Awesome Eggs
Best Ever Fail Safe Hard Boiled Eggs
1. Start with eggs that are at least a couple weeks old, even as much as a month. You can either just buy them from the grocery store (they're pretty much guaranteed to have a bit of age on them) or, if you get them from a farmers market or farm, let them sit for a week or two in the back of the fridge before you boil them.
I've seen any number of ways to hard boil eggs for that perfect no-mess peel. Google how to hard boil eggs if you don't believe me. For several years I've started by putting my eggs in the pot, covering them with water, bringing to a boil and letting them boil for 5 minutes, then removing from heat and covering, letting sit undisturbed and covered for 15 minutes, then running super cold water over them until the standing water is cold. BUT here's a truly fail safe method that even works on fresh eggs! For the details, follow the link but the short version is as follows:
2. Place your cold eggs directly into already boiling water. Really. Bring the water to a rolling boil then, using a long-handled spoon so you don't scald yourself, lower the eggs one by one into the boiling water.
3. Let the water return to a rapid boil and leave it for all of 30 seconds. If you wait too long, your eggs will get rubbery. Blech.
4. Turn the heat down to a simmer, enough that the eggs still dance around just a little bit, and keep them there for about 12 - 15 minutes depending on how hard you like your hard boiled eggs.
5. Drain the hot water off the eggs immediately and either plunge them into ice water or run the tap on the coldest setting over them until the water in the pot feels cold. The trick is to get the eggs to stop cooking from the inside.
6. Once the water stays cold, leave the eggs there for 15 minutes.
7. The shells should just pop right off!
1. Start with eggs that are at least a couple weeks old, even as much as a month. You can either just buy them from the grocery store (they're pretty much guaranteed to have a bit of age on them) or, if you get them from a farmers market or farm, let them sit for a week or two in the back of the fridge before you boil them.
I've seen any number of ways to hard boil eggs for that perfect no-mess peel. Google how to hard boil eggs if you don't believe me. For several years I've started by putting my eggs in the pot, covering them with water, bringing to a boil and letting them boil for 5 minutes, then removing from heat and covering, letting sit undisturbed and covered for 15 minutes, then running super cold water over them until the standing water is cold. BUT here's a truly fail safe method that even works on fresh eggs! For the details, follow the link but the short version is as follows:
2. Place your cold eggs directly into already boiling water. Really. Bring the water to a rolling boil then, using a long-handled spoon so you don't scald yourself, lower the eggs one by one into the boiling water.
3. Let the water return to a rapid boil and leave it for all of 30 seconds. If you wait too long, your eggs will get rubbery. Blech.
4. Turn the heat down to a simmer, enough that the eggs still dance around just a little bit, and keep them there for about 12 - 15 minutes depending on how hard you like your hard boiled eggs.
5. Drain the hot water off the eggs immediately and either plunge them into ice water or run the tap on the coldest setting over them until the water in the pot feels cold. The trick is to get the eggs to stop cooking from the inside.
6. Once the water stays cold, leave the eggs there for 15 minutes.
7. The shells should just pop right off!
Awesome Deviled Eggs (or Stuffed Eggs)
1. Take 8 hard boiled eggs (see above), peel them, and carefully cut them in half lengthwise. (The below
2. Gently pop the yolks into a bowl and set the empty whites to the side for now.
3. Grind or mash the yolks. I use a small food processor. Set aside.
4. Mix together the following:
__ Tablespoons Mayonnaise (Real. Please none of that fake edible foodlike substance.)
__ teaspoon Mustard (preferably not the bright yellow kind)
__ teaspoon Worcestershire sauce
__ teaspoon sugar (you can omit the sugar, but it does bring out the flavor)
__
4. Stir the mayonnaise mixture into the ground up egg yolks. Resist the urge to glom the mayo etc directly into the egg and mash it together all at once. The above instruction will produce a much better blend. Trust me.
5. If you want your eggs to not look like a monkey stuffed them, arrange your white halves on whatever you'll use to serve, then fill a sandwich baggie with your egg mixture, snip off one corner, and squeeze the mixture in gently. Voila!
1. Take 8 hard boiled eggs (see above), peel them, and carefully cut them in half lengthwise. (The below
2. Gently pop the yolks into a bowl and set the empty whites to the side for now.
3. Grind or mash the yolks. I use a small food processor. Set aside.
4. Mix together the following:
__ Tablespoons Mayonnaise (Real. Please none of that fake edible foodlike substance.)
__ teaspoon Mustard (preferably not the bright yellow kind)
__ teaspoon Worcestershire sauce
__ teaspoon sugar (you can omit the sugar, but it does bring out the flavor)
__
4. Stir the mayonnaise mixture into the ground up egg yolks. Resist the urge to glom the mayo etc directly into the egg and mash it together all at once. The above instruction will produce a much better blend. Trust me.
5. If you want your eggs to not look like a monkey stuffed them, arrange your white halves on whatever you'll use to serve, then fill a sandwich baggie with your egg mixture, snip off one corner, and squeeze the mixture in gently. Voila!
Best Ever Egg Salad
1. Start with the Deviled Egg recipe above only chop up the whole egg, not just the yolk.
2. Add in the following:
1 stalk celery, diced (I like them teeny, about the size of a pencil eraser)
Herbs to taste (we like chives, a tiny bit of rosemary, and some parsley or cilantro)
1. Start with the Deviled Egg recipe above only chop up the whole egg, not just the yolk.
2. Add in the following:
1 stalk celery, diced (I like them teeny, about the size of a pencil eraser)
Herbs to taste (we like chives, a tiny bit of rosemary, and some parsley or cilantro)