It
sounds like a simple task to simply boil an egg but the reality is most
people mess up and end up with a less than desirable product.
With
Easter on the way, it is important to turn out a flawless boiled egg
for coloring that does not have cracks in the shell from overcooking or
not cooked enough where they will be soft at the yolk.
I
will use a recipe for a dozen eggs. Cooking time will vary for larger
amounts of eggs but the bottom line is eggs must be boiled for about 5
minutes at a rolling boil.
Many
people have different ideas about boiling eggs; some prefer to add a
small amount of vinegar while others will add nothing. However, adding
nothing to the water will assure a hard time peeling the egg after it is
cooked as the shell will be adhered to the cooked egg white.
The
absolute best way to prepare a perfect boiled egg is to start out with
cold water, starting with warm water will cause the shells to crack and
affix to the cooked whites.
An
average size saucepan will suffice with a dozen eggs as long as about
at least an inch of water covers the eggs. Water must cover the eggs at
all times or some will not cook evenly.
Add
a heaping tablespoon of salt per each 12 ounces of water to assure an
easily removed shell later. The large amount of salt in the water will
not add to the sodium content of the egg.
Place on stove and bring to a boil for about 5 minutes.
When
done immediately pour off the hot water and rinse the eggs with cold
water then add ice to the pan covering the eggs. Then pour water in the
ice and let stand for 20 minutes. Now pour off the ice and water mixture
and place the eggs in a bowl in the refrigerator. Let stand for an
hour.
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About Tony Elliott
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