Tuesday, July 10, 2012

Coddling eggs

Coddling eggs or boiling eggs
Coddling eggs is better than boiling because the white of the egg doesn't become tough when you coddle.
After you bring the eggs that have no salt in the water to a boil remove from heat and place in ice water to cool.

Boiling eggs
Start with eggs at room temperature.  Eggs cook one minute faster if they are at room temperature.
Place eggs in pan, do not layer eggs.  If you have eggs that float go plant them in your garden or throw them away. Do not add salt to water it will make the white part rubbery. Cover eggs with about one inch of water and place on high heat.  As soon as water is at a rapid boil take off heat and cover with a tight lid.  Let stand for the style of egg  you want.

Depending on the size of eggs you are cooking. small, medium, large
Soft yolk 3-5 minutes
Medium yolk 5-8 minutes
Hard cooked yolk 12-19 minutes

When the time is up drain water and place eggs in ice water to cool and stop cooking time.  If they over cook the yoke gets a green circle around it.  Place in the refrigerator as soon as cooled.

You can check to see if it is hard boiled by spinning an egg on a hard surface.

Don't peel the eggs until you are ready to eat them.

Boiled eggs will last six or seven days in the refrigerator if not peeled..

How to know if a raw egg is still good? place in water and if it floats it is bad.

When making deviled eggs place the egg carton on its side a few days before cooking so the yolk will be sideways.

You can decorate eggs in the shape of animals for children.  Check out my mouse and spider.

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