The perfect hard boiled egg is easy enough to master. Adding an egg to your salad is an essential salad making hack.
I read somewhere that a “hard-boiled” egg should really be called a hard cooked egg because best not to actually cook eggs at a hard boil (due to cracking perhaps?).
Here are 3 simple steps to the perfect hard boiled egg, so you'll be topping all your salads with this healthy ingredient and enjoying a delicious Cobb Salad or Salade Nicoise!
1. Place eggs in a single layer in the bottom of a saucepan (my 3-quart saucepan easily holds 8 large eggs without crowding) and cover with hot water by two inches.
Add a tablespoon or so of vinegar – supposedly this will congeal the egg white faster should one of the eggs crack.
2. Heat over medium high heat to a gentle rolling boil, remove from heat and cover. Set timer for 10 minutes which will yield a slightly undercooked yolk if you stop the eggs from cooking by placing in a cold water bath (bowl of water with ice cubes) or run under cold running water to stop the cooking. Otherwise the eggs will continue to cook a bit.
Larger eggs may like a minute or two more. Smaller eggs, a minute or so less.
3. Let sit in cold water for a couple of minutes, then peel under cold running water after cracking the larger bottom (the air pocket will help you find the membrane layer between the shell and the white of the egg). Best to store peeled in the refrigerator for up to 3 days.
Voila! Perfectly cooked hard boiled eggs with no green ring from over-cooking. “Older” eggs (try to hide a carton away for a week to 10 days) will peel easier. Fresh eggs, as any layer hen owner can tell you, will NEVER peel easily.
And here's my recipe for a salade nicoise sans tuna:
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