The perfect hard-boiled egg. For me, having a cooked egg in the fridge is the start of a good day. It's a healthy and quick way to get some protein punch, and with only 70 calories, it really is a dieter's friend. If overcooked the egg can get a greenish yolk with a dry powdery texture - and that, my friends, is not good eats. Follow my lead and your yolks will be just cooked - golden and creamy, and well, perfect!
- Place eggs in a pot.
- Cover with cold water.
- Put on stove and bring to a rolling boil.
- Immediately cover and take the pot off the burner.
- Set timer for EXACTLY 12 minutes.
- Rinse a few times with cold water to halt the cooking process.
- EAT! Or store in the fridge for up to a week.
I like to crumble my egg up and put it on a slice of whole wheat bread with mayo, baby romaine and S&P. Delish!
4 comments:
Good post. After years of experimentation I finally worked out how to get consistently good results when boiling eggs - very similar approach to you http://caroleschatter.blogspot.co.nz/2011/12/how-to-boil-egg.html
hi there. I haven't checked out your blog in awhile. I'll have to catch up. This is Mary over in NH. I used to have a blog called maryskitchenadventures.blogspot.com
I moved to a new blog world, check it out if you want...
http://healthylifestyleideas.wordpress.com/
I saw that method on PBS one day and have not cooked my hard boiled eggs any other way since. I find the only time they start to change colour is when they sit in the fridge for the full week! Other than that, they are always perfect!
Very tthoughtful blog
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