From the original blogpost, Eggs All Kindsa Ways:
One of my favorite ways to eat eggs is tres simple. Two boiled, peeled
and diced (or you can just mash them with a fork in a bowl), with
cheese melted on top. I prefer some form of cheddar with monterrey jack
or mozarella. Smother in black pepper. Eat with bread or crackers.
Hopefully you have some milk around for a glassful.
And of course, you need to know how to make
The Perfect Boiled Egg. Really easy.
Fill a small saucepan half up with water. Small is best -- you don't want to let those eggies have too much dancing room.
Put one to four eggs in the water, which should be covering them all. Cover the saucepan and turn to high.
Stick around!
This is the The Most Important Part, as several of my previous (now smelted) saucepans can testify. Nothing, and I mean NOTHING, smells like exploded eggs on the stove. It's not a thing you'll enjoy.
So as soon as the eggs come to a rolling boil, turn off the heat and leave the saucepan where it is -- do NOT take the lid of. (Now, some people don't even put the lid on until this point, but I think that's just wasteful of all that good heat you're building up beforehand in the pan.)
Leave the saucepan put for 10 minutes. Yes, this point is also debated. Some people say more or less. Ten is easy to remember.
At 10 minutes, take off the lid, carry the saucepan to the nearest faucet where you turn on the cold water. Pour the hot water out of the pan while letting the cold water run into it, and jostle the pan lightly.
Your goal -- with the combined extreme water temps and egg-bumping -- is to crack the eggs slightly so that the cool water gets 'under their skin' and makes them really easy to peel. You only have to play Bump the Eggs for a minute or two, until you see at least one crack in each egg. Resistant ones (there's almost always one in the bunch, eh?) can be picked up and tapped on the inside of the pot. Take THAT, you tough little egg.
Put your eggs in a bowl to cool off. If you want to eat them now, start peeling as soon as you can handle them without hollering. You can also put them in the icebox for later.
Peel them starting at the crack (duh) and you should find that it comes away in big sheets. Take care to pry a little under the inside membrane (looks like plastic wrap) if necessary.
You should wind up with a beautifully boiled whole egg that's smooth and white on the outside, pale lemon yellow on the inside.
Good for all kindsa things.
And of course, you need to know how to make
The Perfect Boiled Egg. Really easy.
Fill a small saucepan half up with water. Small is best -- you don't want to let those eggies have too much dancing room.
Put one to four eggs in the water, which should be covering them all. Cover the saucepan and turn to high.
Stick around!
This is the The Most Important Part, as several of my previous (now smelted) saucepans can testify. Nothing, and I mean NOTHING, smells like exploded eggs on the stove. It's not a thing you'll enjoy.
So as soon as the eggs come to a rolling boil, turn off the heat and leave the saucepan where it is -- do NOT take the lid of. (Now, some people don't even put the lid on until this point, but I think that's just wasteful of all that good heat you're building up beforehand in the pan.)
Rolling boil: more than a simmer. Imagine rolling ocean waves.
Even if you've never seen an ocean.
Leave the saucepan put for 10 minutes. Yes, this point is also debated. Some people say more or less. Ten is easy to remember.
At 10 minutes, take off the lid, carry the saucepan to the nearest faucet where you turn on the cold water. Pour the hot water out of the pan while letting the cold water run into it, and jostle the pan lightly.
Jostle: sort of like a nudge, only in this case, the pan will be hot, so don't elbow it or anything. Hold it by the handle and move it gently to and fro, just enough to let the eggs bump into each other. Imagine Egg Bumper Cars.
Your goal -- with the combined extreme water temps and egg-bumping -- is to crack the eggs slightly so that the cool water gets 'under their skin' and makes them really easy to peel. You only have to play Bump the Eggs for a minute or two, until you see at least one crack in each egg. Resistant ones (there's almost always one in the bunch, eh?) can be picked up and tapped on the inside of the pot. Take THAT, you tough little egg.
Put your eggs in a bowl to cool off. If you want to eat them now, start peeling as soon as you can handle them without hollering. You can also put them in the icebox for later.
Peel them starting at the crack (duh) and you should find that it comes away in big sheets. Take care to pry a little under the inside membrane (looks like plastic wrap) if necessary.
You should wind up with a beautifully boiled whole egg that's smooth and white on the outside, pale lemon yellow on the inside.
Good for all kindsa things.
