Hard-boiled eggs: Why you should never actually boil them.
As l usually find myself boiling eggs about once a month (for tuna salad), I feel I should give this a try.
Hard-boiled eggs: Why you should never actually boil them.
As l usually find myself boiling eggs about once a month (for tuna salad), I feel I should give this a try.
2 comments:
Was browsing through the 'eggs' section in a Stephanie Alexander cookbook yesterday and came across a Thai recipe called 'Son-in-law eggs'. Apparently lots of Thai cookbooks have the recipe but are very coy about the origins of the name.... (it involves hard-boiling the eggs, then frying them afterwards).
Sounds an odd idea for cooking an egg.
I did try the method in the post on the weekend - except I left the eggs in the boiled water for 11 minutes. The yolk definitely was hard all the way through, and I guess the white was a bit less rubbery than the full boil method. The yoke seemed a bit nicer texture, actually. (We are not talking dramatic difference from your traditional method, however.) But basically I think I have to try it at 10 minutes and see what the result is like.
Certainly, one reason to like this new method is saving gas/electricity.
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