How to Blanch Eggs

Blanch eggs using the same technique that you would use to blanch other foods.

Blanching is a technique to flash cook food in boiling water and rapidly cool it. Though vegetables and some types of fruits are generally blanched, you can also blanch eggs and eat them or use them in the preparation of other foods. Blanching helps retain the egg's vitamin and mineral nutrition, destroys harmful bacteria on its surface, brightens the color of the shell and clears away any dirt. You can blanch eggs using the same technique that you use to blanch vegetables and fruits. Does this Spark an idea?

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Boiling water
Ice-cold water
Saucepans
Slotted spoon
Kitchen towel

Instructions

- 1
  
  Clean the eggs to be blanched in a bowl under running water. Drain and set aside. Ensure that the eggs have reached room temperature.
- 2
  
  Fill a saucepan with water and bring it to a boil on high heat. Simultaneously, fill a separate pan with ice-cold water.
- 3
  
  Use a slotted spoon to place the eggs in the boiling water. Boil the eggs for thirty seconds if you prefer partially cooked eggs; between one to two minutes for fully cooked eggs.
- 4
  
  Carefully remove the eggs from the boiling water with a slotted spoon. Immerse them in the saucepan filled with ice-cold water to arrest the cooking process.
- 5
  
  Wipe the blanched eggs dry with a kitchen towel once they have cooled down. Use as desired, possibly as a topping in soups, sauces and other foods.