Boiled Peas

By the RecipeCafe Archives

Ingredients

• 1 Fresh peas, shelled (quantity to taste)
• 1 Cold water, to cover
• 1 Salt, to taste
• 1 Unsalted butter, to taste
• 1 Freshly ground black pepper, to taste
• 1 Small amount of granulated sugar, optional, if peas lack sweetness

Instructions

1. 1. Shell the peas, place them in a bowl, cover with cold water, and let stand 30 minutes.
2. 2. Skim off any undeveloped peas that float to the surface, then drain the remaining peas.
3. 3. Bring a small amount of water to a full boil in a medium saucepan (about 2-quart / 2-liter capacity). Add the drained peas. The water should barely cover them; use the minimum needed to prevent scorching.
4. 4. Cook over medium heat, partially covered, until the peas are tender throughout, approximately 8-15 minutes total depending on freshness and size. For the final 15 minutes of cooking (or for the full duration if total cook time is under 15 minutes), add salt to the water. Test doneness by pressing a pea between your fingers — it should yield completely with no firm center — or taste for tenderness.
5. 5. By the time the peas are cooked, nearly all the cooking water should have been absorbed or evaporated. Drain off any small remaining amount.
6. 6. Season immediately with butter, salt, and pepper to taste. If the peas taste starchy or flat rather than sweet, stir in a small pinch of granulated sugar to restore balance. Serve at once.