Highland Lakes chefs offer their secrets for more a-peeling boiled eggs. iStock image
The perfect hard-boiled egg is easy to peel, leaving behind a smooth, shiny white exterior — no nicks — wrapped around a bright yellow, firm yolk with no hint of a greenish tint. Easy and delicious if you do it right.
Debates rage about whether to lower room-temperature eggs into boiling water one at a time or if eggs and water should all start off cold and be brought slowly to a boil. Some say adding vinegar to the water produces the perfect peel. Others claim salt or oil will do the trick. Rinse with cold water instantly and then let sit until cool, claims one group. Rinse with cold water instantly and peel while still warm, says another.
Next major egg of contention: How long to boil for the perfect yolk. Wars have been waged.
In our quest for the perfect hard-boiled egg, The Picayune Magazine writers turned to Highland Lakes chefs to see how they do it. Here are the results.
Olivia Duran of Oli’s Kitchen in Marble Falls
Place the eggs in a small saucepan covered with cold water. Put the pan over high heat and bring the water to a rolling boil. Remove the pan from the heat and cover. Let the eggs stand in the hot water for 12 minutes. Similar to blanching vegetables.
Janet Wilson of Tea Thyme in Marble Falls
Add a splash of vinegar to hot water and eggs. Cook for 7-10 minutes, depending on the number of eggs. Instantly rinse with cold water and let sit 2-3 minutes to stop the cooking. Slightly hit the side of the egg to crack and peel.
Becca Gutierrez Schafer of Becca Events and Catering
Following a practice used in her family for 90 years, Schafer places eggs in a single layer in a pot and fills it with cold water until the eggs are covered by a few inches. Bring the water to a rolling boil, and then cover the pot and turn off the heat. Let the pot sit on the burner for 10 minutes. At the end of that time, rinse the eggs with cold water to cool them. Peel immediately.
Rafael Garcia of Rafa’s Kitchen Catering of Marble Falls
Chef Rafael Garcia follows three rules when boiling the perfect egg:
- Don't overcrowd the pot with too many eggs.
- Start with boiling water and don't cook for more than 7 minutes.
- Do not bathe the eggs in ice after cooking is done.
It’s hard to mess that up, he said.
