Today, I gave a hungry co-worker a hard-boiled egg; mentioning that I made it using a new recipe. “Hard-boiled eggs don’t have a recipe,” they laughed. While 5-years ago I would have agreed; I have marveled at the perfectness of each hard-boiled eggs that I have cooked for the past 5-years (following this recipe). Look closely at the photo below; how often do your eggs look like that? Before I began following that recipe, my answer was never.
While extremely simple to make, hard-boiled eggs have two perennial problems. First, there is the green coating surround the yolk, which comes from overcooking. While green eggs are perfectly harmless to eat; it smells a bit like sulfur and usually turns slimy after a day or two in the refrigerator. Why is it so easy to overcook your eggs? Because adding eggs to boiling water requires a different time depending upon how many eggs you cook. Each additional egg delays the moment when the water comes back up to a boil. Getting the timing right is key; an issue that Chis Kimball solved 5 years ago. (and continues to solve using today’s recipe).
You are watching: My Year Cooking with Chris Kimball
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The second problem with eggs are their sticky shells. Nearly six years ago I did a comparison of different methods for peeling hard-cooked eggs. The winning method is best, but still is perhaps 90% (at best). I usually found myself peeling eggs while they were still warm and storing them in a tightly sealed container. Chris Kimball has claimed to have solved the problem; “There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed.”
Issues:
- The timing is for large eggs that are cold from the refrigerator.
- The recipe uses a steamer basket. But if you don’t have one, Chris Kimball says that you can place the eggs directly into the 1″ of water; using a spoon or tongs. The smaller amount of water will come back to a boil more quickly that a fuller pot; which will work on 6 or few eggs without altering the timing.
- If you are using a steamer basket, this recipe will work on any number of eggs that will fit into a single layer.
- The prior cooking technique I had been using for the past 5 years is given by Cook’s Country is here.
Rating: 4-1/2 stars. Cost: 60-cents. How much work? Low. How big of a mess? Low. Start time 6:00 AM. Ready at 6:30 AM.
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Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:
6 large eggs
- Add 1″ water to a medium-saucepan. Set over high burner and bring to a rolling boil; about 5 minutes.
- Carefully set eggs in steamer basket and move into saucepan with boiling water. Cover and reduce burner to medium-low; maintaining a boil; and cooking for 15 minutes.
- When eggs are almost done; combine 2-cups of ice cubes with 2-cups of told tap water into a medium bowl.
- When eggs are ready use tongs or slotted spoon to move eggs into the ice bath; allowing to stand for 10 minutes before peeling.
This entry was posted on Thursday, February 4th, 2016 at 6:23 am and is filed under 2016 Recipes, Breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Source: https://gardencourte.com
Categories: Kitchens
