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Friday, March 5, 2010

UGLY egg

Eggs are yummy.

2 Weight Watcher points each (as if I'm doing WW. ha. I'm a wanna-be WW girl)

Full of protien, hard boiled eggs have to be the easiest thing to make. Hot water + egg = hard boiled egg. Right?

But for the life of me, I can never remember the directions. This is the messy egg I cooked this week. Surprisingly, it was cooked perfectly and tasted great. It was just U.G.L.Y.

A quick google brings up literally dozens of methods of hard boiling an egg.

What's your method, and how do you remember it?



Sara said...

oh my! how did that happen? woah!

i put the eggs in water. turn on the stove. when it starts to boil i cover and turn off heat. 20 mins later eggs done. i also have a lil egg timer that i drop in the water before i start. changes color when the eggs are done. no biggie if i forget it, 20 mins always works.

how do i remember it? umm...

Amber said...

my method is the same as Sara's...once the water starts to boil...20 minutes on low with the lid on! then rinse in cold water(or soak in cold water for a few mins)...that makes the shell come off cleanly.

Anonymous said...

A) Have a husband who cooks.
B) Tell him you want a hard boiled egg.
C) Enjoy.


I like the just-gelled stage, not a dry and crumbly and gray yolk that you get when you do it for 20 minutes, personally. Those are great for egg salad, though!
For that just gelled stage, I usually put the eggs in cold water, bring to boil, and wait 7 or 8 minutes after boil. It is hard to time perfectly... different eggs are slightly different sizes, and I think the freshness of the eggs influences cook time, too.
But when it's right... MMMMM!

Funnily enough, we have found that fresh fresh eggs... the shells never come off nicely. The older the egg, the "nicer" the shell comes off.




Marlene said...

Dan's method is as follows.

Bring eggs to a boil.
Take off the burner.
COVER the pan.
Time for 12 minutes.

Done! I'd like to try to remember soaking them in cold water as suggested above.

I seem incapable of remembering. I ask Dan every time (via text!) or have him do it if he's around!

Anonymous said...

Hi, Amy Jo! I never remember so I always look in my Better Homes and Gardens Cookbook. This is my version of the basic info: To prevent the eggs from breaking, the thing is to put the eggs the pot then cover them with COLD (tap) water to an inch over the top of the eggs. My cookbook says to bring that to a rolling boil (when big bubbles start bursting on the surface of the water - which takes about 10 or 15 minutes, maybe -don't leave the room, at least not for long! like I have done) then take the pot off the heat, cover it, and wait 15 minutes. Then drain off the hot water and run the eggs under cold water.

Very fresh eggs do not make good hard boiled eggs. Since we have laying chickens, I know that from experience. I heard or read somewhere that it works better when the eggs are about 10 days old, otherwise there is not enough air between the shell and the egg to get the shell off. It really is unbelievably difficult to peel them if they are too fresh - as in basically impossible.

Joan B. (you know, Carole's mom)

Donna said...

I do the same thing as Sara usually. But I do often forget - so I look it up in the red plaid cookbook that I think everyone owns.

rebecca @ older and wisor said...

Rachel Ray says cold water, bring to a boil, then 15 minutes.

But if it makes you feel better, mine always turn out way ugly too. Maybe that's why I never make them!

Anonymous said...

Just saw this and thought of you. :)


Made by Brian Trager