Have you ever wondered why your hard boiled eggs stick to the shell? Fall apart when you peel them? Have that funky, even creepy green-gray tinted ring around the yolk? I have been asked this question by more than a couple of friends lately; so I thought with the holidays approaching and deviled eggs close to being served, I wanted everyone to serve the most lovely eggs imaginable.
Seems crazy doesn't it? How hard can boiling an egg be? Apparently it is one of the most asked questions by cooks of all experience levels, (Google it sometime). There are countless opinions on how to achieve the perfect egg, so I will share with you what works for me.
Place eggs in a saucepan that will accommodate each egg at the bottom of the pan. Do not layer eggs on top of each other. Cover with 1-2 inches of water. Bring to a boil. As soon as your eggs come to a boil immediately remove them from the heat. Leave in pan with hot water and cover. Let stand 12 minutes. (Set a timer if you have to). Run eggs under cold water to stop the cooking process. Drain the eggs and begin peeling or save for later. That's it!
Helpful Egg tidbits you might not know:
A fresh egg will lie on the bottom of a pan when submerged in water.
An egg that is a week or so old will lie on the bottom but will bob slightly.
Eggs that are 3 weeks or so old will balance on its small end with the big end bobbing towards the top.
Eggs that are completely rotten will completely float. Those are the ones you toss out or feed to the pigs. They can eat them! (My next blog post).
Fresh eggs are harder to peel, but since most do not walk out to the chicken coop, no worries there.
Those are the ones you toss out or feed to the pigs. They can eat them! (My next blog post).
I hope this helps and your next egg boil is a success!
Sheila
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