Monday, August 01, 2011

the perfect boiled egg

I have known how to cook a great egg for a long time, but it was only recently that I read the science behind why it turns out so well every time. I thought you might be interested in the brief article (see the rest of the article if you're interested in knowing other cooking mistakes). If you have been wringing your hands about boiled eggs, worry no longer. This is a fool-proof method:

Place eggs in a saucepan, cover them by an inch or two over the top of the eggs with cold water, and set the pan over high heat. When the water barely reaches a boil (i.e. not yet "rolling"), remove from heat, cover the pan, and let the eggs stand for 12 minutes (note: This is a departure from the article, but to me, 10 minutes sometimes results in runny whites...yuck). Set eggs in an ice water bath, and peel under running water for the easiest shell removal. 

As for why sometimes the shell sticks, I am still not sure about that one. One of the great mysteries of life, I guess.

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Update (4-16-12): Since writing this post, I have learned that difficulty in peeling can be due to a too-fresh egg. Who knew there was such a thing?

Editor's note: This post is a part of Monday Mania.

1 comment:

Christy said...

If you are using pastured eggs, they should be at least 1 week old to make hard boiled eggs. You can also add salt to the water to help the whites to not stick to the shell.

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