How To Blanch Eggs

Learn the Art of Blanching Eggs

Blanching eggs is a simple yet crucial technique that every home cook should master. Whether you’re preparing deviled eggs, egg salad, or simply want to create perfectly cooked hard-boiled eggs, blanching is the key to achieving the ideal texture and consistency. In this guide, we’ll walk you through the step-by-step process of blanching eggs to perfection.

What You’ll Need:

• Large pot
• Eggs
• Ice water bath
• Slotted spoon

Step 1: Boiling the Water

Fill a large pot with water and bring it to a rolling boil over high heat. It’s important to use enough water to fully submerge the eggs.

Step 2: Adding the Eggs

Gently lower the eggs into the boiling water using a slotted spoon. Be careful not to overcrowd the pot, as the eggs should have enough space to cook evenly.

Step 3: Timing the Cook

Once the eggs are in the boiling water, set a timer for the desired level of doneness:

• Soft-boiled eggs: 4-5 minutes
• Medium-boiled eggs: 7-8 minutes
• Hard-boiled eggs: 10-12 minutes

Step 4: Ice Water Bath

As soon as the timer goes off, carefully remove the eggs from the boiling water and transfer them to an ice water bath. This will immediately stop the cooking process and help the eggs retain their ideal texture.

Step 5: Peeling the Eggs

Once the eggs have cooled in the ice water bath for a few minutes, they are ready to be peeled. Gently tap each egg on a hard surface to crack the shell, then peel under running water to help remove the shell more easily.

Tips for Success:

• Use older eggs for easier peeling.
• For easier peeling, start peeling from the wider end of the egg where the air pocket is located.
• Store blanched eggs in the refrigerator for up to one week.

By mastering the art of blanching eggs, you’ll be able to create a wide variety of delicious dishes with confidence. Whether you’re hosting a brunch or preparing a quick and nutritious snack, perfectly blanched eggs are sure to impress!