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Did you know?

Do you know how to boil the perfect egg?

Spring is here and eggs are in season.  The tricky thing about cooking eggs is you are dealing with two different layers that cook unevenly: the white and the yolk. High, sustained heat toughens the proteins contained in the white. Overcooking on high also triggers the chemical reaction that causes that unappetizing greenish-grey film to appear around the yolk. Cooking for a shorter amount of time will allow the white to remain tender but yields a goopy yolk.  Furthermore, the feisty boiling water molecules that agitate eggs at the bottom of a hard pot may crack the shells as well.


The Perfect Hard-Boiled Egg

A dozen Spain Farm chicken or duck eggs at least one week old and at room temperature

Large pot

Cold water

Cover eggs with cold water. Don't crowd—you may need to cook in two batches depending on the size of pot. Gently bring to a low boil. As soon as you see a few bubbles turn off the heat and cover the pot firmly. Let sit undisturbed for 6 to 10 minutes, 6 for soft- boiled and 10 for hard-boiled. This method is forgiving, an extra minute or two won't ruin your egg . Rinse the eggs with cold water or place in an ice bath to stop cooking and peel.   If using duck eggs, allow them to sit for an extra 5 minutes for hard-boiled. 


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