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The perfect boiled egg.
Jacques Pepin ^ | 4/8/09 | Nikos Vlachos

Posted on 04/08/2009 1:17:40 PM PDT by nikos1121

Just before the November Elections for a light break I asked FRs to share their method for the perfect boiled egg. It was a fun and lively discussion.

I recently found this method from Jacques Pepin, the French guy who hung out with Julia Childs.

I wanted to share his method with you. Try it exactly as he says.

Ordinarily, we Americans are used to eating hard boil eggs that are improperly cooked. The white is hard and there's this blue tinge around the yolk which is sulfur and what gives the eggs their odor and bad taste.

We don't even know that we're eating something that could be so much better with just a little bit of effort.

Here's Pepin's method. Enjoy and let me know what you think.

1. Add water to a pot that will just cover the eggs and heat to boiling.

2. While water is warming up, take a thumb tack and pierce a small hole in the round end of each egg. (Yes, you heard me right...just do it. :-) ) If you hold the egg firmly in the left hand and pierce with the right, you should have no problem.

3. When the water is boiling add the eggs to the boiling water. You will see air coming out of the little hole.

4. Set timer for exactly 10 minutes. You can turn the heat down a tad so it's a "soft" boil, but you want them in this bath for the full 10 minutes.

5. Fill another bowl with water and add ice cubes.

6. After 10 minutes pour off the water and swirl the eggs in the empty pan to crack the shells... YES, crack 'em!

7. Dump the eggs in the ice bath for at least 8 minutes.

8. Peel the eggs under running water.

The eggs should be perfect. The outside firm not hard, the inside yellow and semi firm without any hint of blue around the yolk. The taste should be delicious.

If you go to the link you will not only see Pepin boiling the perfect egg, you will see him cook asparagus perfectly and a red pepper dip and potatoes au gratin...

I hope it takes your mind off the stresses of our lives right now.

For me it's the stress of the unknown.

I lived through the Jimmy Carter years. I was just married. Inflation 20% I couldn't get a mortgage to buy a house unless I wanted to pay 18%.

I recall old people lined up to buy Money Market Accounts and to sell their silver dollars.

I remember his turning on the Shah of Iran...not even allowing this fine ma and ally to come to the USA, Mayo's, to be treated for his terminal cancer.

We are where we are right now with terrorism andthreat of nuclear holocaust, because of Jimmy Carter. We all on FR know this.

So anyway. Please enjoy a pleasant diversion, and share it with someone you love...

nikos


TOPICS: Agriculture; Food; Hobbies; Humor
KEYWORDS: eggs; perfectboiledegg
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1 posted on 04/08/2009 1:17:40 PM PDT by nikos1121
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To: nikos1121

Thanks. I’m anxious give it a go.


2 posted on 04/08/2009 1:20:44 PM PDT by unkus
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To: nikos1121

Thanks!


3 posted on 04/08/2009 1:22:08 PM PDT by diamond6 (Is SIDS preventable? www.Stopsidsnow.com)
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To: Diana in Wisconsin; gardengirl; girlangler; SunkenCiv; HungarianGypsy; Gabz
Foodie Ping!

My wife loves boiled eggs I may have to give this a try!

4 posted on 04/08/2009 1:22:34 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: nikos1121

I’ll have to try this.


5 posted on 04/08/2009 1:23:11 PM PDT by ClearCase_guy (American Revolution II -- overdue)
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To: nikos1121

I forgot to mention too, that this post is also dedicated to my Greek friends who will making Red Eggs next week for Greek Easter, which of course is the real Easter. :-)

nikos


6 posted on 04/08/2009 1:23:25 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: nikos1121
Pepin is the master of technique.

I take everything he says regarding food as Gospel.

7 posted on 04/08/2009 1:25:36 PM PDT by billorites (freepo ergo sum)
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To: unkus

So am I. I’ve been on a quest for the perfect egg salad sandwitch.


8 posted on 04/08/2009 1:26:59 PM PDT by VR-21
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To: nikos1121
I make a dozen pickled eggs occasionally. Just made a jug in fact. I'll try this method ont he next batch! Thanks for posting it ... also like to listen to pepin while he's cooking.;^)
9 posted on 04/08/2009 1:28:32 PM PDT by MHGinTN (Believing they cannot be deceived, they cannot be convinced when they are deceived.)
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To: nikos1121; SkyDancer
Outstanding.

I'll have to give it a go.

10 posted on 04/08/2009 1:29:41 PM PDT by Northern Yankee (Freedom Needs A Soldier)
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To: nikos1121

I can’t imagine piercing the end of an egg without is breaking in my hand but he makes it sound so good I have to try it anyway.


11 posted on 04/08/2009 1:29:46 PM PDT by happilymarriedmom
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To: nikos1121
Well, I had been thinking about making deviled eggs the last few days, so now I guess I need to make them tonight and try this boiling technique.

I'll report back on my results. If I'm really feeling energetic, I might try them my old way also to compare the results.

