Jul 12, 2010

And Now From The Annals Of Over Thinking

hard-boiled-eggs

This past weekend Bossy decided to make a batch of hard-boiled eggs to take to her friend Bobo’s house, where various pals were gathering to swim, where swim equals And wear a bathing suit? no way.

So Bossy placed a dozen eggs into a saucepan, give or take a few eggs — especially take — when suddenly Bossy forgot how long it takes to hard-boil eggs. So she turned to Bossy’s twitter council with the following tweet: Bossy can never ever, with some extra never on the side, remember how long to cook hard boiled eggs. Is it 5 min, or is that corn?

And as always, Bossy’s twitter followers were there to help. The following represents just a small example of the consensus of advice:

I normally cook em till the water is practically gone.

7 min boiled eggs, 2 min corn. Unless you’re my Mother In Law, in which case it’s 15 for both.

Put eggs in cold water. Place pan on stove. Bring to rolling boil. Set timer for 12 min. Remove.

I bring eggs to boil, then cook at boil 5 mins. Turn off heat, allow to set one min, drain & serve.

Bring to boil, turn off burner (but I keep the pot on the burner), cover, 15 minutes.

hard-boiled-eggs2

Right, so, um, yeah, this would be the moment when Bossy decided to thoroughly investigate the proper cooking of a hard-boiled egg, which means Bossy Googled it while her eggs sat cracking in a rolling boil on the stove.

hard-boiled-eggs3

And here’s what Bossy learned, from a website named Simply Recipes, which Bossy would soon discover does not mean Simple Recipes:

  1. Use eggs that are several days old. Fresh eggs are difficult to peel.
  2. Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water, which will prevent them from cracking.
  3. Add a tablespoon of vinegar to the water to prevent the egg whites from running out of any eggs that crack while cooking.
  4. Add a half teaspoon of salt to make the eggs easier to peel.
  5. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.
  6. Reduce the heat to low, return the pan to the burner. Let simmer for one minute.
  7. After a minute, remove the pan from the heat, cover, and let sit for 12 minutes.
  8. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn’t done – Sister mercy we are talking about hard-boiled eggs here people – cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more.
  9. Remove the eggs with a slotted spoon and place them into a bowl of ice water.

    10. or

  10. Strain the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down.
  11. Once cooled, strain the water from the eggs.
  12. Store the eggs in a covered container in the refrigerator. They should be eaten within five days.

Five days. Really? Assuming, that is, within that five-day period you have actually completed the above recipe for hard-boiled eggs.

savvysource.com


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