In order to successfully boil eggs, like in most endeavors, one needs to select the right equipment for the job.
First, of course, are the eggs. The eggs being use are (at least in the United States) considered large eggs. What makes an egg “large”? According to the American Egg Board, eggs are classified by weight per dozen. For example, a dozen large eggs will weigh 11/2 pounds, meaning each large egg should be approximately 2 ounces. Therefore, it is not based on physical size. If your large eggs look small, weigh them, and the dozen should be approximately 11/2 pounds. If they do not, somebody probably switched them for medium eggs in the grocery store to pay the lower price. Remember, this technique is for large eggs.
Two quick notes about the freshness of eggs and boiling. Eggs have air sacs in them. This is why some eggs boil with a huge divot at one end. To have smaller divots, use fresher eggs. The problem with this is the fresher the egg the harder it will be to peel without taking off chunks of egg. To be honest, I seldom have problems with this using my hard-boiled method. Maybe one egg in a dozen will peel poorly.
Next is the kettle. You will need to select a kettle that allows a dozen eggs to sit on the bottom in a single layer.
This kettle, as you can see, is too small to fit a dozen eggs, even though it is considered a larger size (3 quarts).
This kettle is the correct size. It is my 6-quart stock pot. There seems to be extra room for more eggs, if desired. Personally, I only do a dozen at a time and use the carton the eggs came in to store them. I just write “boiled” on the side to keep them separate from my raw eggs.
Now, you will also need a slotted spoon. This is something I have discovered. Using the slotted spoon to lower the eggs into the boiling water lessens the shock on the egg, decreasing the number of eggs that crack while submerging. My preference is a slotted wooden spoon, although plastic would be acceptable. Do not use metal. Metal will transmit the heat from the water.
Finally, you will need some sort of timer. Your cell phone should have some sort of timer built in. If you do not have a digital, any timepiece that counts seconds will suffice. I recommend against the old-fashioned wind-up timers as they are not always accurate.
Once you have all of these items, it is on to the step-by-step instructions.
As always, I welcome your comments. Click on the Comment link below; it may say "No" or have a number in front of it.
Two quick notes about the freshness of eggs and boiling. Eggs have air sacs in them. This is why some eggs boil with a huge divot at one end. To have smaller divots, use fresher eggs. The problem with this is the fresher the egg the harder it will be to peel without taking off chunks of egg. To be honest, I seldom have problems with this using my hard-boiled method. Maybe one egg in a dozen will peel poorly.
Next is the kettle. You will need to select a kettle that allows a dozen eggs to sit on the bottom in a single layer.
Now, you will also need a slotted spoon. This is something I have discovered. Using the slotted spoon to lower the eggs into the boiling water lessens the shock on the egg, decreasing the number of eggs that crack while submerging. My preference is a slotted wooden spoon, although plastic would be acceptable. Do not use metal. Metal will transmit the heat from the water.
Finally, you will need some sort of timer. Your cell phone should have some sort of timer built in. If you do not have a digital, any timepiece that counts seconds will suffice. I recommend against the old-fashioned wind-up timers as they are not always accurate.
Once you have all of these items, it is on to the step-by-step instructions.
As always, I welcome your comments. Click on the Comment link below; it may say "No" or have a number in front of it.
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