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
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.
no more rotten eggs in my basket. She’s spoiling someone else’s basket now. :`)
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... :-)
You’re right on what is the perfect egg.
Try Pepin’s method and report back..
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.
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)
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.
I always have...so I guess that’s what works! :)
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.
Pepin's way is OK but gives you a hard egg throughout, good for picnics.
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.
"on October 22, 1979 the U.S. permitted the Shah - who was ill with cancer - to attend the Mayo Clinic for medical treatment. The American embassy in Tehran had discouraged the request, understanding the political delicacy, but after pressure from influential figures including former United States Secretary of State Henry Kissinger and Council on Foreign Relations chairman David Rockefeller, the Carter administration decided to grant the Shah’s request." - Wikipedia
Since the hostage crisis began on November 4th, 1979, perhaps the Shah's admission to the US was a precipitating factor.
Been using it for years. Learned it from Pepin (on TV).
Yep, this works great. Makes very easy-to-peel eggs, sometimes you can get the shell off in two pieces.
You can just tap the big end with a sharp point of a knife, too, until it just gets through the shell.
Pin hole is to (a) let the air out as it heats and (b) allow water to enter between the membrane and the shell when it cools - so the shell doesn’t stick to the cooked egg.
Also found pics: http://www.cookingforengineers.com/article/249/Soft-Boiled-Eggs
Just talked to my 84 year old mom and here is how she always does it.
put the eggs in a pan of cold water, bring to boil,
boil FIVE minutes, Cover, remove from heat allow to cool
in water.Keep covered.
No blue ring...
I don’t remember where I saw this, but I place eggs in a pot and cover them with water. Put on the stove and bring to a boil. Let boil for 5 minutes. Turn the stove off and let the eggs sit in the hot water for 25 minutes. Always perfect and no ring around the yolk. Works everytime.
Good post. Thanks.
If you are going to dye the eggs for Easter should the pin whole step be skipped?
I forgot about the Shah! Thanks for reminding me of what a perfect asshole Carter was.
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