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 the perfect egg - soft, medium or hard boiled |
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| I love soft-boiled eggs. South Africans call them dippy eggs. Kiwis eat them with soldiers (a piece of toast sliced into lengths). They get to sit in cute egg cups like this one. This is my egg cup. It makes me smile. Therefore, dippy eggs and soldiers make me smile. As long as they’re cooked properly…see below J Oh! And remember: older eggs are better for boiling – the shell won’t stick to the whites when you remove it. |
Ever thought hard boiled eggs smell like someone farted? They only smell when they’ve been overcooked, and that ugly grayish greenish color appears around the outside of the yolk. It’s called sulphur. And sulphur stinks! And you have to have to have to cool your hard boiled eggs down thoroughly if you don’t plan to eat them straight away – they will continue to cook and the sulphur will develop even if you initially cooked them perfectly. you will need: As many LARGE eggs as you would like to cook (preferably about a week old), and REFRIDGERATED! I’m not against keeping eggs at room temp, but the times are based on a cold egg. Room temp eggs will cook faster. I am against jumbo eggs though….they’re coming from a huge chicken. It’s not natural. |
Place your eggs in a large pot, in one layer (carefully so they don’t bang together and crack. It gets messy). Fill your pot with cold water until eggs are just covered. Place pot on stove and heat over high heat. As soon as water comes to a rapid boil, remove pot from heat (like off that element – especially if you use electric) and cover for: 4 minutes (soft boiled) 8 minutes (medium boiled) 12 minutes (hard boiled) Once timer goes off, remove eggs from water and place in a bowl of ice water (or you can just let cold water run over them for a bit). For soft and medium boiled, cool them for about 30 seconds, remove and dry, then a knife to cut off the top of your egg. Have a look at that gorgeous colored yolk. Serve with soldiers and lots of salt and pepper. For hard boiled leave them for a good 2 minutes (less if you’re planning on eating them now). Crack shell and peel. Eat. Yum. |
| bonnie appetit Napier New Zealand email: bonmuir@yahoo.com  |