Secrets for Making Hard Boiled Eggs
Eggs in a Salad
Versatile and Nutritious
Eggs are among the most versatile of foods. They can be used in cakes, pies, salads, and sauces. One of my favorite ways to serve them is hard boiled.
Making a perfectly cooked boiled egg isn't hard to do. There are a few pointers that can make a huge difference in how well they turn out. One of the most important things to remember is not to boil them too long. Cooking hard boiled eggs too long tends to make them tough, rubbery, and sometimes gives them a green tinge around the yolk.
Back in high school, the home economics teacher told the class that hard boiled eggs should really be called soft-cooked eggs since there's no reason to boil them. The water needs to boil, but once it reaches boiling, the main secret is to turn off the burner. Once the water comes to a slow, rolling boil, set the pan aside and put a lid on it. Then set a timer for 10 minutes.
Ham and Egg Salad
It's easy to make eggs to come out beautifully every time you cook them.
How to Boil Eggs
- Start by adding two to three inches of water to a heavy duty sauce pan.
- Add the desired number of eggs to the tepid water allowing enough water to cover the eggs completely.
- Bring the water to boil using medium heat. Raising the temperature too quickly will cause the eggs to bounce and crack.
- Once the water begins to boil, turn off the heat.
- Cover the pan with a snug fitting lid and set a timer for 10 minutes.
- Remove the eggs from the hot water with a slotted spoon and place them in a bowl covered in cold water.
- To speed the cooling process, add ice to the water covering the eggs.
- Tap the the large end of the egg on a hard surface such as the side wall of the sink or the countertop.
- Continue tapping the egg until the shell is cracked all around and on both ends.
- Roll the cracked shell between your palms gently and remove the shell, starting with the large end first
|Serving size: One Large Egg|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 2 g||10%|
|Carbohydrates 1 g|
|Sugar 1 g|
|Fiber 0 g|
|Protein 6 g||12%|
|Cholesterol 212 mg||71%|
|Sodium 62 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Secrets to Peeling an Egg
The secret to peeling boiled eggs is to use a slotted spoon to remove them from the boiling water. To cool the eggs quickly, place the hot eggs into a small bowl and add some water and a few ice cubes as they cool. Immediately submerging the eggs in cold water really helps separate the membrane from the shell and makes peeling them easier.
Cool Them Down
Lightly tap the cooled egg on a firm surface like the inside edge of the kitchen sink. Once you've cracked the shell all the way around, roll the egg gently between your palms. Begin peeling the egg at the large end.
Tap All Around
A warm, soft-boiled egg right out of the shell is delicious sprinkled with a little salt and pepper. Or leave them in the ice water to get nice and cold, then serve them any way you like.
Boiled and Peeled
Easy Deviled Eggs
Start by cutting three boiled eggs in half.
Bend the eggs slightly away from the yolk and pop the cooked center out into a small bowl.
Deviled Eggs Like Grandma Made
- Blend the yolks together by mashing them with a fork.
- Add salt, pepper, mayonnaise, a dab of mustard, and about a tablespoon of pickle relish.
- Combine the ingredients well.
- Refill the egg cups using two small spoons, one to scoop up a small amount of the mixture and the other one to scoot it off the spoon into the egg white.
- Sprinkle with a dash of paprika, if desired.
Refilling the Egg Whites
Sometimes I fill a small baggie with the egg mixture and cut a small hole across a corner. This makes it easy to squeeze the yolk mixture out into the egg shells without making a mess. Chill the prepared eggs until ready to serve. This recipe is a big hit at family gatherings or social events like watching sports on television. It makes a great snack for when the kids come home from school, too.
Make a batch of these and watch them disappear.
Keep a few boiled eggs in the refrigerator ready to make into egg salad for a quick lunch sandwich. Just peel them, cut them into small pieces, sprinkle with salt and pepper, then, add a small amount of mayonnaise and a bit of sweet pickle relish.
Sandwiches made with egg salad on toasted whole wheat or rye make a great entree for a quick lunch meal. These used to be served at the lunch counter in the dime stores. Paired with a vanilla or chocolate milkshake, it will fill you up.
Bacon and Carrot Salad
The Value of Eggs
When you consider the price of eggs, they rank among the most economical values of food. Eggs are easy to cook, they're high in protein and can be cooked a number of different ways. A dozen eggs will feed a family of four for well under three dollars. If you raise your own chickens, the cost is even lower.
Scrambled, fried, poached, over some corned beef hash, in cakes and pies or stand-alone, the egg is delicious however you cook it.
© 2013 Peg Cole