Yes, there is a trick to making the perfect hard-boiled egg. The perfect hard boiled egg requires just a little TLC. Of course, you can just put the eggs in water and boil them, but do you end up with the perfect hard boiled egg?
Eggs are ubiquitous and so are their many uses for them. Eggs are the ideal protein because eggs can be cooked for breakfast, brunch, lunch, dinner, eaten as a snack or simply enjoyed in a dessert. As a meal, eggs can be boiled, poached, fried, baked, or scrambled. And in baking, the eggs provide structure and an egg wash provides gloss or shine to baked goods whereas in mayonnaise eggs are used to emulsify or hold ingredients together. Amazing right! And speaking of desserts, if you haven’t had a crème brûlée (a rich custard dessert that is topped with burnt sugar), then you are missing out.
It is very important to understand eggs and note that they require a special place in the fridge. It is recommends that eggs should be at a temperature of 40°F (4°C) or lower in the refrigerator and since eggs are porous, they can absorb other aromas so it is important to store eggs in the original container and place them in a lower shelf. Do not store eggs in the fridge door. Eggs can be a source of salmonella if they are not kept properly.
One of the easiest ways to cook eggs is to boil them yielding a hard-boiled egg. The two important parts of making a hard -boiled egg are the water and time. The eggs need to sit cold water about 1-inch above the egg shell in a deep pan. Next, bring water to a boil over med-high heat. As the water begins to develop small bubbles, start the timer. For a soft-boiled eggs, set the time for 7 minutes and for a hard-boiled egg set the timer for 10 minutes. When the timer goes off, remove from heat, drain the water, and cool eggs with cold running water. Allow the eggs to cool in cold water for about 3-4 minutes before peeling them.
Enjoy, from my kitchen to yours.
- 3 eggs
- Using a medium size sauce pan, fill it with cold water. About 1-inch above the eggs. Bring water to a boil. As the water begins to bubble, set the timer for 10 minutes.
- Remove pan from heat and cool eggs with running cold water to stop the cooking process and refiling pan cold water. Set aside for 3-4 minutes until eggs are cool to handle.
- To remove the shell, lightly tap egg on counter and roll the egg under the palm of your hand on the counter-top to loosed the cracked the shell and begin to peel off. Dipping your fingers in cold water and using the edge of your finger not the nail to remove the shell.