The Sweet Addition That Will Change Your Hard Boiled Eggs Forever
Hard-boiled eggs are not the most glamorous form of eggs. They often fall to the wayside to flashy, stuffed omelets and runny over-easy dishes. Yet according to Martha Stewart, boiled eggs are actually the most popular variation of the food; the largest percentage of Americans prefer to boil their eggs rather than fry, scramble, or poach.
This resounding popularity may be the result of simplicity. Making hard-boiled eggs requires nothing more than a boiling pot of water and dropping in a still-shelled egg. Yet while making hard-boiled eggs is straightforward, you still have to follow a technique. Learn how to master water temperature and your own peeling strategy, and pay extra attention not to boil your eggs straight from the fridge; cold eggs risk cracking in the boiling water.
Although hard-boiled eggs are a safe and easy breakfast option, you may want to spruce them up. Deviled eggs or egg salad are popular forms of the ingredient, but if you're looking for something a little sweeter — and a lot flashier — opt for a new approach entirely.
Sugar and torch hard boiled eggs for a dessert-worthy upgrade
Crème brûlée is an intricate and upscale dessert in which chefs add sugar to a baked custard — and torch the top until it's perfectly caramelized. While this strategy certainly applies to the delicious and creamy dessert, it's not mutually exclusive with sweet foods. Los Angeles chef Alvin Cailan presents a new subject for the torching technique, transforming a simple breakfast into a luxe meal.
Cailan, the mastermind behind food truck-turned restaurant Eggslut, makes hard-boiled eggs with a twist. Per Bon Appétit, Cailan's unique approach to the classic morning meal calls for blow-torching the tops of boiled eggs. What began as an experiment became a full-blown recipe capable of turning yolks sweet and caramelized à la their inspiration. Fittingly, Cailan dubs this approach egg brûlée.
To make your own from home, boil eggs for five and a half minutes, submerged in what Cailan dubs "roaring water" to release the shell from the whites. Once your eggs are ready, peel, halve, and salt them. Then, dust the tops with sugar, and you're ready to torch.
While this approach is surely less traditional than simply boiling and slicing eggs, try it out for the ultimate combination of sweet and savory. Egg brûlée is one dish that certainly doesn't make for a boring morning.