Hard-boiled Egg

Hard-boiled organic egg.

#letsplaydressup

Many people simply do not know how to hard-boil an egg. Fret not... you're here to learn!

Simple steps that will produce a brilliantly boiled egg each time:

1) Place fresh eggs in an empty pot - large enough so that they do not bounce around and crack into each other. We are not trying to recreate humpty-dumpty here.

How do I know if an egg is fresh? First place it in a bowl of salt water... if it is fresh, it will float. #loveit

2) To prevent the eggs from cracking further, place cheese cloth on the bottom of the pot (simply to cushion the bottom... although not necessary). If you do happen to have a broken egg casulty, fret not. Simply add a little salt and/or vinegar to the water... this may encourage the proteins in the egg white to coagulate faster (essentially acting like a "seal" in the cracked shell).

3) Fill the pot with enough COLD water to cover the eggs completely (about 1 inch of water over the eggs). Why cold water? It will help keep the eggs from overcooking, as it slowly heats. Do not place cold eggs in a pot of hot water... the shells will crack immediately and spew forth... #hotmess

4) Place a pinch of salt in the water - this will help the eggs when peeling the shell away after cooked. Why? Salt helps the proteins coagulate (the egg white) and become firm... making it easier to separate the egg white from the shell.

5) Bring the water to a boil over high heat, then immediately turn the heat off. Keep the pot on the warm stove, but place a lid to keep the heat within the pan. Leave the eggs in the hot water... I generally set a times for 12 minutes. Sometimes I let it sit for 15 minutes... but that is the maximum amount... too much time and the eggs will be discolored and permeate the room with a nice stench. #sogross

6) How do I know if it's hard or soft-boiled? Whirl it FAST on a table. If it turns fast, it is hard boiled - slow turns is an indicator that it is soft-boiled. Chill the eggs by placing them under cold running water (or even ice water). Immediately remove them from the cold water and store in the refrigerator. Chilling the eggs actually helps to separate the egg shell from the egg.

7) When they are cool enough to handle, peel under cold, running water. I generally tap the egg lightly on the counter, then transfer under the sink... allowing the cold water to help aid in the peeling process. Eat within 5 days.

Dress up with cooked rutabega, fresh micro-greens, hazelnuts, and delicate frisee salad. Just a way to take something ordinary... and make it extraordinary.

“Tis hatched and shall be so” - Shakespeare 'The Taming of the Shrew'

Love y'all dearly!