How, What and Why?

I love to cook...ever since I discovered I could make a (semi-decent) living cooking, I have had a constant and wonderful love affair with food. Food has kept me company through jobs, relationships and friends; in good times and bad I have cooked and fed the people around me.
After a while, those people started asking me questions like "how do you cook an artichoke?" "what's the best way to cook a turkey?" "where can I find (insert new culinary ingredient)? and even "how do we fillet this trout we just caught?" over the phone, no less.
Lucky for me, my friends love to cook and eat as well and the more they cook, the more they wanted to know about different dishes, ingredients, recipes and techniques. foodFAQs came about as my answer to all those questions and more.
Through this blog, I hope to share my experiences in the kitchen while learning new things along the way, always cooking and eating. So please explore, learn, cook, eat and enjoy!


The Edible Egg...

At the request of a friend, I am posting my method on the perfectly hard boiled egg. Over the years, I have tried countless different ways that promised perfectly cooked, bright yellow yolks and easy to peel boiled eggs with limited success until I combined a couple of different techniques for the easiest way to achieve the perfect egg every time. 

  1. Place eggs in a pot (the size depending on the number of eggs) and cover with cold water.
  2. Place the pan of eggs on high heat and bring to a boil. 
  3. Turn off the heat, cover the pot and let sit for 15 minutes.
  4. Transfer the eggs to an ice water bath and gently crack the eggs against the side of the bowl. Let the eggs completely cool in the ice bath (this will prevent the egg from overcooking and allow the cooked egg to contract to make them easier to peel)
  5. Peel and use as desired or enjoy with salt and pepper.

  • eggs (from all sources) have been an important food source since pre-historic times due to the high protein content and the essential nutrients it contains such as choline (a part of the B complex vitamins), vitamins A, D, E and calcium
  • it is believed that chickens were domesticated for their eggs
  • the egg whites start to set at 144˚ F (62.2˚C) and yolks start to set at 149˚ F (65˚C)
  • the greenish grey ring around the yolk is caused by the iron and sulfer compounds in the egg when overcooked, but it does not affect the flavor
  • egg whites contain protein but no fat 
  • every part of the egg is edible, including the shells which are ground to make a calcium additive
  • using vinegar when poaching eggs, prevents the whites from dispersing
  • soaking a raw egg in vinegar will dissolve the shell
  • as with most animals, you are what you eat and the flavor of the egg and the color of the yolk depend on the diet of the hen 

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