Tuesday, 10 August 2010
Hello & welcome to the Bigmouthery Cooking Show!
Ever cooked a hard-boiled egg with that grey dishwater film around the yolk? Here's what happened...y'cooked it too long and fucked it up. It shouldn't be too hard to boil an egg....and it isn't...here's how:
1. Put enough water in a saucepan to completely cover an egg.
2. Bring water to boil.
3. Gently lower a room-temp egg(cold eggs will crack on contact with heat) into the water with a spoon.
4. Turn heat down to medium and cook for 7-8 minutes.
5. Take egg out (if your firwst instinct is to use your fingers then just get out of the kitchen and never go back in).
6. Place into a bowl of very cold water leave to cool for a couple of minutes.
I only use hard-boileds for sammiches and salads, like gado gado & my sexy potato salad.
There should still be a tiny little bit of moisture in the yolk. Like this:
I even like 'em with a bit more moisture, like this:
Either way, it's a damn fine egg. Next up on the cooking show, the perfect winter meal, bacon and cabbage.