The Perfect Hard Boiled Egg

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1. Place eggs in a large saucepan. 
2. Cover them with cool water by 1 inch. 
3. Add 1/2 tsp of baking soda to the water
4. Slowly bring water to a boil over medium heat; when the water has reached a boil (less than 3 minutes).
5. Cover and remove from heat. 
6. Let sit 8-12 minutes.
7. Transfer eggs to a colander 
8. Place under cool running water to stop the cooking. 
9. Eggs can be peeled and served immediately. 
10. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.

Did you know (I am guessing reading this you did not), that when you crack open a hard-boiled egg and there is a gray-green line around the yolk, the egg is over cooked? This was my egg this morning. I decided for my post today to look up the perfect way to cook eggs and practice. 

Once I opted to try something new, being in Vegas it seemed the proper time to be experimental. I had this belief growing up that my parents were the best cooks ever and sadly in adulthood I have learned otherwise. My mom made favorites and tried to gather a group of recipes that were inexpensive wholesome and would stretch a family dollar. As I have said in other posts, she wasn’t really the cook in our lineage. New experiences will teach you that. I have never really certain foods for these reasons. Meat was always terribly overcooked (come to find out I adore a rare porterhouse), Eggs as indicated also never had the right consistency so I ALWAYS requested scrambled.

This breakfast in my hotel room served up a surprise. The hardboiled eggs instead of gray-green middles had a soft creamy texture. They were not at all rubbery and sliced smoothly with my fork. No crumbling. Guess what? That’s what their SUPPOSED to do ! The taste was rich, buttery and very soft. It absolutely did not taste like a hardboiled egg. The rubbery very egg apparent thing I had come to expect. 

They served a mixture of seasoned salt (sea salt pepper tsp of vinegar and some rosemary – all ground to a fine dust), in a finger bowl you could roll your peeled egg in. The shell didn’t stick it crumbled although taking a little more time to remove each little piece. Come to find out baking soda will do that for you! Fresh Eggs are harder to peel due to PH and other fun chemistry stuff. Add the Baking Soda it will completely reinvent your desire for eggs. 

At the time I was convinced it took sheer artistry and culinary mastery to make such delicious eggs. The Google Machine proved me wrong in a fantastic manner today! Cook some eggs the right way for yourself. Do yourself a favor. Do not believe your parents always had it right !