My Wonderful World

W e l c o m e... And Enjoy!

Sunday, April 14, 2013

Perfect Boiled Eggs!

Are Just Too EASY!!!


A common complaint of boiled eggs is they don't peel very well.    Some say the eggs are too fresh....they need to be weeks old eggs.  I will have to disagree since I changed the method of cooking a boiled egg.  The second complaint is they have that nasty black/green ring around the yolk.  Once again, it is the method that is wrong.  I was taught you need to put eggs in cold water, bring to a boil and let sit for 18 minutes.  I believe this is where the technique is all wrong.

My method is as follows.....bring a pot of water to a full boil.  Be sure you have enough water to cover the eggs completely!   That is a vital point.    Next add 1 tablespoon salt and two teaspoons of vinegar.   The vinegar act as a coagulant for the whites.    Remember when you had to add vinegar when you colored Easter Eggs?....that is why it is added to the water.   Stir until salt is dissolved and the boil is rolling.  

Slowly submerge eggs in the boiling water.  Stir immediately....this centers the yolk.   It is a vital step.  Stir occasionally for the next minute or so.  Lower heat but do NOT let it stop boiling.  Cook eggs for eight minutes for soft boil....thirteen minutes for hard boiled.   

While boiling, prepare a bowl of ice water deep enough to cover eggs entirely.  For hard boiled eggs, remove from heat and drain boiling water.   Leave eggs in pot and shake vigorously to crack shells.  Immediately submerge the cracked eggs in the ice water and leave to cool completely, about five minutes.  

Under running water peel eggs.  The shells will slip completely off for a perfect egg.  Slice in half for deviled eggs and you will see a perfect yolk with no black/green ring!  

 Bon Appétit and Enjoy
Your Wonderful World!

1 comment:

Pam said...

Great tips! Your eggs look perfect.

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017