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Soft Boiled Eggs – Done Perfectly!

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Soft Boiled Eggs 021 editedSeveral years ago our family was fortunate enough to spend the summer in Europe – with most of our time being in Germany.

Soft-boiled eggs were an every day part of our breakfasts.  They were perfectly cooked – and kept at a perfect temperature – and I became hopelessly addicted to them!

As our time in Germany came to a close, we (I) purchased egg plates, egg dishes, egg spoons, . . . . and many more treasures –  to bring home with us – in an attempt to replicate our wonderful experience.  But, try as I might, I had trouble reproducing those perfectly cooked soft eggs!  It seemed as though they were either over-cooked – and practically hard boiled, or under-done and nearly raw.

Searches of all of the best cookbooks, the internet, and every resource I could think of yielded as many different techniques as there were sources and produced nothing but a long series of trials and failures.  And so, I gave up.  I put away the little egg plates and egg spoons and for a very long time, there were no soft-boiled eggs at the Homestead (insert frowning face here).  And then, one day, as I was doing research on a totally unrelated cooking process, it came to me.  I knew what I was doing wrong. (The white and the yolk are made up of different blends of proteins, and so the white sets at a higher temperature than the yolk. . . . The methods that had been suggested – and touted for years, did not take that into consideration – I know, exciting stuff huh!  It’s how I roll. . . )

Soft Boiled Eggs - tools of the tradeOut came the little egg plates and spoons, the salt bowl and egg topper.  We were back in business! The soft-boiled eggs have returned (insert happy face here!).  Now, they are cooked to perfection. And served with a freshly baked English muffin, or a piece of buttered toast, the joy in the morning is back!

Having a very large flock of chickens means that we have a never-ending supply of these luscious little nuggets.  They are packed with protein and in spite of all the bad press targeting them for so many years, eggs – all of them – the whites and the yolks – have been proven to be very good for you!

You don’t need to have egg plates or egg cups or egg spoons or an egg topper to enjoy these gems.  A small bowl or ramekin filled with salt, rice, grain, seeds – works well as a holder for your eggs.  The back side of a table knife – tapped around the top of the egg will crack the egg open just fine.  Demitasse spoons, teaspoons – or even toast soldiers (thin pieces of a firm bread – toasted and buttered) will retrieve the yummy goodness waiting to delight your palate.  Be creative – be thrifty – get organized – and get going!  Get out your tools and lets get to it – soft-boiled eggs are calling.

Enjoy,

Kathy

P.S.  You are going to want to make these – and save the shells!  Wash them out carefully and let them dry – You will want them to use when you see what’s coming later in the week!

How to Cook the Perfect Soft-Boiled Egg

A great soft-boiled egg should have a firm yet soft - almost custard-like white and a warm, mildly runny yolk. A yolk that is nearly set is also acceptable. It is, after all, a matter of personal preference. My favorite, method for making soft-boiled eggs is a technique that works best in small batches of one to four eggs at a time. I call it my Fail-Safe French method. Using this method, you can use eggs right out of the refrigerator. No need to bring them to room temperature before cooking. I also have a great method for making them in larger batches. Simply follow my directions for the perfect hard-boiled egg - only let the eggs set for 6 minutes instead of 12. This method is not as consistent. . . You may have to test it a few time to find the timing for your eggs to be set the way you like them. The benefit of this method is that you can do large numbers at a time – as long as the eggs are in a single layer. We will start with my favorite, the small batch method.
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Cook Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • 1 to 4 eggs no more than 4 at a time

Instructions
 

  • Fill a sauce pan with several inches of water (enough to cover the eggs).
  • Set the pan over high heat and allow the water to come to a rolling boil.
  • Lower the heat and let the water reduce to a rapid simmer.
  • Gently lower the eggs into the water, one at a time.
  • Cook the eggs for 5 to 7 minutes; 5 minutes for a moderately runny yolk, up to 7 minutes for one that is more set.
  • Remove the eggs from the water (using a slotted spoon if you plan to cook more than one batch).
  • Run under cold tap water for 30 to 60 seconds.
  • Set the egg, upright, in an egg cup or a small bowl or ramekin filled with rice, salt, or dried beans, grains, small gravel (cleaned – of course), whole dried corn . . . use your imagination. If you avoid egg spills, you can use your base over and over again.
  • Remove the top by tapping gently with a knife around the top of the egg, or if you are lucky enough to have one, use an egg-cutter.
  • Eat the eggs while they are warm, scooping out with a small egg spoon, or buttered crusty toast spears.
  • If you are doing more than one batch of eggs, return the water to a rolling boil and repeat from step 3, adding water if needed.

