Wednesday, February 6, 2013

the perfectly easy medium boiled egg...


I really honestly debated whether to add to the title of this post, "+ proof I'm the lamest egg peeler in all the land..."

I actually laughed out loud at the title and removed it only because of it's lengthy wordiness. I promise.

Because, as you will very soon see...I AM INDEED the lamest egg peeler in all the land.

Always have been too! I can NOT, for the life of me, peel an egg without butchering it. In fact, this egg- the one shown- is a fantastic job, in my book. I mean I didn't drop it, smash it, or totally cut it in half while trying to peel it's shell away! Which, can we just talk about- is like, the worst part of an egg. It's shell. I mean- in scientific terms, the shell is a phenomenon all in itself. An amazing structural protective thing! But when it comes to eggs and my mouth, I hate the shell. I hate it. Only there to get in the way, make my egg whites not want to whip up beautifully, and/or keep my perfectly hard boiled egg looking...well...perfect. Any tips for easier peeling? I'll take em all!

While on the topic of eggs I feel like I have some sort of twisted love/hate relationship with them. I go through spurts of time where I can't get them far enough away from me followed by times where I can't get enough of them into my body! Honestly- there are months where just the smell of a cooking scrambled or over easy egg will send me wanting to hurl my brains out. Then just like that *snaps fingers* I find myself craving an egg in every possible way humanly possible to consume it possibly. Possible. I find myself at Trader Joe's stocking up on the stuff and literally going through a dozen a week. Go figure.

Right now- I love them.

One of our favorite ways to eat eggs- medium boiled. Medium boiled? Don't you mean, hard boiled?? No no. Let me explain.

There are actually three types of ways to boil eggs! Soft, medium, and the most known- hard. Basically the only difference is in the thoroughness the yolk is cooked.

Soft Boiled- Whites are cooked through, yolk is runny.
Medium Boiled- Whites are cooked through, yolk has just set.
Hard Boiled- Whites are cooked through, yolk is completely cooked through and light yellow.
OVERCOOKED- You peel your egg and there's that yucky grayish-green layer around the yolk :(

Get it? Got it. Good.

Whatever doneness you like your boiled eggs, it's all good by me! They're such an amazing, nutrition-packed snack when you need some protein quick! They're also amazing in a sandwich, sliced over avocado smeared toast for breakfast, and of course- deviled.

To be honest- I've been known to grab one out of the fridge during a heavy work filled day, stand in the kitchen against the counter and munch on one (or two), with dollops of green tabasco sauce, while staring off into nothingness. Truth.

Here's my favorite EASY way to medium boil some yummy eggs.

OH- when it comes to eggs- I'm an avid Organic Free Range egger. They don't need to be brown- there's no difference in eggs according to color. But get them organic folks. Your body will thank you.

PERFECTLY EASY MEDIUM BOILED EGGS
*One or a whole dozen, the steps are the same. Make as many or as little as you like. I usually do a half dozen at a time.

1. In a small to medium sauce pot carefully add your eggs. Fill pot with COLD water straight from the tap, until your eggs are just covered.

2. Place pot on stove and bring water to a good boil.

3. As soon as the water is boiling, turn heat off and let eggs sit in hot water for EXACTLY 12 minutes. Set that timer!

4. While eggs are sitting, make an ice bath in a large bowl- fill with ice and (you guessed it) water.
5. Once your 12 minutes has passed, carefully drain water from pot. Gently add your cooked eggs to your ice bath. Let sit in ice bath for 7-8 minutes or until eggs are completely cool to the touch.

Viola! Perfectly medium boiled eggs.

Two things:

1. Note the done-ness of the yolk- it is still a darker golden yellow but just cooked through. The texture is almost custard like. I love it.

2. Note the awesome peeling job. Every. Single. Time. This my friends, is why this picture was not the title pic. Le sigh. BUT it is real life. So I decided that although the egg is not necessarily "picture perfect" it should still be showcased! HA!
Some tips!
  • After your eggs are cooked and cooled, dry thoroughly and with a Sharpie marker draw a "B" for boiled, "C" for cooked, or even just a dot so you know the difference between cooked and raw.
  • For a more cooked egg, leave in hot water a few minutes more! For a less cooked, leave in for a few minutes less.
  • Boiled eggs should be stored in fridge and will last you a good week!
For printable version, click here.




9 comments:

  1. I like to peel my eggs under water (in a bowl of water or under running water). The water seeps in between the egg white and the membrane and the shell slides right off. =)

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  2. Terri Feb. 6, 2013
    I was told by my grandmother (born 1901, whom had raised alot of chickens and cooked alot of eggs)the older the egg the better. So now when I shop for eggs, especially for hard boiled, I check the date for the older stock. Farm fresh eggs do not peel well at all. Boil for 18-20 min. Drain hot water. Then I give the pan a shake to crack the shell and pour cold water over them until water stays cool in pan. Let rest in cold water for 5-10 min. Peeling should be a breeze. Of course Granny has been gone a while now, but I still use alot of her home remedies she taught me as a young child. Onion smell on hands? Rub your hands vigorously on the stainess steel of your kitchen faucet with cold water. It really works!!

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    Replies
    1. Give the pan a shake to crack the eggs??? That's an amazing tip! I'll have to try it! Your grandmother was a smarty! I love the amazing tips and tricks our grandmother's had.

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  3. My grandmother (born 1901) taught me alot of tricks. She always told me to use the older eggs for boiled eggs.Farm fresh will not peel as well. Now when I shop for eggs, I always check the date for the older stock, if I know I need hard boiled. After they are boiled,I drain them,then give the pan a shake to crack the shell. Pour cold water over them until pan is cold. Let eggs rest in cold water until cool.They should peel like a breeze.
    Onion smell on hands? Wet hands and rub them vigorously on the stainless steel faucet of your sink. Should do the trick! It's always worked for me. (miss you Granny)

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  4. I'm with you on the egg smell thing. Some days I crave an over easy egg with a runny yolk, other days I start cooking one and need to leave the room. I don't know what it is, but I'm glad I'm not alone! I do hard boiled eggs similarly - the only difference is that when the water is boiling I remove from the heat, put the lid on, and let them sit for 10 minutes. This produces perfect hard boiled eggs for me every time. Do you let them sit with the lid off so the heat drops a bit and you produce medium boiled eggs in 12 minutes?

    By the way, that lead photo is gorgeous!

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    Replies
    1. Glad I'M NOT alone! That's awesome we have that in common! I do let the pan sit uncovered (only because I hate washing more dishes, haha)- this way it produces the perfect medium boiled egg for me! It's on the cusp of being hard boiled but the yolk is still this soft, silky, delicious thing!

      Thank you for your kind words!!! <3

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  5. I love the type of egg you are describing - medium boiled. I just never called them that :)
    Another tip for easier peeling. I read in on Pinterest and it worked like a charm for us: Add a little baking soda (about 1 tsp) to the water the eggs are cooking in.

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  6. I have always found that adding 1/2 cup vinegar helps make them easier to peel too. It does alter the flavor slightly but personally I prefer it!

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