After a cookout on Sunday we had a fair amount of food left over... filet mignon, steamed shrimp, artichoke and cheese dip, carrot cake, etc. Not wanting anything to go to waste we spent this week eating the leftovers and incorporating things like the cheese spread into other meals (we love it atop turkey burgers and even stuffed into chicken breasts).
With that orgy of yummy food behind us (and a two-week vacation looming on the horizon), we thought it might not be a bad idea to bypass our frequent Friday night meal of pizza, take out sushi or not-quite-fast-food Mexican in favor of a big salad with some greens, tomatoes, and chicken breast.
I also love a little hard-boiled egg on my salad so I just whipped up a batch that are in the sink cooling.
It took years but I finally found a reliable HBE "recipe" that usually results in nicely cooked eggs that are easy to peel and leave minimal damage along the way. If I remember correctly I actually found it on the back of one of those 1970s recipe cards you find at flea markets and thrift stores, but man if the "recipe" don't work.
I place the desired number of eggs in a small pan and cover with cold water. Over medium high heat I bring the water to a boil, reduce it to a simmer and then set the timer for 12 minutes making sure that I haven't turned the heat down too low.
At the 12 minute mark I pop the pan off the heat, pour out some of the boiling water and set the pan under cold running tap water until the water is sufficiently cooled. After that I let the eggs sit in the cold water for 30 minutes or so at which point they can be removed, wiped with a paper towel and placed in a bowl in the fridge.
What's your recipe for making perfect hard-boiled eggs?
4 comments:
I bought a $5 timer that goes in the pot with the eggs and gradually changes color to tell you when they're done. It's a miracle-worker. Always perfectly cooked and no green ring around the yolk. I also start from cold water, but I remove them from the boiling water as soon as the timer turns and rinse in cold water.
The best way is to put the eggs in cold water to cover. Bring to a boil and immediately turn off the heat. As the water cools, the eggs cook gently, leaving no sulfurous ring. I usually take them out after about 15 minutes or so.
This always works for me. Especially with fresh eggs since the fresher they are--the more difficult to peel after boiling--older eggs work much better!
* Exported from MasterCook *
The Perfect Hard Boiled Egg
Recipe By : Julia Child, “The Way to Cook”
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)
*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.
1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.
2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)
3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.
Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.
The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.
- - - - - - - - - - - - - - - - - -
NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
set. There is not the faintest darkening of yolk where the white encircles
it (a chemical reaction caused by too much heat in the cooking process).
Eggs cooked this way can also be peeled neatly.
The system described here, developed by the Georgia Egg Board, takes a bit
of fussing - but it really does produce an absolutely Perfect Hard Boiled Egg!
Plain Text Version of This Recipe for Printing or Saving
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