While riding in a taxi on the way to the airport last week, Kyle got hungry.
Nothing new.
Naturally, with 13 feet of body between the two of us, it’s pretty much going to happen to at least one of us.
To avoid the hunger strike at the mercy of airport food, we packed sliced veggies, rice cakes, nuts and fruit, and hard boiled eggs.
Kyle went for the eggs first, and as he opened up the bag to grab one, a putrid, sulfuric smell permeated the air.
It was embarrassingly bad.
Sitting in the backseat, I immediately cracked the window, mortified, checking the rear view mirror to see if it had hit our poor taxi driver yet.
Indeed, his eyes widened slightly, but he stayed surprisingly composed. Mad respect. If it were me, I seriously would have swerved off the road from the repulsive odor.
Unfortunately, all of the eggs we had boiled were cracked with runny insides spewing out into a pool at the bottom of the bag. We had forgotten to pay attention to the amount of boiling time, and VERY prematurely took them off the burner to the misfortune of our taxi driver and Kyle’s growling belly.
Thankfully, though, this is not a regular occurrence in our household when we make soft-boiled eggs.
My Quest for the Perfect Boiled Egg
About a year ago, I had enough and decided to come up with a no-fail formula for the perfect boiled egg, especially considering our household goes through 10 – 12 eggs per day.
And by household, I mean Kyle and I.
God help us when we actually have monstrous little children of our own. I’m pretty sure we’ll have to resort to owning 30 chickens. There’s just no other way to keep up with demand!
My drive for the perfect boiled egg developed from way too many hard, green yolks that are so dry you need a pint of water to wash it down, and the opposite; overly runny insides like our former situation.
Not only that, but there’s also the problem of PEELING the egg. We’ve all been there with an egg that took 10 minutes to peel, leaving us with an emaciated looking egg and shells in our nails.
Oh, for the love of eggs!
So, how did I go about finding my perfect formula?
My dear dad, who grew up on square eggs and oatmeal for breakfast, and transitioned into making perfect boiled eggs in his adulthood.
He advised me the following formula that consistently produces a slightly soft, gooey egg yolk, and tender egg white on the outside, with an easier-to-peel shell as an added bonus!
As one of my favorite foods of all time, these nutritional power houses are equipped with iodine for a healthy thyroid, choline for healthy brain function, vitamin D in the yolks for strong bones and immune system, and vitamin B12 for a healthy brain and nervous system. And they’re GOOD for cholesterol!
The Perfect Boiled Egg
Ingredients
Eggs (you choose the amount)
Optional: Dash of sea salt, pepper, or parsley
Instructions
1. Place eggs in a small pot with enough water to cover the eggs.
2. Place a top on the pot and set the burner to high heat.
3. Once the eggs are at a roaring boil, start a timer for 4 MINUTES.
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It will take about 5 – 10ish minutes to get to a roaring boil, depending on the amount of eggs in the pot.
4. After the timer goes off, immediately remove the pot from the burner, dump out the boiling water, and fill with very cold water. Continue running cold water in the pot for 1 minute, and then let the eggs sit in the cold water for about 5 minutes.
5. Peel eggs and add a dash of sea salt, pepper, and/or parsley! Store remaining eggs in the fridge for 5 – 7 days.
Enjoy these little delights with your morning coffee, with some homemade mayo for a hollandaise twist, in a salad, or as a snack with deli meat!
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Your turn! What is your favorite way to eat a boiled egg?
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This post was shared on Party Wave Wednesday, Fat Tuesdays, Sunday School Blog Carnival.