Sunday, September 30, 2012

Perfect Boiled Eggs

Read up today on how to make the perfect boiled egg. Some tips I picked up:

- Use old eggs a few days before expiration. To test eggs, fill a bowl of water. Put an egg in the water. If it stands up, it is too fresh. If it lays on its side, it is perfect for boiled eggs. If it floats, throw it away. (My expired eggs flipped a 180 and then floated. My eggs that expire this week laid on their sides and got boiled today.)
- Let eggs sit out to come down to room temperature. Boiling cold eggs is what causes them to crack.
- Put a few eggs in a saucepan and fill with water to an inch above the eggs. Bring to a rapid boil.
- Once eggs come to a rapid bowl, put a tight-fitting lid on the pan and remove from heat. Let eggs cook in hot water: soft-cooked sit for 4-5 minutes, medium for 6 minutes, hard for 17 minutes (mine needed more like 19 minutes for really hard-cooked for something like deviled eggs).
- To make deviled eggs that have the yolk centered in the white, set the egg carton on its side for a few days before boiling.
- Once cooked, allow eggs to cool. Store in frig and eat within one week.