Wednesday, November 24, 2010

How to boil the perfect egg!

Ever wondered how some people's eggs come out perfect?  You know, without that unattractive green ring around the yolk?  Here's how you do it.

Start with week old eggs.  If you want the perfect smooth egg white sides, do not use fresh eggs.  They are the kiss of death.  Fresh eggs do not peel well.

Place eggs in large pot of cold water.  Do not over crowd them.

Bring to a boil.

Now here's the important part.  As soon as the water comes to a boil, set your timer for 10 minutes.

Let boil for 10 minutes.  

As soon as the timer goes off.  Remove immediately from heat, drain the hot water and let COLD water run over them until they are cool to the touch.  They may still feel warm but you can hold them.

Peel them immediately.  The longer they stay in their shells and have the ability to cook, the more you run the risk of green ring around the yolk.  You want nice pretty eggs for deviled eggs, sliced eggs or egg salad.

The best way to peel the eggs is to tap the egg against something to get the shell cracked and then roll it around until the egg shell is cracked the entire way around.  It should come off easily.  If you used eggs you just bought yesterday, it may be a little more difficult to peel.  But this is the best method I have found and it has worked for over a decade.  :)

Cut in half lengthwise for deviled eggs.  If you want to be fancy and have a wavy edge vegetable slicer, use that instead to cut your eggs.  Everyone will ooh and aah.
Use your egg slicer in one direction, then put the egg back in and slice in the other direction to make the perfect diced eggs for egg salad.

So there you have it as taught to me by my wise friend Kathy Porter right after Bob and I first got married.  I haven't had a green egg since, it works.  She taught me lots of things in the kitchen, you'll hear all about her in recipes to come.

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