How To Boil Eggs (Hard Boiled) #Thursday Tip

 For boiling eggs at home I have a couple of old vessels like this. Some of my tea vessels that gave way and their handles broke and are unfixable rather I have tried fixing them and now have no time to refix them! Hence I have set them aside for such stuff. In this vessel I have added 3/4 tsp. of salt and a tsp. of white vinegar which will help the eggs to boil without cracking or bursting open in the heat.

 In the cold water, I have laid out the eggs gently such that they do not over cram the vessel.

 As the water boils, if you run a spoon through the water sort of in a swirling motion, once the eggs boil, you will have almost perfect centred yolks. It does work sometimes for me and at times do fail on me. You may ask why centre the yolks, this is mainly focussing on how to have them like so when they are packed in a meatloaf etc. The beauty of that loaf would be seen while slicing through the loaf once it is baked.

 Now for a soft boiled egg which I have fed my sons with when they were really little, extract the eggs out exactly about eight minutes into the boiling process.

For a medium boiled egg, they are extracted at about ten minutes into the process and for a hard boiled one keep it for another two minutes or more, that is roughly twelve to fifteen minutes.

 We only have hard boiled eggs most of the time at home. They are eaten like so with salt and pepper or they go into certain egg curries or roasts. I must admit that we do not have the yolks. They are just binned.

Once the flame is switched off, discard the hot water into the kitchen sink. I usually drain it there as at times that particular drain gets clogged with the butter or other grime and this hot water does release it slowly down the drainage. Run the eggs under cold water or place them immediately into an ice bath to stop it from further cooking or forming a grey ring around the yolk as it sits through.

 I peeled the eggs without any major hurdles as the vinegar dropped in earlier helped to retain the shape and was easy to break open and release the egg from its shell.

In the pic above I did get perfect centred yolks but not all were perfect!

I just halved them to show you.