Wednesday, March 16, 2011

Recipes:How To Boil An Egg. Really

Yes, this is a "duh" sort of thing. But it's amazing how hard it can be to simply boil eggs.

There are a thousand methods for making successful hard boiled eggs. I know this because most of them have failed me, one time or another. That's a humiliating thing for someone who's been cooking for <gag> over 30 years.

So I've turned to the method used by the Man of the House.

The Man is King of the Deviled Egg--making platters of them for every office party. It's a process that takes him all evening--not because making them is difficult, but because he is so goddamned anal about cooking that he just can't do it efficiently.  Of course this ties up the kitchen while I am trying to feed the girls dinner, etcetera, but it sure makes him popular at office parties. Not an egg comes home.
I wanted him to make them for our last Chanukkah party, but if I had I wouldn't have been able to make hummus, spanakopita and the 3 or 4 other things I made that morning. Sigh......

But his egg method works perfectly, and I am writing it here so that I have it the next time JR wants hard boiled eggs. Which she had, BTW, tonight for dinner with turkey bacon and home made French bread.

Perfect Hard Boiled Eggs 

Bring a pan of water to a boil on the stove.
When it is fully boiling, carefully put your eggs into the water--a large slotted spoon or a skimmer works well for this.
Don't worry if an egg cracks--that's the reaction of a cold egg to hot water. As long as the egg doesn't leak, it's fine.

Reduce the heat so that eggs continue to boil, but very gently. Don't cover the pan.

Cook for 15 minutes. Then drain and put into cold water. Ice water is ideal, but cold tap water will work.

When the eggs are cool, tap them on the counter until they have small cracks all over the shell. You may be able to crumble the shell now just by light pressure, and it will peel off easily in several larger pieces.

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