seeking: hardboiled perfection.

14 Oct

this girl is an eggs addict.

after 22 years of claiming to hate them, i’ve jumped on the bandwagon. now its eggs for lunch, for dinner, for snack-time. i really owe this new found love to my friend beth, who when i moved to chicago got me to try poached eggs. nowadays i’ll eat them almost anyway. the most convenient (and favorite at the moment) is hardboiled.

when i started cooking hard boiled eggs, i felt like a lost puppy. there is SO much literature on how to cook the perfect hardboiled egg. i can’t claim to have achieved this ‘perfection’, yet i’ve found 2 ways, one simple & quick and the other fool-proof and a little longer, that are doing the trick. the boy can be credited for the latter version.

some tips i’ve learned, before we start:

  • hard-boiling works best when using eggs near their expiration date. new eggs will be harder to peel
  • hard-cooked eggs can be stored (in shell) for a week in the refrigerator

method 1:  quick & easy hard boiled eggs
preparation & cook time: ~15 Minutes

  1. fill a small pot with cold water (such that when you place the eggs in they will be covered)
  2. set stove to high & heat water to boiling
  3. use a spoon to lower eggs into the boiling water & let cook for 10 minutes
  4. on the side, fill a bowl with ice water
  5. after ten minutes remove eggs from boiling water
  6. submerge eggs into the ice water (this prevents the eggs from having that dark grey-ish icky color around the yolk)
  7. let stand in cool water for 5 minutes. peel & eat

method 2: fool-proof method hardboiling 
preparation & cook time: ~25 Minutes

  1. place eggs in a small pot
  2. fill with cold water such that the eggs are covered by an inch of water
  3. set stove to high & heat water to boiling
  4. one at a boil, remove pot from the burner & turn heat to low
  5. place pot back on burner & boil on low hear for 1 minute
  6. turn off stove completely after 1 minute
  7. place pot on a cool burner & cover
  8. let sit for 12 minutes
  9. on the side, fill a bowl with ice water
  10. after 12 minutes, submerge eggs into the ice water
  11. let stand in cool water for 5 minutes. peel & eat

{excuse my poor peeling.}

both of these methods work great. it’s really what you have time for. if you’re already preparing a breakfast full of pancakes & bacon, then the longer method doesn’t hold you up. but there are SO many mornings where i’m racing against the clock & the quick and easy method has come through in the clutch.

happy hardboiling!

2 Responses to “seeking: hardboiled perfection.”

  1. Catherine October 19, 2011 at 10:33 am #

    I just posed this question on facebook yesterday! I’m a hard-boiled addict. There is a product out there, called Henrietta Hen, that is a must have for any kitchen. My mom has one — and it’s on my Christmas list. It’s a little hen that you can place 8 eggs in (no submerging in water necessary, but a bit of water is added to the bottom of the contraption for steaming purposes.) Turn it on and Henrietta starts clucking once your eggs are ready! Perhaps not necessary if you have the art of home-made boiling down, but I continuously struggle with gray rings around the endge of my yolks. Kind of a fun gadget that I figured I’d make you aware of. :)

    • leaner by the lake October 19, 2011 at 11:41 am #

      oh man that’s awesome!!!! henrietta sounds like a riot, you should totally get it. i have an egg cooker which i never use now actually. and as for the brownish rings on hte eggs, i think the trick is to soaking in cold water for 10 mins after removing from the hot water. that’s been the sure fire fix on my end!

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