How to Make the Perfect Boiled Egg
The Best Way to Boil an Egg Plus Baked Scotch Eggs Recipe
Aug 30, 2008
The perfect hard boiled egg has a light rather than tough white, and a yolk that is properly set. There is no darkening of yolk where the egg white encircles it. Ideally the yolk should be centrally placed in the cooked egg. An important key is not to allow the water to boil too vigorously.
Steps to the Perfect Boiled Egg
- Put eggs (not more than a dozen at a time) in a suitably sized saucepan. Add cold water to cover the eggs by 3 cm (1 inch). Having the eggs at room temperature will help prevent the shells from cracking during cooking.
- Bring to a boil over moderate heat. Gently stir the eggs and reduce the heat slightly to keep water bubbling but not fast boiling. The stirring ensures that the eggs cook evenly with a centrally placed yolk. Stir the eggs once more halfway through the cooking.
- Allow 3-6 minutes for a soft yolk, 6-8 minutes for a medium-soft yolk and 8-10 minutes for a hard yolk.
- Remove from heat and cool immediately in cold running water. This will help to prevent dark rings from forming around the egg yolks. Cool for at least a minute so that the shells peel off cleanly.
Suggestions for Using Hard-boiled Eggs
Baked Scotch Eggs Recipe
(3 to 6 servings)
Ingredients:
- 6 hard-boiled eggs, peeled and left to cool
- 1 lb (500g) sausage meat, raw
- 1 egg, beaten
- dry breadcrumbs for coating eggs
- flour
Divide the sausage meat into six equal portions. Make sure the eggs are dry and cover each with a portion of the raw sausage meat. Try to keep the coating even. Each egg should look like an oval meatball. Dredge in flour, dip in beaten egg and coat well with the breadcrumbs. Stand in refrigerator to harden if time allows.
Place on a greased baking tray and bake for 25-30 minutes at 190°C / 375°F / gas mark 5. Cut the eggs in half lengthwise when done. Serve hot with cooked vegetables or cold with a salad. Scotch Eggs are useful for packed meals.
Herby Egg Salad Recipe
(2 to 4 servings)
Ingredients:
- 4 hard-boiled eggs, peeled
- 1 head of lettuce
- 1 tablespoon chopped dill weed
- 1 tablespoon chopped parsley
- ½ cup (125 ml) single (light) cream
- 2 tablespoons lemon juice
- salt and freshly ground pepper
Allow the eggs to cool. Wash lettuce well, rinse in salt water and arrange inner leaves around edge of salad bowl. Shred the outer leaves finely and place in centre of bowl. Coarsely chop the eggs or slice evenly, place on shredded lettuce.
Stir the herbs into the cream; add the lemon juice and a little salt and pepper to taste. Blend well by hand. Spoon dressing over the eggs and serve with hot buttered toast.
Hard-boiled eggs can also be used for Parsley Eggs and Egg Curry.
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