Monday, July 25, 2016

Basic Boiled Eggs

hardboiled eggs

After sticking with good old seven-minute eggs forever, this old dog has learned a new trick from The Food Lab: The Hard Truth About Boiled Eggs, well actually, the Food Lab says to steam your eggs. But, I do not have a steamer rack; boiling is good enough for the likes of me. So, half a trick. The trick is "hot starting" the eggs by boiling the water first and then putting in the eggs, every egg I have made this way has peeled perfectly or almost perfectly! And also they seem to come out more unfailingly on the softer side, which I prefer and have plans for later.

six eggs

Bring water to a boil in a large saucepan over high heat. Carefully lower the eggs into the boiling water, I use a spaghetti server. When the last egg is in, set a timer for thirty seconds.

When the timer goes off, cover the pan and turn the heat off. Set the timer for nine minutes. Meanwhile, empty a tray of ice into a large bowl and add just enough cold water to cover the ice.

When that timer goes off, pour off the hot water and transfer the eggs (with the spaghetti server) into the ice bath.

When the eggs are completely cooled, draw faces on them (optional) and set them aside in their own half carton.

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