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.
Viola! Perfectly medium boiled eggs.
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!
- 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.