Do you like hard-boiled eggs? I don’t, but David does. He puts them in his potato salad, his tuna salad, and even his chicken salad. He even makes deviled eggs for himself from time to time. He even has a deviled egg dish for them.
I cannot count the number of times I have heard him in the kitchen mumbling a few choice words at hard-boiled eggs. For some reason, there is always a problem with his hard-boiled eggs. Most of the time when he peels the eggs the shell picks away part of the white. The eggs do not come out cleanly from the shell. Sometimes they aren’t even hard-boiled and are undercooked and more like soft-boiled.
Most recipes for hard-boiled eggs say to place the eggs in a saucepan, cover them with water, bring to a boil, turn off heat and then let them sit for 10 minutes or so. Even Martha Stewart’s site says to do them this way. This doesn’t work for everybody, especially not David… Does this happen to you too?
Today’s featured kitchen tip was submitted by Colleen Delawder from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice. Her kitchen tip is how to hard-boil eggs.
When I told David about Colleen’s technique he said, “I knew it took longer than 10 damn minutes!”
You can believe David will give her technique a try then next time he wants hard-boiled eggs!
How do I know her technique works without even trying? Well, that is easy, Colleen is a 2014 Eggland’s Best Finalist! Go over to http://www.egglandsbest.com/yourbestrecipe and vote for her Balsamic Deviled Eggs with Pancetta recipe in the Eggland’s Best “Your Best Recipe” Contest.
Also, check out all of her egg recipes:
Thank you, Colleen, for your kitchen tip submission and the providing your beautiful images. GOOD LUCK with the contest!! 🙂
For further improvements and suggestions about hard-boiled eggs: Click HERE to visit Colleen’s blog posting about how to hard-boil eggs.
A featured kitchen tip by Colleen Delawder from Faith, Hope, Love, & Luck on how to make hard-boiled eggs. Her technique gives you perfect eggs every time!
- 1 large pot
- cold water
- pasta fork
- 1 large bowl
Fill a large pot with enough water to cover the eggs by at least one-inch.
Bring the water to a rolling boil over high heat.
Turn the heat down to medium, and use a pasta fork to slowly place one egg at a time into the hot water.
Cook the eggs for 17 minutes.
Fill a large bowl ¾ of the way full with ice, and then add cold water. Use the pasta fork to remove the cooked eggs from the hot water and place them into the ice bath.
Allow the eggs to bathe in the ice bath for at least an hour, before removing them for use, or storage in an airtight container to be refrigerated.