Thursday, January 5, 2012

Creating the perfect Hard Boiled Egg

If you were to ask ten dissimilar cooks what they carefully to be the best way to originate the exquisite hard boiled egg you would likely receive ten dissimilar responses. There naturally seems to be as many recommended methods of cooking those eggs as there are cooks.
 
My wife recently had to make deviled eggs for a house get together and proceeded to cook 20 eggs. Her immediate goal was to slice the eggs in two and have a total of 40 hard boiled deviled eggs for the house to feast on. Her idea for creating these eggs without having the usual green ring nearby the yolks was as follows:
 
She started out by placing the eggs in a singular layer in a small saucepan. To this she added 3 inches of water to the lowest of the pan and swiftly brought it to a rapid boil. As soon as the water begins to boil she swiftly covers the pan and removes it from the heat.
 
Now it was time to let the eggs sit for roughly 12 minutes in the pan and hot water. At the end of the waiting period she drained the pan and once again settled the eggs into it. Next she did something very unusual. She refilled the pan with cold water and added some ice cubes to make the water even colder. She then left the eggs to cool for any minutes in the ice cold water.
 
She then run the pot under cold water and peeled the eggs. Each egg came out exquisite in every way.
 
One person that I know would all the time poke a small pin hole in the egg shell to let the air out of the egg. Why do this you may ask? Merely to forestall any craters from being formed on the eggs.
 
New eggs tend to originate more problems then the older eggs do. any of my house members would buy eggs and not use them for a week in order to originate a exquisite hard boiled egg. It seems that the older eggs tend to peel much easier then do the newer ones. It has been recommend that one keep raw eggs at room temperatures for at least a day on the kitchen counter before using them. This is the same as letting them age for a week in the refrigerator. An absorbing note here is that many of the eggs found in the grocery stores may very likely be any months old and they are still good, useable and peel easily.
 
Washing fresh eggs tends to speed up the aging process a bit as this removes the protective coating that the hens have on the eggs. It permits more air to of course jab the shell and therefore hastens the dehydration process. It is this dehydration process which creates a layer of air between the egg and its membrane. In the end it makes the peeling process much simpler.
 
Another popular egg peeling recipe which I have been told about it to start with a pan of cold water to which a teaspoon of vinegar has been added. The vinegar make s peeling the egg much easier as well as to keep it from cracking as it is boiled. Bring the water to a rapid boil with the lid on the pot. Next turn the stove off and let the pot remain for an additional one 10 minutes. Ultimately drain the pot under cold water and peel the eggs. You can expect to have some exquisite hard boiled eggs each and every time by following these few hints.
 
Copyright @ 2009 Joseph Parish

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Creating the perfect Hard Boiled Egg

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Back to Basics TEM500 Egg-and-Muffin 2-Slice Toaster and Egg Poacher Feature

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*** Product Information and Prices Stored: Jan 05, 2012 12:13:25
Creating the perfect Hard Boiled Egg

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