Reliable Boiled Eggs

So this is pretty embarrassing but since we’re all friends here, I’ll come clean. Over 10 years ago my brother asked me one of the great philosophical questions of all time… Why are some boiled eggs so difficult to peel? And so I set out to figure it out. Which I did and then proceeded […] The post Reliable Boiled Eggs appeared first on Stonesoup.

Reliable Boiled Eggs

So this is pretty embarrassing but since we’re all friends here, I’ll come clean.

Over 10 years ago my brother asked me one of the great philosophical questions of all time… Why are some boiled eggs so difficult to peel?

And so I set out to figure it out. Which I did and then proceeded to write a blog post about it. Which got picked up by a little search engine known as Google.

Anyway time went by and I perfected my technique for poaching eggs. Which became my default. And I forgot about my egg-peeling wisdom.

Then this year I was looking for ideas to make getting breakfast ready for the boys easier for my Irishman and boiled eggs were back on the agenda.

So I started boiling up big batches on the weekend. Only to become completely frustrated when I had problems in the peeling department.

This went on for months. I’d experiment with one method or technique or another and nothing seemed to give consistent results.

And in frustration I turned to our old pal Google.. and whose blog post popped up first? You guessed it.

Luckily I was curious enough to read what my former self had written. And there it was… the step I had been missing… once the shells are cracked all over, roll the eggs between your hands.

Needless to say it worked.

And here we are.

Although I will say one thing in my defense, this method is better and more simple than the original.

Rather than putting the eggs in the pot and waiting for them to boil before starting the timer, I steam them instead. This gives a less rubbery texture but more importantly, you can set the timer as soon as the eggs are in the pot – so much less vigilance is required.

Reliable Boiled Eggs
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Reliable Boiled Eggs

Total Time 15 minutes
Servings 6 eggs

Ingredients

  • 6 eggs at room temperature

Instructions

  • Bring 1cm (1/2in) water to the boil in a medium saucepan.
  • Place eggs in a strainer / sieve that will fit inside your saucepan without the bottom touching the water in the pot.
  • Lower strainer with eggs into the saucepan so it is resting on top. Allow the steam to come through for a few seconds. Cover the surface of the strainer and pot with foil and clamp on the lid.
  • Set your timer for 11 minutes and leave the eggs to steam happily. Fill a bowl of cold water in the sink.
  • When the timer goes, lift the strainer of eggs off the pot and carefully tip them into the prepared bowl. Turn on the cold tap and let the eggs cool for a minute or so.
  • When the are cool enough to touch, taking one egg at a time, bash the shell on the surface of the sink so that the whole surface of the egg is cracked.
  • Roll the egg between your hands. Don't skip this step - the rolling motion moves air from the air sack to loosen the space between the surface of the white and the membrane. This makes it exponentially easier to peel.
  • Starting at the base of the egg, peel the shell away. It should start to come off easily. If not, just roll again and then try peeling again.
  • NOTE: Occasionally even when I've followed all the instructions, I get a difficult egg that comes out all pock marked. But then the next one will be perfect. I just take it as a sign that the universe is testing me to remember it doesn't matter if some eggs aren't perfectly smooth - they still taste the same.
  • Repeat with remaining eggs.

Variations & Substitutions for Reliable Boiled Eggs

fridge cold eggs – just allow an extra minute to cook AND be prepared for them to be more difficult to peel.

short on time – poach your eggs instead.

super fresh eggs – conventional wisdom says you should use older eggs for boiling and fresher ones for poaching. And while for the latter fresh makes a massive difference. For boiling it doesn’t matter. The only thing is older eggs tend to have the yolks less centred which may or may not be a problem for you.

different eggs – any eggs can be cooked with this method. You’ll just need to adjust the cooking time according to your preferences.

soft boiled eggs – set the timer for 7-8 minutes.

Waste Avoidance Strategy

eggs – will keep in the fridge for weeks or use for another meal.

Problem Solving Guide

difficult to peel – see note above.

shells breaking – if you have older chickens with weaker shells (like I do) giving them ground up shells can help but my solution is to use my eggs from my older chickens for baking, omelettes and scrambling. And use my eggs from the farmers market (or my lovely neighbor Adela) for boiling.

no strainer – you can boil the traditional way instead – cover with cold water. Bring to the boil and simmer for 8 minutes from the time the water started boiling. Drain and follow the directions as per the method above.

Prepare Ahead

Yes! Just cook as per the recipe. Refrigerate either peeled or unpeeled in an airtight container. Will keep in the fridge for at least a week – sometimes longer.

Reliable Boiled Eggs

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The post Reliable Boiled Eggs appeared first on Stonesoup.

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The Perfect Crunchy Caramel Corn

Crunchy caramel corn is absolutely divine! This classic crunchy snack delivers on that deep, rich caramel flavor that we all know and love! Eat it at home or on the go…Either way, you’re going to be hooked! The rich, sweet taste of caramel gets me every time! I am loving caramel these days and if…

The Perfect Crunchy Caramel Corn

Crunchy caramel corn is absolutely divine! This classic crunchy snack delivers on that deep, rich caramel flavor that we all know and love! Eat it at home or on the go…Either way, you’re going to be hooked!

The rich, sweet taste of caramel gets me every time! I am loving caramel these days and if you’re like me, will want to try all of the recipes! This Apple Pie, these Brownie Bites, and these amazing Cinnamon Rolls are the absolute best!

Crunchy caramel corn in a bowl.

Caramel Popcorn

Ok, can we talk about caramel corn for a minute? There are SO many options out there that I never know which one will be good or not. And let’s be honest, more often than not, they aren’t the best! Until I made this one!! It is SOO GOOD and is the perfect amount of crunch. It doesn’t feel like it’s going to break your teeth but it’s not ooey-gooey and messy. The caramel flavor is not overly sweet which means I can eat a LOT of this before getting sick of it!

