It was my intention to give y’all my roasted butternut squash soup recipe this week but I’ve decided to stick a pin in that for a moment. Instead I’m going to impart some guidance on how to properly boil an egg. Sounds like a pretty mundane topic, right? However, at a recent dinner party a few gal pals of mine asked me about the right way to hard boil an egg. You know, the kind w/o the nasty grey ring around the yolk. Which got me to thinking there might be a lot of peeps out there needlessly boiling those yummy little chicken orbs to death.
So here it is, the low down on how to boil eggs Tacla-style (cribbed and reinterpreted from Joy of Cooking)
Here it goes:
Put eggs in a pan that will fit all of your eggs in a single layer and has a lid that fits. Place the eggs in gently. Just cover with cold water. Put the pan on the stovetop and crank up the dial on high to get a rolling boil going. Once the H2O boils, turn down the dial to medium low and get your water to just simmer. Put on the lid. Let it alone for five minutes. Then pull off the stove and put it on your counter (put a hot pad underneath!) and leave it alone for another 10 minutes. Pull the eggs out of the hot water (I use tongs) and submerse them in cold water to stop the cooking process. I put mine in a colander and run them under the cold tap for a minute or so. You could also gently plop them into a big bowl of cold water. Same diff.
To peel a bunch at one time, put them in a pan and shake them around the pan to crack the shells. Then peel them under cold water. It’s a lot easier (and less painful!) then tapping them individually on the counter and getting shell shards stuck in your nail beds. I hate that!
I’m a HUGE deviled egg fan. It’s a mild obsession. Here’s what I mix into a dozen yolks to make them extra YUM! Toss the yolks and the ingredients below in a Ziploc:
- A couple of heaping tablespoons or more of mayo (don’t be afraid to use more than you think you need… the yolk mixture needs to be moist and smooth)
- Dijon mustard ( a scant teaspoon or less)
- Chopped cornichon
- Sweet relish (a teeny tiny bit)
- Crumbled cooked bacon
- A couple of chopped capers (I rinse them before I chop them up)
- Very finely chopped green scallions or chives
- Touch of champagne or white wine vinegar
- Touch of prepared horseradish
- A couple dashes of hot sauce (I like Tapatio)
Zip the bag shut and mush the devilish mix together by squeezing the bag between your hands. Make sure it is very well mixed! Push all of it towards one corner of the bag. Cut the tip off of that end, twist the bag (so the stuff doesn’t come out the wrong end) and squeeze the mixture into the halved egg whites. Sprinkle with paprika if you must. Personally, I find it superfluous but if you gotta…