Welcome back to the First We Feast GIF Tutorial series, where we ask restaurant cooks to demonstrate easy ways to step up your technique when cooking at home.
The boiled egg is a game-changing ingredient. A grain and rice bowl is far superior with the addition of a boiled egg, and the great egg salad sandwich could not exist without boiled eggs. And don’t even get us started on the topic of pickled eggs—they’re way too delicious.
But boiling an egg is tricky: How do you prevent the shell from cracking during the boil, and how do you avoid that gray-green ring around the yolk? (That color is a result of overcooking.) And once you’re done, what’s the best way to make sure the shell comes off easily?
For some guidance, we enlisted chef Nick Korbee of Egg Shop to teach us proper egg-boiling technique. At the Nolita restaurant, Korbee serves huevos around-the-clock, in everything from pulled pork sandwiches to quinoa and avocado bowls.
HOW TO HARDBOIL AN EGG
1. Place large eggs (older eggs will be easier to peel) in an empty, medium saucepan.
2. Add cold (or lukewarm) water to cover by 1-2 inches. “The eggs should be solidly submerged in water,” says Korbee.
Why shouldn’t you drop the eggs straight into boiling water? “The egg bobs around, hits the side of the pot, cracks, and then you have some sort of, like, Ghostbusters/zombie egg,” explains Korbee.
3. Now, add a little less than 1 teaspoon of baking soda to the pot of water.
Korbee says, “The sodium bicarbonate in the baking soda actually affects the chemistry in the eggshell. It breaks down the membrane between the shell and the white, which makes the eggs easier to peel. It also makes the shell more brittle, so it comes off without yanking chunks off of your egg. This works like a charm.”
4. Bring the water to a rapid boil, then immediately remove from the heat. Cover with a lid and let stand for 10 minutes.
5. After 10 minutes, transfer the eggs to a bowl of ice water to cool. (Pro tip: Get your ice bath ready in advance, so you can shock the eggs right away.)
5. Time to peel your eggs. “If you do it with water handy, it helps loosen the shell up a little bit,” says Korbee.
Turn your hardboiled eggs into egg salad, deviled eggs, or pickled eggs. Or keep them in the fridge for an anytime snack.
To make pickled eggs: “This is the best ghetto pickling trick,” says Korbee: Take some Marukan seasoned rice vinegar and add fresh garlic, sliced onion, and jalapeño to the vinegar. Place your eggs into the vinegar, and let them sit in the fridge for 24 hours. Voila.
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