cookin’ class-perfect hard boiled eggs

egg-hard-boiled

i love a good hard boiled egg. in fact, i have been known to go through phases of eating them, almost to the exclusion of all other foods. for breakfast with a slice of whole grain toast, chopped up in a fresh egg salad, as the perfect snack in the afternoon, etc, etc, etc. but i know not everyone’s a fan. sometimes i wonder if more people had them prepared properly, more people would like them the way that i do. ah, the elusive perfect hard boiled egg. almost as intimidating as steamed rice. i hesitate to use the word ‘perfect’ for just about anything, but i will with this stipulation: perfect is as perfect does, or perfect is relative. if you like your eggs the way i do, these will be perfect for you. i like a hard boiled egg cooked all the way through, no underdone centers. having said that, i love a soft boiled egg, but that’s not i’m going for here. you can experiement on your own, adding or subtracting time to your taste.

 i don’t know about you, but for years i wasn’t even aware that there could be an improvement over just boiling them to death (or until i remembered i was even cooking something!), then running cold water over them. the greenish-gray ring that appears around the yolk when this method is employed is the reason many people are turned off by eggs cooked this way. it is a result of sulphuric acid buildup which emits a rather, well, stinky odor. then i did a little research and took some tips from the experts. here are the results.

egg-raw-in-multi-colored-shells

perfect hard boiled eggs

1. first off, start with eggs that are 1-2 weeks old. they will be so much easier to peel if you do. i am giving you a few weeks until easter if you plan on dying the eggs, then peeling and making a good ol’ egg salad after the holiday. and buy the best eggs you can afford-it really does make a difference.

2. put them in a pan with about 1-2 inches of cold water covering them. turn your flame to high and bring to a boil. once the eggs have boiled for a minute or 2, turn off the flame, cover and set your timer for 10 minutes (elise from simply recipes gives the tip that if you have an electric stove, you can turn the heat off just as it comes to a boil–there will be enough residual heat to get the same results).

3. when your timer goes off, submerge the eggs in a cool or ice water bath for a few minutes. this will aid in the peel ‘shrinking away’ from the white of the egg, also assisting in the peeling process. sometimes, if i have enough eggs, i’ll take one out of the hot water before i ice them all down and use it as a tester. if it’s done to my liking, i’ll eat it. if not, then i toss it and allow the remainder of the eggs to sit in the hot water for a few more minutes.

4. voila! you have perfect hard boiled eggs to use in egg salad or amaze your friends with deviled eggs at the next party. you can store them peeled for a few days or unpeeled for up to 5 days in the fridge.

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3 Comments

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3 responses to “cookin’ class-perfect hard boiled eggs

  1. Pingback: lemony egg salad with dill « the cosmic cowgirl

  2. Thanks for the eggcellent tips! I had a bunch of eggs close to expiration… searched for “perfect hard boiled egg” and found your site. The eggs came out great… i’m really eggcited!

    • thecosmiccowgirl

      sean-

      so happy your eggs turned out great. i tried for years for the ‘perfect’ eggs and was so happy to finally find them, too!

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