High Altitude Hard Boiled Eggs
And just when you thought high altitude only messed with your baking.
I’m sorry I forgot to tell you that our make up tennis match was in a different location- don’t you have ESP? I’m sorry that you had to drive an extra 20 minutes in rush hour traffic on top of the 30 minutes you already drove so you could find the courts. I’m sorry now that you’re actually here to play tennis the court feels like an igloo. If I smile and tell jokes will it make you forget my flakiness? How can I make it up to you? Oh, I know. How about we beat you in a really close tiebreak for the match. Would that make you feel better?
NO. NO, IT INDEED DOES NOT MAKE ME FEEL BETTER. HOW ABOUT AN APOLOGY? HOW ABOUT LETTING US WIN? (not really, that would be worse.) YOU’RE A DINGBAT. WHY DO YOU HAVE TO BE SO NICE? AND HOW DID WE LOSE? I NEED A SHOT. AND SOMETHING TO EAT.
Last night didn’t go as planned. But I guess you already gathered as much. I hate losing. There is no way around it. But I also hate when people don’t acknowledge that they f’d up. Admitting you were wrong goes a long way. Just saying.
I’m not perfect. No really, I’m not. I can’t even hard boil eggs. Or I couldn’t for the longest time. Sometimes they’d crack while cooking. Or if they didn’t crack, they wouldn’t peel. Unless of course, it was like in a million pieces taking 1/2 the egg with it. And sometimes I’d get that totally unappetizing ring around the yolk. Gag me. What was I doing wrong? How is possible that my husband can make hard boiled eggs and I can’t? (He isn’t exactly known for his culinary prowess.) Instead of being the almighty, I let him teach me the way. When you admit you’re wrong, good things come from it. Like eggs. Now if I could just convince the captain of the other tennis team.
Tips for boiling eggs at high altitude:
- Use older eggs. 1-2 weeks old are ideal.
- Let the eggs come to room temperature before you boil them. 10-15 minutes on the counter is perfect.
- Because of the higher altitude, cook the eggs a few minutes longer and at a roaring boil.
- Don’t cover the pot.
- One dozen (12) organic eggs, preferably 10-14 days old
- Set eggs on counter 10-15 minutes before you intend to cook them. Cold eggs straight from the fridge are more likely to crack when you’re cooking them.
- Bring a large pot of water to a boil. (Make sure you have enough water to cover the eggs completely and that the pot is big enough for the eggs to be in a single layer.)
- Using a large spoon, slowly and carefully lower the eggs down into the boiling water. Cook eggs for 15 minutes. Turn burner off and let eggs sit another 3 minutes.
- Drain off the hot water and add cold water to cover the eggs. I let the water cold water run a minute or two over the eggs before taking them out of the pan and letting them cool completely back in the egg carton.
- Store cooled eggs in the refrigerator.