The last time I sat down and figured out how many homes I’ve lived in I came up with 37.
That was over 20 years ago. I married someone who travels for his job. That number is a lot higher now.
One of these days I’ll have to sit down and figure it out again.
But one of the great things about living all these different places is the differences in food. Not only the ingredients change; the methods of cooking them change as well.
Take something really basic, like a boiled egg.
I was taught as a child to put a raw egg in the shell in a pan of cold salted water, cover it and cook it on medium-high heat for 20 minutes.
What you got was a fool proof hard boiled egg with a green yolk that you could play racket ball with, the white was so overdone and rubbery.
As an adult I learned to put the eggs in salted cold water, bring it just up to a boil, remove it from the heat, cover it and in 15 minutes you had an egg with a tender white, and a yolk that was only green around the edges.
Better, but not great. Again, very dependable.
This past weekend I learned a new way I can hardly wait to try.
Instead of cold water, you start with hot and no salt.
Wait, wait, I can almost hear you say, “But Chris, the shells will break if you put cold eggs in boiling water. And you need the salt to change the PH so the shells won’t break.”
That’s what I said, too.
But I was told, no. The salt doesn’t flavor the egg, so you don’t need it for that. And if you poke a very small hole in the rounded part of the shell, where the air sack is inside the shell, the egg can expand and not crack the shell. Cook for 5 minutes full boil and put them right away in cold water.
Five minutes. That’s it. For perfect hard-boiled eggs. Wow. Just think what you could do with those other 10-15 minutes in your day, right?
Will it actually work? I can’t tell you that. I don’t know. I haven’t tried it yet.
What I do know is that I had the wonderful chance to eat an egg boiled in this way. I didn’t cook it. It was served to me still in the shell.
And the whites were tender yet firm. The yolks…oh, my, God, the yolks. They were deep orange, with no green or sulfur smell, cooked through yet smooth and creamy and moist.
I have a dozen or so left that were cooked that way to eat my way through. Once I’ve done that, I’m breaking out my pan and cooking my own.
I’ll let you know how it comes out.
[ UPDATE: I tried this method two times. At 3 minutes the white was runny. At 5 minutes the white was almost all firm and the yolk is still runny. Next attempt will be 6 minutes. I’ll let you know.]
And Hey! If you get there before I do, drop me a note in the comments and let me know how it turns out for you, okay?