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C’,mon. Is there really a “proper way” to boil an egg?
Well, technically yes. It’s mostly about aesthetics, but let me explain. Whether or not you are a self-described “foodie”, eating any meal involves all of your senses. You see, we eat with our eyes first. For example, we have all been disappointed when we order an omelette and it arrives solo, slid over to one side of an overly large, scratched up, beige plate. The only garnish is its juices, maybe from mushrooms or spinach, running along the side of it. Sound appetizing? Not to me either. So presentations matters.
Have you ever ordered a Cobb salad at a restaurant and when it was placed in front of you the first thing you saw were the gross gray rings around the yolks of your hard boiled eggs? Although that doesn’t effect the taste, its not a good way to start your eating experience… especially when you learn how easy it is to avoid those eyesores.
So what is the magic method?
This is the easiest, and most correct way to do something so mundane to anyone who cooks or dabbles in the kitchen. Here are JUST THE BASICS, for more a detailed explanation, scroll down:
JUST THE BASICS
- Cover raw eggs with cold water and place the pot over high heat.
- As soon as water reaches rolling boil set a timer for 5-7 minutes.
- Immediately dump out water and rinse with cold water.
- In the smallest pot that allows you to cover the eggs with water, gently set your raw eggs. Cover them with cold water and place the pot over high heat.
- Bring the water to a boil and as soon as it reaches a rolling boil set a timer for 5-7 minutes, depending on how you like your eggs.
- When the timer is finished, immediately dump out the boiling water and rinse them with cold water to stop the cooking process.
- As soon as they’re cool enough to handle, smash the flatter end and peel. That’s it!
Try this method to make my Moroccan Spiced “Make-Ahead” Meatloaf!