Thursday, January 24, 2013

Egg Basics - HARD BOILED

 

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Egg Basics - HARD BOILED

On this blog I have reserved Thursdays for "Beginners." For the next few months (on Thursdays) we will be concentrating on the Basics of Eggs. (I know that many of my readers are experienced cooks but there are just as many readers who are new in the kitchen and might desire some simple instruction on the basics).

Eggs are wonderful and so versatile! - - - They can be boiled, fried, poached, scrambled, deviled..........etc.   The majority of people overcook boiled eggs which causes the yolk to turn green and be rubbery in texture.  Today we will be learning how to cook a perfect hard boiled egg where the yolk remains a brilliant yellow and has a soft delicate consistency.

There is a controversy over the egg yolk - many people only eat egg whites and believe that the yolk is too fatty. I am from the opposite school of thought - I believe that the yolk is the healthiest part of the egg. The Yolk contains all of the fat-soluble vitamins like A, E & K & the yolk is one of the few foods that naturally contains vitamin D, the yolk also has lutein (good for the eyes), and is a good source of lecithin. (again - I'm not a doctor - please see my "disclaimer" at the bottom of this post).

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Step 1:  Fill a medium size saucepan with water (when I say fill - leave at least 2 inches head space - you might need to pour out some water after you add the eggs - you don't want the water to boil over)
Step 2:  Gently place the uncooked eggs into the water in the saucepan
Step 3:  Place the pan on medium heat and bring the water to boil.
Step 4:  As soon as the water begins to boil - set your timer for 10 minutes.
Step 5:  After the 10 minutes - Immediately remove the pan from the heat and pour out the hot water.
Step 6:  Now pour cold tap water over the hot eggs to stop them from cooking (and more specifically to stop the yolk from turning green & from becoming rubbery).  Let the cooked eggs sit in the cold water for 15 minutes before peeling.
Step7:  Working with 1 egg at a time - crack the entire egg on the counter/or sink (by this I mean - lightly bang the egg & roll while banging so that all sides will have little cracks) and then begin peeling (see the picture above - there is an egg in the middle that has been "cracked" & I began peeling the top egg).
Step 8:  Rinse off each egg lightly.
 
If you follow these steps exactly - you will have egg shells that come off almost in one piece (see picture below).

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Now that is a perfect HARD BOILED EGG  - look at the beautiful yolk below:  Not a bit of icky green!!!  ENJOY!!
 
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7 comments:

  1. ohh yes thats perfect! thanks for tips xD

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    ReplyDelete
  2. The Yolk VS. Not theory really just depends on the meal for me. I hard boil eggs 90% of the time for things like tuna salad. For me, the yolk is too hard and the wrong consistency for what I want from my tuna. If I am just sprinkling it on top of a lettuce salad, I leave the yolks in for more flavor, textures, and, as you mentioned, the hearty nutrients.

    ReplyDelete
  3. Great post. I love the whole egg too.
    I have to say my husband makes the perfect hard boiled egg. He won't divulge his secret, but I may try your instructions and surprise him!

    Frannie

    ReplyDelete
  4. Hello!

    Thanks for stopping by my blog and commenting. I enjoyed your post:) Now I'm your newest follower. Enjoy your weekend!


    Carissa
    Lillies & Silk

    ReplyDelete
  5. I love a good egg, so I love this post! Your blog looks like it has a lot to offer and is very nice! Following you back!!!

    ReplyDelete
  6. I have just stumbled upon your lovely blog! It is so my cup of tea and I am a new follower - thank you.

    Lesley
    www.heartforhome-making.blogspot.co.uk

    ReplyDelete
  7. Hey, thanks for following my little Blog Tips sub blog. Cheers

    ReplyDelete

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Thank You.

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