The Basics: How To Boil Eggs

Cooking Techniques. Eggs By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking TutorialsCooking Essentials

The Technique

How To Boil Eggs

Learning to boil eggs properly is how you will avoid many common undesirable aspects of the process. The key to a perfectly smooth, peeled egg is separating the membrane from the egg so they should be peeled while they are still warm & under cool water. Once you get in between the egg white surface & the membrane, the shell should be removed in large pieces. Green rings appear on overcooked eggs. This cooking method will ensure the yolks do not have green rings around them. Once the task is complete, many recipes may be prepared using them from deviled eggs & salads to adding them as component to classics including chicken salad & potato salad.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Boil Eggs

The number of eggs you choose to boil is irrelevant. This particular method will work for three or one dozen eggs. Just make sure the eggs fit in the saucepan in a single layer. The key point to avoid is that you must not shock the eggs in ice water before you peel them. It’s a sure fire way to ensure the shells aren’t going to budge. Once you master this technique, hard cooked eggs may be put it into action by preparing a small batch of Hot Sauce Deviled Eggs.

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Place the eggs in a single layer in a 3-quart saucepan & cover with about 1-inch of water. Bring them to a rolling boil over High heat, about 5 to 7 minutes. Look for loads of bubbles over the entire surface, then cover them with the lid, turn off the heat & let them stand 7 minutes. Remove the lid & drain in a colander. Pulling the eggs from the heat at 7 minutes allows them to cook further while peeling them. Place the eggs back into the saucepan. Shake it good so they crack all over then peel them under cool running water. Rinse off any tiny bits of cracked shells. Plunge them into an ice water bath to stop the cooking process. Use as directed in specific recipe applications.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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