Monday, April 19, 2010

Make it Work Monday: A Better Hard Boiled Egg

Do you like hard boiled eggs? How much? If you think they're okay or don't like them at all, it's possible that you have the same problem I used to have. The way I learned to cook hard boiled eggs is this:

1. Place eggs in a lidded pot and cover with cold water.
2. Place the pot (with lid on) over high heat until the water comes to a full boil.
3. Reduce to simmer.
4. Cook for 20 minutes.
5. Immerse in cold water bath.

Do you cook your hard boiled eggs this way? If so, you need to stop. Do it for your taste buds. Here's how to turn out a hard boiled egg that is fully cooked, yet still tender, with yolks that are still yellow when they are done cooking:

First, you must start with good quality eggs. I'm talking truly free range, locally raised, farm fresh eggs. And by free range and farm fresh, I don't mean that this is what is says on the carton. I mean that you know which farm it came from, and you know that their chickens spend their days outdoors. Plenty of chickens are classified as free range that really aren't; all that is required to be classified as free range is that the chickens have a door they can exit if they so choose. However, if you keep chickens indoors for a certain period of their lives before they begin laying eggs, they will likely continue to do as they have always done and just stay indoors once a door is provided. Having a door on your chicken house does not mean your chickens are free range, and it will show in the egg quality if your chickens never venture outdoors. True free range chicken eggs have richly colored yolks and a richer flavor. So: free range, local eggs. That's where you start. Then you:

1. Place eggs in a lidded pot and cover with cold water.
2. Place the pot (with lid on) over high heat until the water comes to a full boil.
3. Remove pot from heat, keeping the lid on.
4. Allow eggs to remain in the pot for 10 to 12 minutes. The water will continue to cook the eggs even without additional heat.
5. Immerse eggs in cold water bath.

Then, peel and eat one warm. I like them plain, but on sliced on toast with a bit of sauce of your choice (salsa, hollandaise, whatever) is good, too.

Yum.

1 comment:

holly said...

Sounds very close to my perfect hard-boiled egg method that I learned from my mom: pot with cold water over the eggs, put on high until it boils. Turn off heat, put on lid, and let sit for 18 minutes. Then ice bath.

The best part about these methods is the ease of shell peeling afterwards. Everyone is so surprised how easy it is to peel eggs done like this.

Eggs-cellent post, Mary! ;)