Thursday, February 1, 2024

Hard-Boiled Eggs

 Adapted from Cook's Illustrated

I was a charter subscriber to Cook's Illustrated and have been "with them" from the beginning through a number of iterations, from Christopher Kimball to J. Lopez-Alt to where they have landed now. Even with all the changes, their mission has stayed on track, and they are an excellent source of inspiration, reliable recipes, and excellent unbiased product reviews. I find a digital subscription to America's Test Kitchen, where all the Cook's recipes reside, to be worthwhile. There is a group of Cook's ecipes* that has stayed in my repertoire since I first found them, and this, along with their method for soft-boiled eggs, is one of the most used.

I store my eggs in the refrigerator in the carton they came in. For this recipe, use large eggs that are straight from the refrigerator and still cold. Make sure they have no cracks. I always wash eggs before I use them as I often have local eggs from a farm or a friend, and it's a habit I have gotten into.

I have found this recipe to be fool-proof. I usually make 4 eggs at a time, but you can make 6. There is no exaggerating how nice it is to have some beautiful hard-boiled eggs in the refrigerator.

These eggs are essentially steamed, not boiled.

Hard-Boiled Eggs
Adapted from Cook's Illustrated

Put an inch of water in a saucepan, and bring to a boil over high heat. Put a basket steamer in the pan, and carefully add the eggs to the steamer.

Cover the pan, and reduce the heat to medium-low. Cook the eggs for 13 minutes,  no longer. 

While the eggs are cooking, get a bowl of ice water ready using 2 cups of ice cubes and 2 cups of cold water.  I keep it in the sink.

When the 13 minutes are up, take the pan off the heat, put it near the bowl of ice water, and use a pair of tongs to carefully move each egg individually to the bowl of ice water. Let the eggs sit in the cold water for 15 minutes before peeling. 

Depending on the age of the egg, there is usually an air cell at one end, and it is usually at the larger end. I find the easiest way to peel these eggs is to kind of "smash" the large end and starting from there, peel under running cold water.

*Group of Recipes I regularly use from Cook's

If you are a digital subscriber to America's Test Kitchen, as am I, these recipes are available.

Shrimp Salad
Simple Lasagna with Hearty Tomato Meat-Sauce
The Best Sangria
Quick Simple Full-Flavored Iced Tea
Triple-Chocolate Mousse Cake
Basmati Rice, Pilaf Style


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