Thursday, April 1, 2010
How To Boil An Egg
No, I don't think you're stupid.
It's not like I said, "Do you know how to boil water?". I know you know how to boil water.
Boiling eggs on the other hand, not so sure. Maybe, you're just not aware that boiled eggs are not supposed to be rubbery with greenish gray yolks. Shocked? Yeh, I knew you would be.
A perfectly boiled egg should have a white that is delicate, yet firm. The yolk should be marigold, with a silky smooth texture. NOT TALCUM LIKE, MAKING YOU BEG FOR WATER.
So here's the dealy. The Easter Bunny is coming to town, and if you don't get your act together soon, he's not going to be pleased. I doubt he'll take it out on your children, but I'm just sayin'. . . . . . . .
If you care about humanity as a whole, the sanctity of food, and all that is good and right and just, then you'll follow this process to achieve a perfectly boiled egg. It's simple, but should be followed exactly, lest your children be placed on the naughty list. . . .or is that Christmas . . . .no matter, here's what to do.
****Note: Use a pot or pan for which you have a tight fitting lid.
1. Place eggs in a pot or pan in a single layer. Cover the eggs with 1-2 inches of cold water.
2. Over medium heat, bring the water to boil. Just stay in the kitchen. It won't take long for the water to boil, and if you walk away and forget. . .well . . .your eggs might be boiling away, along with your dreams of a perfectly boiled egg.
3. Once the water has reached its boiling point, promptly remove from the heat.
4. Cover and let sit for 10 minutes. Not a minute sooner or a minute later. Set a timer if you can not be trusted!
5. Remove eggs from pan and place in cold water to stop the cooking.
6. Once the eggs have cooled you can peel 'em, eat 'em or refrigerate for later!