Label
All
0
Clear all filters

Boiled Eggs

Appears in

By Robert Carrier

Published 1963

  • About
This is a misnomer. Eggs should never be boiled. Doing so produces an unpalatable tough white and a yolk which is dull yellow and rubbery. For the best results, eggs in the shell should be cooked in water which is barely simmering.
Fill a pan with enough water to cover the eggs thoroughly. Bring the water to a rolling boil and lower the eggs into it gently, using a spoon. Then lower heat until the water is just barely bubbling; otherwise the eggs will bang against the side of the pan and the shells may break. And eggs boiled more gently seem to taste better, too.

Part of

The licensor does not allow printing of this title