Boiling Eggs
This is the exact method I was taught for cooking perfect, hard boiled eggs when I was a student at the CIA in 1980. I've used this method with great success ever since-if it ain't broken, don't fix it!
love to collect things!
I have a very large collection of mortar and pestles given to me by wonderful students from when I was an instructor, more than a dozen cuckoo clocks from Germany, bird houses... and the usual, 'Chef room' filled with awards, medals, photos-great memories of the amazing people I've worked with over the years.
I think it all started with soft boiled egg holders! I found out these are called egg cups
My parents gave me an egg cup in the shape of a yellow duck when I was very young and I used to eat a soft boiled egg on occasion.
Prep Time: 10 min
Yield: 4 portions
Ingredients
4 ea. Eggs, large
1 pt Water, room temperature
Toasted bread/bagel-buttered & diced
1/2 tsp Kosher Salt
t.t. Black pepper
Place eggs into a small pot of water at room temperature.
Bring the eggs to a simmer...
Simmer exactly for 6 minutes for a soft, boiled egg-run under cold water, cracking and peeling.
It's a little tricky peeling an egg this 'soft'.
Simmer exactly for 9 minutes for a soft, boiled egg-run under cold water, cracking and peeling.
Simmer exactly for 12 minutes for a perfect, hard boiled egg-run under cold water, cracking and peeling. The shells literally pop off of the egg-
I like using the same method, but simmering for only 6 minutes when I cook quail eggs.
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