Why the heck are there boiled eggs in a jar you ask? Well I am also going to be sharing how to make Piedmont Eggs, marinated eggs.
Rudimentary? Yes. Obvious? Well no, not for me. When I left university I knew so little about food that I did not even know how to boil an egg. We all have to start somewhere. There are many different techniques but I really liked Laura Calder‘s simple and easy technique that she shares on her Piedmont Eggs episode. Let’s start with the basics!
Put eggs in cold water and bring to a boil. I added salt to help prevent sticking but there are online rumours that vinegar works even better. Mine still stuck though so I think I will be trying the vinegar next time. Apparently the fresher the eggs, the more they tend to have the shells stick. Mine must have been delivered that day!
Once the water comes to a boil, put the lid on, take the pot off the hot burner and let it sit for 10 minutes. Voilà! C’est tout! That is all you have to do to have perfect boiled eggs. No greenish hue in the centre of the egg yolk, no gooey un-cooked egg yolks. They were very perfect so I will be using this method from now on. I also immediately replaced the hot water with cold water which is supposed to help prevent sticking but as I said, my eggs were determined to stay shelled.
If you did not know how to properly boil an egg before, now you know a pretty good technique. Do not despair if you are just starting out. Learning about food is a fantastic, entertaining and educational journey that never ends. We are always learning and experimenting. Food makes life exciting.
I don’t know whether this affects “peelability,” but my Mom always said that the eggs must be completely covered by water. I hate it when they don’t peel well, too!
Hello, After 10 minutes, I Put a few inches of cold water in the pan, cover and shake. The shells come right off.
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