Ask the Goats: Precision Egg Cookery

I just made a batch of egg salad and something is seriously wrong. I can only describe the texture as furry. The eggs are fresh from the farm yard, so that’s not the problem. The only ingredients are eggs, mayonnaise, salt, pepper, and majoram. I added some vinegar and mustard and that helped, but just a bit. What’s wrong?

(from Doris to Jilly during a visit to the farm)

(After tasting the egg salad, Jilly responds.)

First of all, there’s nothing wrong with this egg salad. It’s not furry. It’s rubbery. You’ve got two problems. First of all, you undercooked the eggs, so the texture’s not right for egg salad. But dude! You need to eat this right away, because those yolks are going to turn green from the oxidation.

(Doris protests. No!  They weren’t undercooked! They looked perfect! Still bright yellow in the center of the yolk, cooked everywhere else!)

No, Doris, you need to cook them more. A hard boiled egg that’s perfect to eat isn’t cooked long enough for egg salad. An egg for egg salad should be silky, not rubbery. And really, your eggs will turn green. That happened to me once when I was catering. You don’t want green eggs in your salad. You want eggs like this:

Boiled Eggs for Egg Salad

1) Bring a pot of water to boil.
2) Add your eggs and return the pot to a boil.
3) Boil them exactly 11 minutes, then cool.

Bonus Ask the Goats!

There’s also a trick to peeling them. The old saying that you can’t peel a new egg isn’t true. You can peel a boiled egg of any age if you cool it properly. Crack the egg shells while they’re still hot and cover them in cold water. Get it really cold, like, with ice. The cold water gets under the shell and separates the membrane from the egg, and voila! You’ve got a perfectly cooked egg.

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1 comment to Ask the Goats: Precision Egg Cookery