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some stuff, Americas Test Kitchen just gets right.
hard boiled eggs and soft boiled eggs. ATK really changed my life in both departments. they nailed them both.
in a nutshell: hardboiled. get water boiling, with a steamer basket. steam them for exactly 13 minutes, then into ice water for 10. done. easy to peel despite ANY level of freshness, the fast heat damages the membrane or something.
softboiled - get 1/4 inch water boiling. put in cold eggs into the water. they are not submerged at all..you are ALSO steaming them. 6 minutes.. done. rinse to chill so you can handle them. eat. i do 6.5 minutes on the giant eggs. you could use a steamer basket if you wanted, i suppose.
i like methods because they are independent of how many eggs you want to cook.
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poof! gone
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