My intention for this blog is for it to be a journal of my cooking and a kind of reference guide. A go-to when you need to know how-to. At your fingertip information about cooking , from the simplest of tasks to the more complex. In order to do that I had to come to understand that everyone has different levels of what they know. So I have to remind myself that something that’s second nature to one person-someone else may not have a clue about. That’s where learning comes in. I’m starting a seperate section on how to do the basics in cooking. The things you need to know to get you started and keep you going.
To start things off: how to hard-boil an egg. Before you can have egg salad or deviled eggs you need to have a good hard-boiled egg. One cooked just right with a vibrant, creamy yolk.
Place eggs in a saucepan large enough that the eggs are in one layer and not on top of each other.
Fill saucepan with water to cover eggs by one inch.
Bring to a gentle boil on high heat. Let boil 30 seconds then remove pot from the stove and cover with the lid.
Place on a heat proof surface and let eggs sit for 9 minutes in the hot water. A timer would come in handy here.
After 9 minutes carefully pour out the water and run very cold water over the eggs for about 3 minutes. Peel and eat or put in your favorite recipe. Hard-boiled eggs will last for about a week in the fridge. So they make a great grab and go breakfast or snack.
Note: The cold water cools the egg down quickly so you don’t get that green coating on the yolk. That green stuff is a harmless amount of sulphur but its ugly andI know I don’t want it in my egg salad.