Happy hump day steemians!
Why are you showing us a boiled egg, you ask?
See, I’ve decided to do a full series celebrating the humblest ingredients in every kitchen. For this series I'll be showing how to master them on their own, and then offering a wide array of recipes to a)Prove how versatile even simple ingredients can be, and b) Prove you can present sum’n fancy out of a definitively un-fancy ingredient.
That’s a boiled egg and some toast. See? Fanceee.
With Easter just around the bend, here’s all you need to know about boiling eggs. I'll post the basics of poaching, frying, whipping etc. in future posts.
Boiling:
Let’s set the scene, shall we?
Monday morning:
Life is hard and your bed is soft. It’s a struggle as old as time; get up for work or feign death?
You decide paying rent- so your bed has somewhere to live- is what’s important here. You hit the snooze button for 10 more minutes to reward yourself for the adult decision you just made.
Sunday’s lazy lavish brunch is a distant memory. No time for a full breakfast spread, because your 10-minute snooze turned into a 30 minute nap.
Not all hope is lost. To survive until lunch, boil a protein-packed egg while you shower and eat it on the bus or the train so everyone can smell how much you hate Mondays.
Choo-Choo, motherduckers!
Here are some fool-proof ways to get it right every time.
**Freshness. Since you cook it before crack it, it’s tough to tell if it’s fresh. Chuck it in a bowl of water. If it sinks, it’s fine. If it floats- it’s not. Easy peasy.
For a quick egg and soldiers breakfast, you’ll need:
Ingredients:
- Water- enough to cover the entire egg.
- Egg- as many as you want.
Tools:
- Pot with a lid.
- Slotted spoon
- Stovetop
- TIMER: THIS IS IMPORTANT.
To serve:
Toast soldiers of choice, butter , salt and pepper.
Method:
- Gently place eggs in cold water (in the pot) and bring to a rolling boil- once boiling take it off the heat, put a lid on it and leave it to sit in the water as indicated below:
- For runny yolks and a tender, just-set white: 4 Minutes
- Runny yolk and hard-set white: 4 minutes 30 sec
- Semi set yolk- 6 minutes
- Creamy set yolk-7 Minutes
- Hard boiled: 10 mins. For devilled eggs, you can leave it a minute or two longer to get that cottage-cheesy texture going.
Anything over 15 and you’re venturing into icky blue yolk territory.
Once the timer goes, drop into cold water and gently crack the eggs all over . Slip them back into the water for a moment, take them out and watch the shells peel off like they do on those cooking shows I reenact when I think no one is watching.
To serve egg and soldiers:
Toast up your bread, slice into batons just wide enough to dip into the egg shell, and tap the top off of your egg. Stand in an egg cup (or on a pile of salt, because you realised you don’t own an egg cup) and season to taste.
Et Voila ya'll!
