A simple delight and a classic food find, the boiled egg is to the culinary world as the little black dress is to the world of fashion: it’s one of those things that never seem to go out of style and for good reason! The incredible, edible egg is one of nature’s most finest foods, packed with protein and loaded with vitamins, minerals, unsaturated fats and antioxidants. And even with all that, a large egg only has about 70 calories… incredible, indeed!
Boiling an egg is definitely a no-brainer… if you can boil water, you can boil an egg. The trick is, though, boiling an egg to absolute perfection. It’s one of those basic techniques that can be found in almost every beginner’s cookbook, and you’d think they all say the same thing– but, no. Some require starting the egg in cold water, others boiling water; some add vinegar, others baking soda; some require covering the pot, other don’t; some ask for fresh, new eggs, others say to use older eggs… all a bunch of hocus pocus, if you ask me. It seems like there is as much debate on how to boil an egg as there is on who makes the best pizza (New York, hands-down for their thin-crust pies) or the best burgers (In-N-Out, no doubt).
The truth is, when it comes down to it, all you really need to boil an egg to perfection, besides boiling water, is… perfect timing. That’s all. Really! I have to admit, I usually boil eggs to eat only when I’m too lazy to cook anything else or I’m starving and there’s not much else to eat. When I’m in this state, I’m in no mood to be measuring out vinegar or baking soda or bothering to cover the pot, and who cares how old the eggs are?? All my mind is capable of thinking when I’m seriously hungry is that I have eggs in the fridge and they’re still good… SCORE!
Now, the perfect boiled egg really is all a matter of personal taste, just like the perfect pizza or burger, but less complex since we can “boil” it down to three stages: soft-boiled, medium-boiled, and hard-boiled. The ideal soft-boiled egg has a fully cooked egg white but the egg yolk is still completely liquid and runny. The ideal hard-boiled egg has a fully cooked egg white and egg yolk (with none of that green stuff around the yolk, which happens when the yolk is overcooked). Perfection for me, though, is a little bit in-between: when the yolk is no longer runny, but not completely set either; i.e., medium-boiled. Peeled, halved and sprinkled with just a pinch of Maldon salt, the perfect boiled egg can be the simplest form of heaven in your mouth… it’s just that good.
|2||eggs, plus more to share perhaps?|
|pinch Maldon sea salt (See the Guide)|
|Ladle or slotted spoon|
- In a medium saucepan, measure enough water to cover the eggs by at least 1 inch. Set the eggs aside and bring the saucepan of water to a boil over medium-high heat. Once boiling, gently lower in the eggs with a ladle or slotted spoon. Set the timer for 6 minutes for soft-boiled, 9 minutes for medium-boiled, 12 minutes for hard-boiled. Maintain a low boil over medium heat.
- Once the timer goes off, remove the eggs immediately with a ladle or slotted spoon and run under cold water. If you are cooking several eggs, drain the eggs in a colander and place in a bowl of ice water. This will stop the eggs from cooking any further.
- Peel the eggs under running water or in a bowl of ice water if you have several eggs to peel. Slice in half, sprinkle with a pinch of Maldon salt and enjoy immediately.