THE PERFECT BOILED EGG
You might be thinking – A blog post? It’s an egg, you boil it, end of story.
Maybe, but I have 3 issues (if they can even be called ‘issues’)…
1. The cooking time and energy ‘issue’
I’m big on passive cooking which saves energy.
I am also sort of a lazy Galley Kat – when the heat is off I don’t have to pay as much attention.
And why must the water boil for the full 10 minutes?
The answer is, it doesn’t.
This is the way I do it and it works every time.
Place the eggs in a saucepan.
Cover with cold water , cover the saucepan.
When the water comes to a boil turn off the heat (keeping the lid on the saucepan)
In 10 minutes those little eggs are perfectly cooked.
Now my second issue:
2. Removing the shells
Here’s a scenario: you want to make deviled eggs or Salad Niçoise
and the shells stick and ruin that perfect white surface.
I have a solution.
Add a teaspoon of baking soda to the cooking water.
The shells magically slide off.
My third issue is also about ‘the look’:
3. That not-so-yummy looking green/blue surrounding the yolk.
When the 10 minutes cooking time is up, drain the boiling water
and immediately plunge those perfectly cooked eggs
into cold water.
No more green/blue halo…
After all that talk about making the eggs look pretty
I smashed them
added some chopped onion, mayonnaise, sea salt and pepper
and hid them inside a pita pocket with some sprouts and Mâche
for the Captain’s lunch.