This post is dedicated to two straightforward ways to prepare eggs – Hard Boiled and Scrambled. The internet likely has hundreds, if not thousands, of variations or tips on these two styles.
HERE ARE TWO MORE!!
Recipes first, strange explanation of why I like them this way to follow.
The Perfect Hard Boiled Egg
- Fill a small or medium pot with a 1.5 to 2 inches of cool/cold water from the tap.
- Place your eggs into the cool water and place on stove. Eggs will float, but only a small portion of them should be above water.
- Set and start a timer for 14 minutes as you turn the burner on high heat.
- Once the water is boiling reduce heat to a rolling boil – medium low heat.
- When timer ends, pull eggs from heat, carefully pour out hot water from pan and run eggs under cool tap water.
- After a minute of cooling, refill pot with cold water and let sit until the eggs cool to room temperature – 10 minutes or so.
- Peel and eat! (TIP – I find the eggs easier to peel when the are room temperature or close to it.)
Voilà, we have the perfectly cooked hard boiled egg! The eggs is easy to peel and the yolk is cooked “medium”. I say medium because the yolk has hardened, not runny like a soft boil nor has it been overcooked, giving the yolk the chalky, dry, mustard colored yolk. The yolk is light yellow with a deeper orange in the center.
Tastier Scrambled Eggs
- In a nonstick pan, melt butter or apply cooking spray over medium/medium-low heat.*
- Wait for fat (butter, oils, etc.) to heat and crack egg(s) into pan.
- The egg will begin to cook like a fried egg. Before egg white cooks completely, say 10 to 15 sections, use a spatula or wooden spoon to break the yolk and stir slowly into the egg white.
- Slowly fold eggs in the pan until they are cooked through.**
- Remove from burner and plate.
- Salt to taste using sea salt or coarse salt- if desired.
* If you wish to saute veggies, etc. do so in the oil before adding eggs. Crack eggs on top of the sauteed items and proceed with the directions.
** Add cheeses and ground pepper as eggs cook.
For some magical, science-driven fact that is beyond my comprehension, the above directions produce tastier dishes. I grew up in a household that whisked the eggs together with a splash of milk or water with the egg mix before pouring into a hot pan. My theory is that the above recipe engages the palate to pick up the subtle differences between egg white and yolk, providing a balanced punch to the ole’ taste buds. As opposed to the bland(er) egg mix we all likely know.
I am yet to attempt cooking an omelette in this fashion. One because I don’t own the right size pan. Two, because I fear overcooking an omelette in my cast-iron skillet where cooking eggs tends to be a fickle beast. Scrambled eggs turn out fine in the cast iron, but I tend to err on lower heats to avoid drying out the eggs or risk burning them.
These are all personal preference so play with the temps and times as you like. I now enjoy my eggs even more than before. So does the financé, which was the main reason for experimenting on the above.
Next batch of hard boiled eggs or scramble you take on, please try the above and let me know how it turns out!
If you have any recommendations to further improve egg dishes, please post below in the comments.