HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

The Quintessential Hard-Cooked Egg

 

Nothing is more seductive than wedges of perfect hard-cooked egg —tender whites surrounding golden yolks—nestled into a Niçoise salad, freshly chopped on marinated green beans, delicately served on a spicy arugula salad, or sprinkled over an anchovy tomato pizza. Below is an easy foolproof method for a perfect hard-cooked egg and from there, anything is possible.

Very fresh eggs are difficult to peel because the air pocket beneath the shell hasn't yet developed, which is why eggshells stick to the egg white. Eggs that are a week old are best to hard-cook. If you use very fresh eggs, add 2 teaspoons of salt to the water. The salt reacts through the porous shell, helping to separate the thin membrane from the white.

Depending on how many eggs you are cooking, bring an appropriate-size pot of water to a full boil. Place the eggs gently in the water with a Chinese strainer or a slotted spoon. Turn the heat down slightly to keep the vigorous boil from cracking the eggs against the pot. After exactly 8 minutes, remove the eggs swiftly. Using the strainer or slotted spoon, plunge the eggs into an ice-water bath to cool. After 1 minute, crack and peel the eggs. Place the peeled eggs in the ice bath for another minute, then remove. The yolks will be a deep golden orange-just set, perfect for pristine garnishes.

For firmer yolks, cook the eggs 9 to 10 minutes. Nine-minute eggs are ideal for sieving cleanly through a fine-mesh metal strainer over Egg and Beet Salad, 10-minute eggs are great for Nanny's Sweet Pickled Egg Salad and Ham and Egg Croquettes.

Buy the Book!

 

Country Egg, City Egg
By Gayle Pirie and John Clark
Artisan, April 2000
Hardcover, $15.95
128 Pages, 50 illustrations
ISBN: 1-57965-151-8
Recipe reprinted by permission.

 

Country Egg, City Egg

Recipes

 


Cookbook Profile Archive

 

This page created May 2000


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.