No, I haven’t lost my mind. At least I don’t remember doing so. It’s just that I know too many people who don’t have a clue as to how to boil a perfect egg. Anybody can boil an egg, but far too often it comes out looking like it’s been engaged in major warfare. Pit marks. Cracks. Missing pieces. You know what I’m talking about.
And I think that’s a shame when it’s really easy to boil an egg so that it comes out all smooth and ready for the next egg beauty pageant — or for you to grate or mash or chop it to smithereens. But for just a few moments it’s gloriously perfect.
You’ll find all sorts of tips and techniques floating around as how to achieve the desired degree of perfection. Some say salt and/or vinegar are the secret additions that make the difference. Too much salt and vinegar will give you perfectly pickled eggs — that taste perfectly horrible.
A little egg acupuncture perhaps? Go ahead if you prefer. But, honestly, that’s just a waste of your time and adds an unnecessary risk of fracture that ultimately leads to a real mess. And if you know me, I don’t DO messes very well.
However, I do make a perfect hardboiled eggs without the green ring around the yolk and all. And I can teach you to do the same without much effort at all.
Perfection requires a little patience and a little practice. A covered saucepan, water and a few old eggs are all it takes. Oh…and a heat source would be nice as well.
- Eggs, preferably at least 5 - 7 days old
- Water to cover
- These directions are for hardboiled eggs. Soft boil directions will follow.
- Place a single layer of eggs in a saucepan.
- Do not use a pan that is too large. I have a small one that works perfectly for 6 eggs.
- Cover the eggs with tap water with at least 1-inch extra.
- Bring to a boil over high heat but do not boil. Immediately, cover with a lid and turn off the heat.
- Allow the eggs to stay in the hot water until it cools to room temperature. Alternatively, run cold water over the eggs to hasten the cooling.
- Remove the eggs from the water and either peel or store in the frig.
- Bust the eggs ON THE LARGE END where there is an air pocked. Roll the egg gently in your hands or against the side of the sink or cabinet until it is finely cracked all over.
- The shell should slip off easily under running water at this point.
- As soon as the eggs reach boiling, reduce the eggs to a slow simmer and time as follows -
- Really soft-boiled egg - 2 minutes
- Just set white and creamy yolk - 3 minutes
- Set white and slightly set yolk - 4 minutes
You know, I’ve been doing it this way for years, except I always multi-task and forget to watch closely.
Also, I’ve decided I like the eggs about 2 weeks old, at least, for easier peeling. But store-bought eggs often are that old when you buy them, right?
I don’t like to think so, but you could be right.