggs in you pot-one by one. Cook your eggs on the now gently boiling water for 10-12 minutes (NOT A SECOND MORE): Seriously get a digital timer and be religious about using it.
If you have done things correctly you will be able to see tiny bubble escaping the hole that you made in your eggs.
As soon as your timer goes off, remove the pot from the stove, gently drain the hot water, and even more gently add ice to cover your boiled eggs. Add enough COLD water to cover everything,a nd wait ten minutes.
Remove eggs from cold water, peel and eat! Or save them up to 72 hours (that's 3 days-no more than that!). *TIP*: For easier peeling, hold your egg under running water while you peel them. The water gets between the white and the shell membrane, and lubricates the process.
VOILA!!! Easy, breezy, lemon-squeezy!
After spending a long time away, I am back from my hiatus. Did you miss me? I certainly missed blogging!
Today I am tackling something that should be a simple thing everyone can do with success, but I have seen-too many times-broken and misshapen boiled eggs with over cooked greenish yolks. This is one of those skills that has been forgotten by most home cooks, as this wisdom was passed from parent to child, but since most people in my generation (yes Gen "X") had both mothers and fathers away working, there was no one at home to teach us how to cook even the simple things. So here are a few tips to help everyone master perfect hard boiled eggs!
First, find the wide end of the egg.
This bit contains a tiny bit of air, and that is what causes the shell of the egg to crack (and leak it guts out)when boiled. As the temperature rises inside your egg, the air expands, and there is no where for the pressure to go but out! What to do?...I'm glad you asked!
Find a small push pin, or a thumb tack. Poke a hole in the center of the wide end of each of your eggs you will be boiling.
Don't be afraid! They won't break in your hands. I have poked holes into hundreds of eggs in my 20+ years as a chef, and not a single one of them has busted in my hands. Be brave!
Bring just enough water to a rolling boil in which to submerge your eggs. Once you have achieved a boil, use a slotted spoon to GENTLY place the eggs in you pot-one by one. Cook your eggs on the now gently boiling water for 10-12 minutes (NOT A SECOND MORE): Seriously get a digital timer and be religious about using it.
Remove eggs from cold water, peel and eat! Or save them up to 72 hours (that's 3 days-no more than that!). *TIP*: For easier peeling, hold your egg under running water while you peel them. The water gets between the white and the shell membrane, and lubricates the process.
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| This is a "10 minute", for more done-ness cook for 12 minutes, but no longer!!! |
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