Perhaps one of the techniques that has stubbornly eluded me is how to cook civilized hard-boiled eggs. Either they come out raw, or they come out overcooked, and are usually a pain to peel, half sticking to the shell.
My Frenchman did not fail me. Jacques Pépin's method for perfect eggs, every time, has been reliable.
1) Bring a pot of water to boil.
2) Take a thumb tack (or the like) and stab through the shell on the round (as opposed to pointy) side of the eggs.
3) Once boiling, lower flame to simmer. Drop in the eggs and cover the pot.
4) After ten minutes (a timer is very very much your friend), remove pot from flame and drain off the boiling water.
5) Shake the pot to crack the shells.
6) Now, here Jacques recommends dunking the eggs into ice water; I have found that putting them under cold tap water is sufficient. Cover the eggs with cold water.
7) After allowing them to cool, remove and peel. The water now under the shells should make it easy.
 |
| Via thedailymeal |
NO SULFUR RING. How cool is that?
No comments:
Post a Comment