Monday, July 3, 2017

Perfectly Hard-Boiled Eggs

Hard-boiled eggs are one of those things that seem simple, yet they are easy to get completely wrong! Years ago I read about how to cook them perfectly and ever since I never have any trouble with them. Then I use our family's time-proven method to peel them so I can turn them into one of my favorite treats - deviled eggs!

To hard-boil eggs:

Place the eggs in a pot and cover with cold water.
Bring to a boil over high heat.
Cover and turn off heat; let sit for 10-12 minutes.
In a bowl, combine a few handfuls of ice with just enough water to cover.
Drain eggs and plop them into the ice water.
Let sit for 10 minutes, until thoroughly cool.

Now they are ready to peel! All you need are your hands and a spoon.

Side Note: Why, oh, why, Manufacturer of This Plate, did you make it for 15 deviled eggs? Why not an even number? Did you know I will inevitably break one of the whites? Or did you decide to give me an excuse to eat one so they would fit the exact number? It's spooky how well you understood me before we ever met. But seriously, FIFTEEN?

Moving On.
Crack the large end. Water usually collects there and you want to use that to your advantage.
Turn the egg upright, so that any water inside drains down between the shell and the egg white. Use your fingers to make an opening.
Gently work a small spoon under the shell, curving around the white.
Angle the spoon up, pushing the shell away.
Most of the shell should simply shear away, usually in no more than 3-4 pieces.

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