Hi Readers! Today we have one of our Registered Dietitian Advisors, Serena Ball, blogging. Enjoy!
I love eggs. I adore eating eat them. And as a registered dietitian and mom of three, I feel great about feeding them to my children. Most of all, I love how easy it is to cook a perfect egg.
Since my kitchen is often full of chaos, I count it as a small victory when perfectly cooked eggs emerge from the fray. Cooking perfectly creamy, satiny scrambled eggs is simple, as long as they are patiently cooked low (heat) and slow. The trick to a perfectly poached egg is a tablespoon of vinegar in the poaching water. Even custardy egg en cocottes (baked eggs) are now easy thanks to Julia Child’s video. However, preparing the perfect hardboiled egg has always eluded me; until now.
Thanks to my recent placement on the Egg Nutrition Center’s Registered Dietitian Advisory board, I was sent a press release containing simple instructions for perfect Easter eggs. Reading it was an “Ah-Ha Moment!” Finally, the elusive trick to perfectly cooked hardboiled egg: Don’t boil them! After years of boiling my eggs five minutes, then three minutes then one minute, I learned the secret to a hardboiled egg is to only bring the water to a boil and then immediately cover it and turn off the heat. (Boiling them will leave a green ring around the yolk and make whites tough.) In fact, the Incredible Egg folks don’t even call them hardboiled eggs, they call them hard-cooked eggs. Here are the three steps to perfect hard-cooked eggs:
- Place eggs in a single layer in a pan; add cold water to cover eggs by 1 inch. (Eggs that have sat in your refrigerator for a week – instead of fresh from the store – are easier to peel in the end.)
- Over high heat, bring to a full rolling boil where large bubbles break the surface of the water. (No, it’s not true that a ‘watched pot never boils;’ so go ahead and keep your eye on it.) Immediately remove from heat, cover pan, and set the timer for 15 minutes for large eggs (longer for extra large eggs).
- Use kitchen tongs or a slotted spoon to remove eggs and place in a bowl of ice cold water to chill. Crack, peel and eat or place in the refrigerator to enjoy later.
If you prefer not to sit and watch the pot boil, you can try this ingenious (but time-consuming) recipe for Slow Cooker Hardboiled eggs.
Or, if you like recipes in say, 140 characters or less, try this reci-tweet) for hard-cooked eggs: “To hard-cook eggs, just bring to boil, turn off heat & keep in covered pot for 15 min. Then cool in ice water” For more reci-tweets and helpful egg tips, join me, @TspCurry and @IncredibleEggs for a Twitter Party on April 20 at 8:00 p.m. CT.
Lastly, here’s a photo of one of my kids enjoying a favorite egg recipe from my own childhood. Here’s the recipe for silky smooth Egg Custard.
Serena Ball, MS, RD is Partner at Teaspoon Communications and the egg cook for her husband and three children in Chicago.