Egg-Boiling Trick

How can you tell when an egg is done boiling? I am not sure if you know this trick already, but I just learned it the other day from a my mom’s friend (who learned it from her father) when I boiled a few dozens of hột vịt lộn (balut). For the obvious reasons, you don’t want to undercook or overcook hột vịt lộn.

Before getting to the trick, let me declare that I finally gain back my love for hột vịt lộn. For a period of time, I gave up on hột vịt lộn because of the westerners’ influence and how they have made such a big wuss out of it. A white guy once told me that he couldn’t eat hột vịt lộn because it looks like abortion. That image haunted me for a while. What help me get back to the groove are salt, pepper, lime juice, tons of hot sauce and shots of Patrón. I still can’t eat hột vịt lộn without those ingredients, especially the liquor.

Let’s get back to the egg-boiling trick. My mom’s friend said that if you could pick up the egg with a pair of chopsticks than the egg is ready. Three of us tried it and we all dropped it back into the pot. Half an hour or so later, I picked it up again and I didn’t drop it. It’s a very nifty trick, but I doubt that it would work with many westerners.

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