I’m sure I’m not the only one who has found themselves toiling over a sink of running water and a hard boiled egg.  It should be one of the simplest tasks in a kitchen, right?  Put eggs in water, boil, peel….the end.  But what about the times you go to peel the eggs and end up with a hacked-away-at looking white.  Or you finally get all of the bits peeled away perfectly to reveal an undercooked or even worse GREEN RINGED yolk.  Ugh!!!

Save yourself the confidence-spoiling experience of boiling an egg by using eggs that are at least 1 week old.  The little pocket at the big end of the egg called the “air cell” will become larger as the egg looses moisture.  This leaves more room for the white to expand when cooking.

Set your eggs out an hour before cooking.  This will keep them from cracking when the water gets hot.

And the most important process for getting the egg perfectly cooked inside…..

Place eggs in a saucepan and fill with cool water.  Put the pan on the stove and bring to a boil.  As soon as the water boils, cover the pan and remove it from the stove.  Let sit 13 minutes.  Transfer eggs to ice water.  Peel as usual.

Tags: Eggs, Hard-Boiled Eggs, Helpful Hints, Kitchen tips

This entry was posted on Monday, July 28th, 2008 at 1:53 pm and is filed under Tips and Tricks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.