The other day I made hard boiled eggs. When I cut them in half, they were stunning. Perfectly cooked, a creamy yellow yolk surrounded by a solid bright white. No gray.
Though my intention at the outset wasn’t to write a blog post about how to hard boil eggs, I couldn’t help myself when I saw how beautiful they were.
Perfect hard boiled eggs are made with a simple method. Like all good cooking. If nothing else, over the last semester in culinary school I’ve learned that sound methods are the basis for great food.
There’s a method for sauteing, braising, boiling, and roasting. When baking, there’s a method for creaming, whipping, kneading, and folding.
Recipes are just methods with added ingredients and information.
Reading Between the Lines
Sometimes recipes require that I read between the lines and assume I understand the method used. Other times, the ingredients and amounts are correct but the method used doesn’t work, or doesn’t work as well as I’d like.
For me, this is where reading several different similar recipes to understand different methods for obtaining the same result is helpful. I might use an ingredient list with some modifications from one book with a different method – one I’ve learned in school or one from another source.
Are perfect hard boiled eggs a great culinary secret? No, not in my estimation. But there is a sense of satisfaction when they come out perfectly every time.
There are many different ways to boil an egg – this one always works for me. I learned to toss in an extra egg or two from Chef Blue when I worked the line at a little upscale diner.
What methods do you use when you cook? Do you read between the lines?