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Egg Tuesday – The key to hard “boiled” eggs.

December 1, 2009

As a spokesperson for the American Egg Farmers I blog about eggs every Tuesday. Today’s video is how to make perfect hard-boiled eggs. The problem is not your cooking. The problem is the term hard-“boiled”. The key to a colorless, tender and tasty hard-cooked egg is to make sure the water does not boil. Check out the attached video and enjoy!

Key Flavor Factors:

1. Think of the process as poaching in the shell vs. boiling the eggs. Remember, eggs reward you with the best they have to offer in taste and texture when cooked over low heat.
2. One layer of eggs in the pan is ideal for even cooking.
3. Start with cold water and the eggs in the pan.
4. Bring to just UNDER a boil and then turn the heat down to low. You want hot water but without movement.
5. Cook for 7-10 minutes and then immediately rinse under cold water. This will stop the cooking and loosen the shell to make it easier to peel.
6. Eggs that are a week to ten days old in your refrigerator are the ideal candidates because the egg has contracted making the shell easier to peel off.

The holidays are a great time to celebrate, spend time with family and be thankful for all we have. Please take a moment to spread the good fortune by make a pledge (no cost) and you will be helping to feed the homeless via the donation of eggs by the American Egg Farmers.

Eat well, Enjoy life, Be happy

4 Comments leave one →
  1. Chase Lane permalink
    December 1, 2009 6:28 pm

    Keep these blogs coming. You have taught more important stuff about the egg in this one video than most chefs will bother to explain in a lifetime. What’s even better is that your way of slow cooking eggs is easier and more predictable than the simple boil and toil method.
    PS – I am an avid follower and wish you all the best in life… and hopefully TV

    • Jeffrey Saad permalink
      December 3, 2009 9:20 am

      Hello Chase. You made my day! That is why I do this. I love to connect people and food and hopefully teach something useful. Thank you! Take care and keep in touch. Warmly,
      Jeffrey 🙂

  2. Barb permalink
    December 6, 2009 1:07 pm

    Thank you for the clear explanation of hard boiling eggs, Jeffrey. I’ve done them the way you recommend ever since my 90 year old mother taught me the technique, but neither of us knew why it worked. Now we do, thanks to you. Love your blog

    • Jeffrey Saad permalink
      December 7, 2009 4:26 pm

      Thank you Barb! I appreciate the support. Happy Holidays! Jeffrey 🙂

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