Although cooking an egg can be one of simplest things to do in the kitchen, it can also be one of the easiest things to mess up. Here, we offer tips to make those journeys in home cooking easier to navigate.
Happy chickens make the best eggs. Try the eggs from Heritage Hen Farms in Boynton Beach. Truly free-range, the chickens raised at Heritage Hen are heritage breed birds—not genetically modified food producers—and largely left on their own to roam free and eat as they please. The farmers provide fresh legumes and herbs, swanky shelter and nesting boxes to serve as protection from predators.
The eggs they produce are a true spectacle: a milieu of colors and sizes, each packed with flavor. Have their eggs delivered to your home by Delivery Dudes, or pick them up at Heritage Hen’s farm side market, Très Frèsh, Tuesday through Friday from 5-7 p.m.
Not so fresh
Don’t use über fresh eggs. Although this goes against every fiber of the farm-to-fork mantra, straight-from-the-farm eggs are difficult to peel. Let the eggs sit for a week to 10 days before cooking. Even better, eggs sourced from a local farm that have not been refrigerated will keep perfectly well on the counter for as many as three weeks.
Vinegar helps make the perfect deviled egg. It may sound a little counterintuitive to add such a sharp ingredient, but a subtle white wine vinegar will go a long way in terms of construction of the eggs. It helps give the yolk a creamy, fluffy texture and taste while enhancing the flavors of the other ingredients.
Cooked to perfection.
Don’t overcook the eggs; this not only toughens the yolks but also makes them drier and discolored. We went to the source of all things egg when searching all things hard-boiled, the Incredible Edible Egg.
To cook, follow these simple instructions:
- Place eggs in a saucepan large enough to fit all in a single layer. Add cold water to cover all the eggs by one inch. Heat on high just to boiling. Remove from heat and cover.
- Let eggs stand in hot water for about 12 minutes for large eggs (nine for medium, 15 for extra large).
- Drain water and run under cold water to cool.
Peel like you mean it
With the advent of packaged and peeled hard-boiled eggs, peeling an egg is becoming a lost art. If done too headstrong, the whites of the egg are not long for this world, and if too timid, you’ll be there for days. For an easy-to-peel egg, follow these simple instructions and preserve the whites and your mind in the process.
- Once the eggs are cooked, run them under cold water until they are cool enough to handle.
- Crack the eggs all over so that the shell spiderwebs.
- Put the eggs back in cool water—we suggest an ice bath—to allow them to finish cooling.
- Once completely cool, proceed with peeling by gently rolling the egg between your hands. Then start peeling eggs while under cold running water—this will help wash away any small shards.