These ovarious musings put me in the mood for a hard-boiled egg, which I tried cooking a new way. Instead of doing what I usually do, which is boil the eggs until I realize, "Oh, hey, I've got eggs boiling," I added vinegar to the water to prevent them from cracking (which didn't work), brought the water to a boil, added the eggs, then turned off the heat, letting the eggs sit for twenty minutes.
What I got was something between hard and soft boiled. Mush boiled.
I did notice, however, that the crack in the egg white is roughly the shape of Italy, home to the one holy, Catholic and apostolic church.
It's an Easter miracle.
Buona Pasqua.
6 comments:
How to hard boil eggs: Put eggs in cold water (to prevent cracking!) and turn on heat. When just starting to boil, set timer for 10 minutes. Ding! Done!
Um, I wouldn't necessarily call the parish priest to report that miracle quite yet.
Aaron's recipe looks right to me, except I would add that the eggs are done when you lift one out with a spoon and the water evaporates off the shell quickly. You might want to check closer to 8 minutes to see if they are ready. Then drain the hot water out and immerse the eggs in very cold water. This will pull the shell and membrane away from the eggs, making them easier to peel.
According to Julia Child (I think it was one of her cookbooks). Boil for 14 minutes. Immediately immerse eggs in ice water.
It is the shape of Italy...SELL IT ON E-BAY!!!
Hey, if someone can sell a corn flake shaped like Illinois...sell that! Italy is much better than Illinois anyway!
You could so be a millionaire right now.
Don't forget to add salt to the water! It makes the eggs easier to peel. And yeah, sell that thing on E-Bay!
Looks more like Japan to me.
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