Cooks Coutry Easy Peel Hard Cooked Eggs
Easy-Peel Hard Boiled Eggs
Today, I gave a hungry co-worker a hard-boiled egg; mentioning that I made it using a new recipe. "Hard-boiled eggs don't have a recipe," they laughed. While 5-years ago I would have agreed; I have marveled at the perfectness of each hard-boiled eggs that I have cooked for the past 5-years (following this recipe). Look closely at the photo below; how often do your eggs look like that? Before I began following that recipe, my answer was never.
Perfectly cooked and a notable difference in peeling
While extremely simple to make, hard-boiled eggs have two perennial problems. First, there is the green coating surround the yolk, which comes from overcooking. While green eggs are perfectly harmless to eat; it smells a bit like sulfur and usually turns slimy after a day or two in the refrigerator. Why is it so easy to overcook your eggs? Because adding eggs to boiling water requires a different time depending upon how many eggs you cook. Each additional egg delays the moment when the water comes back up to a boil. Getting the timing right is key; an issue that Chis Kimball solved 5 years ago. (and continues to solve using today's recipe).
Side by side
One overcook and one perfectly cooked
The second problem with eggs are their sticky shells. Nearly six years ago I did a comparison of different methods for peeling hard-cooked eggs. The winning method is best, but still is perhaps 90% (at best). I usually found myself peeling eggs while they were still warm and storing them in a tightly sealed container. Chris Kimball has claimed to have solved the problem; "There's no need to peel the eggs right away. They can be stored in their shells and peeled when needed."
Issues:
- The timing is for large eggs that are cold from the refrigerator.
- The recipe uses a steamer basket. But if you don't have one, Chris Kimball says that you can place the eggs directly into the 1″ of water; using a spoon or tongs. The smaller amount of water will come back to a boil more quickly that a fuller pot; which will work on 6 or few eggs without altering the timing.
- If you are using a steamer basket, this recipe will work on any number of eggs that will fit into a single layer.
- The prior cooking technique I had been using for the past 5 years is given by Cook's Country is here.
Steam eggs instead of boil them
Place steamer inside medium pan.
Ice bath to stop the cooking
Rating: 4-1/2 stars.
Cost: 60-cents.
How much work? Low.
How big of a mess? Low.
Start time 6:00 AM. Ready at 6:30 AM.
Chris Kimball's original recipe for is here. My descriptions of how I prepared it today are given below:
6 large eggs
- Add 1″ water to a medium-saucepan. Set over high burner and bring to a rolling boil; about 5 minutes.
- Carefully set eggs in steamer basket and move into saucepan with boiling water. Cover and reduce burner to medium-low; maintaining a boil; and cooking for 15 minutes.
- When eggs are almost done; combine 2-cups of ice cubes with 2-cups of told tap water into a medium bowl.
- When eggs are ready use tongs or slotted spoon to move eggs into the ice bath; allowing to stand for 10 minutes before peeling.
Source: https://myyearwithchris.wordpress.com/2016/02/04/easy-peel-hard-boiled-eggs/
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