Boiling Eggs

Lots of lettuce on hand begs for the making of a big chef salad for dinner. Let’s “pick up some Thousand Island” turns into let’s “make some homemade Thousand Island.” Thus a big storage container of binders, including recipes from past endeavors, arrives on the table.

The Thousand Island Dressing recipe on our radar includes a key ingredient of chopped boiled eggs. I’ve had torturous sessions in the past with boiled eggs, trying to get them to peel for deviled eggs, hence my lesson for today becomes conquering the “Boiled Egg”.



How to Boil Eggs
Bring a pot of water to a rolling boil.
Turn off heat and wait about a minute for the water to stop agitating.
Lower eggs, carefully/slowly into the water with a slotted spoon.
Turn up the heat and return to a boil.
Boil for 13 minutes.
Remove from heat and drain immediately.
Cover eggs with cold water to stop the cooking process and cool.
How to Peel Boiled Eggs
Once cool, tap the egg (on its side, on the counter, to start a crack).
From that spot, gently roll it forward, around it’s circumference, on a kitchen towel.
Under running cold water lift a bit of cracked shell and find the membrane and lift and tear it, allowing the water to run underneath and inside around the cooked white.
The membrane and shell should easily come loose and pull off. 
Rinse well to be sure there is no shell.

The shells came off relatively easy. Only one egg didn’t make the cut.


Until next time…
Culinarily Yours,

Mrs. Chef (Christa)

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