I recently read some 'famous chef's' account of how to make the PERFECT hard boiled egg. So, being me, I had to give it a go.
Usually I would pop my eggs into a pan of hot water, then boil for about 10 mins, but that, I'm now told, is somewhat infra dig.
No, my new method has been scientifically researched, tested, and approved. It is the egg-boiling technique to beat all others, and is no doubt the method used at the Savoy in London, and Maxime's in Paris.
Place your egg/s in cold water and bring to the boil slowly. When you have a 'rolling boil' turn off, and place a lid over the pan. Wait for exactly 11 minutes then place egg/s in cold water for 2 mins before peeling, or whatever your intention.
Well, as I said, I had to give it a go, and it worked well. Were the eggs any better than my usual method? I don't think so.
Frankly a boiled egg is a boiled egg. Full stop!
21 comments:
Ultra cult eggs. Sounds like a70's carp fishing article
I used to enjoy going fishing, but never much liked catching fish. I'll stick with boiling eggs!
Your photo appears to illustrate a soft boiled egg situation. However, that aside, Delia Smith is the egg boiling supremo and she wrote of egg boiling methods similar to your findings many decades ago.
I took the photo simply as an illustration, the egg was uncooked!
I don't think there's any NEW egg -boiling method around, it's simply that I hadn't tried this one until now.
Are we looking for a method that uses less fuel?
I don't know if that was the aim; he didn't say. But I suppose it does use less.
Whichever way, fresh eggs from the local farm taste wonderful.
I immediately noticed the difference here between Sainsbury's and local farm fresh. Like chalk and cheese!
Peeling eggs can be tricky. Sometimes the shell comes off easily but at other times it clings on. I think the cold water plunge after boiling helps in that respect. Will you be doing blogposts about soft-boiled eggs and how to make toast?
Glad that you did the experiment and not me. My method is like yours, 10 minutes does the job.
I believe it's a question of the egg's age. An older egg will peel much easier than a fresh one. I HAVE been asked in French markets if I wanted them fresh or not!
I might continue with the new method; as someone said above, it probably saves gas!
I so agree with you, for a hard boiled egg, why make it complicated.
I was hoping for a totally new revelation, but it was not to be.
I cook my hard boiled eggs, starting in cold water and just leave them until I remember that they are probably still boiling away! After a plunge in cold water I then cuss when I peel them! Somewhere I read that once you've broken the shell if you hold them under gently running water, the shell will be easy to remove.
You describe perfectly the age old method of most of us. As for the peeling, I believe it's having an egg that's over two weeks old that is the answer. A really fresh egg will never peel nicely.
DH read that same thing about the proper way to boil a hard boiled egg and it works for him. I continue to just put my eggs in cold water, boil for 10-15 mins. Put in ice cold water for a minute or so, then peal under running water. Peels fine every time.
I like boiled eggs. My problem is getting the shell off easily without taking bits of egg too. Does your technique address this?
It's a pleasant feeling when they peel nicely; sadly with me that isn't always the case.
Only that they say to always use old eggs; a min' of two weeks old. Then they peel easily.
I now use the upside down teaspoon method for getting the shell off boiled eggs after seeing it on Instagram or somewhere. Crack the egg all over and then just insert it between the shell and white and it works a treat.
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