Both boiled eggs and potato salad are summer favorites at picnics and parties. Both contain well-cooked eggs, but the devil is in peeling the shell.
Well-boiled eggs that are perfectly smooth is the holy grail of rotten eggs. The frustration is boiling twenty eggs to get the perfect twelve to make. Eggs that refuse to let go of their shells without digging or digging end up in egg salad or potato salad.
Thanks to the internet, cooking programs, and TV chefs, there are countless ways to prepare well-cooked, well-peeled eggs, and many people swear by the method they use as a tamper-proof. Nothing isn’t foolproof, but we’ve tried some of these methods to see what might help in your search for a perfectly boiled egg. Eggs Defield Methods for Perfect Eggs, Potato Salad for Eggs are categorized with some drawbacks; And egg salad for the peel.
Depending on the dish, boiled eggs can be cooked in one of three ways:
soft boiled: 3 minutes. The eggs are fixed, the yolk is liquid and warm.
medium boiled: 5-7 minutes. The white is hard and the yolk is soft in the middle.
boiled: 9-10 minutes for soft, bright yellow yolks; 11-12 minutes for stiff pale yellow centers.
Eggs are categorized as medium, large, extra large, and jumbo according to their size. For extra large eggs or jumbo eggs, add 3 minutes to the cooking time.
Be careful when recipes mention eggs of a certain size, as too few or too many eggs can affect the texture and dryness of the recipe. Some recipes require breaking eggs into a measuring cup to get the exact amount, rather than specifying how many eggs to use
Color doesn’t matter
Despite the marketing hype that brown eggs are healthier and more nutritious, there is no difference between brown eggs and white eggs other than the color of the shell. The nutrients of eggs are mostly determined by what a hen eats, its water supply, the quality of its care and its environment.
Cold tap water or ice water?
An ice water bath enhances the exfoliating ability over cold tap water. Prepare a bowl of ice water: Put half a teaspoon of salt in the water and add ice cubes. (Salt lowers the temperature of the water, and the same principle applies to freezing homemade ice cream.) Carefully transfer the eggs to the ice water when the cooking time is up.
Moms in my mom’s generation often had large families, so they didn’t have time to fiddle with complicated tools for a simple and basic task like cooking eggs. My mother, Belva Gates Perlich, taught me to boil eggs this way:
Lay the eggs in a single layer at the bottom of the pot. Cover the eggs with 1 inch of water. Heats quickly until boiling. Remove from heat. Cover and leave for 20 minutes for well-cooked eggs. Meanwhile, prepare an ice water bath. Transfer eggs to ice water to stop cooking and leave to cool. Press the egg on the wide end and gently roll it in the hands to loosen the shell. Peel the eggs under running water with a strainer below to catch the shell.
Notes: This method is easy to implement and does not require special hardware. However, you may not serve flawless eggs every time if the eggs are really fresh. The degree of peeling this time: deviled eggs.
I received a Betty Crocker cookbook as a wedding gift decades ago. The cookbook has lived up to its reputation as an encyclopedia of all things cooking, including measurement equations, how to set a proper table and how to plan meals for large groups. I’ve reviewed this cookbook many times to learn the right way to make meats, vegetables, side dishes, and desserts, and how to make a good pie crust.
Betty Crocker suggests two ways to get well-cooked eggs, and we tried them both.
Cold water method: Put the eggs in a saucepan. Add enough cold water to cover the eggs by at least 1 inch. Heats quickly until boiling. remove from heat; Cover with a lid and leave for 22-24 minutes. Immediately place the eggs in cold water to prevent further cooking. Press the eggs to break the shell. Roll each egg between your hands to loosen the shell, then peel it. Place the eggs under running water to loosen the shell.
Boiling water method: Put the eggs in a bowl of warm water to prevent the shells from cracking. Fill a saucepan with enough water to cover 1 inch (2.5 cm) above the eggs. Heat it until boiling. With a spoon, transfer eggs from warm water to boiling water. Reduce heat to below boiling. Cook 20 minutes. Immediately cool the eggs in cold water to prevent further cooking. Press the eggs to break the shell. Roll the eggs between your hands to break up the shell, then peel them. Place the egg under running water to help remove the shell.
