Perfect Boiled Eggs

Boiled Eggs 10I realize this isn’t the Earth shattering thing you were hoping to stumble across, but its totally necessary. Eggs are so easy to get wrong- this is a foolproof method I use every single time without fail. If you do it this way you won’t end up with hard, grey yolks or that weird dark ring that develops. We eat a lot of boiled eggs in salads for extra protein, slice them and use on toast with some smashed avocado and sea salt, or make perfectly pretty deviled eggs. I only make around 4 at a time because they tend to get pretty fragrant in the fridge if not eaten within day or two.

First, place eggs (carefully) in a medium size pot and fill with cold water until the tops of the eggs are covered completely. Bring the water to a rolling boil (big bubbles), then immediately turn off the burner, cover the pot with a lid and remove the pot completely from the heat.

Boiled Eggs 4
I place my pot on a heat proof silicone pad on the counter so that its completely away from the heat of the stove top.

Set a timer for exactly 12 minutes and leave the lid on the pot until the timer goes off. While you are waiting, fill a large bowl with about a cup of ice. Add cold water.

After the 12 minutes and the timer goes off, pour off as much of the boiling water as you can, and use a slotted spoon to take the eggs from the pot.

Place the eggs in the ice water and leave them until the ice is melted completely and the eggs are cool enough to handle. This is called shocking- and it instantly stops the cooking and also helps pull the egg away from the shell a little bit, making it easier to peel.

I peel them all, then keep them in an airtight container in the fridge until I’m ready to use them. If you like your yolks a little more jammy and softer, start by decreasing the time they spend in the covered pot by two minutes at a time.

Hope this makes your life easier! Next, we conquer the poached egg.

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