There’s a joke about this when Julia Child takes her first cooking class in Paris, and it’s the womens class where they learn something as menial and obvious as egg boiling which is why she fights her way into the real chef’s course. But um, I actually loved learning to boil an egg the “right” way. I’ve had far fewer hard, green, icky yokes since I started doing this.
- Use fresh eggs. Not the ones that have been in the refrigerator for weeks. Not if you want to eat them hard-boiled anyway.
- Cover the eggs with cold water. You want the water to be the temperature of the eggs from the refrigerator so the egg innards heat up at approximately the same time as the water around them. This makes the timing more accurate.
- Bring the water to a boil.
- Cover the pot and turn off the heat. That’s right. Don’t let the eggs collide and crack in the roiling water. Just let them sit. The length of time they spend in the water determines the boil.
- Soft boil – remove and cool at 3 minutes, medium boil – 5-7 minutes, hard boil – 10-15 minutes. I like them best at 10.
We boiled and dyed 2.5 dozen eggs today. I have hopes of doing some gorgeous treatment for eggs for the Easter table. This year I am doing Easter dinner for 19. I announced to Kent today that I intend to “go all out” because every time I go low key I’m disappointed, and we’ve had too many of those holidays lately.
Me: Your tone sounds full of dread.
Kent: Possibly because it is.
Me: Well, I’m going all out anyway.
And I’m planning to blog allllll about it. I already bought $80 worth of Belgian chocolate and $60 worth of books on the Easter bunny tab, the former of which will be WASTED on my troglodyte Hershey-loving children, the latter of which will be enjoyed. Bought the family outfits. Paid an extra $25 for rush shipping due to lack of planning. Grrrr! So yeah, by “all out” I guess I mean exorbitantly expensive.
And I’m making braised short ribs in addition to ham. I’ll post the recipe.