Notes

Several years ago, we spent the summer in Europe. Soft boiled eggs were on the menu every morning. I became addicted to them – and was intrigued as to how they were able to make so many in advance – and keep them warm without over-cooking . Before leaving Germany, we stocked up on egg plates, egg cups, egg spoons – everything we could – so that we could recreate our wonderful breakfast experience when we returned home. . . but no one would tell me the secret of how they kept their eggs just right…..
Well – here’s the secret.
You can make soft boiled eggs in advance, cooking for no longer than 5 minutes. Cool them completely in cold water, and refrigerate, covered until you need them (up to 3 days). Bring them to serving temperature by reheating them in 140 degree water for 30 minutes. – (So, that’s how they did it!) And now you know 

Fresh Eggs are the Best Eggs!

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eggs ina basket 25There are two types of people in the world: those who keep their eggs in the fridge and those who think room temperature is best.  Those that believe that eggs should be stored at room temperature will tell you that chilling eggs is similar to chilling fresh tomatoes. It changes their flavor – and not for the better.

What follows is info that may help you keep your little cackleberries fresher longer.

Farm fresh eggs will remain fresh for at least a week at room temperature if unwashed.  They can be stored safely at temperatures between 55-70 degrees for several weeks.  Commercially raised eggs stored in the refrigerator should last several weeks. Farm fresh eggs, refrigerated, should be good for a great deal longer.

Mother Earth News ran a test using 60 dozen eggs – 30 dozen purchased from the supermarket and 30 dozen farm-fresh, fertile, unwashed eggs. They used multiple methods of storage to find the best method of storage for longevity.  Each month they tested several eggs to see how they were handling solitary confinement. At seven months, they tested the eggs that had been stored in air-tight containers in the refrigerator at temperatures between 38 and 40 degrees. The unwashed fertile eggs were still very fresh. The whites were a little runny, but overall the quality was good. The store-bought eggs were still edible, but suffered in quality. The secret, fresh, unwashed eggs, air-tight containers and consistent temperatures.

How to tell if eggs are fresh

So, those eggs that have been in your fridge for a very long time. . . .are they still good or should you toss them. Here is how to check for freshness:

A fresh egg will sink in water while an older egg will float.  A very fresh egg will not only sink, but it will lay on it’s side.  As an egg ages, the size of the air cell inside of the egg increases.  In time it will enlarge to the point of causing the egg to float. Cracks in the shell will also cause an excess of air in the eggshell.  To check for freshness – place eggs, one at a time, into a container of water and watch how they respond.  Rule of thumb:  If it floats, toss it out.

fresh egg

 

In a fresh egg, the yolk should sit up high, and the white should be thick and closely surround the yolk. Older eggs have flat yolks that break very easily – and thin, watery whites.  See the difference in the two eggs in the picture below.

 

 

old eggs new eggs red eggs blue eggsA cloudy egg white is a sign of freshness (the egg on the right).  The cloudiness is the result of the high carbon dioxide content that is preset when the egg is laid.

• A fresh, Grade A egg will have a firm white, a small air cell at the wide end of the egg and a centered yolk. You will notice these differences most when you hard-boil eggs. Those eggs that you boil and find upon peeling that one end is flat or has a large cupping shape – that was an older egg.
Properly storing your eggs will add to their quality and longevity. Eggs should be stored pointed end (small end) down – so that the air sack is at the top of the egg. Sometimes it is difficult to tell which end is which, but there is always a pointed or smaller side.  You can always candle your eggs to check.

Kathy

‘Eggsactly’ Perfect!

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The Perfect Hard-Boiled Egg 2Few things are as versatile and yet basic as hard-boiled eggs.  Egg salad, deviled eggs, sliced on a bed of greens, or eaten with a sprinkling of salt and pepper – The hard-boiled egg is a champ!  Packed with protein and flavor, eggs, although  the victim of bad press in the past, are very good for you.  One of the world’s near-perfect foods.

