Blanching is a process of flash-boiling foods for a brief period of time without cooking the food completely through. This is usually done with fruit such as peaches for easy removal of the skin, vegetables such as green beans for enhancing their natural color or meats such as pork ribs for removing excess fat. While eggs aren’t a food that is commonly blanched, doing so in or out of their shell, cooked or uncooked, has its useful purposes.
Things You'll Need
Blanching an Egg
Bring a pot of water to a full, rolling boil on the stove top over high heat.
Prepare an ice bath on a nearby counter top or table by filling a large bowl halfway full with ice and then adding cold water, leaving about 2 inches of space from the rim of the bowl, while you wait for the pot of water to reach a boil.
Once the water has reached a full boil, use the ladle to carefully lower a room-temperature egg into the boiling water.
Boil a raw egg in its shell for one to two minutes, depending on whether you would like the egg to be partially cooked through. Boil a cooked egg or a raw egg out of the shell for no more than 30 seconds. Keep the heat on its highest setting.
Use the ladle to carefully remove the egg and immediately transfer it to the ice bath to halt cooking.
Remove the egg from the ice bath once it is cool to the touch.
Allow the egg to sit out at room temperature for a while if taken from the refrigerator to prevent the boiling water from cooling down from a cold egg.
Prepare the ice bath beforehand to immediately transfer the egg from the pot.
Crack an uncooked egg in boiling water and quickly blanch it for use in soups or sauces, using a shallow ladle with tiny straining holes to skim the egg from the boiling water.
Blanch a hard-boiled egg for easy shell removal.
Blanch a raw egg in its shell to make a soft boiled egg dish.