Scrambled, over easy, poached, sunny-side up… the list goes on and on.
So, whats thebest way to perfectly cook hard-boiled eggsevery time?
We spoke with a chef that shared three egg-cellent tips and tricks to avoid another unfortunate breakfast mishap.
How to cook hard-boiled eggs perfectly, according to a chef
1.
For startersand definitely the most critical partyou should always boil your waterbeforeadding in the eggs.
According to Kaysen, adding the eggs after after the water is boiling often helps prevent them from overcooking.
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Enlist a slotted spoon
Another important step is to handle your eggs carefully to avoid cracking the shells.
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3.
When cool enough to handle, you’re able to start peeling them open.
After cooking the egg, lightly tap the top and bottom on a flat surface to crack the shell.
Now, what to do with all of your perfectly hard-boiled eggs?
How about using them to make this deviled eggs recipe from chef Kaysens new cookbook,At Home?
Slice the sides flat on opposite sides of each egg so each egg half will have a flat base.
Halve each egg lengthwise and remove the yolks.
In a food processor, combine the egg yolks and aioli and blend until smooth, about 30 seconds.
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Scrape down the sides of the bowl to ensure the entire mixture is homogeneous.
Add the sweet paprika, lemon juice, cornichon juice, and salt and buzz to combine.
Adjust seasoning if necessary.
Snip 1/4 inch from the corner of the plastic bag.
If using a piping bag and you have a star tip, attach it to the bag.
Pipe the egg yolk mousse evenly into each half egg.
Dust the tops with sweet paprika and garnish with sliced cornichons and dill sprigs.
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