Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
This may sound like a lot of work, but... Putting the hole into the shell allows the "sulphurous" gasses to escape which causes the nasty green ring and smell. The 2 minutes in the ice stop the cooking, and returning the eggs to the boiling water for the 10 seconds slightly "swells" the shells so they peel easily. They are absolutely fantastic. Clean tasting, with a fabulous yellow, smooth but cooked yolk.
Well, according to "Julia" there is a method for perfect hard boiled eggs, and I can attest to this method working absolutely perfect every time I have used it. Each egg has a more "rounded" end and a more "pointed" end. Using a needle or a safety pin, make a hole in the larger (more rounded) end of the eggshell. Place eggs covered in a sauce pan covered with cold water. Turn heat to high, and as soon as the water begins to boil remove the pan from heat and cover for exactly 17 minutes — This is what she says! Remove eggs from pan and place in bowl of ice water for 2 minutes. During that 2 minutes bring the pan of water back to a boil. After the 2 minutes return the eggs to the boiling water for 10 seconds. Then peel under running water.