Saturday, April 11, 2009

The Perfect Hard Boiled Egg

Making hard boiled eggs are easy, but do you know how to make them perfectly? For years I thought there wasn't really a science to making them. I didn't realize that the gray ring around the yolk meant I had over cooked them. In The Elements of Cooking Michael Ruhlman gives specific steps on how to create the perfect egg, whether it be fried, poached, scrambled, etc. Since Easter is tomorrow and egg dyeing is a traditional way to celebrate, I thought I would focus on hard boiled eggs.

First, place eggs into a pot (size of pot depends on the amount of eggs) and fill with cold water about 2 inches above the eggs.
Bring eggs to a boil with the lid off. Once eggs are to a boil, remove from heat and place lid on. Let set for 10 minutes.
After 1o minutes, rinse eggs in cold water to stop the cooking process. Rinse or soak in cold water until the eggs are cool.
When you crack your eggs, the yolk should be a soft yellow with no gray rings.

Note: I used large eggs. The size of eggs you use will affect the amount of time your eggs need to set before you rinse them with cold water. The smaller the eggs - the shorter the set time, the larger the eggs - the longer the set time. Experiment to find the right time.

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