Never Boil Your Eggs in Water Again. Try This Old Mexican Trick Instead

#eggs #mexicanfood #kitchentips 📖 Get La Cocina de Bertha, every recipe in this kitchen written down (372 pages): https://berthascookbook.com Mija, peel this egg with me. The shell comes off in a hundred pieces with half the white stuck to it, the one next to it cracked in the pot, and there is a gray ring around the yolk. It was never you. It was the water. In my mother's house the eggs for the week never touched water. They went into the vaporera, the tamale pot, and the shells slid off in one piece. At number one I show you why. ⭐ MY MOTHER'S SUNDAY EGGS (not in the book, so here it is, written down) • 1 dozen eggs, a week old is better than farm fresh, straight from the refrigerator • A vaporera (tamale steamer), or any pot with a steamer basket or a metal colander, with a lid • About 1 inch of water, below the rack, never touching the eggs (page 172 rule) • A big bowl of cold water, with ice if you have it ⭐ THE 7, COUNTING DOWN 7. THE EGG: very fresh eggs glue themselves to the shell. Give the carton a week. Farm eggs are for frying, old eggs are for boiling. They go in COLD. 6. THE POT: 1 inch of water, rack above it. My mother dropped a coin in. While it rattles there is water, when it goes quiet the pot is dry (page 172). 5. ONE LAYER, LID ON: no pile. Bring to a boil with the lid on. The clock starts when steam pushes out from under the lid. 4. TWELVE MINUTES from the first steam = hard, yolk set and still yellow. 6 minutes = soft, yolk like jam (a soft yolk carries a small real risk for small children, pregnant women and the elderly; the safety pages at the front of my book). Out the second the clock stops. 3. THE COLD BOWL: straight from the steam into cold water, 10 minutes. Stops the cooking (no gray ring) and the white shrinks away from the shell. 2. THE PEEL: tap the wide end first (the air pocket is there), roll under your palm, peel from the wide end with your thumb under the thin skin, under running water if it argues. 1. NEVER IN WATER: cold start glues the white to the shell. Hot start cracks them. Steam gives the egg fast heat so the outer white sets before it grabs the skin, and the eggs never move, so nothing cracks. 1 inch of water, a rack, a lid, 12 minutes, the cold bowl. WHAT SHE DID WITH THEM: two in a torta on a bolillo with refritos and salsa (the torta chain, page 159), three in the birthday ensalada de papa, the rest cut in half on a warm tortilla with salt and salsa roja for breakfast. THE HONEST WORDS: • Gray green ring, rubbery white → too long, or late into the cold water. • Cracked shell → an egg was touching the water, or the pile was too high. • Shell still stuck → eggs too fresh, or peeled warm. • Vinegar, salt, baking soda in the water → did nothing the steam did not already do. Keep the vinegar for the salsa. WHO PROFITS: the electric egg cooker ($20-30) is a tray of water, a rack and a lid. A steamer with a cord. The bag of peeled eggs in the cold case is 6 eggs for the price of a dozen. There is no money in a woman who owns a lid. THE HABIT: Sunday, when a pot is already going, a dozen on the rack. Back in the carton with a mark on top. In the shell, in the refrigerator, a week. And the vaporera afterward, with the white steam ring inside? That is the other half of my life: 🧼 Clean The Mexican Way → [link to cleaning channel] If your eggs always came out cracked, stuck, or ringed in gray, it was never because you were careless. Nobody ever showed you. Tell me in the comments: salt, salsa, or in a torta? I read every one. CHAPTERS 0:00 Peel this one with me 0:33 It was never you, it was the water 0:42 The vaporera on Sunday 2:01 7: the egg, the fresh one loses 2:53 6: the pot, one inch of water, the coin 3:49 5: one layer, and the lid 4:21 4: twelve minutes 5:17 3: the cold bowl 6:00 2: peel from the fat end 6:47 1: NEVER IN WATER, the steam, and why 9:21 What my mother did with a dozen eggs 9:58 Honest words, and the vinegar myth 10:45 Who profits: the egg cooker and the peeled bag 11:32 The Sunday habit #cookingtips #kitchenhacks #mexicancooking