Thought I would start with an easy one... Hard boiled eggs are used in many recipes and are great just plain. Some people find them hard to peel, I normally don't:
The first trick is to put your eggs in a pot with enough water to to cover and put on high heat, then set your timer (we are timing from a cold start). I set mine for 17 min. for hard boiled, you will have to find the time it takes on your stove by experience, but once you find it you no longer have to wait for water to boil and then set the timer.
When the timer goes off, pour off the hot water and run some water over the eggs for a few seconds, then drain off some of the cold water just leaving it about half way up the sides of the eggs. Now put plenty of ice cubes on top of the eggs and set your timer for 10 min.
After ten min. crack, peel and throw back in the pot to clean off eggs. They are easier to peel starting from the small end. The ten min. cold bath makes the shells side off in most cases. If I'm going to take a couple with me in the morning I put two eggs in a paper towel and place in a baggie. The paper towel get rid of excess moisture.
What to do with them?
Toast an English muffin and spread each half with mayonnaise and top with a slice of tomato and half of an egg, salt and pepper and you're done.
Quick deviled eggs: Cut eggs in half and put a dollop of mayonnaise on each and sprinkle with "Tony Chachere's" Creole seasoning, wait 5 min. and then eat in two bites. You're sort of making the deviled filling in your mouth...
Topic: How to cook hard-boiled eggs. (Read 1088 times)
