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Shhh… Don’t tell my husband but I’m publicly admitting that I’m not the best cook in the house. While he does tend to stick to his favorite recipes, the man is definitely better equipped to juggle things in the kitchen better than I am. I, however, seem to be better at figuring out tips and tricks to making life in the kitchen easier for the both of us.
Today the tip I want to share has to do with cooking eggs. In particular, hard boiled eggs. It’s not fancy French cuisine by any means. It is however a staple of many american dishes. You’ll run across this type of egg a lot during the year. So, whether you’re making eggs to hide for Easter or deviled eggs for a family get together:
Start with the eggs in your pan.
I’d suggest using a sauce pan something like the GreenPan Lima 1QT and 2QT Ceramic Non-Stick Saucepan Set. These two are available on Amazon, but you probably have one that looks like this at home.
This seems like a silly tip, but sometimes you can break an egg when you drop it into a pan full of water and we want to avoid the first step being messed up, right?
Fill up with water so they eggs are submerged.
You want enough water to cover the eggs. Some of this will boil off in the cooking process, so make sure there is enough to cover the shells. A dry egg in this process won’t cook as well.
Put the pot on the stove and turn on the heat on high.
We are trying to boil the water so the higher the temperature the faster the water will boil.
Once the water starts to boil, set a timer for 10 minutes.
At this stage the water might be splashing out of the pan. If it is making too much of a mess feel free to turn it town a little bit, but make sure it’s still boiling or your eggs won’t cook all the way through.
When the timer goes off…turn the heat off and let the eggs sit for another 10 minutes in the hot water.
Old school instructions for this would say to keep this at a boil for 20 minutes, but many times this causes a green circle around the yolk in the egg every time I’ve done it. As the hot water cools, the eggs will cook the rest of the way.
Cool the eggs off.
You can do this by running cold water over them or even adding ice to the water they are sitting in.
Boiled eggs are great, but they still have the shells on. What’s the next step? It all depends on the following:
Planning to use them now:
If you’re going to use them immediately I would take the shells off now. If you’re worried about having water running while you’re doing this, you can simply make sure that the water in the pan is cold. Crack the eggs and use the water to help you make sure that all the shells are off.
Waiting to eat them until later:
You can take the shells off now now but if you’re going to use them later, remove them from the pan they were cooked in and refrigerate a little longer until the eggs are completely cool.
Boiling the perfect hard boiled egg is not one of those things that will make you a gourmet cook, but it is something that you’ll notice if you change your ways. I changed the way I boil eggs a few years ago and have never looked back!
I usually make an extra egg when I make hardboiled eggs. Not only am I usually hungry thinking about these while they are cooking, but I also use this as a guinea pig to make sure that they are cooked all the way. There’s nothing worse than finding out your eggs are too raw to use after cooking them about 20 minutes!
When you go to make a hard-boiled egg and you need to make “pretty eggs” (for instance deviled eggs), make sure your eggs are a few days old. I’ve heard that when the gasses are trapped inside an older eggshell the peeling process is easier. This however is an issue at Easter time because the demand for eggs at this time of year is HIGH.
Do you know any other tricks about how to boil the perfect hard boiled egg? Comment and let me know!