Instead of the typical "Hard Boiled Egg", we decided it was time to add another version so good, you just may never have a hard boiled egg again. Most people love eggs, and why not? They are packed with healthy protein and flavor. They are versatile, just like our seasonings. They aren't called the "Incredible Edible Egg" for no reason.
Chilled Medium Boiled Eggs
You will need:
Eggs, we prefer free range
A pot large enough to hold however many you want (but just large enough so you can't fit any more.
Another pot or Tea Kettle
Chef of the Future Brand Orange Ginger Pepper Seasoning
or any other of our Awesome Flavors!
We usually make 8 at a time, so we can have them ready and in the fridge for quick and easy breakfasts, yes, we enjoy them chilled.
We place them into a pot, with cold tap water around 64° F. This actually does make a difference. The pot also should be sized that there is no more room for any other eggs and the water height should be about 1/2" covering the eggs. We do have a gas cook top, so that could also make a difference, you might have to make some heating adjustments.
Place the eggs in the pot of cold water, put the burner on high, and let the water come to a boil. The entire initial cooking time is 10 minutes.
Remove the pot from the heat and pour out the hot water and cool the eggs down under running cold water, then add a bunch of ice to chill the eggs and stop them from further cooking.
Now, to make them peel easier and keep the yolks runny, but the whites firm, in another pot or tea kettle, bring enough water (same as the height in the pot before) to a boil, without the eggs. Add the boiling water to the pot with the eggs on the stove and put the burner on high again for one minute. Then remove them from the heat and run cold water again and add ice., Let them sit until they are chilled, peel as soon as they are cool, the shell should peel off easily.
Chef Robert Simon
compare to McCormick, Grill Mates, Old Bay, Zatarain's, Zatarain, Weber Seasonings, Slap Ya Mama, Tony Chachere, any BBQ Dry Rub
Chef of the Future ® © 2017