SweetiePie
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- Feb 23, 2009
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I can't believe I'm having all these cooking breakthroughs this week. First we overcame the blue muffin and now the blue hard-boiled egg yolk.
I don't know why; it should be a simple as boiling water. However, for some reason, hard-boiled eggs have always vexed me. They are either blue from over-cooking, or rare in the middle from under-cooking, or acne-scarred from me attempting to pick the shell off.
Today I got it just right and the secret is the 5 - 10 - 5 rule. Start the eggs in cold water and bring to a boil. Boil for exactly 5 minutes. Then turn off the heat but leave on the stove for exactly 10 minutes. Drain and either cool down with cold water or place in the refrigerator for 5 minutes. Then peel. The shells just glide off, practically in one piece. Return to the refrigerator to finish cooling.
I don't know why; it should be a simple as boiling water. However, for some reason, hard-boiled eggs have always vexed me. They are either blue from over-cooking, or rare in the middle from under-cooking, or acne-scarred from me attempting to pick the shell off.
Today I got it just right and the secret is the 5 - 10 - 5 rule. Start the eggs in cold water and bring to a boil. Boil for exactly 5 minutes. Then turn off the heat but leave on the stove for exactly 10 minutes. Drain and either cool down with cold water or place in the refrigerator for 5 minutes. Then peel. The shells just glide off, practically in one piece. Return to the refrigerator to finish cooling.