The Perfect Way to Cook a Hard Boiled Egg
Johanna has a delicious-sounding post on her blog for a recipe for Ham bagels with the creamiest scrambled eggs. Yum! She also mentions how she found the way to make her perfect soft boiled eggs, as well as celebrity British chef Gordon Ramsay's revealed secret to make the perfect scrambled egg.
This got me thinking about what I'd heard American T.V. chef Sara Moulton said about making the perfectly hard boiled egg on one of her cooking episodes called Seafood Sandwiches:
Basically, you put the egg(s) in cold water; bring the water up to a boil; take the pot off the heat and cover the pot; Leave the egg(s) in the pot for about 17 minutes; then throw the egg(s) in an ice bath; Let the egg(s) cool off completely; and then peel the egg(s) under cold running water.
I hadn't realized that one had to go through all those steps to make the perfect hard boiled egg. A few days ago, when I was about to boil an egg, I decided to try Sara's technique. My egg came out just fine. No complaints from me!
Does you have your own version of making a perfectly cooked egg -- hard boiled, soft boiled, scrambled or otherwise? Please share!
Paz
posted by Paz at 9/22/2005 06:15:00 PM
5 Comments:
Hmm… hard boiled eggs in 20 minutes seems to me a complete waste of time.
Here is my 5 min recipe:
Put the eggs in boiling water gently (using a spoon or whatever). If you just drop them in boiling water they might crack because of the temperature difference. Leave them there for 5-7 minutes, then throw the hot water and replace it with cold running water. This technique ensures that the egg shell will not stick to the white part of the egg and the peeling will be smooth.
To make soft boiled eggs use the same recipe but leave the eggs to boil only 3-4 minutes.
Ah and you don’t have to peel the egg underwater.
Hey Chief! Sounds like you don't like to waste any time. :) Also sounds like you have a winning method here. Thanks for sharing.
Paz
You'll notice sometimes a hard boiled egg will have a greenish color around the yoke. Usually that's because it's been a little overcooked which can happen sometimes, especially when you have to make a batch of eggs as at Eastertime. But, to avoid that, you take a push pin and put a tiny hole in the bottom of the uncooked egg before putting it in the water. That hole releases the sulpher content that makes the greenish color. I think I picked that up from tv somwhere a few years ago. I do it all the time now.
Ahhhh! Very interesting, Kathleen. Thanks!
Paz
Kathleen,
I just thought of this: When you prick the shell, does the yoke ooze out a little or no. I guess the idea is to make a tiny hole. Right?
Paz
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