You’re thinking I’m nuts, right? I’m not saying I’m not but I heard about a new (to me) method of cooking hard boiled eggs that I want to share with you. I found them on a blog I visited last week that I can’t recall (embarrassed look and my apologies) and she mentioned that they got this idea from Serious Eats.
In the past (for I shall never cook them that way again) I would put cold eggs in the pan, fill the pan with cold water and put it on the stove and heat to boiling and then turn off for nearly 20 minutes. It was easy but getting them out of the shell was such a pain.
Enter the new method. Boil a pan of water. Place a cold egg in a slotted spoon and lower gently into the pot. Cook for thirty seconds. Reduce heat to barely a simmer and set the timer for 11 minutes.
Immediately place the eggs in a bowl of ice water for 15 minutes and either use for your deviled eggs or salad or put them in the refrigerator for later. (Of course if you want a hot hard boiled egg, forget that ice water bath and eat them)
As I write this, it’s footy Grand Final day and we’re all sitting in front of the teev – even Charlie. Actually, I think he’s just waiting for Gramps to drop some food or share some with him. Even the cat got in the act but she couldn’t find an angle that she thought was interesting enough to stick around.
I wanted the hard boiled eggs for footy watching nibble time. We also had sandwiches, party pies and samosas. John and I hadn’t eaten all day but Rob had breakfast, morning tea and lunch before he arrived. He ate nearly as much as John did. He might be 93 but there’s nothing wrong with his appetite.
Seriously, if you make hard boiled eggs and often struggle to peel the shells off, give this method a try. It certainly worked for me. Remember that older eggs peel better than freshly laid eggs.
It was just family and everyone was waiting so no time to style or do much of anything. Next time I’ll make them fancy. Here’s the recipe my mother always used to make deviled eggs and I always end up going back to this.
- 6 large eggs
- ¼ cup of your favourite mayonnaise
- ½ teaspoon white vinegar
- 1 teaspoon dijon mustard
- ⅛ teaspoon salt
- 3 drops Worcestershire sauce
- Freshly ground pepper
- Paprika (smoky or sweet) for dusting
- Fill a large pot with water and bring it to the boil over medium-high heat.
- Carefully lower the eggs into the boiling water and boil for 30 seconds.
- Cover and reduce heat to barely a simmer and cook for an additional 11 minutes.
- Immediately place eggs in a bowl of ice water for 15 minutes
- Peel eggs, slice in half lengthwise and place the yolks in a small bowl.
- Mash the egg yolks with a fork until you get fine crumbles.
- Add the mayonnaise, vinegar, mustard and Worcestershire sauce and whisk well.
- Add salt and pepper and taste for seasoning.
- Divide the yolk mixture in all the egg white holes and dust with paprika and serve.