Monday, February 13, 2012

Basics: Hard Boiled Eggs


Now I would think that this would be a pretty simple thing to master, but to my surprise boiling eggs is harder than it would seem.  Well, until you get some secrets handed down from your mom or great Aunt Sue.  In my case, my mom always had a super cool egg thermometer that you would put in the water with your eggs. So, in other words, I never learned how to boil eggs until I left home.  Go me!
This awesome timer (that my mom has at her house and wont let me steal), can be bought at crate and barrel for $5. (Ya, I know I'm cheap)
For those of you, like me who don't own a really awesome egg timer like my mom, here's a simple way to make perfect HARD boiled eggs.  I have found that boiled eggs peel best when either A. Scalding hot and burn off your fingertips or B. were cooled off properly and are now ice cold.

Perfect Hard Boiled Eggs

Ingredients:
Eggs
Water
Salt (optional)


Directions:
  1. Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking.
    Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel.
    Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
  2. Reduce the heat to low, return the pan to the burner. Let simmer for one minute. Note: If you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.
  3. After a minute, remove the pan from the heat, cover, and let sit for 12 minutes.
    The eggs should be done perfectly at 10 minutes, but sometimes, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.
    I find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.
  4. Either remove the eggs with a slotted spoon and place them into a bowl of ice water OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

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2 comments:

  1. You´re right. It seems easy but it has also his technic. Congratulations for ypur blog. Sometimes I, ll do some of your recipes. Greetings from Spain!

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  2. Good post. After years of experimentation I finally worked out how to get consistently good results when boiling eggs http://caroleschatter.blogspot.co.nz/2011/12/how-to-boil-egg.html

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