Thursday, April 21, 2011

Hard-Boiled Eggs

I know this feels like something everyone already knows.  Yet, few of us boil eggs on a regular basis.  I know I always have to look it up.  Good Housekeeping to the rescue.

Use fresh eggs.  I know this sounds stupid, but it's important.  The older an egg gets, the more air gets inside the shell.  Air pockets make it easier to remove the shell, but the egg isn't as pretty with a flat bottom.

1.  Place desired number of raw eggs in a saucepan large enough to allow plenty of room between them.  You don't want them knocking against each other more than necessary.  Fill pot with cold water, enough to cover by one inch.

2.  Over medium-high heat, bring water to a full boil.  Once it is boiling, remove from heat and cover pot tightly.  Let eggs sit in hot water 8 minutes for soft-boiled, and a full 15 minutes for hard-boiled.

3.  Pour off hot water and replace with cold water to stop the eggs from cooking.  You can even add ice cubes.  Store in the shell, refrigerated, for up to a week.

4.  To peel: everyone has their own method.  I tap the bottom end to open up the air pocket.  Break the thin membrane "skin".  Using the side of your thumb, go around in a spiral, peeling off only what comes easily.  It takes about four revolutions to get to a point where the rest slides off.

Difficulty rating  π

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