simple question about boiled eggs
- thenurse Jul 31, 2006 12:51 AM
Many times I've seen references on this board and elsewhere about how to perfectly boil an egg, more spefically for perfect colour and easy peeling. Please share your hints, shortcuts, etc.
The one thing I do know is not to use really fresh eggs. You just cannot peel the little buggers!
A friend told me how he boiled eggs and generally I find that it works.
His instructions for soft-boiled: put eggs into saucepan, add enough cold water to cover. Bring to the boil over medium heat, remove from heat, drain. That's it. You may have to vary this a little depending on how big the eggs are and whether you start with really cold eggs from the fridge or room temperature eggs. I like mine a little firmer than he does so I usually wait for about a minute before draining the hot water out of the pan.
Hard-boiled eggs: Exactly the same as for soft-boiled except when you remove from heat, let it sit in the hot water for 3-4 minutes. Then drain, run cold water over the eggs until cool enough to handle, peel.
As already mentioned, eggs need to be not fresh for hard-boiled or the shells stick to the egg.
Use salt. Place eggs in sauce pan, add salt, be generous. Boil eggs 15 mins., drain, cover with water and ice cubes.
It's definitely the ice bath that makes the difference. I have tried boiling super fresh eggs from the farmer's market and not so fresh ones from the grocery store that have been sitting in the fridge -- doesn't matter. Dunking them into a bowl of cold water filled with ice cubes makes peeling them a snap.
Never "boil" an egg. It produces a hard rubbery white. Put water in a pot to cover the eggs and add a dash of vinegar and just bring to a slow bubble. Then reduce the heat to a low bubble or turn it off and let the eggs stand 15 mins covered. Drain, put the cover back on and vigorously shake the pan to crack the shells all over. Cover with ice and cold water and allow to chill unless you want hot cooked eggs or soft cooked