Just Eggs: Quick & Easy "Show Me How" Video and Picture Book Recipes. Bruce Tretter

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      TIPS:

      These picture book directions show how to cook soft or hard boiled eggs using the safest and easiest cooking method I know. Click, paste or type the following link in your web browser to view a short step-by-step video showing how to make boiled eggs: http://www.youtube.com/watch?v=Jlv82mGv3Dk.

      2.SAFELY COOKED VS. UNSAFELY UNDERCOOKED BOILED EGGS. Boiled eggs are safely cooked when the egg white is completely white and no longer runny as shown in the left Safely Cooked Boiled Egg photo below. The photo on the right, Unsafe, Undercooked Boiled Egg, shows an unsafely undercooked soft boiled egg with an egg white that is still partially clear and slightly runny.

      3.To make peeling the shell from boiled eggs as easy as possible, use eggs that have been in your refrigerator for at least 5-7 days as the egg whites and membranes of fresh eggs tend to stick to the shell.

      4.Using the cooling technique shown in step 7, especially for hard boiled eggs, will help ensure the egg yolks turn out bright yellow as shown in the left photo below and not yellow-green in color as shown in the right photo below, though yellow-green colored yolks are completely safe to eat.

      Cooking Time: 10-25 minutes, including time to bring water to a boil, depending on egg size and soft or hard boiled desired doneness.

      Ingredients

      1-2 Eggs per person (no cooking or flavor difference between white and brown eggs)

      Salt (optional)

      Ground Black Pepper (optional)

      Equipment

      Pot with Top (use the smallest pot possible without the eggs overlapping each other)

      Cooking Timer

      1.Put raw eggs straight from the refrigerator into a small pot without the eggs overlapping on the pot bottom.

      2.Add just enough cold tap water to the pot to cover the eggs with about 1/2 - 1 inch (1.5 - 2.5 cm) of water.

      3.Put the pot on the stove, and turn on the burner to HIGH heat.

      4.Let the water come to a full, rapid, big bubble boil as shown in the full boil photo below (left), not just a small bubble “soda fizz” boil shown in the NOT a full boil photo below (right), to help ensure the boiled eggs cook properly to desired doneness.

      5.As soon as the water comes to a full, big bubble boil, turn off the burner heat, cover the pot with the pot top,...

      ...transfer the hot pot to a cool burner, and...

      ...set a timer for the cooking time that corresponds with your desired boiled egg doneness and consistency as shown in the following table. (NOTE: As eggs are not all the same size, cooking times suggested here apply to medium and large sized eggs - egg size is printed on the egg carton. Add 1-2 minutes when cooking extra large eggs.)

      6.When the timer sounds, use the pot top to keep the cooked eggs in the pot while carefully draining the hot water into the sink.