12 posted on 04/08/2009 1:30:52 PM PDT by SeafoodGumbo
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To: nikos1121

I don’t eat eggs except very seldom; but I’m glad when others do, because then I can fart and nobody notices.


13 posted on 04/08/2009 1:30:57 PM PDT by Migraine (Diversity is great... ...until it happens to YOU.)
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To: nikos1121
Thank you I will be trying this method.....and thank you for answering my question about that blue thing.....
14 posted on 04/08/2009 1:33:18 PM PDT by Kimmers (Working hard so Obamas friends don't have to)
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To: nikos1121

I don’t have the color show up outside the yolk. I have never pierced them. I wonder what the difference is?


15 posted on 04/08/2009 1:35:24 PM PDT by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: nikos1121

I usually put the eggs in warm water until ready to add them to the boiling water so they don’t crack. Will the pin hole solve that?


16 posted on 04/08/2009 1:35:43 PM PDT by unkus
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To: nikos1121

My grocery list:

1 dozen eggs
1 thump tack


17 posted on 04/08/2009 1:40:29 PM PDT by hoe_cake (" 'We the people' tell the government what to do, it doesn't tell us." Ronald Reagan)
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To: the lastbestlady

If you l run them under cold water immediately after cooking or put them in an ice bath to cool them immediately after cooking you won’t get the blue thing. I never get the blue thing either and I don’t prick the shell.


18 posted on 04/08/2009 1:41:00 PM PDT by adgirl
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To: the lastbestlady

THe blue color comes from over cooking. So you’re doing things right. Piercing the egg releases air from the chamber. After boiling and immersing in the cold water the sulfur is extruded.

At least that’s what Pepin says...


19 posted on 04/08/2009 1:41:06 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: billorites

Pepin is the best


20 posted on 04/08/2009 1:41:12 PM PDT by thestob (Vote or P. Diddy will kill you)
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To: nikos1121

I have been making them like that except for the pin holes. They do come out nice with the ice water and they peel easily.


21 posted on 04/08/2009 1:41:41 PM PDT by b4its2late (Ignorance allows liberalism to prosper.)
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To: unkus

They say older eggs,like one week old, are better for boiling than fresh ones. I’m wondering if your technique of warming them first solves the problem of having a fresh egg to boil.


22 posted on 04/08/2009 1:42:35 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: happilymarriedmom

Hold the egg in your left hand, and pierce the egg with thumb tack held in your right hand. You can turn it too so it kind of screws in. Don’t worry, the egg won’t break.


23 posted on 04/08/2009 1:44:07 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: unkus

Pin hole doesn’t address this issue. Eggs should be at least room temperature before placing them into boiling water. Setting them in warm water should be done before pricking the hole in the round end, but take caution because it is the air pressure difference which keeps the insides in until introduced to the boiling water.


24 posted on 04/08/2009 1:44:41 PM PDT by MHGinTN (Believing they cannot be deceived, they cannot be convinced when they are deceived.)
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To: MHGinTN

Thank you.


25 posted on 04/08/2009 1:45:43 PM PDT by unkus
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To: hoe_cake

hahaha! I guess a needle on the end of syringe would work too, it you’re a nurse and can find one...unused that is.


26 posted on 04/08/2009 1:45:54 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: nikos1121

This works! Learned it from the Frugal Gourmet maybe 20 years ago.


27 posted on 04/08/2009 1:46:12 PM PDT by waverna
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To: nikos1121

I actually have an “egg cooker” appliance that has a “hole puncher” on it to poke the hole in the egg before turning it on. I could never get a decent egg hard boiled, so I bought the appliance at a resale store and it’s worked great. But doing the boiling water routine with these instructions saves alot of space in my cabinets. Thanks!


28 posted on 04/08/2009 1:46:37 PM PDT by battletank
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To: unkus
I add vinegar when hard boiling eggs. If a shell cracks the vinegar makes the white congeal.

Must try the "pin prick" thing though.

29 posted on 04/08/2009 1:46:49 PM PDT by Churchillspirit
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To: nikos1121

That’s kind of what I figured...but you never know! :)


30 posted on 04/08/2009 1:48:14 PM PDT by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: MHGinTN
"I make a dozen pickled eggs occasionally. Just made a jug in fact. I'll try this method ont he next batch! Thanks for posting it ... also like to listen to pepin while he's cooking.;^)"

I used to love Pappy Pearson's Spicy Pickled Eggs. What's your recipe.

31 posted on 04/08/2009 1:49:36 PM PDT by rednesss (fascism is the union,marriage,merger or fusion of corporate economic power with governmental power)
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To: Churchillspirit

Yes, last year there were several people saying that they add white vinegar to the water. And it helps the peeling. Nothing is worse than peeling a hard boiled egg and it doesn’t peel cleanly. I think in fact, that’s marriage breaker.


32 posted on 04/08/2009 1:49:38 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: nikos1121

Is there something special involved in making red eggs?


