Friday, September 19, 2008

Lesson of the Day: How to Boil Eggs

I have a confession to make: I need directions to make hard-boiled eggs. I don't make them often enough. You know me, I don't feel confident enough just winging it [yet]. I'm making a chopped salad tonight (with hard-boiled eggs. See? It all ties together, I swear). Yum! Craving something fresh after the Indian lunch buffet today.

I have bookmarked, and head there whenever I need to make hard-boiled eggs. I've used this probably a dozen times, and they always come out consistently perfect. Here are the directions, from

1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.

2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.

3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell. Enjoy, with a light sprinkling of salt if desired.

Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours.

Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.

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