Perfect Hard Boiled Eggs
Got this from the recent issue of The Sunday Times… (recipes from mum will be coming in a short while, once I get the pictures and the cooking sorted out :))
Heat a pot of water till it is lukewarm.
Add a pinch of salt and a dash of vinegar (I did not have vinegar at home, but a pinch of salt seems to work fine too!)
Lower an egg into the water gently. Start your timer.
Bring the water to boil and turn it down to simmer.
Turn off the fire after 13 minutes. Pour away the boiling water and run tap water into the pot to prevent the egg from cooking further.
After two minutes, remove the egg from the water. Crack the shell and peel.
You should get a perfectly cooked hard boiled egg with the above method. (Perfect = one without a dry, brittle, grey-tinged yolk. A light yellow yolk that is soft and moist is great!)
I have yet to try out their suggestions on poached eggs and sunny side-ups yet but will post here if they work out fine π
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