A perfectly boiled egg

Large eggs.

Rapid boil.

14 minutes.

Done.

*Food tip – a little older egg will peel easier, with less skin sticking, since it has has lost some moisture (feels lighter/hollower).

This entry was posted on Monday, September 6th, 2010 at 5:58 pmand is filed under The Daily Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “A perfectly boiled egg”

  • Marianne Says:
    September 7th, 2010 at 2:41 pm

    Is it fact or fiction that if you put boiled eggs immediately in ice water it will prevent them from sticking to the shell? That is an extra step I thought necessary?

  • admin Says:
    December 30th, 2010 at 8:53 pm

    Never heard of that before, but worth a shot. Actually though, the best eggs to use are older eggs that have a little more air. Makes it easier to pull away. Save the fresh ones for omelettes.

  • admin Says:
    May 5th, 2011 at 1:34 pm

    I’ve never heard of this. The reason you put eggs in ice water immediately is to stop the cooking process, otherwise your eggs will become over-cooked.

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