As basic as a boiled egg may be, most of the people I know have a very difficult time cooking them properly.  They tend to be either over-done – with a gray- green ring around the yolk – or underdone and runny in the center.

This method is the only one I use – because it is foolproof!  If you have extra-large or jumbo eggs, you will want to let the eggs sit for 2-3 minutes longer, but for most every size, this method and it’s timing is just right.  The eggs in this picture, although different sizes, were cooked at the same time – with perfect results.  I also let the eggs come to room temperature – or close to it – before I cook them.

The eggs here at the Homestead are very fresh!  The hardest part of making these eggs for me, is finding an egg that is old enough to boil!  If you use farm fresh eggs, you will need to let them age in the refrigerator for a week to ten days before you boil them.  When eggs are very fresh, the protective membrane that lines the inside of the shell is very strong.  As the eggs age, the membrane begins to release from the inside of the shell.  This will make it much easier to peel the cooked eggs.  Otherwise, you end up with an egg that is nearly impossible to peel!

With the onset of spring, eggs will be at their best.  And – boiled eggs, whether eaten as a snack, or colored for the annual egg hunt – are going to be on your to-do list – aren’t they!

Try this method – you won’t be disappointed!

Kathy

How to Cook the Perfect Hard-Boiled Eggs

The Perfect Hard-Boiled Egg. If you follow these instructions, you will have eggs with bright yellow centers- perfectly cooked. None of those dark gray/green rings around the yolk from over-cooking!
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Cook Time 1 minute
Total Time 13 minutes
Servings 12 eggs

Ingredients
  

  • 1 dozen Eggs - farm fresh if possible! If they are truly farm fresh, let them age in the fridge for a week to ten days before boiling them.

Instructions
 

  • Place eggs in a single layer in a heavy-bottomed saucepan. Do not add more eggs than a single layer or they will not produce the perfect egg.
  • Cover the eggs with water, making sure that the water covers the eggs by 1 – 2 inches.
  • Place the saucepan over medium to medium-high heat and bring to a boil.
  • Boil, uncovered, for 1 minute.
  • Cover the pan, remove from heat and let stand for 12 minutes.
  • Remove the eggs from the hot water and plunge into a bowl of ice water to stop the cooking. Allow the eggs to cool.
  • To peel the eggs, simply tap them on a hard surface and carefully peel away the shell.
  • If they seem hard to peel, try peeling them under a slight stream of cold water. It helps to separate the membrane from the egg.
  • Peeled eggs can be stored in the refrigerator in an airtight container for 5 days.
  • If your eggs are too fresh, they will be difficult to peel. If this is the case, place the unpeeled eggs in an airtight container and let them sit in the fridge for 3-5 days. Then, try peeling again.

Notes

If you are using farm fresh eggs, let them age in the refrigerator for 5-10 days before boiling – it will make them so much easier to peel! You can also use ¼ to ½ teaspoon of baking soda to the water as you cook them. This will cause your eggs to have more of a smell when cooked, but will make them easier to peel.
Peeled hard-boiled eggs can be stored in the refrigerator for about a week by placing them in a bowl of cold water to cover (you will need to change the water daily) - or in an air-tight container (without water) - covering the eggs with damp paper towels before sealing.
Unpeeled hard-boiled eggs - still in their shells - can be safely stored in the refrigerator for 2 to 3 weeks.  Be sure to mark the shells.
To center the yolks perfectly - in anticipation of making deviled eggs, scotch eggs. . . Place a rubber band around a carton of eggs and set the carton on it's side - in the refrigerator - for 24 hours before boiling them.  The yolks will be centered!
It is not safe to leave hard-boiled eggs - including those in their shells - out at room temperature for long.  If they need to be out of the refrigerator, keep them cool while they are being served.  If they have been out long, toss them.

 

So – Your Recipe Calls for Raw Eggs . . . .Hmmmm

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using raw eggs in recipesDo you shy away from a recipe that calls for raw eggs – out of fear of salmonella contamination?  Some of my favorite, and most requested recipes, call for raw eggs.  Homemade ice cream, eggnog, mayonnaise, salad dressings. . . and how about that snitch of cookie dough – a lick of the beater when making cake batter. . . .Poached eggs, eggs over-easy or soft-boiled  – all with delicious golden streams of runny yellow yolk.  And then there is the infamous ‘orange-julius’ beverage.  All of these can have raw egg in them.

