John B. Reyna
Hard-boiled Eggs: Best Not Boiled
With summer coming quickly, it’s the perfect time to whip up some deviled eggs. Fingers crossed we can soon safely have poolside gatherings, completed by deviled eggs.
The hardest part of deviled eggs is getting the hard-boiled eggs cooked correctly. Followed by the hassle of peeling them. I’ve found the best hard-boiled eggs are in fact, not boiled. Let’s go through some tricks for each of those challenges.
I always sous vide my hard-boiled eggs. You get a perfect 194 degrees all the way through, lowering the margin for error. They are easy to peel, and the texture of the egg white is always perfect.
If you don’t have a sous vide available, I’m going to go through a second trick – steaming the eggs. Even if you don’t have a steamer basket, you can still put the eggs in a very thin layer of water. This is a gentler way of cooking and will keep your eggs from overcooking too quickly from a hard boil. Plus, it’s supposed to make eggs easier to peel. I am going to try both methods and compare. And then force John into a blind taste test; I don’t see him being against it.
Either way, be sure you place your eggs in the water or steam basket once you reach temperature. Experts have tested this and starting your eggs in cold water causes the white to cook into the membrane. Going straight into the heat shocks the egg and helps separate the membrane.
Also, it’s important to place the cooked eggs in an ice bath immediately. Not only does this stop the egg from cooking, but it also helps to peel the eggs. Then use a regular old teaspoon to peel your egg to keep your frustration down. Easy peasy, right?
Sous Vide Hard-boiled Eggs
Fill a large pot with water and set sous vide to 194 degree Fahrenheit. Once heated, gently add eggs. Set your timer for 20 minutes. Once cooked, immediately place ice bath.
Steam Hard-boiled Eggs
Add an inch of water to pot. Place steamer basket and lid on top. Once boiling, add the eggs and cook for 10-12 minutes at medium heat, depending on size of eggs. Once cooked, immediately place in ice bath.
Peeling Hard-Boiled Eggs
Roll the egg to crack it evenly all the way around the equator. Pull off a few pieces to allow you to fit a spoon up one side.
Then run the spoon around the egg to loosen half the shell. Repeat on the other side of the egg to remove the over half of the peel. Rinse to remove any remaining funk and left-over shell. This also smooths out any imperfections from peeling. Slice in half lengthwise:
6 hard-boiled eggs – Sous vide or steamed, peeled, rinsed, dried, and cut in half
1 tbs mayonnaise
1 tbs plain Greek yogurt (I like to swap out half the mayonnaise to make it lighter, healthier, and add a nice tang)
1 tbs Dijon mustard
.5 tbs lemon juice (or white vinegar)
1 tsp finely minced onion or shallot (refer to our post on how to cut an onion)
Dash of hot sauce (if you like spice)
Dash of Worcestershire (if you like umami)
Salt and pepper
Paprika for garnish (or herbs, bacon, etc.)
Remove yolks and mix with all other ingredients.
Pipe back into cooked egg whites.
Garnish with paprika, chives, parsley, bacon…. Whatever you are feeling or have available.
Well the vote has been cast, John went for the sous vide. I have to agree, the egg what was a little lighter. Overall, the process with both was fairly easy. The steamed peeled slightly better, but no real issues with the sous vide. However, the steamed was noticeably more difficult to get the yolks out. The sous vide all popped out in one piece:
Either way, you are winning with delicious summer treat. And even better, I bet you can make them from ingredients you currently in your home!