Slicing hard-cooked eggs can be messy because the yolk tends to crumble. Check out this clever tip.
Posts with tag hard boiled eggs
Objectionable ingredients
I once had a boyfriend who could not tolerate the taste or smell of hard boiled eggs. I remember learning this the hard way, after I had made a really terrific, labor-intensive salmon salad (with freshly poached salmon, not canned). We sat down to eat, and as he put the fork into his mouth, a terrible looked passed across his face and he looked like he was about to retch. The fork beat a hasty retreat back to the plate, and he looked at me with a very serious expression on his face and asked, "Does this have hard boiled eggs in it?"
These days I try to ferret out whether someone is a picky eater before I get too attached, but I've discovered that just about everyone has that one thing that they just can't stand to eat. For some folks, it has to do with a texture and for others it's the association that makes it objectionable. My mom doesn't care for pepper and my dad hates the combination of crunchy and creamy (think ice cream with candy bits in it). My list is fairly short, consisting only of shrimp (as I have a highly inconvenient allergy).
What's your objectionable ingredient? Has your list gotten short as you've gotten older? How do you handle it if you are served something that contains this item?
This post inspired by a question on Serious Eats' Food and Drink forum.
photo by Marisa McClellan
Too many slicers
Not all single-purpose kitchen gadgets are useless, but slicers are getting out of control. There are slicers for avocados, tomatoes, eggs, butter and mozzarella, just to name a few from Williams-Sonoma. While the avocado slicer has a slightly different look, the other four have the exact same design in slightly different shapes. And you don't need any of them. All of those foods are exceptionally easy to slice through with a sharp knife and the scooping function of the avocado slicer can be replicated with a spoon.
If none of your knives can handle tasks like slicing tomatoes or hard-boiled eggs, you don't need a gadget. You need a new knife. Trust me - you'll get a lot more use out of it.
Hard-boiled eggs, perfect every time
I love eggs every which way,
but one of my favorite ways is hard-boiled. I love the simplicity of a hard-boiled egg dipped in sea salt and fresh
ground pepper. I love using them for egg salad or deviled eggs. I hate it when hard-boiled eggs get that unsightly
green-gray ring around the yolk and when the whites are rubbery, a sure sign of over cooking. Plenty of words have been written about how to achieve a perfectly cooked boiled egg. My way is short, sweet, and produces what I think is a nicely-cooked egg. All I have to do is remember "10 minutes" and it works everytime. I don't have to prepare ice baths or boil eggs twice. I don't have to remember complicated instructions. Cooking it my way, the white is firm but not rubbery, and the yolk is yellow with just the barest hint of shiny center. Fresh eggs are harder to peel than older eggs, so for best results use a not-so-fresh egg. If you are getting your eggs from a supermarket, you probably need not worry.
Stefania's Hard-Boiled Eggs
- Put eggs in pan of water so that water covers eggs by 1-2 inches and bring to a boil.
- As soon as eggs boil, turn off flame, remove from heat, cover, and let sit for 10 minutes exactly.
- Add plenty of cold water to pan to stop cooking.
At this point you can drain and peel them for eating or recipes or put them into the fridge for a later use.
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