Tuesday, July 7, 2009

Not-So-Hard Boiled Eggs

Most people boil their eggs (hence the name) to get them "hard boiled", but that is the reason they get that gray layer between the yolk and the white. I recently learned a technique to cook eggs that will eliminate that gray layer.

Not-So-Hard Boiled Eggs
1-2 t salt
4 qt cold water, divided

1. Put 2 quarts of water in a sauce pan. Add eggs and salt.
2. Place pan on stove and turn stove on medium heat.
3. Once the water starts to simmer, cover for 10 minutes.
4. Drain pan and place eggs in 2 quarts of ice water. This will shock the eggs and stop the internal cooking process.
5. Leave them in the ice water for about 5 minutes.

See? No gray ring!

1 comment:

Trent and Amelia said...

What a good trick to know- thanks for passing this on!