The Perfect Hard Boiled Egg
I am not part of that group of misguided people. A hard boiled egg can be underdone or overdone. Can be soggy or can be dry...that means that there is a science to achieve the perfect hard boiled egg. I have been trying to make my point with the wife but she just doesn't get it... if someone else makes it for her, then is a perfect egg. Ouch!
To make my point I have decided to illustrate my point. I did an experiment that consisted in hard boiling 3 eggs, all room temperature (that is important) and removing them from the boiling water at different times. This is what I got:
First: same size and all ROOM temperature (that is important because the temperature exchange has to be the same). I numbered them.
As you can see, the three eggs do not look the same. Let's look at them with more detail:
The yolk in egg number 1 (11 minutes) was a bit soft. So what you will say... well a "soft hard boiled egg" will result in affecting anything you do with it, for example, if you use it for a egg salad the end result will be mushy and soggy. It is a bit underdone, no doubt (in the right half you can see how it wants to melt out of the egg white)
Egg number 2 (13 minutes) was in its prime. The perfect consistency: not soggy nor dry. When you use it you will achieve a better result when doing, for example, a potato salad. A perfect potato salad, a perfect pascualina is always welcome.
Egg number 3 (15 minutes) is definitely dry and therefor anything you cook that asks for a hard boiled egg will result dry and chewy (a dry egg salad sandwich is horrible...!!). You will always know that you over cooked an egg when the rim between the yolk and the egg white presents a gray tone. If it has it, then you better eat it with salt...unless you are not as picky as I am....
Now...if you couldn't care less...then at least admit that there is a difference. Try it. Once you note the difference you will not come back to the dark side. Promise.