Thursday, April 21, 2011

Boiling the perfect egg

I talked to my sister Becca yesterday. Becca and I share a common love of Chef Boyardee Pizza (mmm) and buffalo wings. Usually her calls are asking how to make buffalo wings.

But we talked eggs. And the perfect way to hard boil an egg.

I know there are lots of schools of though on this topic. In fact, it's almost as sacred as saying pop in the North and Coke in the South, so I won't say one way is better than another. I will say that the below method usually works really well.

Here is Martha's recipe

Despite its name, a boiled egg shouldn't be boiled (which will yield rubbery results) but rather immediately removed from the heat once the cooking water comes to a boil. Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat, cover, and let stand 90 seconds to 2 minutes for soft-boiled eggs, 1 minute 45 seconds to 2 minutes 15 seconds for medium-boiled, and 11 to 12 minutes for hard-boiled. Once the hard-boiled egg is cooked, transfer it to a bowl of ice water (this will prevent discoloration and facilitate peeling); let stand 2 minutes, then crack by gently pressing egg against a hard surface. Peel under cold, running water.

Read more at Boiled Egg 101 - Martha Stewart Recipes 

Add 1 inch of water above eggs. Brown eggs will take color and the shells are a little harder, nice for little 2, 4 year olds. 

Bring to a boil and then cover and remove from heat. 

I waited about 11 minutes for the eggs. 

Add eggs to ice water. 

Have your kids try on weird hats while waiting. 

Add more ice if the water turns warm and let sit for two minutes. I  let them sit a little longer. No cracks though! 

And Hounds in the Kitchen had a great post on dying eggs with natural dyes if you are in the crafty mood.

Happy Easter!!

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