How to Hard-Cook an Egg

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I know it seems too simple to bother writing about, but I really do believe there is a “right” way to hard-cook an egg. Most mornings I start my day with a hard-cooked egg since it’s a good source of protein, and when cooked this way . . . ┬áthe Right Way . . . it is tender and delicious.

I used to call these hard-boiled eggs, but I stopped using the word ‘boiled’ when I found the Right Way stopped boiling them. You see, eggs don’t like to be cooked at high temperatures; they turn tough when you boil them. This method is really easy, and the results are much better.

I have also been using free-range organic eggs for a while, and I believe the flavour is much better. The eggs in the photo are from London Heritage Farm in Steveston, BC. It’s a great place to cycle to for tea and a scone in the their tea house, and a walk through the garden.

What you need:

  • one large free-range organic egg
  • salt and freshly ground pepper – optional

What you do:

  1. Place the egg in a small pot and add enough water to cover the egg. Place the pot, with the lid on, on high heat and bring to a simmer – just before it begins to boil, turn the heat off.
  2. Keep the pot on the burner that has been turned off, with the lid on. Set a timer for 11 minutes. (Give it a few extra minutes at high altitudes)
  3. Pour the hot water out of the pot, then cover the egg with cold water for a moment.
  4. Crack and peel the egg, salting and peppering if desired. Eat it while it’s hot!

You can use the same method to make devilled eggs, egg salad sandwich, or any other recipe that calls for hard-boiled eggs.

 

Egg & Avocado Open-Faced Sandwich

egg and avocado open-faced sandwich - trust in kim

This might look a little odd – like green eggs without the ham – but it’s pretty darn good. And a healthier alternative to using mayonnaise in a sandwich.

I developed this simple recipe out of necessity – I had a half an avocado that needed to be used up, and I was hungry and didn’t have much food in the house. So instead of the usual egg salad sandwich I made and enjoyed this:

What you need for one sandwich:

  • one large free-range egg
  • 1/4 to 1/2 a ripe avocado
  • salt and pepper
  • 2 slices bread of your choice

What you do:

  1. Place the egg in a small pot filled with water and put a lid on the pot. The water needs to cover the egg. Turn the heat to high and bring the water to a boil. Turn the heat off as soon as it begins to boil, and set a timer for 11 minutes, keeping the lid on the pot. This method of making a “boiled” egg without actually boiling it ensures that your egg will be tender – boiling can cause the egg to become rubbery.
  2. Drain the hot water off the egg and immerse it in cold water. I like to crack the egg while it is in the water because this helps to get the peel off easily.
  3. Mash the avocado in a bowl and add some salt and pepper. When the egg has cooled somewhat, cut it up and add it to the avocado. Mix the egg and avocado together.
  4. Toast your bread.
  5. Pile the egg mixture on top of the bread and eat it right away.

Enjoy!