A Good Egg!

With the picnic season just around the corner, and all the ways we use eggs (e.g. egg salad, potato salad and deviled eggs), I got to thinking about how many variations there must be for achieving the perfect hard boiled egg.  I've read about people steaming them, and even pressure cooking them.  I haven't tried either of these methods, and I'm not here to bring you everyone's tried and true approach to the perfect egg - just mine.

This is the way my mom taught me to make boiled eggs with a twist of my own.  Place your eggs in a pan of cold water with the lid on, and turn the burner to high.  Set your timer for 15 minutes, and watch closely.  As soon as the water comes to a boil, turn the burner off and start the timer.

When the eggs are done, drain and rinse with cold water.  Run more cold water into the pan and let it set a couple minutes.  Drain the water, replace the lid and shake vigorously, holding the lid on.  The eggs will peel nicely and have a perfect yolk.  So give this one a try and see for yourself that boiled eggs are as easy as 1-2-3.

Here are some more tips for boiled eggs:

• Older eggs (3-5 days) will peel better than fresh eggs.  (Never a problem here)
• Do not add salt to the water.  This raises the boiling point of water and may make the whites rubbery.
• Room temperature eggs are less likely to crack, and take approximately one minute less to cook than eggs right from the refrigerator.
• A TB of vinegar added to the water will prevent the white from running out of any egg that happens to crack.  However, this can affect the taste.
• Overcooked eggs may produce a green ring around the outer surface of the yolks.

Basic Egg Salad 
The recipe is simple and consists of boiled eggs, mayonnaise and salt & pepper.  Other add-ins include onions, pickles, celery, mustard, dill, and bell pepper. 
 

What's for Dinner?

A while back I gave you my tried and true method for boiled eggs, and it really does work - that is when you follow directions.  Now if you plop the eggs into the pot and crank the burner up on high, you're following directions.  But if you then go switch on the mind-numbing, I-can't-hear-a-thing vacuum cleaner and proceed to clean in the next room, well, I can't be responsible.  Oh wait, that was me (hangs head in shame).  When I had to shut the vacuum off to move to another room, as I'm limited by my 16-foot cord, I heard something that jogged me back to the present.  There was rattling and a weird hissing sound coming from the kitchen.  Water was bubbling over onto the burner, and the eggs were crying out that it wasn't enough to be boiled alive, but their little bodies were being badly beaten, too. 

I quickly turned off the heat, and figured since they'd had been at a hard boil for several minutes, they would be over cooked if I left them on the burner.  So in my effort to salvage the eggs, I pulled them off and set my timer for the usual 15 minutes.  This is what I got.

Eggs - medium well.  Unfortunately, they weren't suitable for my potato salad, but it wasn't the end for these eggs.  No siree!  I'd find a way to use them, and I came up with a plan.  This was last night's dinner.

I started with one large baking potato, scrubbed and diced.

And about 1 cup of chopped onions.

I cooked the potatoes and onions together over low to medium heat, and added salt and pepper.

In another pan I cooked 1/2 pound of "hot" breakfast sausage, and when it was browned I added the eggs and chopped them into the sausage.

I combined everything into one baking dish, topped with shredded cheddar, and warmed in the oven until the cheese melted.

It was pretty tasty, especially considering what inspired the dish.  Sometimes accidents are the mother of invention.

Top Ten Cooking Tips

During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen". 




Cooking is neither brain science or rocket surgery, you just get into the kitchen and do it, right? Well, sort of. It does help to have a few tips from someone who has been there and done that. Following up with kitchen tips from yesterday, here are my top ten cooking tips.

1. Making the perfect boiled egg is simple and everyone has their own tried and true method. My mom taught me to do it this way. Place eggs in cold water in a covered pot. Heat on high until the water begins to boil. Leaving the pot on the burner, turn the heat off and time for 15 minutes. See "A Good Egg" for more information.
   
   
2. Peeling boiled eggs can be a painful process. Try this method and be on your way to easy peeling. After your eggs are cooked. Drain and rinse with cold water and let them sit a few minutes. Then, holding the lid on, shake vigorously for a few seconds. The shells will now come off easily. Be sure to rinse the peeled eggs to remove any remaining shell particles.
   
   
3. Want to keep those pesky bugs from hatching out in your flour? Pop it in the freezer for a week to kill all the eggs and no more bugs.
   
   
4. Partner with Parchment. Using parchment paper to line baking sheets eliminates the need to grease or spray your pan and makes clean up a breeze. I also use it when making pizza to make transfer to the stone easier.
   
   
   
   
   
5. For better results when sautéing foods with a high water content such as onions and mushrooms, do not add salt until they have softened and started developing color. Otherwise the salt will draw out the liquid and they will just stew in their own juices.
   
   
6. When a recipe calls for crumbled bacon, dice your bacon before cooking to get small, consistently-sized pieces.
   
   
7. For better mashed potatoes, after draining potatoes, place them back into the hot pot on the burner for a few moments to evaporate any remaining liquid. Drying the potatoes results in better texture and the potato is more easily able to absorb the butter and cream.
   
   
8. When slicing  and dicing green peppers, turn the pepper flesh side up. It is much easier than slicing through the tough skin.
   
   
9. For tastier appetizers, you should allow time for foods such as cheese, olives, dips and other spreads to come up to room temperature. Take them out of the refrigerator 15-30 minutes before serving.
   
   
10. When using dried herbs, rubbing them between your fingers will break them into smaller pieces and release their essential oils, making them more aromatic and flavorful.  

Please share some of your favorite tips in the comments.


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