33 posted on 04/08/2009 1:50:02 PM PDT by GOPJ (Quisling:politicians who favor the interests of other nations or cultures over their own.Wikipedia)
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To: nikos1121

34 posted on 04/08/2009 1:52:08 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: GOPJ

Obviously, you’ll have to boil them slowly so they don’t crack. You can’t put the pin hole in them.


35 posted on 04/08/2009 1:54:42 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: nikos1121
I've got the 'thumb tacks'.................................... who needs an egg?

36 posted on 04/08/2009 1:55:21 PM PDT by evets (beer)
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To: the lastbestlady

“I don’t have the color show up outside the yolk. I have never pierced them. I wonder what the difference is?”

Haven’t had that problem in years since I began using the following method to cook the eggs:

I put the eggs into a pan with just enough cold water to cover them, then I cover the pan, put them on the burner, set the burner on Medium heat and let them come to a boil. I let them boil for six minutes and cut off the heat. I let the eggs sit in the pan with the water covered until they reach room temperature. Then I remove them and let them continue to cool before cracking for them for a recipe, or refrigerating them for use down the road.

Works for me.


37 posted on 04/08/2009 1:56:10 PM PDT by rockinqsranch (Dems, Libs, Socialists...Call 'em What you Will, They ALL have Fairies Living In Their Trees.)
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To: GOPJ

Yes, they have to have been in Obama’s pocket for at least a week before boiling.


38 posted on 04/08/2009 1:56:56 PM PDT by ILikeBourbon
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To: hoe_cake

be careful how hard you thump it.


39 posted on 04/08/2009 1:58:49 PM PDT by Travis T. OJustice (I can spell just fine, thanks, it's my typing that sucks.)
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To: nikos1121
They say older eggs,like one week old, are better for boiling than fresh ones.

If you are buying eggs in a grocery store, they are likely several months old already. Farm fresh is the best way to go. Thankfully, I have a coworker who raises chickens, the eggs are WAY better!

40 posted on 04/08/2009 2:00:35 PM PDT by Travis T. OJustice (I can spell just fine, thanks, it's my typing that sucks.)
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To: unkus

This works! And, for soft perfect soft boiled eggs, only 7 minutes and don’t bump the shells. Ice bath is a must but only a few minutes to keep the interior warm.

The perfect soft-boiled egg has a yolk that is semi-solid; none of the yolk runs but still has that near-orange color.

I’m hungry.


41 posted on 04/08/2009 2:00:42 PM PDT by Cletus.D.Yokel (FreepMail me if you want on the Bourbon ping list!)
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To: Travis T. OJustice

no more rotten eggs in my basket. She’s spoiling someone else’s basket now. :`)


42 posted on 04/08/2009 2:01:25 PM PDT by hoe_cake (" 'We the people' tell the government what to do, it doesn't tell us." Ronald Reagan)
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To: rockinqsranch

We found several methods that work. Thank you for sharing. What they all had in common was not to boil the eggs more than ten minutes. Your method sounds good too. If I didn’t have a thumb tack handy, I use it... :-)


43 posted on 04/08/2009 2:02:25 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: Cletus.D.Yokel

You’re right on what is the perfect egg.

Try Pepin’s method and report back..


44 posted on 04/08/2009 2:03:39 PM PDT by nikos1121 (The first black president should be another Jackie Robinson)
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To: happilymarriedmom

I use a push-tack (from the cork board). Make sure you pierce the round end.

This works because there is an air sack in that end that is separated from the egg by a membrane. As the egg cooks, it will expand a little as does the air in the sack. Without the hole, the egg is more apt to break.


45 posted on 04/08/2009 2:04:09 PM PDT by Cletus.D.Yokel (FreepMail me if you want on the Bourbon ping list!)
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To: rockinqsranch

I believe it. I’m glad some other people haven’t had the kind of problems that were described. (I’m not the only one)


46 posted on 04/08/2009 2:04:14 PM PDT by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: the lastbestlady

The peircing does not eliminate the blue/green ring. That comes from overcooking. Time it exactly 10 minutes and use the ice bath to stop the cooking inside.


47 posted on 04/08/2009 2:05:39 PM PDT by Cletus.D.Yokel (FreepMail me if you want on the Bourbon ping list!)
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To: Cletus.D.Yokel

I always have...so I guess that’s what works! :)


48 posted on 04/08/2009 2:07:20 PM PDT by the lastbestlady (I now believe that we have two lives; the life we learn with and the life we live with after that.)
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To: nikos1121

and, keep in mind that eggs have a harvest date on their package. Its a 3 digit number and corresponds to the day of the year it was harvested.

Jan 1 = 001, Dec 31 = 365, today is 097.


49 posted on 04/08/2009 2:08:20 PM PDT by Cletus.D.Yokel (FreepMail me if you want on the Bourbon ping list!)
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To: nikos1121
Five minutes max, then put in egg cup(s), pop the top, eat with white buttered bread or toast. Yum :)

Pepin's way is OK but gives you a hard egg throughout, good for picnics.

50 posted on 04/08/2009 2:08:59 PM PDT by 1066AD
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