Eggs, boiled

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{
  "id": "eggs-boiled",
  "emoji": "🍳",
  "status": "💪 Try Now",
  "name": "Eggs, boiled",
  "lastEditedTime": "2024-10-15T14:16:53.404Z",
  "dataFilePath": "./data/eats/eggs-boiled.json",
  "slug": "eggs-boiled",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/eggs-boiled.md",
  "ingredients": [
    "4 eggs\n",
    "2 tbsp apple cider vinegar\n",
    "2 litres water\n"
  ],
  "method": "*   In a large saucepan, bring 2 litres of water to a rolling boil.\n*   Before you do anything else, toss a dozen ice cubes into a big bowl of water, and set aside. You'll use this to stop your eggs from overcooking *immediately* once they're done boiling.\n*   Once at a rolling boil, add 2 tbsp apple cider vinegar into the water. Reduce the heat to whatever setting will get you a gentle boil in the long run. On the Salton portable induction cooktop I use, this is level 4.\n*   Immediately, but very gently using a slotted spoon, lower the eggs into the still-very-hot water (it should be somewhere between a rolling boil and gentle boil). You want them to gently touch down on the surface and basically just stay there the whole time without moving.\n*   Cook time varies on how jammy you want your eggs. Cook times also vary based on the size of your egg. This recipe assumes \"Large\" eggs. I find I have to add about 30 seconds for \"Extra Large\" eggs.\n*   Keep in mind jammier eggs can also a little harder to peel, since they're softer and break a little more easily... If you've always had a hard time peeling your eggs, I'd recommend starting with more fully cooked eggs to learn that process with a little less frustration.\n*   Note these times are based on that specific \"power level 4\" on my cooktop, you kinda have to figure out times for your stove based on trial and error, but generally water boils at around the same temps so these may work first shot if you've got the same kind of \"gentle boil\" going.\n*   6:30 - super jammy, parts of white may be uncooked\n*   7:00 - very nice and jammy, white should be pretty fully cooked, yolk barely cooked\n*   7:30 - white definitely fully cooked, edges of yolk cooked too, centre starting to firm up\n*   9:00 - white fully cooked, yolk partially cooked\n*   11:00 - white and yolk both pretty fully cooked, i never really want hard-boiled eggs that are *more* cooked than this.\n*   As soon as your timer is up, use the slotted spoon to transfer all the eggs to the ice bath.\n*   Let sit in ice bath exactly 2 minutes. Any shorter, they won't really stop cooking yet. Any longer, I find they get harder to peel (not urgent or anything, but worth starting at 2 minutes since each egg takes a bit).\n*   Conceptual background for peeling: three parts to the egg - the hard shell, this weird filmy bit, and the part of the egg you actually want to eat. All three parts want to stick together. Our job is to get the egg out. The *intuitive* way to do this might be to just start picking at the shell. But, this tends to either separate the shell from the filmy bit, or leave everything attached and pick off pieces of the egg! Instead, our goal is actually to *separate the filmy layer and egg without removing any shell*. This sounds insane, but there's a practical technique...\n*   First gently tap the egg on a counter top all the way around. This should crack just the shell of the egg, creating little fissures on the entire surface of the egg, such that there are no continuous pieces of eggshell left. Now the \"hard shell\" is more like chainmail or something, still hard, but hinge-y in so many places that it can actually flex around.\n*   Next look around the eggs for something that looks like an air bubble - an easy place to *get below the film layer* of the egg. Your goal at this point isn't to peel the egg - it's to get the cold water from the water bath *underneath* the film layer.\n*   Once you've got a little tiny bit of film peeled back, your goal is to separate the filmy layer from the egg *without* actually peeling anything else up. This sounds weird, but by gently pinching the broken crackly surface of the egg onto itself, you'll make the cooked egg part underneath flex and wiggle a little, but the film and shell can't really flex and wiggle, and they'll tend to separate.\n*   Your goal is to do this \"pinchy pinch\" separation all the way around the egg - if it goes well, you'll end up having *completely separated* the egg inside from the film + broken shell outer later, *before* even trying to remove a single piece of shell.\n*   Anyways... store in the fridge for a few days! I love them cut in half with a couple generous drops of apple cider vinegar on the yolk, a sprinkle of salt, and a nice thick dusting of smoked paprika.\n",
  "notes": "*   Peeling eggs is always a lil time consuming and hard, ugh! But technique here seems to work pretty well for me, so felt worth writing out.\n",
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