Prep 1 min
Cook 6 mins
Here is the method to boil eggs for salads, sandwiches etc. Smooth creamy yolks with no discolouration, whites that are set but not made of rubber no broken shells, no loss no waste. A student asked me to put this method on Zaar as she was boiling her eggs for far too long and spoiling them. I have cooked my eggs in this way for over 50 years with total success.
- With a pin pierce the fat end of each egg, do not push the pin in too far. The object is to break the shell with a small hole and this in turn prevents the shell from breaking when cooking.
- Place eggs in a pot and add enough cold water to just cover them.
- Bring water to the boil and cook for 6 minutes.
- Remove the eggs to a bowl of cold water to cool. As soon as you can handle the aggs, craze the shells and replace in the cold water. Peels the shells off and use as required.
I have no idea why piercing the shell before boiling would prevent discoloration, but I hate finding that green slime around egg yolks. I just tried this method and the result was perfect. Will certainly do it this way from now on. Thanks Brian!