How to Make Perfect Boiled Eggs

Unless you are a vegan or non-egg eating vegetarian, chances are eggs are a part of your diet. Now that many people are eschewing grains of may kinds, proteins are all the more important. Eggs of all kinds, but especially boiled eggs, are one of the most convenient and near-perfect foods you can eat. With a total caloric count of only 70, an egg contains all essential amino acids, 6 grams of protein, a significant amount of choline (good for brain) and B vitamins among others. The thing is for something that seems so easy, many things can go wrong:

• Green ring around yolk (overdone)

• Peel sticking to the egg

• Egg white is not completely done (underdone)

Just a few virtually hands-off steps will ensure perfectly hard boiled eggs every time.

Tricks and tips for Perfect Boiled Eggs:

1. If you use very fresh eggs, don't boil them as soon as you get them, keep them for at least 2 weeks before cooking otherwise the peel will stick to the eggs. Want to know the Science behind this?

2. If eggs are coated with mineral oil, they may never be easy to peel. Check for a matte eggshell (or the texture you look for in "eggshell" paint) versus a slightly shiny one when buying eggs since they are not marked as coated or not in most cases.

3. Eggs that are hard boiled can be held for up to 7 days in the fridge, so why boil just a couple when you can boil a dozen at a time.

4. Just make sure you don't stack them in the pan. One level only, please. :)

5. When peeling, start with the wider end where there is usually an air pocket where the egg has started pulling away from the shell from age (see #1). This will open up the shell even more and usually the peel will start coming off in sheets instead of tiny bits.

6. Eggshells are great for garden, crush them up and dig into dirt around plants, or put them into your compost.

Other Uses for Boiled Eggs

• Sauce Gribiche - A flavor-packed mixture of capers, pickles (cornichons if you have them), and hard boiled eggs that can be used for topping any number of roasted vegetables (especially asparagus) or as a light dressing for steamed fish or chicken.

• Southwestern Deviled eggs - Split the boiled eggs and mix yolk with avocado, cilantro and jalapeno along with a little yogurt or olive oil to moisten. Stuff eggs and sprinkle with chili powder.

• Main Dish Salads

  • Cobb Salad - The classic protein packed salad perfect for taking to work with chopped boiled eggs, bacon, lettuce, blue cheese, avocado, roasted chicken or turkey you want along with a basic vinaigrette.

  • Shrimp Louie Salad - Another classic high protein salad with shrimp, eggs, a delicious dressing and tons of veggies. Summer repeater for sure.

• Egg Salad - Like deviled eggs, this can be simple or it can be complex. I personally like it simple - mashed boiled eggs, a little mayo or yogurt, a little dijon and that's it. Serve in lettuce cups or on bread for a sandwich.

• Add finely chopped boiled eggs to tuna, salmon or potato salads (or my Fauxtato cauliflower salad) for extra protein.

• On a Platter like in my favorite Spring Vegetables with Romesco Sauce

Perfect Boiled Eggs Method

1. Place a single layer of eggs in an appropriately sized pan with cold water to completely cover.

2. Bring eggs to a rolling boil (bubble are constant and big) over medium heat.

3. When it gets to a rolling boil, remove from heat and cover immediately.

4. Set your timer for fifteen minutes for hard boiled and 7 minutes for soft boiled.

5. Drain and rinse in cool water if using immediately or in ice water bath if refrigerating for later use.

6. That's it!

Sources:The Science of Cooking: Why Some Eggs are Hard to PeelThe Corvallis Clinic: Eggs-ploring the Perfect Food

Yield: 4

Author: Christi Flaherty

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Perfect Boiled Eggs

Cook time: 10 MinInactive time: 10 MinTotal time: 20 Min

Make sure eggs have been stored for at least 2 weeks if possible. This will aid in peeling.

Cook modePrevent screen from turning off

Ingredients

• Fresh eggs
• 1/2 tsp baking soda
• 1/2 tsp sea salt

Instructions

1. Place a single layer of eggs in an appropriately sized pan with cold water to completely cover.
2. Add baking soda and salt.
3. Bring eggs to a rolling boil (bubble are constant and big) over medium heat.
4. When it gets to a rolling boil, remove from heat and cover immediately.
5. Set your timer for fifteen minutes for hard boiled and 7 minutes for soft boiled.
6. Drain and rinse in cool water if using immediately or in ice water bath if refrigerating for later use.
7. That's it!

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

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