RIDGE & ROOT RECIPES: THE PERFECT BOILED EGG
WHAT'S THE ANSWER?
One of my favorite things to do over the years has been to ask people how they boil their eggs. There's no one right answer, and everybody's got an opinion. Years ago, not long after I moved back to Wheeling, I was on a local radio show, and the host asked me to bring an interesting topic to talk about. I suggested we take caller after caller just telling us how they boil their eggs. I got shot down on the spot. Fair enough, but I still want to know. I always want to hear people's techniques and what works for them.
I think I've finally found the best way to do it, and it comes down to an unsung hero in my kitchen: the steamer basket.
Here's the method. Take your eggs straight from the fridge and set them into a steamer basket over hot, already-steaming water. Steam them for thirteen minutes. Pull them with tongs and drop them straight into an ice bath for fifteen minutes. Crack the shells all over, then let them sit in that ice water for a couple more minutes. The shells will peel right off, clean, every time. From there you can store them until you're ready to eat, or drop them into a marinade if you're feeling saucy.
If there's interest, maybe I'll share my favorite marinade recipe in another post.
The Perfect Boiled Egg
Makes: as many as fit in your steamer basket (a dozen works well, and is about as far as I've personally pushed it)
Eggs, straight from the fridge; water, for steaming; ice, for the ice bath
Set the eggs in a steamer basket over already-boiling water and steam for thirteen minutes. Remove and transfer immediately to an ice bath for fifteen minutes. Crack the shells all over and let the eggs sit in the ice water for a couple more minutes before peeling. Store in the fridge until ready to eat, or drop straight into your favorite marinade.
Tell me how you do yours!
-- Chef Matt
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