Monday, February 21, 2011

How to Boil an Egg

Sounds easy. It's actually pretty tricky. I've been perfecting my technique for years.

My wife loves egg salad so I hard-boil a lot of eggs. She's often had problems shelling my hard-boiled eggs: the shards stick to the white.

So I checked some cookbooks and found a tip. Don't put the eggs in water and boil. Instead, bring the water to a simmer and lower the eggs into the water. The first time I tried it I made the mistake of dropping the ovals into the water. Bombs away! You guessed it. They cracked, bleeding white and clouding the water with rubbery wisps.

I tried again, this time using a small soup ladle to lower the eggs into the simmering water. This worked perfectly. After about 13 minutes (my wife likes her eggs pretty hard), they were perfect. And the shell no longer stuck.

I was egg-static.

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