Posted by: briellethefirst | June 10, 2011

Boiled Eggs


One would think this is easy. Anyone can do it. So why do we have so much trouble? It’s not rocket science. First off, start with room temperature eggs, so leave them out overnight or for a few hours. Don’t worry, they won’t spoil. If you didn’t plan ahead then put the eggs in a bowl and run hot tapwater over them for a few minutes to take the chill off. How put enough water in a pan to cover the eggs by about an inch. If you have to put the eggs in and take them out to make sure you have enough that’s OK. Bring the water to a boil. Poke a hole in the middle of the large end of the egg (that’s where the air pocket is).This will let off pressure so it won’t crack. Simmer for 3-4 minutes for a soft-boiled egg with a nice, runny yolk that you can dip soldiers in.

What are soldiers? It’s buttered toast that’s been cut into strips so they can be dipped in the egg. How do you get into the egg? You set it in an egg cup. Don’t have one? Improvise with wadded up aluminum foil until you can find one in a gourmet shop or online. There is some debate over whether you should open the large end or the small end of the egg. While this may seem trivial it has been known to cause heated debate and strife. To avoid trouble, if those you are dining with are from Blefuscu, honor their big-endian tendencies by serving the soft-boiled eggs big ends up and open them from the big ends. If you are dining with Lilliputians serve the eggs small end up and open the small end. If you must dine with both sorts of people, avoid serving soft-boiled eggs.

So what about hard-boiled eggs? Start with eggs that are about 5 days old. Fresh eggs are harder to peel. Put the eggs in a pan 1 layer deep and cover with an inch or so of water. Start with the eggs in tap water and bring them to a boil so they don’t break from heating. You can poke a hole in the big end to let pressure off or even add a spoonful of vinegar to keep the white from leaking out if they do crack. Some people say that adding salt to the water will make the eggs easier to peel. Once the eggs have been boiling for about a minute turn off the heat, cover the pan and let them sit in the water about 15 minutes. Take one out, cool in cold water until you can peel it and cut it in half to make sure they’re done. If not bring to a boil again. Cool in ice water or cool water, peel and eat within 5 days or so. Just salt them and eat them plain or slice and use as garnish on salads or other dishes, cut into cubes or grate and use in egg salad or just cut in half and make deviled eggs.

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