I love snacks that I can bring with me on the go and this one is exactly that. Once you make this and let it cool, I like to put it in some snack bags and bring it for my family! We’ve brought it to movies, sporting events (take me out to the ballgame!), and on family walks. You can also bring this as a quick and easy dessert to a party. Try it out and I bet that it will become your go-to snack that your whole family loves! In fact, bake up some turtle rice Krispie treats and some classic muddy buddies and you will have the whole neighborhood asking when your next party will be!

What You Need to Make Homemade Caramel Corn

If you are looking for an easy snack to make, this crunchy caramel corn is it. There are only 6 ingredients that you will need and then you’ll be well on your way to munching and crunching! See the recipe card below for exact measurements.

  • Popcorn kernels: I like to double check and make sure my kernals are fresh! Old popcorn kernals don’t fully pop and definitely don’t taste as fresh!
  • Brown sugar: Brown sugar brings in that deep, rich flavor of caramel.
  • Butter: I like to use unsalted butter so that I am not adding in too much salt to the flavor.
  • Karo syrup: Karo syrup is mixed in to bind all of the ingredients together!
  • Sweetened condensed milk: If I could pick one of my favorite sweet ingredients of all time, this would be it! This is what will make this caramel stand out!
  • Baking soda: When you use baking soda it will react with the brown sugar and corn syrup! It helps the caramel get that soft texture.
4 pictures showing how to cook caramel and add it to popcorn.

Let’s Pop Some Popcorn!

This crunchy caramel corn is not only delicious but is simple to make! I always like to make a little extra because it gets eaten up so fast at our house!

  1. Pop the popcorn: Pop your popcorn kernels in an air popper machine and pop into a large bowl. Set aside.
  2. Mix, boil, add the sweetened condensed milk: On medium high heat in a medium saucepan, cook the brown sugar, butter, and karo syrup. Allow it to come to a boil and then add sweetened condensed milk.
  3. Boil: Allow to softly boil for about 3-4 minutes until it gets to the softball stage. Be careful to not cook to long and allow it to burn.
  4. Add baking soda: Remove from heat and then carefully stir in baking soda.
  5. Pour and mix: Pour the caramel over the popped popcorn then mix with a wooden spoon to make sure that it can all be coated evenly.
  6. Bake and stir: Preheat your oven to 250 degrees and then pread the popcorn evenly on a parchment lined baking sheet. Bake for 45 minutes stirring every 15 minutes. (It’s ok if there are clumps.)
  7. Cool and break up clumps: Remove from the oven and then let it cool. Go ahead and break up any clumps and enjoy!
Caramel corn on a cookie sheet.

Tips and Tricks

Crunchy caramel corn is the best and everyone loves it! Here are a few of my tips and tricks that will make eating this snack that much better!

  • Put it in the bag: I like to make individual servings of this popcorn! You can put it into cute, themed cellophane bags for a party favor or regular ziplocks for individual treats to bring on the go!
  • Get rid of unpopped kernals: There isn’t anything worse than biting into caramel corn and a surprise unpopped kernal almost breaks your tooth! To make sure that this doesn’t happen then you should try this trick! Once you are done popping your popcorn then grab a cooling rack and place it on top of a baking sheet. Pour all of your popped popcorn onto it. Your popcorn will stay on top while all of the unpopped kernals fall through the rack! Then, take those kernals and thrown them away. Put your popcorn back in the bowl and you don’t have to worry about those surprise kernals again!
  • Add toppings: If you want to jazz this up with some toppings then try adding some sprinkles, some extra salt (for salted caramel corn) or even some m&m’s to your popcorn. Add any toppings on just before you place this in the oven to bake!
Caramel corn on a baking sheet that is cooked and crunchy.

How to Store Leftovers

My favorite part about crunchy caramel corn is that it keeps so well! You can have this treat for a few days….If you can make it last that long!

At room temperature: Once the caramel corn has cooled, then store it in a sealed airtight container. It can last on your counter like this for up to a week! Enjoy!

Crunchy caramel corn on some parchment paper.

Funfetti Popcorn (Bunny Bait)

Amazing Salted Caramel Popcorn

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The Perfect Crunchy Caramel Corn

Crunchy caramel corn is absolutely divine! This classic crunchy snack delivers on that deep, rich caramel flavor that we all know and love! Eat it at home or on the go…Either way, you're going to be hooked!
Course Dessert
Cuisine American
Keyword caramel corn, caramel popcorn
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 13 cups
Calories 194kcal
Author Alyssa Rivers

Ingredients

  • 1/2 cup uncooked popcorn kernels (it makes about 13 cups popped)
  • 1 cup brown sugar
  • 1/4 cup butter
  • 1/2 cup light karo syrup
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon baking soda

Instructions

  • Pop your popcorn kernels in an air popper machine and pop into a large bowl. Set aside.
  • On medium-high heat in a medium saucepan, cook the brown sugar, butter, and Karo syrup. Allow coming to a boil. Add sweetened condensed milk.
  • Allow to softly boil for about 3-4 minutes until it gets to the softball stage. Be careful to not cook too long and allow it to burn.
  • Remove from heat and carefully stir in baking soda.
  • Pour the caramel over the popped popcorn. Mix with a wooden spoon to make sure that it can all be coated evenly.
  • Preheat your oven to 250 degrees. Spread the popcorn evenly on a parchment-lined baking sheet. Bake for 45 minutes stirring every 15 minutes. It is ok if there are clumps.
  • Remove from the oven and let cool. Break up any clumps and enjoy!

Nutrition

Calories: 194kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 102mg | Potassium: 85mg | Fiber: 1g | Sugar: 33g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Source : The Recipe Critic More   

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