The FDA reports that fewer than 1 in 20,000 eggs are contaminated with salmonella bacteria.  Most salmonella outbreaks dealing with eggs occur in large commercial production facilities – which, if you have ever been to one, or have done any research on them – could make you decide that you will never eat another egg!  Chickens can carry the disease internally – and contract it by living in unsanitary conditions.

Having raised our own eggs for decades, this has never been an issue for us.  In the nearly 40 years that we have been raising chickens – and eggs, we have never had a problem with any of our eggs.  That being said, if I am cooking for company, or for someone with a compromised immune system, the elderly, someone who is undergoing chemotherapy, or pregnant, or very young children – I pasteurize my eggs before using them in any recipe that calls for raw eggs – just to be on the safe side.

The process is quite simple, but it does require a very accurate thermometer – preferably an instant-read thermometer – and exactness.

Pasteurization is simply a process of heating a food to a specific temperature, for a specific amount of time – designed to kill specific bacteria.  It is known that salmonella bacteria are killed at 140 degrees in about 3 1/2 minutes. Eggs begin to cook at about 160 degrees – and will be “scrambled eggs” at 180 – but – by holding the eggs at about 142 degrees, the result is a safe egg that will act like a raw egg in recipes.

I have pasteurized eggs at a higher temperature – just to see what would happen – and at 150 degrees, the whites begin to turn opaque – but the recipe still turned out just fine.  The eggs in the picture below were put into water that was 145 degrees.  Although the whites began to turn opaque, they were not cooked and the recipe turned out just fine.

Pasteurized Eggs 150 degreesYou will find, from time to time, that I will post a recipe that calls for raw eggs.  These are recipes that I have used for many, many years. . . .with rave reviews and never a problem.  But, for those who may not have access to farm fresh eggs, or may be squeamish at the thought of raw eggs, or if you are cooking for someone who falls into any of the categories I have mentioned, this process may be helpful.

That snitch of raw cookie dough is calling!

Kathy

As a disclaimer:  Although most salmonella bacteria, if present, is most often found on the exterior of the shell, an infected hen can pass the bacteria to the yolk of the egg  – while it is in the oviduct.  If you are pregnant, elderly, or cooking for the very young or someone with a compromised immune system – use wisdom.  Know your source.  Know your options.

How to Pasteurize Eggs at Home

Submerging eggs in water that is the right temperature, and for the right amount of time can take the worry out of using raw eggs. It takes about 3 1/2 minutes at 140 degrees to kill Salmonella bacteria. This can easily be done at home. Just be sure you have an instant-read thermometer and follow the directions carefully.
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Cook Time 3 minutes
Total Time 3 minutes

Ingredients
  

  • Eggs - farm fresh if possible! room temperature - up to one dozen at a time
  • an instant-read thermometer
  • a large pot
  • a colander or seive that will fit into the pot

Instructions
 

  • It is very important to bring your eggs to room temperature. If you forgot to set them out to come to temperature and are using eggs out of the refrigerator, place them in a bowl of tepid water for about 5 minutes.
  • Bring a large pot of water to 142 degrees (the 2 extra degrees are just to be safe), using an instant-read thermometer to check the temperature. Keep the thermometer in the water to be sure that a constant temperature of 142 is maintained.
  • When the water has reached 142 degrees, lower the eggs into the pan. It is very important that the water not drop below 140 degrees.
  • For medium to large eggs, leave the eggs in the water for 3 1/2 minutes. For extra large or jumbo eggs, leave the eggs in the water for five minutes.
  • Remove the eggs, dry them, and refrigerate them, in a tightly-covered container. Use within the week.

Notes

Disclaimer:  While the salmonella bacteria, if present, is generally found on the exterior of the eggshell, an infected hen can pass the bacteria to the yolk while it is in the oviduct.  Although salmonella in the yolk is rare, you need to be aware that this process does not heat the yolk sufficiently to kill the bacteria if it is present inside the egg.
If you are pregnant, undergoing chemotherapy, have a compromised immune system, are elderly, have very young children, or are cooking for anyone that may fall into any of these categories, use wisdom and good judgement.

