Friday, July 6, 2012

The Prefect Boiled Egg

Boil the perfect egg!

An all-too-common problem with hard-cooked egg recipes is that they produce a greenish colored yolk and a sulfurous odor. How do we make perfect hard cooked eggs every time?

Don’t boil the eggs.  The best results are when you cover the eggs with an inch of water, bring it to a boil, cover the pan, and remove it from the heat.
After 10 minutes, drain the eggs and cool them in ice water.

The gentle heat perfectly cooks the eggs—not a chance of the green tinge or unpleasant smell.

Makes 3 eggs
To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.
  • 3 large eggs
  • Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.