Monday, February 11, 2008 6:37 PM
How to make the perfect boiled egg?
You’re thinking: boiled eggs…meh. Not much to get excited about. But a perfect boiled egg is the perfect food. Whether you like your yolk hard-boiled or ever-so-runny, or somewhere in between, if you follow these step-by-step instructions, you can’t mess it up.
4 large eggs, preferably room temperature
1. Place the eggs in a saucepan and cover with enough cold water so the water level is approximately 1 inch above the egg.
2. Place the pan over medium-high heat (NOT high...this is important) and bring to a simmering (not a hard, rolling) boil. Note: A rolling boil will cook the eggs faster and could jostle the eggs and crack the shells.
3. When the water reaches a medium simmer, set a timer for your preferred doneness:
For soft white and runny yolk: 2.5 minutes
For medium white and yolk: 4 minutes
For firm white and firm yolk: 6-8 minutes
5. Drain, then run the eggs under cold water (it makes them easier to peel) until cool enough to handle.
Me? I like ‘em soft and runny: Oeufs a la coque (eggs in the shell) served with mouillettes (buttered toast cut into dippable strips). Even on a bleak, nasty Chicago winter day, it’s hard not to smile at this perfect breakfast perched in an adorable Alessi Cico Egg Cup (pictured).
Got a food blog? Post links to your favorite recipes for egg salad, deviled eggs or whatever you use boiled eggs in.