Hard-cooked eggs should never acually be boiled or any lengh o me, or heywill urn rubbery and dry. Insead, ollow he direcons below or genly cookingeggs—he whies will be ender and yolks sll slighly so in he cener. Theseeggs would be perec or sprinkling wih sal and pepper and eang whole,halving and scooping ou he yolks o make deviled eggs, or cung ino wedgesor salads. They are also he sarng poin or making he classic mayonnaise- based egg salads. So-cooked eggs are classically served in heir shell in a cocoer(small egg cup), wih a ny silver spoon and oas poins (riangles) or soldiers(baon shapes) or dipping ino he sll-so yolks. The eggs are also deliciousscooped ou o he shells and served on slices o oased butered rusc bread.
to hard-cook eggs,
place them in a deep saucepan and cover with coldwater by 1 inch. Bring to a boil over high heat, then immediately remove romheat, cover, and let stand 13 minutes. Use a slotted spoon to transer eggs toan ice-water bath to stop the cooking. Serve warm, or leave in the bath to coolcompletely, about 10 minutes. Unpeeled eggs can be rerigerated up to 1 week.
to soft-cook eggs,
bring a deep saucepan flled halway with water to a rollingboil. With a slotted spoon, gently lower eggs into water. Cover pan and removerom heat. Let stand 4 to 6 minutes (depending on how sot you like the yolks). To serve egg in the shell, quickly crack the wider end with a knie and removethe top. To serve out o the shell, hold egg over a small bowl, tap around center witha knie, and gently pull shell apart, then scoop out egg with a spoon into the bowl.
How to Boil
Because hey are cooked in waer, wih no oil or oher a added, poached eggsare a healhul alernave o eggs cooked by many oher mehods. Bu heir rueappeal is in heir exure, he ideal being a sll-runny yolk surrounded by a jus- se whie. Their no-a cooking mehod also suggess ha he eggs migh benerom being served wih a rich, favorul hollandaise sauce (see page 96), as ineggs benedic. Bu hey are also delicious on a slice o oas, which soaks up he yolk.A bi o pracce is required o preven he egg whie rom dispersing ino hewaer, causing he edges o become rayed. Some cooks preer o add a drop o whie vinegar o he waer o help he whie coagulae; ohers swirl he waervigorously o creae a whirlpool (echnically a vorex, which raps he egg inside) jus beore sliding in he egg. Generally, hough, you should no have a problemi you heed hese suggesons: Use very resh eggs; keep he waer a a baresimmer (i should hardly move); genly slide he broken egg ino he waer; andspoon he edges o he whies over he egg as soon as i is in he pan.
How to Poach
PEELING HARD-COOKED EGGS
To peel a hard-cooked egg, place it on yourwork surface and roll it under your palm tocrack the shell (rather than crackingagainst the edge of a bowl, which mightcause the peel to mar the egg white). Coldeggs are easier to peel. Holding the eggunder cold running water as you peel it canalso help.
How o Boil