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...
Thanks. I’m anxious give it a go.
My wife loves boiled eggs I may have to give this a try!
I’ll have to try this.
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. :-)
I take everything he says regarding food as Gospel.
So am I. I’ve been on a quest for the perfect egg salad sandwitch.
I'll have to give it a go.
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.
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.
I don’t eat eggs except very seldom; but I’m glad when others do, because then I can fart and nobody notices.
I don’t have the color show up outside the yolk. I have never pierced them. I wonder what the difference is?
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?
My grocery list:
1 dozen eggs
1 thump tack
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.
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...
Pepin is the best
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