Читать книгу Quick & Easy Eggs, Bacon & Breakfast Sausage - Bruce PhD Tretter - Страница 3

TIPS:

1. If possible (but please don’t make yourself crazy trying to figure this out), use eggs that are at least 3-5 days old to make peeling the egg easier as the whites of fresh eggs tend to stick to the shell.

2. Eggs cooked from start to finish in continuously boiling water will turn out tough and rubbery. This recipe is designed to be the surest and safest way to make the eggs turn out soft and tender.

Cooking Time: 8-20 minutes depending on soft or hard boiled desired doneness, including time to bring water to a boil.

Ingredients

•1-2 Eggs per person (no cooking or flavor difference between brown and white eggs)

•Salt & Pepper (optional)

Equipment

•Smallest Sized Cooking Pot with Top that can hold the number of eggs you want to cook without crowding

•Cooking Timer (egg timer or stove clock shown here or any time piece)

1. Put the raw eggs straight from the refrigerator into a small pot (1), and add enough cold tap water to cover the eggs with about 1/2 inch of water (2).

2. Put the pot on the stove (1), and turn the burner heat to HIGH (2).

3. Let the water come to a full, rapid, big bubble boil, which is much more vigorous than a small bubble “soda fizz” boil shown in the insert. Not waiting for the water to come to a full, rapid boil will result in undercooked eggs.

4. As soon as the water comes to a full boil, turn off the burner heat (1), transfer the hot pot to a cool burner, cover the pot with the top and…

…set a timer according to the desired egg doneness and consistency shown in the table below.

5. Use the pot top as a dam as shown to keep the cooked eggs in the pot as you drain the hot water into the sink.

6. Cover the cooked eggs with ice (1) and cold tap water (2), and let them rest for a minute or two until the eggs are cool enough to touch comfortably. (See the TIP following photos (1) & (2) if you’re making hard boiled eggs.)

TIP: For hard boiled eggs in particular, cooling the eggs properly stops the cooking process and ensures that the yolk will be yellow inside as shown in (a) instead of grey/green as shown in (b).

7. To remove the shell form a boiled egg, tap, roll and crack the shell against a firm surface (1). Then...

...peel away only the cracked top half of the shell and thin, white membrane if you’re planning to eat the egg out of half the shell (2), or peel off the entire shell and membrane if you’re planning to eat or use the egg completely out of the shell (3).

Rinse the egg under cool running water, if needed, to remove any small shell pieces (4).

8. Boiled eggs of any desired doneness above can be eaten as is or with salt and/or pepper to taste.

(Yah, I know: you've gotta’ be a real man or a real woman to eat an egg out of an egg cup with feet on it!)