First Published on: Apr 28, 2010
Boiled Eggs
I had been cooking for a long time before I learnt how to boil an egg. Turns out, you don't actually boil the egg, but instead, place the egg in boiling water, cover and remove from the heat.
From Martha Stewart... you'll get perfect eggs every time.
Place eggs in a single layer in a saucepan, and cover with 1 inch of cold water. Bring to a boil, cover, and immediately remove from heat. Let stand approximately 1 1/2 to 2 minutes for soft-boiled, 2 to 2 1/2 minutes for medium-boiled, and 12 to 13 minutes for hard-boiled. Remove eggs from water.
Soft- and medium-boiled eggs should be served immediately in egg cups -- perfect for cracking and scooping the egg right from the shell.
Hard-boiled eggs should be removed from the pot and plunged into a bowl of ice water. This prevents the yolk from discoloring due to overcooking and facilitates peeling. Let stand for 2 minutes, then crack by gently pressing the egg against a hard surface. Peel under cold running water. Serve.
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