The question “Best Egg Boiling & Peeling Recipe?”
Shows up on my Twitter feed and likely the Book of Face (where upon I fear to tread, lest some GQP ads disgrace my monitor screen) and probably Instagram and whatever other social media sites now propagate the Inter-Tubes of the Word Wide Web, from time to time.
I’m always sort of astonished at some of the intricate plans which show up in linked Tweet threads or video on YouTube.
The truth is, it’s pretty easy, and I should know, I turned 60 recently so I’ve been doing it like this for over 45 years now. Most times the eggs come out about 90-99% perfect.
For pretty great boiled eggs?
WHAT YOU NEED:
1) Chicken Eggs (I don’t know if this method will properly firm boil other species eggs) 2) Water (cold tap water) 3) A heavy pot with a good fitting glass lid (have to see the boil level so you DO NOT TAKE LID OFF during boiling!)
I use a 20+ year old Circulon heavy duty hard-anodized aluminum pot) and locally raised free range vegetarian fed large brown eggs.
4 STEPS TO GREAT FIRM BOILED EGGS
1) Add cold tap water to cover the eggs plus about an inch above them & turn up to high, wait for water to come to FULL ROLLING BOIL, enough so a bit of the vaporized water is now hissing out of the lid (takes about 20 mins), then turn off the stove, LEAVE THE LID ON and leave the pot where it is. These instructions are critical for the eggs to turn out properly!
2) Turn a 30 minute timer on, when it goes off, put the pot in the sink and pour cold water & dump some of the water out for a couple of minutes, until it’s all cold.
3) Pick up an egg in your RIGHT HAND, bash the BIG END of it LIGHTLY against the pot top to crunch it a bit, then use your LEFT HAND fingers to poke and pinch & crackle-shatter that big end.
4) Using your LEFT HAND pinch & lever up a small piece of the shell ON THE BIG END and remove it, then another, at this point the inner membrane should be already peeling off too, then using the edge of your LEFT HAND thumb continue to gently peel up the egg moving to the left slightly as you move up. This allows you to remove the shell in a few motions, dipping your LEFT HAND in the pot of eggs & water to keep it damp will keep it from ripping that membrane and shredding the inner egg. A slightly damp thumb will only lift more of the shell and gently release the membrane.
Leaving you with a plate of lovely FIRM but not hard & rubbery boiled eggs ready to be made into Egg Salad for sandwiches or Deviled Eggs or macaroni or potato salad or just with a pinch of Lite Salt instead of fried for breakfast or a protein snack.
Buen Provecho!
Have a favorite way to cook something or a favorite recipe? I’m up for a couple more hours and I cannot bear to watch the news or read the Front Page here tonight. I’m so full up on politics that my brain aches from it all.
So let’s have some #FoodTalk or even #TVTalk or #MovieTalk, I’d even settle for #FamilyTalk so long as it stays apolitical, just for tonight, eh?
So, what’s up in your little corner of the Inter Tubes of the World Wide Web (which for about a year after it started to be talked about, I thought was the “world wild web”)?