A Spring Time Eggstravaganza!

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mother hen and chickAt our house, the chickens definitely came before the eggs!  Raising the chicks that have grown to become the hens that give us our amazing eggs has been quite an adventure – not to mention delicious.  The past 30 years of being involved with these clucking wonders has provided great entertainment, great fertilizer, great learning opportunities, and great food.

There is nothing that compares to farm-fresh eggs.   With their brilliant yellow – almost orange yolks, and firm whites, they are downright delicious! The egg is truly one of nature’s near perfect foods.  Scrambled, poached, fried, over-easy. . . hard-boiled, soft-boiled, coddled. . . served as an omelet, souffle, frittata, the star of soups and pastas,. . . . baked into cakes, pies, custards, curds, . . . . made into ice cream, eggnog, . . . . I can’t imagine my kitchen without them!

With the onset of spring, eggs are at their best.  Hens will be at the peak of production after the winter months – and with the return of longer days.  If you purchase your eggs at the grocery store, they will be fresher – due to the high turnover.  Of course, whenever possible, support your local farms.Eggs in a basket 045

For years, eggs have taken a beating by many in the health industry (they are finally coming to their senses!). . . but eggs are a very important part of good nutrition.  The whole egg, white and yolk together, make up such a bounty of good proteins and fats – Maybe – just maybe – God knew what he was doing when he designed this delight!

This month on the blog, I will be featuring the egg.  All month long I will be posting basic info on eggs – everything from how to safely use them in their raw form (pasteurizing them at home) to  how to test them for freshness.  How to best store them, soft and hard boil them, poach them – and some of my favorite recipes where eggs are the star.

Here’s my favorite recipe for quiche. . . .  Enjoy,

Kathy

 

Cheese and Bacon Quiche

This recipe is an all-time favorite. . . and why wouldn’t it be? Crisp bacon, Swiss cheese, and a light egg custard – all baked up in a flaky, buttery tart shell . Sliced into wedges, it can be served hot or cold any time of day.
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Cook Time 45 minutes
Total Time 45 minutes
Servings 6 people

Ingredients
  

  • 10 slices bacon fried crisp and crumbled
  • 1 Tart Shell partially baked* (click on the link to see my recipe)
  • 4 eggs
  • 2 cups light cream or half and half
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground nutmeg
  • Pinch of cayenne pepper
  • 1 1/4 cups Swiss cheese grated

Instructions
 

  • Preheat the oven to 425º F. Sprinkle the crumbled bacon over the bottom of the partially baked tart shell .
  • Combine the eggs, cream, salt nutmeg and cayenne pepper. Beat to mix thoroughly.
  • Sprinkle the grated cheese over the bacon and ladle the custard over it.
  • Bake for 15 minutes at 425ºF.
  • Lower the heat to 350ºF and bake for an additional 30 minutes, or until a knife inserted into the center of the quiche comes out clean.

Notes

*To partially bake the tart shell, make the pastry according to the directions.  Prick the bottom of the shell with a fork.  Bake at 425 for 8 minutes.  Allow to cool slightly before filling it with the quiche ingredients.
 
Variations:
Spinach Quiche
Omit the bacon and use only ½ cup grated Swiss. Add 1 cup cooked, chopped spinach – well drained, and 2 Tablespoons minced onion – which has been sautéed in 1 Tablespoon of butter.
Onion Quiche
Omit the bacon and add 2 onions, thinly sliced, which have been sautéed in 3 tablespoons of butter.
Goat Cheese and Herbs
Omit the bacon, Swiss, and nutmeg. To the egg mixture, add ½ teaspoon grated lemon zest, 1 teaspoon chopped fresh thyme, 2 tablespoons chopped scallions and 2 tablespoons chopped Italian parsley. Slice 4 ounces of fresh goat cheese (chevre) into quarter-inch rounds. Spread the goat cheese slices evenly over the bottom of the pastry. Beat the custard once more and carefully pour it over the cheese slices. Bake at 375 ºF for 30 to 35 minutes until the top is golden and the custard is set. Cool for 10 minutes before slicing. For a more rustic look, crumble the cheese instead of slicing into rounds.

 

 

 

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