These are simple instructions on how to hard boil an egg for stuffing such as deviled eggs or eggs mimosa. These aren't the worlds' best softboiled/hardboiled breakfast eggs, they're simple hardboiled eggs for the stuffed egg novice. For breakfast eggs, see EndOpost.Before we start, Two important tips:
1) COLD WATER: essential to hardboiling eggs my mama's way.
2) Your eggs double! Bear with me, I realize it may seem obvious, but: Think about 1 egg per person +1 egg (to balance for mistakes).
Count-n-boil accordingly, madame or sir.
* Ok, grab your UNSHELLED eggs from the fridge, and gently place them in a pot. Unless you only own one pot, try to choose a pot large enough that you don't have to layer the eggs. Of course this will differ depending on how many you're cooking. Why does it matter? Layered eggs boil unevenly. Grody. Newer eggs are harder to peel, according to the Joy of Cooking, so go ahead, use the ones that've been in your fridge for a week!
* I was taught the water and the eggs need to warm up together. So......
Bring your pot o eggs to the faucet and cover the eggs with COLD water. They don't need to be drowning, but you don't want to see any shells peeking above the surface of the water. If you need precise measurements for the water, somewhere between "covered" and an inch above that will do. Add a pinch of salt[I don't add baking soda, see below for why.. and why others do]
*Place them on the stove on high. Depending on water salinity, humidity, etc., it usually takes 2-5 minutes for water to boil. Once the water begins boiling, set a timer. If you have medium/large eggs, set it for 10 minutes. For supersized eggs, set it for 12. If you don't have a timer, use the microwave, your phone alarm, etc. Watching the clock has never worked well for me..just for the record! It's fine to go over that time a little, just remember, the longer they boil, the RUBBERIER the whites get. A little is ok, a lot is..well..
Of course, this is what happens when I don't set the alarm..why yes, I DID burn the water AND the eggs while surfing the internet!*While the eggs are boiling, prepare an ice bath: Fill a big bowl (preferably not plastic) halfway with ice cubes and water--I usually put a tray of ice cubes in and then add water on top. In the Netherlands we called this "scaring" the eggs--I don't know about you, but I find ice baths terrifying! If you don't have an extra bowl/ice cubes, no worries, just relax and wait for the timer, I've got you covered in the next step!
* Take your pot with eggs/water over to the sink (Careful! It's HOT, yo!) Run cold water over the pot until the water isn't hot, pour most of the water off & then add the eggs to the ice bath. This uses the same principle as running hot water on a jar to get the lid off: the egg and the shell expand at different rates, as does the air between..giving yourself that easy-to peel feeling..and high 5 to THAT! It also eliminates the greenish ring around the yolk. The green color results from a chemical reaction: the egg yolk's iron with sulfur in the egg white.
That's science! If you don't have ice cubes/bowl/etc, just let the cold water run over the pot with eggs until the eggs are cool to the touch. It's water-wasting, yes, but really helps peel the eggs..choose your battles, son.
At this point, you can store them in the fridge for a couple of days. Or, you can peel them!
* To peel, I do a very unsophisticated light crack on the counter all around the egg, followed by a light squish/peel action. Slip the shell off into the garbage can (if you're doing a bunch, it might be smart to drag that can over to you). I find that after the initial hole is made in the shell, it's often a bit easier to get the rest off when the eggs are underwater.. something to do with getting that creepy 'skin' off...if the eggs aren't completely cool, set them in the fridge at this point, they'll slice more evenly when the yolk is a bit more set.
*Ok, you've got all of your eggs peeled and on a plate/bowl near you. One more step and you're on to the stuffing part! Grab a butter knife, and cut those suckers in half, lengthwise (not standing up). This is primarily so that when filled they won't topple over! Take a butter knife, no need for something sharp, and cut them in half. [Dip the knife in water between eggs. ].
Taking half an egg at a time, squeeze each side to pop the yolk into a bowl. They might need a little nudge from a spoon or your thumb.. If you're stuffing your eggs with something other than the yolks, discard the yolks at this time. If the white cracks, tears, is ugly, [or or or..] no worries, mate! Eat it! You'll probably have at least one mishap, and that's ok!
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Although I've been doing this for years (for real, it was my first 'specialty' at age 12!), I'm a nerd & researched this post thoroughly for hows, whys, and alternatives. As a food anarchist, I love alternatives, so here are some alternate arguments and nerdy citing of sources!
Some people like to let them reach boiling point then let the eggs cool slowly like this deviled egg oriented site and here, at the incredible edible egg! Others like to pierce one end with a tack or needle or extol the virtues of blowing the shell off.. These just strike me as bacteria waiting to happen, but there are many places that encourage it. Find your bliss..
Also, some people add vinegar, claiming it makes the shells softer or add baking soda to the water before boiling. Here's a scientific reason why that's fun but not useful. In the end, it seems like the only REAL solution to ease of peeling is either aged eggs (in the fridge a week or near sell by date) or letting them sit out overnight, which makes sense, liquid reduction and all that jazz.
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So, you've got your eggs boiled, at least one per person, plus 2, yes? And sliced them all in half? Yay!! Let's stuff!
Of course, you can fill your eggs with anything you desire, but keep in mind 2 things: viscosity (pico de gallo? Well..too much liquid results in stained clothing) and texture (yes, hummos is healthy and will STAY in an egg, but it feels a bit crumbly-creepy on the tongue, no?). Here are 3 options to start you off and inspire lovely future finger food:
Kali's Curry, similar to a traditional devilled egg, but with a kukurried kick
Sea Spawn, with a bit of spiced smoked salmon, lemon, and capers
Chupacabra, with a thick chunky guacamole--scary looking but really healthy!
For me, the best finger foods taste AND look delicious; next to eachother on a platter, there's a lovely balance between these 3 . . with color, texture, AND a bit of healthiness to boot!
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PS:For a nerdtastic description on how to make perfect boiled breakfast eggs, the most beautiful, well thought out AND well researched description is here, by Food Lab with the most amazing eggspiriments ever, & (their fb page) , with lovely photos of ridiculous accuracy showing perfect eggs from runnysoft to crazyhard..enjoy!
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