it seems that boiling an egg would be second nature to all of us. but, it comes as a surprise to many of us to learn that when boiling a perfect egg, you actually don’t boil the egg at all. the key is to remove the eggs from the heat as soon as the cooking water comes to a rolling boil.
boiling a perfect egg[adapted from may 2006 martha stewart living article]
place eggs in a saucepan that is large enough to accommodate them in a single layer at the bottom of the pan. fill the pan with COLD water, covering the eggs by 1 inch of water. bring to a boil over medium-high heat. once the water is just at a rolling boil, turn off the heat, cover, and let stand for:
- 90 seconds to 2 minutes for soft-boiled eggs
- 1 minute 45 seconds to 2 minutes 15 seconds for medium boiled eggs
- 12 minutes for a perfect hard boiled egg
once the hard boiled egg is cooked, transfer it to a bowl of ice water [this will prevent it from discoloring and will help with the peeling]; let stand for 2 minutes, then crack gently pressing egg against a hard surface. peel under cold, running water. [*the trick is you MUST peel them right away for an easy peel] click here for other egg peeling tips.
so, now that you are an expert in all things egg, here is a great recipe for oeufs mimosa. it is a great recipe from france for their version of deviled eggs.
12 hard boiled eggs, peeled and halved lengthwise
1/2 cup mayonnaise
1/4 cup tuna fish [preferably tuna packed in olive oil]
2 tbs parsley, minced
1 tbsp lemon juice
1 tbs dijon mustard
1/4 tsp sea salt [or coarse salt]
1/8 tsp fresh ground pepper
chopped chives for garnish
empty egg yolks from eggs and place in a medium bowl. add remaining ingredients except for chives and mix well making the mixture very smooth. place in a piping bag, or zip lock bag cutting a hole in the corner and pipe yoke mixture into the egg whites. garnish with chopped chives.