Monday, March 28, 2011

How to Boil an Egg

I know, I know...laugh all you want, but the perfect boiled egg isn't actually boiled at all. If fact, if you boil an egg for very long, the shell breaks or the egg turns out rubbery or tough. Not very appetizing and you can't dye the broken eggs for Easter. So! With Easter fast approaching, this is how you boil an egg.

Place the eggs in a saucepan. You can do two or a dozen, it doesn't matter. Cover the eggs until the water is about half an inch above the egg. Turn the burner on high.

Bring the water to a boil. Cover the pan and immediately remove from the heat. The egg is continue to cook in the hot water. Set your timer for 12 minutes. After 12 minutes, take the pan to the sink and run cold water over the eggs. This will stop the cooking process. You can eat the eggs right away for refridgerate them for up to a week.

Another little factoid I've learned recently is that fresh eggs are much more difficult to peel than older eggs, but seriously unless you are gathering your own eggs from the heirloom chickens you raise on your Connecticut estate, you aren't necessarily going to know the age of your eggs.  To skirt this issue and to make the eggs easier to peel, drain the hot water from the pot and immediately add cold water and two or three trays of ice cubes.  The sudden drop in temperature will make the eggs easy to peel.

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