Back to Basics: Boiled Eggs

Pitmaster Jimi James

 

 

by Pitmaster Jimi James

 

I know we are going into fall, which by the way is the best season of all the seasons we have (if I haven’t told you enough yet).  Of course, where I live it can change seasons four times in the same day!

Welcome to Ohio

 

One question for recipes that comes up more than any other is:

“How can I make perfect boiled eggs?”

Well, you’re in luck.  I’m gonna share my way to make perfect boiled eggs, and it’s simple and very easy. Your eggs will peel easily, come out soft and the yolks will be a nice bright yellow color– not that greenish Sam I Am color!!!

So go grab these ingredients, a pot, and a timer, and then come on back!!!

Pot

Get a pot with a lid, big enough for 6 eggs . . . .

Ingredients:

  • 6 eggs
  • 2 tsp. distilled vinegar
  • 1 tsp. salt

 

1.) Put the eggs in the pot and cover with cold water. Turn the heat on medium high to slowly let the heat build in the water.

Eggs in Pot

2.) As the water heats up, you’ll notice bubbles starting to form. Once you start seeing little bubbles, add 2 tsp. of distilled vinegar and 1 tsp. of salt.

Eggs in Pot Boiling

SaltVinegar

3.) Now you will want to grab that timer I talked about earlier when you grabbed that pot.

Timer

4.) When the water comes to a rolling boil, set your timer for two minutes.  (Not one minute like shown above…two!)

5.) When the timer goes off, put the lid on the pot and take it off the heat.

6.) Now set the timer for 15 minutes and just walk away.  When you return, they will be done cooking.  What you are doing is finishing the eggs without overcooking them.

7.) After the timer goes off, dump out the water carefully and run cold water over the eggs until you can hold them in your hands. This should take about 10 minutes or so.

8.) Now just crack the shell on the side of the sink and peel.  At this point, you’ll see why we added the vinegar and salt.  They help the shell come off the egg so easily.

Boiled Eggs

The eggs on the left are what we are creating. The eggs on the right is what many of you are used to.

Follow this recipe to a “T”, and you’ll always have perfect eggs from now on.  And yes, I do hear some of you out there already asking: “So how do I turn these into perfect deviled eggs?”.

I’ll get on that soon.  Baby steps.  It’s a Back to Basics lesson.

Final Egg Pic

 

Stay hungry, my friends.  Until next time!!!

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