Wednesday, January 25, 2012

How to Hard-Boil an Egg

This may seem at first glance an unnecessary piece of instruction, but stick with me. This is vital information and there is much to learn about boiling an egg of which many people are, sadly, unaware. I, for one, have come a long way since my first over-cooked, busting-out-the-shell egg. It seems as easy as spreading peanut butter on a piece of bread, but it is actually a lot more technical than one might think...but still easy!!

First things first. Place your egg inside the pot and fill it with cold water until it just covers the egg. This important detail will help ensure your egg does not cook too long. Also, if you place your eggs in already hot water, there is the danger of them cracking upon impact with the warmed water.

Heat the burner to medium high. If this produces a very rapid boil, turn it down a tad. Eggs boiling too vigorously will hit the bottom and sides, splitting open too soon.

Set the timer for 20 minutes. This produces a fairly solid yolk. If you like it on the softer side, perhaps 15 minutes but no less than 10.

As soon as the timer goes off, empty the hot water into the sink. Immediately fill the pot back up with cold water. This stops the egg from cooking any further. Dump again. Refill with a bit of water, enough to cover a third of the egg or so.

When you get ready to peel your egg, tap gently on the counter, or any other hard surface (a hard head will
do), until it has tons of tiny cracks. Start from the pointy end where there is a gap between the shell and egg inside. Your peel should come off easily. Very fresh eggs are a bit tougher, but a little patient coaxing should do the trick.

Enjoy with a sprinkle of salt and pepper. 

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