Monday, March 30, 2020

What's With The Eggs?

Seriously, what's up with the ova? Sure, Easter is 'round the corner but you are panic buying far in excess of some multi-color hard boils. What in the world can you possibly be doing with all those eggs? You can't be baking that much Challah.

But since you're hoarding eggs, lest they go bad here is the way you cook a perfect hard boiled egg (courtesy Food Lab, as tested by TOD).

You will need a pot with enough water to cover six eggs. You'll need some ice, about ten of the typical automatic ice maker quarter moons. You should have some tongs and you are really going to need a good timer--any smart phone will do.

Bring the water to a boil. Put in the six eggs (here is where tongs come in handy). Boil hard for thirty seconds. No more. No less. Put the ice in the pan--boiling will stop. When it comes back to a simmering boil, reduce the heat to maintain a simmer/slow boil and boil for eleven minutes. No more. No less. Cool under running water or an ice water bath.

Don't let your good eggs go bad.