Saturday, April 07, 2007

The Perfect Hard-Boiled Egg

There are three foods that I always connect with Pesach -- matzah, strawberries, and hard-boiled eggs. It isn't that I don't them during the year. It's just that I eat an enormous amount of said items during the 7 days.

No longer living at my childhood home, I am now responsible for the boiling of my own eggs. I suppose PC could take care of it, but this is one of those times that he pulls the "but you do it so much better than I do" card. Really. (He does it with baked potatoes and making the bed too.)

Now why he thinks I do it so much better got me to thinking; is there really a "better" way to hard-boil an egg. I always thought that you just toss a pot of water on the stovetop, wait for it to boil, put in the eggs, and voila! Hard-boiled eggs.

A quick internet search has taught me that apparently there is a "correct" way to boil an egg.

And so I present to you --

The Perfect Hard Boiled Egg

Recipe By : Julia Child, “The Way to Cook”
Serving Size : 1 Preparation Time :0:40
Categories : Cheese/Eggs Family Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 1-4 Eggs:
1 to 4 Eggs
2 quarts water -- * see note
For 12 Eggs:
12 Eggs
3 1/2 quarts water -- * see note
For 24 Eggs:
24 Eggs
6 quarts water -- * see note
Special Equipment_________________________
High (not wide) Saucepan with cover
Bowl w/ice cubes & water (large enough to
completely cover eggs)

*note: water should cover the eggs by 1 inch, so use a tall pan, and limit
cooking to 2 dozen eggs at a time.

1. Lay the eggs in the pan and add the amount of cold water specified. Set
over high heat and bring just to the boil; remove from heat, cover the pan,
and let sit exactly 17 minutes.

2. When the time is up, transfer the eggs to the bowl of ice cubes and
water. Chill for 2 minutes while bringing the cooking water to the boil
again. (This 2 minute chilling shrinks the body of the egg from the shell.)

3. Transfer the eggs (6 at a time only) to the boiling water, bring to the
boil again, and let boil for 10 seconds - this expands the shell from the
egg. Remove eggs, and place back into the ice water.


Chilling the eggs promptly after each step prevents that dark line from
forming, and if time allows, leave the eggs in the ice water after the last
step for 15 to 20 minutes. Chilled eggs are easier to peel, as well.

The peeled eggs will keep perfectly in the refrigerator, submerged in water
in an uncovered container, for 2 to 3 days.


NOTES : The perfect hard boiled egg has a tender white, and a yolk properly
set. There is not the faintest darkening of yolk where the white encircles
it (a chemical reaction caused by too much heat in the cooking process).
Eggs cooked this way can also be peeled neatly.

*********************************************

Yes, you read that correctly. FORTY minutes to hard-boil a few eggs. A bit labour intensive for what it is. However, I am forced to admit that the eggs tasted great and there was absolutely no green discolouration. Even PC declared them "terrific!"

1 comment:

Alex said...

Hi

Please consider writing news pieces or an op-ed for Jewrusalem: Israeli Uncensored News. We strive to present different views and opinions while rejecting political correctness. Ideally, we try to make the news "smart and funny." Thus, your input is very welcome.

Best,
Alex
www.jewrusalem.net/en