Monday, November 12, 2007

The Perfect Boiled Egg

When cut, the perfect boiled egg reveals a bright, sunny and almost fluffy yolk. If your boiled eggs are plagued by green rings, you're boiling them too long.

You'll find that boiling the perfect egg is about the simplest thing you can do in the kitchen, second only to making toast. And, what better accompaniment to a boiled egg than some toast?

Perfect Boiled Egg
1) Place eggs in a pan and add about an inch of cold water. Don't completely cover the eggs with water.
2) Place the pan on high heat and wait for the water to boil.
3) As soon as the water boils, turn off the heat and cover the pan. Do not remove the pan from the burner.
4) Set a time for anywhere between 11 and 14 minutes depending on the size of the eggs from medium to jumbo. (I like to think of the timing as 11=medium, 12=large, 13=extra large, and 14=jumbo.)*
5) When the timer goes off, remove the pan from the heat and gently drain the water without breaking the eggshells.
6) Add cold water and as much ice as possible to the pot to stop all cooking.

* If you like your egg yolks just a bit undercooked in the center, subtract 1 minute from each the times listed above.

That's it. The eggs can cool for a bit, which makes them easier to peel. I admit, though, to sneaking an egg from the pan while still slightly warm. Add a bit of sea salt and YUM!

2 red beans:

Tobermory said...

And then you can make egg salad, which I recently heard a cartoon character describe as "The perfect salad -- no green stuff!"

Gumbeaux Gal said...

Hmm. A cartoon character talking about egg salad? I must know where you saw such a thing!

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