NBs: The cold water method worked best, with no cracked shells. The hot water method broke one shell as soon as it hit the water. The cracked shells create interesting freeform art with white spillage. It looked like a big coffee bean to me. Peeling degree: egg salad
Lay the eggs in a single layer on the substrate in a bowl. Add 1 cup of water. Close the cap and turn the valve to “seal”. Press “Manual” and set for 5 minutes. After the timer expires, allow the instant pot to naturally release pressure for 5 minutes. Place the eggs in an ice-water bath until cool, then peel.
NotesThese eggs cook quickly and peel perfectly. The downsides were pulling the Instant Pot from the cupboard onto the counter, waiting for it to be pressed and de-stressed. Peeling degree: deviled eggs.
electric egg cooker
The egg cooker is a convenient electric appliance to use when you need a few eggs for green salads, potato salad or an egg salad sandwich. Plug it in, set the timer for whatever type of boiled egg you want, and wait. Transfer the eggs to an ice-water bath and then peel them.
Notes: An electric egg cooker is smaller and easier to use than an instant pot, but has about the same results. Peeling degree: Scrambled eggs with a little potato salad.
microwave egg cooker
This egg shaped microwave egg cooker is convenient and holds four medium sized eggs. It comes in handy when I need a small amount of chopped eggs on top of a salad or for one serving of egg salad. The cooker has three pieces, a metal tray with steam holes and four holes to hold eggs, and the top and bottom have a metal layer on the inside with a plastic outside. To use it, fill the bottom with water to the line, place the metal tray on it, and place one egg, wide end down, in each indentation. Cook for 7 to 9 minutes in the microwave. Remove from the microwave, carefully open the lid, and place the eggs in ice water. Peel when cool.
Notes: This method takes a lot of guesswork because both the microwave and the cooking time are unpredictable. I’ve used it several times with success, but this time the top cap blew the eggs three times. Large eggs will not fit in this cooker without touching the shell. If you have an egg drill, it helps to pierce the egg shell from the wide side where the air bubble is, but I’ve had mixed results. Peeling degree: egg salad +.
My late mother-in-law, Doris Prentice, had a reputation for making the most delicious eggs ever. She raised chickens and had an ample supply of eggs on hand, so she’s made stained eggs for countless family events and church dinners. Everyone was cheering about how awesome they were. She taught me how to make it – and it’s ridiculously simple:
Slice well-cooked eggs in half lengthwise, and put the yolks in a bowl. Put the cooked egg in the egg dish. Mash the yolks with a fork, salt to taste, and mix into the Miracle Whip Salad Dressing and a dash of prepared mustard until the consistency you want. Mix well. Using a spoon, place the egg yolk filling into the cavity of the cooked white.
This is it. No measurement, no secret ingredients – just great instinct when eggs taste just right.
My favorite potato salad
I remember my grandmother, Cora Alice (Reinoehl) Perkins, though it contains details of a 5-year-old. From her inheritance is the recipe for potato salad that she distributed to my grandmother, then my mother, and finally to me. Her sauce cooked from scratch is unique. Note the interesting measurements.
Great Grandma’s Potato Salad
10 medium sized beans, cooked and cut into cubes
4 boiled eggs, sliced
1 onion, finely chopped, if desired
2 scrambled eggs
1 cup vinegar mixed with 1.4 cups water equals ½ cup (you can use ½ cup of vinegar if your taste buds can eat it)
1 tablespoon sugar
salt to taste
Walnut-sized butter (this is real butter, not ghee)
½ cup sweet cream (whole milk, 2% or half and half will also work, but cream is best in terms of taste and richness).
Mix all dressing ingredients in a saucepan. Bring the mixture to a boil with constant stirring. Pour the potatoes and chopped eggs and mix well. Sprinkle the potato salad with a few celery seeds, if desired.