Hi again! Sorry it’s been over a month since I last posted about a Dark Days meal. Life has a way of sometimes getting between me and my best intentions. There are a lot of reasons why I haven’t posted in a while, but I’m not going to get into them. I’m just happy to be back to tell you about my successful medium boiled egg.
Isn’t that picture above beautiful?! It’s so fresh looking and it makes me hopeful that spring is around the corner. Our chickens started laying again several weeks ago. I’ll take that as a sign that we are through the darkest winter days!
Growing up, I really only remember having hard-boiled eggs around Easter. The point really wasn’t eating the eggs, our focus was in decorating them. My mom would boil two dozen eggs or so and my brothers and I would sit and dye them for hours. Eating the eggs was sort of an afterthought. It was novel for a couple of days to eat a hard-boiled egg, but after a while we just made a big batch of egg salad and didn’t think about hard-boiled eggs until the next Easter.
What I never realized was, you don’t have to boil an egg until the yolk is chalky and dull. The egg doesn’t have to be so done that the yolk leaves a green tinge in the white of the egg. An egg can be soft-boiled. I also never realized that really fresh eggs are very difficult to peel.
I’ve been trying to perfect my soft-boiled egg skills for a while now. Some recipes say to never let the water boil, and to take the eggs off the heat just when you see the first bubbles start to appear. Other recipes say to let the eggs boil for exactly five minutes and then take them off the heat. Needless to say, the conflicting information has resulted in some very under cooked eggs and some over cooked eggs.
Today was a success. Here’s what I did: Two weeks ago I set a half a dozen eggs aside in the fridge. (Fresh eggs hard-boiled will REALLY frustrate you when you try to peel them.) Yesterday I went out to the garden and harvested some greens from under our fall/winter cloche. I picked claytonia, cress and cilantro.
This morning, I set one egg in a pot of water and brought it to a very strong simmer. I let it simmer for two minutes. I promptly removed the pot from the heat, covered it with a lid, and set the timer for 10 minutes. After 10 minutes, I drained the hot water, replaced it with cold and gave the egg a tap to crack the shell. Next, I dressed my salad with a simple vinaigrette and peeled the egg. A satisfying grin came over my face when I cut the egg in two. A bright orange/yellow yolk was what I was after and that’s exactly what I saw. Next time I will cook the egg for slightly less time to see if I can make a slightly softer-boiled egg, but I think I’m on the right track.