Seriously, how hard is it to boil an egg? But have you ever boiled eggs and either have one or two crack in the pan or have the shell stick when trying to peel them? I admit I have. I personally have a tendency to boil them too long, because I wanted them thoroughly cooked, which can sometimes make them a bit rubbery. The other day I was cleaning the kitchen with the TV on and heard Rachael Ray talking about how to cook the perfect boiled egg so of course I took notes. In the past, I’ve seem Martha Stewart and other chefs/cooks boil their eggs like this but had never tried it. I immediately took out eggs and started experimenting to see if this really worked (and if the eggs would be cooked to the doneness I like them.) It worked and was so easy and actually quicker than the way I usually cook them.
HOW TO BOIL THE PERFECT EGG –
Place eggs in a saucepan and then cover them with cold water by about an inch.
Bring water just to a boil, then cover pan and remove from heat.
Let eggs sit in covered pan of water for 10 minutes, then drain and rinse in cool water until eggs are cool to the touch.
Peel and enjoy.
*If you crack the eggs (after you’ve boiled them) as you’re filling your pan with cold water and let them sit in the pan until they are cool enough to touch, the shells will come off really easy.
I make deviled eggs for any and every get-together we have. They are inexpensive and easy to make and you can add different ingredients to change things up.
SPOOKY EGGS –
Peel 6 hard-boiled eggs; halve lengthwise. In a bowl, mash the yolks, 1/4 cup mayo and 1 1/2 tsp. sriracha; (found on the Asian aisle in grocery stores). Spoon into the egg whites. From 1/2 red bell pepper, cut 12 triangle goatees and 25 triangle horns. Use capers* for eyes and snipped chives for eyebrows. Makes 12. Gluten free if you use gluten free mayo.
*Walmart sells capers for $1.54 which is a couple of dollars cheaper than most grocery stores.
Earlier in the year I experimented with Eggies (an As Seen On TV product)…
For a “gourmet” deviled egg, try my Black Truffle Deviled Eggs…they are amazing!
A basic recipe for deviled eggs is 12 hard-cooked eggs with 1/4 cup mayo. You can add Dijon mustard, horseradish, relish, bacon, cheese, diced ham, chives, etc. I usually start with a tablespoon of whatever I’m adding and then taste and adjust accordingly.
Deviled eggs are an easy and delicious treat to take to a party. I like carrying them in this Snapware Two-Tray Egg-Tainer ($8.99 at Bed Bath & Beyond), which I then leave for the hostess (as my hostess gift).