Please welcome Jennifer Locklin of Jane Deere! We love her blog (we featured her Chicken Tikka Masala the other day), and this is the first in a series of “Techniques” posts from her.. so stay tuned! See the whole series.
Looking for the perfect hard, medium, or soft-cooked egg? It’s really very simple…just follow along with the photos below (or click on any photo to see larger as a slideshow).
Hard-Cooked Eggs: Eggs with a firm white and a solid cooked yolk
or…
Medium and soft cooked eggs following the exact same method, just adjust the time they stay covered in the hot water.
Medium Cooked Eggs: have a firm white and a slightly softer, sticky yolk. – Time: 6 minutes
Soft Cooked Eggs: have a firm white and a gooey, runny yolk. – Time: 3 minutes
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- Hard-Cooked Eggs: Eggs with a firm white and a solid cooked yolk
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- First, place eggs in a sauce pot large enough to hold them in a single layer. Cook them over medium-high heat just until boiling.
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- Simmering to a boil.
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- Boiling. As soon as eggs come to a full boil, remove from heat immediately and cover with a tight fitting lid. Set timer and time for 18 minutes.
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- When time is up, strain off water and cover with cold tap water. At this point I add a generous amount of ice and let sit until chilled.
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- Once chilled, tap eggs on counter at both ends and roll back and forth across counter top to crush shells completely. Don’t roll extremely hard or you’ll break the egg apart.
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- Once cracked, begin peeling at the large end, under cool running water to help loosen the egg from the shell.
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- Have you ever gotten that nasty grayish-green ring around the yolk? It’s OK to eat, but not very pretty to look at. You’ll be able to prevent that by following the above directions. The greenish ring is from too high of heat and cooking too long.
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- Medium Cooked Eggs: have a firm white and a slightly softer, sticky yolk. Time: 6 minutes
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- Soft Cooked Eggs: have a firm white and a gooey, runny yolk. Time: 3 minutes
Cooked Egg Storage Tips:
For hard-cooked eggs, you can store them unpeeled, in their shells in
the refrigerator for up to 1 week.
~ Or ~
Peeled eggs can be stored covered in cold water in a glass or plastic container with a tight fitting lid for up to 1 week. Change out water daily.
