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
