It’s that time of year when we boil more eggs than any other time, and so while we’re at it, why not make them as totally and delectably edible inside as beautiful and colorful they will be outside (once we let our little ones dip and dye, sticker and scribble)?
Boiling an egg seems simple like a very simple concept, but if you’re a foodie like me, getting those perfect, repeatable results is important.
In my opinion, the perfectly boiled egg has a golden, near-solid yolk, with a bit of softness at the center. Over-boil them and you end up with a chalky dry yolk and tough rubbery egg whites, and perhaps even some sulfuric green coloring and smell. Nope. Not for me.
Here’s the method we use and it’s been pretty consistent in delivering perfectly boiled eggs we all love:
Yields: 1-5 boiled eggs
- Fill a pot with water (enough to fully submerge eggs) and bring to a gentle boil.
- Gently lower eggs into boiling water with a slotted spoon. You don’t want them to crack and you don’t want the water sputter. If you bring the spoon down to the bottom of the pan and then slightly tilt it to the right or left the egg should smoothly roll out. No cracks. Viola!
- Set a timer for 7 mins (1-5 eggs). For each additional set of 2 eggs, add another minute to the timer. Leave on a gentle boil.
- Once the timer is up, immediately drain boiling water and fill pot with cold water to stop the cooking process (may need to do it twice to make sure the water is cool enough). Wait 1-2 minutes.
- Serve! These should keep for up to 5 days in the refrigerator if needed.
You can read more here for a few variations on our method and if have more time on your hands. We have found our method is easy enough to remember without having to babysit it the entire process, because ain’t nobody got time for that! 🙂
Happy Easter Egg decorating and munching!