September 12, 2013

Hard Boiled Eggs {Cooking & Peeling}


It's getting to be the season where you will be spending time with your family & friends. This means there will be food. Now with my family the one item you can bet there will be a ton of is Deviled Eggs. We love them!! I made 4 dozen deviled eggs at Thanksgiving dinner when I hosted it at my house. Every last one of the eggs was gone quick. I have boiled eggs more than one way and thought the way I was doing it had to be the easiest. I had seen a show on a cooking channel that showed an even better way then what I had been doing. So I wanted to share with you my new tricks to boiling eggs. I also will tell you a trick for peeling the eggs that is a game changer. Now some people already know these tricks and tips but for those new to cooking I wanted to share.

Here is a shot of them, I might have ate one before taking pictures, I love eggs!
Here's what Ya'll Do:
1. Choosing the Right Eggs
For perfect cooking, start with eggs that don't have any visible cracks. You don't want cracks in the shell because the minute the water starts to boil they split open and the pan fills with egg yolks. A tip for eggs also is if you have time let the eggs sit at room temperature for at least 5-10 minutes.

2. Boiling & Cooking
Depending on how many eggs you are cooking depends on the pan size. Just make sure you can place the eggs in a single layer, this helps the eggs from cracking.  Fill the pan with enough water that it will cover the eggs. *Add 1/2 tsp. of baking soda to the water. Then bring the water to a rapid boil. Let boil for about 1-2 minutes then cover and remove from the heat.

3. Timing is Everything
Leave the lid on the pan DO NOT REMOVE you will need to let the eggs sit for 13 minutes. The steam from the water continues to cook the eggs even though they aren't boiling any longer.

4. Stop the Cooking Process

Once the eggs are done cooking remove them immediately. Place the eggs in a "Ice Bath." Fill a bowl or the sink with cold water and add ice. Let the eggs sit in the cold water for about at least 10 minutes. You want to do this because some cooking will continue, particularly the yolk of the egg. An overcooked egg causes a green layer to form around the yolk. This is due to residual heat called “carry over cooking.” While they're in the cold water, it stops the eggs from cooking and a layer of steam develops between the shell and the egg white. The steam helps make peeling an egg much easier.


5. Peel and Enjoy
After the eggs have cooled peel and Enjoy. I tap the tip on counter and then roll and the shell slides right off.

 If you would like a good recipe for Deviled Eggs visit this Website: http://www.deviledegg.org/ or try mine  Classic Southern Deviled Eggs!

 Sometimes they are good with salt, pepper and paprika only!

***Cooking Tip: Use a Kitchen Timer, this helps keep track of the 13 minutes. You don't want to under do it or over do it. Keep track of time. Now the baking soda I said to add is to help peel the egg easier. Trust me my grandmother has been cooking her eggs the same way for as long as I have been alive. When I told her about this she changed her ways. So Give it a try it really works.  

*Just a Bit of fun for You Here is a Link to a YouTube Video of a guy who's got a different way to peel and egg. Give it a Look!  http://www.youtube.com/watch?v=PN2gYHJNT3Y