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The Food Lab on Hard Boiled Eggs

I’m a huge fan of J. Kenji López-Alt, and this article is terrific, as usual.

The Food Lab: The Hard Truth About Boiled Eggs

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook’s Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, available now wherever books are sold.

Easy-peel Hard Boiled Eggs, a la Serious Eats’ J.Kenji Lopez-Alt

You’ll need a large pot and a steamer basket, and some cold eggs.

  1. Ensure that the eggs are straight out of the fridge; warmer will not work with this method.
  2. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with cold water. Set aside.
  3. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat.
  4. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard.
  5. Serve immediately if serving hot.
  6. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes. Putting them in the fridge for a few hours overnight will make them easier to peel. When thoroughly chilled, peel the eggs under cool running water.

 

 

 

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