Quote:
Originally Posted by Team Sergeant
They may be fancy but they ain't new...... 
French culinary cuisine is nothing new.
I've got one that most folks don't know how to do, boil an egg, properly.
Want to guess how it's done and how you can tell if your boiled egg is "overdone"?  |
As to "overdone" I'd guess it's like determining if an egg is raw or hardboiled. Spin it and if it stands up it's hardboiled (overdone).
Soft-boiled, I bring the water to a boil, turn off the heat, lower the egg into the water with a spoon and time it for 3- 3 1/2 minutes (for my taste).
Hardboiled, poke a hole in the fat end of the egg, then like Gypsy but I use cold water and ice. It keeps the gray-green layer from forming...most of the time. Also, crack the eggs before cooling. I think I learned it from a Julia Child cookbook or TV show.
Pat