How to cook the Perfect Boiled Egg.
Good Golly, Miss Molly! Boiling an egg is certainly not an “eggs-acting” science, but few topics disagree so much over the proper technique. Add salt/don’t add salt; add vinegar or baking soda/don’t add vinegar or baking soda; put the eggs in boiling water/put the eggs in cold water; cover the pot/don’t cover the pot; boil the eggs until done/take them off the heat and let them steep; use older eggs/use the freshest eggs possible. What’s a body to believe?
About the only thing that everyone is in agreement on is that really fresh eggs are more difficult to peel than eggs that are at least a week old. If you are buying your eggs from the grocery store, this is rarely ever an issue. By the time eggs hit the shelf, they are often already 30 days old, and the expiration date may be 30 days after that. But if you are lucky enough to raise chickens and collect freshly laid eggs, or have a source for farm fresh eggs, then you know firsthand the “eggs-asperation” of trying to peel boiled eggs without ending up with a mangled mess.
There is a scientific reason for this, and if you are really geeky and want to know the chemistry behind it, you can Google it and study up on it. There’s a whole PH thing going on, but basically, as the egg ages, the egg starts to shrink and the air space between the egg shell and the membrane will get larger, making it easier to peel. So there. Bottom line, if you can let your fresh eggs sit in the fridge for a week or two, all the better.
Since Easter is coming up soon and you may be planning to boil up some Easter Eggs to dye, I thought I would share with you the technique I use for boiling eggs that yields nice yellow yolks without the green tinge, whites that are not rubbery, and eggs that are easier to peel.
There are still many variables that may affect your outcome: how many eggs you are boiling, the size of your pot, the size of your eggs, and your altitude, for instance. But this is what I do.
1. Bring your eggs to room temperature. This helps minimize the eggs cracking as they heat up.
2. Place the eggs gently in a large pot so that you only have one layer of eggs.
3. Cover the eggs with cold water so that you have an inch of water covering the eggs.
4. I put a handful of salt in the water. I don’t think this actually helps the eggs peel better, (as many people believe) but if an egg happens to crack in the pot, the salted water will cause the white to coagulate quickly, thus sealing up the crack so you don’t lose more egg white.
5. Bring the water to a boil. Just as soon as it reaches a true rolling boil, immediately take the pot off of the heat, and place a tight fitting lid on top of it.
6. Get out your timer and let the pot sit for precisely the recommended time. For small to medium eggs, 12 minutes will do, large eggs should sit for about 15 minutes, and super-duper large eggs should sit for 18 minutes. By following this procedure, you prevent the yolks from getting too hot, which is what causes the green tinge. (Another chemical reaction, if you need to know).
7. As soon as your timer goes off, pour off the hot water and rinse the eggs in cold tap water. Place the eggs in a large bowl, cover with ice cubes and then cover with cold water. Leave the eggs alone for 10-15 minutes or until the eggs are completely cold to the touch.
8. The easiest way to peel them is to lightly tap them on the counter until the shell is crazed all over. Hold the egg under cold running water and start peeling from the round end where the air sac is.
9. Now enjoy a perfectly cooked egg. Beautiful creamy yellow yolk with no green ring and a nice tender white that is not at all rubbery.
Finally, I can enjoy my lunch. Yumm!
Thanks, my dear little chickies!
If you have a tried and true recipe for boiling eggs, let’s hear it.
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