Skip to comments.Addendum to Weekly Cooking Thread
Posted on 05/25/2015 4:33:22 PM PDT by Jamestown1630
Forgive me, but I had to post an 'extra' this week!
A while back there was a discussion about peeling hard-boiled eggs. ( I think I mentioned that the only time I wound up without pock-marked eggs was when I *wasn't* making them for a party. My party eggs are always ugly.)
In the interim, I found something on the 'net, and decided to try it today. I wasn't expecting much, because I haven't had luck with any of the other suggestions that are out there.
But, this is amazing! All of my eggs but one came out almost perfect, and that one was probably bad because I got distracted talking to the Husband, and didn't shake long enough.
I used older eggs, cooked them in my electric egg cooker, put them into ice water for about 10 minutes, and then shook them in a glass jar with an inch of water. I have pretty small hands, so I used a pint-size mason jar with a lid, and shook the eggs back and forth for 5 to 10 seconds. (I only did one egg at a time, and changed-out the water after every two eggs - I think that's important; too many shell-bits seem to mess up the process and leave tiny pits on the otherwise perfectly-shelled eggs.
My boiled-egg peeling issues are over, and this process took only a small fraction of the time that it usually takes to peel eggs:
It really works!
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I peel them under cold running water so probably the same principal. The rushing washing in between the egg and shell helps.
I’m going to have to try this! My eggs always end up looking like the surface of the moon! LOL!
I’ve tried that - Jacques Pepin recommends it; but it never worked for me as well as this technique did.
I will have to try it again a few times, to be sure that the result wasn’t just due to some quality of these particular eggs. But I’m very pleased :-)
Same here. :(
I’ve seen a similar technique with garlic.
MUSHROOM POULETTE / old Woman's Day recipe
Mix egg yolks with mayo, fave seasonings. Pile into whites, dust with paprika, seasoned pepper. Arrange in buttered baking dish. Blanket w/ white sauce w/ sautéed mushrooms added. Bake hot 350 deg 15 min. SERVE w/ shower of minced parsley.
NOTE Can do-ahead---micro-heat next day.
VARY Add crabmeat to white sauce.
Neat. And fast!
I wonder if it makes any difference if the eggs are just cooked or not. I like to hard boil several at a time and use them throughout the week.
Plunge into cold water for a couple of minutes, crack large end and peel.
Lovely eggs. Tender whites and creamy yokes.
Starbuck’s coffee shop had the most poignant Memorial Day salute to the fallen:
As you walk in, right near the entrance, a table is set, covered w/ a white cloth, with one place setting and a fallen soldier’s camouflage hat.
The place setting awaits the fallen soldier....a dinner plate, a wine glass, a bud vase w/ a red rose, and a lighted votive candle....
....the candle flame stretches high......saluting our fallen heroes.
My eggs have been coming out great now that I don't overcook them.
I don’t know; I shocked mine in ice water to cool them down, but I’ll test it on refrigerated eggs.
I usually boil eggs for Deviled Eggs; and another trick I’ve heard of is to lay your egg carton on its side for 24 hours before cooking them. This is supposed to center the yolks nicely, and make the Deviled Eggs look better. Haven’t tried it yet, but will.
Yes; my egg cooker came with a pin on one end, and you’re supposed to pierce the large end on the pin, and then put the egg in pierced-side up.
The electric egg cooker works very well, but I’ve also had success with bringing pierced eggs to a boil in a pan of water, taking them off the heat, and letting them sit for 10 minutes.
SHIRRED EGGS/ baked w/ butter, h/cream, cheese
METHOD Layer in lavishly buttered ramekin (can use muffin pan) h/cream, fresh raw egg, add s/p, grated Parm (Swiss or Gryere), chp chives. Bake 325 deg 12-15 min (whites set--yolks still soft). Remove to counter; set 2-3 min. The French brown top a bit under broiler before serving then shower w/ minced parsley.
SERVE w/ fresh-baked croissants, butter and jam.
Pretty slick. I’m gonna try it with soft boiled eggs. See if I end up with a mess and a bowl of Cheerio’s for breakfast.
A friend showed me a similar but easier process. Put the boiled eggs all into a collender. Run cold water over the eggs and shake the collender causing the eggs to bump together fracturing the shells. They then peel beautifully.
I’m not sure that would be a great idea ;-)
I’ve just recently started using this method. It is SOOOO much faster than running under the cold water and standing at the sink and peeling. Only thing I noticed that I didn’t like was that my mason jar lid got all scratched up. Easy enough to replace I guess.
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