The Secret to Perfect Hard (or Soft) Boiled Eggs

How hard can it be to boil eggs?  Well, if you've ever had shells that stick when you try to peel them, or green rings around the yolks, you know it can be one of life's little enduring annoyances.  My mother taught me to put eggs into a saucepan with cool water and bring to a boil, then simmer for 15 minutes.  After 15 minutes are up, run the eggs under cold water for a minute or two.  After I had a particularly frustrating episode with sticky shells that ended up shredding the eggs into lumpy blobs I decided there had to be a better way.  I did some research and discovered an article written by a guy who tried several different techniques.  His recommendation was to boil the water first, gently lower the eggs into the water, time for precisely 11 minutes, then immediately put the eggs in an ice water bath for 15 minutes.  It's pretty similar to my old method except the temperature change is much faster on both ends. I tried that several times and it did cure the sticky shell and green ring issues, but a few of the eggs tended to crack when lowered into the boiling water.  I did more research and discovered another article by the same guy who said his new (and better) technique was to steam the eggs rather than boil them.  I tried that but still an occasional egg cracked when added to the steamer basket.  I finally figured out the problem - I was taking the eggs straight out of the refrigerator so they were cold when added to the heat.  Once I started taking the eggs out in advance to warm up, the problem was solved.

Note that this technique works for both soft and hard boiled eggs - the only difference is how long you steam them.  If you like those Instagram-worthy eggs where the yolks are just a tiny bit gooey, take them out a minute or two earlier than the hard-boiled time.

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Perfect Hard (or Soft) Boiled Eggs

Eggs - as many as you want
Steamer Insert
Large saucepan with lid

Take the eggs out of the refrigerator at least an hour before cooking.  Put 1" of water in the saucepan and add the steamer insert, making sure the water level is below the insert.  Heat on high until the water starts steaming, then gently add the eggs to the steamer insert.  Turn to medium, cover, and time for 6 minutes for soft boiled eggs and 11 minutes for hard boiled eggs.(If you like the center of your hard boiled eggs to be a little soft, time for a minute or two less.)

For soft boiled eggs, remove at the end of the time and serve hot.

For hard boiled eggs, prepare an ice bath (a large bowl filled with cold water and ice) while the eggs are cooking.  Remove the eggs at the end of the time and immediately place in the ice bath for at least 15 minutes.  Remove, dry, and store in the refrigerator until ready to shell and serve.

Easy Chicken Curry

I'm not very familiar with Indian cooking, but am excited to learn more so when I came across this recipe that doesn't have a million unfamiliar ingredients I gave it a try.  It was originally on the New York Times website with lots of great suggestions from reviewers, several of which I used.  As written, if you use a mild curry powder it's a very mild dish.  Of course, if you use hot Madras powder it's a whole different story.  Being a relative newbie to Indian cuisine, I used mild curry powder and really liked it a lot.  It's rich and creamy with a very complex and exotic flavor, but it's still chicken and rice.  And it's easy, as the title suggests - the whole thing comes together in about the time it takes to cook some white rice, making it a great weeknight meal.

The garnishes are the most fun part, where you can go wild with little bowls of this and that and let everyone customize to their own taste.  The garnishes add fresh pops of crunch, or greenery, or tartness depending on which ones you use.  The Lawyer, of course, added them all.  If you're a relative newcomer to Indian foods, this is a good one to try.

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Easy Chicken Curry

Serves 4

1 tablespoon canola oil

1 yellow onion, peeled and thinly sliced

Salt and freshly ground black pepper

2 teaspoons grated ginger

2 cloves garlic, minced

2 teaspoons curry powder

1 teaspoon ground cumin

1 (14 oz) can unsweetened coconut milk

1 lb boneless skinless chicken, cut into ¾“pieces

1 cup peeled, seeded and diced tomato (if using canned, drain before measuring)

2-3 cups baby spinach, rough chopped

Grated zest of a lime

Hot cooked rice

Suggested garnishes (some or all):

Chopped basil, cilantro, mint

Toasted sliced almonds

Dried currants or raisins

Pomegranate seeds

Lime wedges

Place oil in a large skillet over medium heat.  Add onions, along with a pinch of salt and pepper.  Cook, stirring occasionally, until onions are very soft and beginning to brown, about 15 minutes.  Stir in ginger, garlic, curry powder and cumin and cook, stirring, for another minute or so.

Add coconut milk and cook for 2 minutes, stirring occasionally.  Add chicken, stir, and cover.  Cook for about 5 minutes until the chicken is done.   

Remove the cover and add the tomato, spinach and lime zest; cook for another minute until the spinach is wilted.  Taste and adjust seasoning as needed.

Serve over hot cooked rice with some or all of the suggested garnishes.