Making Perfectly A-Peelin’ Boiled Eggs

I play piano for church quite a bit…and have worked with severaql differeent singers and other instrumen talists…

And the one thing I have learned is that the songs that everyone knows and everyone and their brother requests that you sing—such as Amazing Grace and How Great Thou Aft…those songs that you’ve sung or played for only how long now….always end up being the hardest to put together because we take them for granted and each have our own version/expectation that we think that everyone else should prefer also.

The fact that the simpler and most common things are often the most difficult holds true in the cooking world as well.

Most of us have been boiling macaroni since pre-puberty and became brave enough to start boiling eggs the day after that.

You would think that we would all have the art of egg-boiling down well-mastered by now…

But are we really making the most perfect hard-boiled eggs that we could possible make…

Would we even know the perfect hard-boiled eggs if we ever saw it?

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The Perfect Hard-Boiled Egg

Before we start learning how to make the perfect hard-boiled eggs, let’s first consider what we expect from the perfect hard-boiled eggs…as far as color, the shell, texture, and the yolk.

Color…no nasty gray ring around the yolk
Texture…firm whites and yolks, but not rubbery
The Shell…slips right off, making peeling the eggs quick and easy
The Yolk…creamy and mellow

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Ingredients

Obvously the first thing that you will need to have whenever you are making boilee eggs is an egg. In addition to the eggs, you will need cold water, Ice, and salt.

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Equipment

As far as quipment, you will need…

Large slotted spoon
Saucepan or stockpot with a fitted lid
Timer
Tongs
Bowl for the ice water bath once the eggs have boiled

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Prep Work

Place a single layer of uncooked eggs in a large saucepan or stockpot. Do not stack the eggs on top of each other or overcrowd them.

Add enough cool water until there is about an inch of water over the eggs.

Add a pinch of salt.

Cover with a lid.

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Cooking

bring water to a rolling boil over high heat; Many people claim that adding salt, vinegar or baking soda to the boiling water makes the eggs not only easier to peel, but also helps them taste better….so if you are going to use any of these, add them now.

Reduce heat to medium-high..

Once the water has reached a rolling boil, set the timer for the desired time. ..typically this will be anywhere from five to sevcen minutes…and boil them.

To be more specific…

3 minutes for very runny soft-boiled eggs with just-set whites
4 minutes for runny soft-boiled eggs
6 minutes for creamy, custard-y “medium”-boiled eggs
8 minutes for firm (but still creamy) hard-boiled eggs
10 minutes for firm hard-boiled eggs
12 minutes for very firm hard-boiled eggs.

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Other Cooking Methods

1.Instant Pot

Unlock and remove the lid.
Place wire rack inside on the bottom of pot.
Pour 1C water into the Instant Pot.
Carefully place eggs on top of the rack,
Secure the lid back on,
Make sure the pressure release is set to “sealing” and not “venting.”
Plug in your Instant Pot,’
Select “Manual” program.
Use the plus (+) and minus (-) buttons to adjust your program to fivce minutes.
Oncwe your five minutes are up, use tongs to move the pressure release switch from “sealing” to “venting.”
Once all the steam is released, remove the Instant Pot™ lid.
Transfer cooked eggs to an ice bath.

2. Microwave

Using a safety pin or thumbtack, prick the bottom of the egg…if you don’t, the egg will explode.
Cover the bowl with a microwavable plate.
Microwave for 3 minutes.at 50% power.
Leave the eggs in the water for about three more minutes before peeling.

3. Oven

Preheat oven to 350.
Put one egg in each cup of a muffin tin.
Bake for 30 minutes.
Pace cooked eggs in an ice both for about ten minutes! Simple!

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After Cooking

Remove eggs carefully from the pot after the desired cooking time is over. Submrge the eggs in a bowl of ice water for a few minutes. This will make the eggs stop cooking, make them easier to peel, and help prevent them from tasting rubbery. Let the eggs cool until cool enough to peel…about ten minutes.

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Peeling Your Eggs

Peeling the egg after it has been cooked and cooled off can actually be the hardest part of making perfect boiled eggs.

One method of peeling eggs involves…tapping one end of the egg on a hard surface, cracking the shell slightly…rolling the egg gently roll on the hard surface to shatter more of the shell….holding the egg under running water or submerging back in the ice bath,,,,and then peeling them, starting from the cracked end.

Your goal is to carefully get under the thin membrane between the shell and the white so the water can help separate the two as you go.

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Storing

You can store cooled eggs—peeled or unpeeled— in the refrigerator for about four to seven days .

Refrigerate in their original carton…this will keep them from absorbing stinking…and write the date on the carton so that you keep track of when the eggs were cooked,

If you have already peeled the egg, place the egg in a Ziploc bag or an air-tight container instead.

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Peeling Your Eggs

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Storing

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