Skip to comments.The perfect boiled egg.
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...
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.
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.
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.
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.
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.
This works! Learned it from the Frugal Gourmet maybe 20 years ago.
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!
Must try the "pin prick" thing though.
That’s kind of what I figured...but you never know! :)
I used to love Pappy Pearson's Spicy Pickled Eggs. What's your recipe.
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.
Is there something special involved in making red eggs?
Obviously, you’ll have to boil them slowly so they don’t crack. You can’t put the pin hole in them.
“I dont 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.
Yes, they have to have been in Obama’s pocket for at least a week before boiling.
be careful how hard you thump it.
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!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.