Foolproof Hard Boiled Eggs

Just in time for Easter:

How to make perfect hard boiled eggs.

EVERY. SINGLE. TIME.

Are you one of those people who struggles with hard boiled eggs? Middles are too done, have icky green color, middles are underdone? You’re not alone and I won’t tell. All egg dishes have their own quirks and tricks, but today we’re going to do down and dirty perfect hard boiled eggs. Step by step. Don’t be intimidated by the number of steps. This is super simple. The whole process takes about 40 minutes and you will spend 33 minutes of that time just…waiting. Are you ready?

Step 1: Fresh Eggs

Fresh eggs taste the best. Period. If they are free range, and chemical free, all the better. Yes, there is a difference. If you are going to eat your boiled eggs with the classic salt and pepper, there is no other way as far as I’m concerned.

Step 2: Start the water.

Fill a pot with enough water to cover your eggs and plenty of room for the number of eggs you’re cooking – accounting for evaporation. Do not add your eggs at this time. You do not need to add salt, vinegar, or anything else to your water. Wait for the water to come to a boil.

Step 3: Poke your eggs

What? Poke the eggs? Yes, poke the fat end or bottom of the egg with a clean pin, just breaking through the shell. This is going to keep the egg from cracking or exploding  when you put it in the water (not violent, but messy). This step allows the air to escape the little pocket there. Especially if it’s come out of the fridge as most eggs do unless fresh from the chickens. The reason: the coating that preserves the egg when the chicken lays it is washed off in commercial operations. That’s why you have to refrigerate store bought eggs.

Step 4: Drop your eggs in the boiling water

Wait! Don’t just drop your egg in the water. Be gentle. Use a slotted spoon to gently deposit each egg into the boiling water and at the bottom of the pot.

Step 5: Set a timer

Set a timer for 13 minutes. Walk away. When the timer goes off, turn off the heat.

Step 5: The ice bath

Ever hear of the Polar Bear Club? It’s a bunch of people who love to jump into frigid waters. Your beautiful eggs are about to join this club. Fill an appropriately sized bowl with lots of ice and cold water with enough room left for all your eggs. Yes, you’re going to put all your eggs in one bowl. Ba, dum, dum. Using your slotted spoon, gently lower each of your hot eggs into the ice bath. This stops the cooking which keeps them from getting that icky green ring around the yolk, which is caused by iron in the yolk interacting with sulfur in the white at high temperatures (although sometimes caused by high iron content in the water).

Step 6: Set the timer

Reset your timer and let the eggs chill out in the ice bath for 20 minutes.

Step 7: Peel

You shouldn’t need running water to peel these (Yay! Water conservation!). Give them a gentle whack on the bottom and a few more all around, cracking the shell but not breaking the egg. You will find that a lot of times half the shell just slips off effortlessly. If you feel the need, give them a quick rinse once they’re peeled. And hey, you can crush those shells and use them for fertilizer for all kinds of plants, tomatoes, peppers, potted plants, and little ones that are really thirsty.

Here’s a look at the end result and it’s just as creamy and delicious as it looks. done all the way through, but not over or undercooked with a bright, sunshiny, yellow yolk.

Hard Boiled

Easy Deviled Eggs

Slice the eggs in half, pop out the yolks, smoosh ‘em up real good, add some Miracle Whip, sweet pickle relish, mustard and paprika. Throw mixture into a baggie smoosh it all to one corner and give it a twist. Snip off the corner and pipe the egg mixture back into the whites and you have easy deviled eggs.

Note: If you are dyeing these eggs there is a chance that the white of the egg may absorb some dye due to that tiny hole you poked in it.

Ta-da! Have a great Easter!

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Homemade Italian Croutons Featuring Garlic Festival Garlic Ghetti

So you over-proofed your French bread and ended up with a flat loaf of what could have been sliced up and made into biscotti had you known it was going to flop. Note to self, set timer when proofing bread while novel writing. Even if you are sitting in the dining room right outside the kitchen. Seriously. Do it.

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Why yes, that is a Shun bread knife, thanks for noticing. If you’re going to bake bread, get a good bread knife. ‘Nuff said.

Alright, back to our sad little loaf of bread. Do not despair! Bake that sucker, make some Panini, and/or, you could make these, but I warn you, they are addictive! You can also make these with regular, well-formed French bread or pretty much whatever bread you want. This particular batch was made from a partial loaf of flopped home-made French bread that would have been on its way out. No kidding. Instead I made these Italian flavored croutons. Even failures in the kitchen can turn into something wonderfully yummy. Plus I just saved some cash on those store-bought bags of jawbreakers covered in preservatives.

You’ll need:
About 4 cups of bread you have cut into roughly, 1-inch cubes
4 teaspoons melted butter (salted)
1 teaspoon olive oil
1 teaspoon Garlic Festival Garlic Ghetti
1 teaspoon dried parsley

Directions:
Preheat oven to 300˚. Chop bread and set aside in a large bowl. Combine butter, olive oil, Garlic Ghetti, and parsley in small bowl and stir until all ingredients are incorporated and there are not lumps. Drizzle the Garlic Ghetti mixture over the bread and toss until thoroughly coated. Spray a cookie sheet with olive oil spray to prevent any sticking and bake for 30 minutes turning once at 15 minutes. Store any croutons you don’t eat warm from the oven and manage to cool, in an airtight container or zipper bag. The hardest part is staying away from them long enough for them to cool so you can store them.

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Ta-da! Crispy little croutons that are going to make your salad very happy!

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Just look at those little cubes of crunchy goodness! (Eats a dozen before you know it.) STEP AWAY FROM THE CROUTONS!

Check out the Garlic Festival website for fun garlic spice blends and other cool stuff including a kick-ass, lemon garlic pepper and something called Garlic Garni that is awesome sprinkled on meat, veggies, and even in salad dressing.