14 replies to this topic

[Howie]

I cook hard boiled eggs by steaming in one of those pasta cookers. I put about an inch of water in the bottom and bring it to a boil. I arrange the eggs in the basket so the wider part of the egg is facing down. When the water comes to a boil, I place the basket in the pot, cover, turn down the heat to maintain a boil and cook for 20 minutes. I then remove the lid, place the pot in the sink and run cold water to overflow the pot until the eggs are cool (several minutes). The eggs peel very easily that way.

For deviled eggs, I halve the peeled eggs. I mash up the yolks with mayonnaise (not Miracle Whip - Yuk!), yellow mustard, a bit of Coleman's dry mustard powder, a dollup of fresh horseradish and a bit of kosher salt. I usually fill the egg whites using the two-spoon method, but when I want to get fancy I use a cookie press to make a spiral effect. Then I dust the tops with some paprika.

[Merilyn]

For deviled eggs, I halve the peeled eggs. I mash up the yolks with mayonnaise (not Miracle Whip - Yuk!), yellow mustard, a bit of Coleman's dry mustard powder, a dollup of fresh horseradish and a bit of kosher salt. I usually fill the egg whites using the two-spoon method, but when I want to get fancy I use a cookie press to make a spiral effect. Then I dust the tops with some paprika.

What a great idea to add a little horseradish. I am going to give it a try !

[JLC]

the horseradish is the way to go, adds a little snap to them.

Is there specific reason for the egg orientation?

[SandSquid]

During my brief enrollment at "a prestigious Culinary School" (had to drop-out because I could no afford the tuition) I was instructed to place the eggs in a pan, cover with warm water, place over a flame and bring to a fast boil. Place a tight fitting lid on the pan and then remove from the flame and let sit for 10 minutes. Drain the water, replace with cold water let sit for 1/2 hour, then drain and peel. the shells just about fall off, and more importantly you don't get that "green ring" between the yolks and whites.

[Howie]

the horseradish is the way to go, adds a little snap to them.

Is there specific reason for the egg orientation?

The orientation is to center the yolks within the egg, so that when you slice them open, the hole where the yolk was removed is centered. If the yolk is off center and near the edge, the whites can tear apart, making a messy deviled egg.

[NorthernWiner]

What a great idea to add a little horseradish. I am going to give it a try !

It's good in egg salad as well.

Good tip, Howie.

[Little Blind Guy]

What isn't horseradish good in?

About the eggs. Fresh eggs are also harder to peel. Buy eggs about a week before you plan on making hard boiled eggs.

[SandSquid]

cream together softened cream cheese, a "blop" of sour cream, and a dribble of buttermilk, a dash of mustard powder, some Old Bay seasoning, some very-finely minced habanero-picked garlic cloves, and then the yolks.

Put it in a pastry bag w/ a #2 star tip and pipe it back into the whites.

Light dusting of paprika and a sprig of mint (not parsley)

Beware, these will produce some truly noxious flatus.(I've had the dog get up and leave the room ;-) But they are awesome, and usually have about 45 seconds of "table-time". Even my kids go after them.

[Sax9747]

Let eggs warm to room temp, cover with water bring to boil, let boil uncovered for 2 mins, cover and remove from heat, let stand for 13 mins, drain water an replace with cold water and Ice. Once cool drain and peel. The perfect HB egg.

[croat]

In production we boil the eggs in water with a bit of white vinegar as this makes the shell more pliable and stick together when shelling. It is also true to use older eggs (only really applicable for store bought white eggs) however I have never had a problem with thick shelled Amish brown eggs. Make sure you always cool your egg off in cold water after or it will continue to cook and will turn the green/gray color (iron-sulfur reaction of over cooking).

I also use Dijon mustard in mine, a more mellow undertone and cayenne for a nice kickback.

[edward sacco]

cream together softened cream cheese, a "blop" of sour cream, and a dribble of buttermilk, a dash of mustard powder, some Old Bay seasoning, some very-finely minced habanero-picked garlic cloves, and then the yolks.

Put it in a pastry bag w/ a #2 star tip and pipe it back into the whites.

Light dusting of paprika and a sprig of mint (not parsley)

Beware, these will produce some truly noxious flatus.(I've had the dog get up and leave the room ;-) But they are awesome, and usually have about 45 seconds of "table-time". Even my kids go after them.

Too bad you had to drop out of school, its sounds like you really paid attention while you were there. It's a rough business though. More fun to cook at home for people you love. I was lucky enough o have my shot and lucky enough to have an opportunity to go back an do what I did before. You don't know what you've got till its gone.
Ed

[Hammer102]

How about pickling the eggs?

[Tomer1]

I find that perfectly cooked hard boiled eggs (the yoke is still moist and creamy, not runny but not dry either) are done as such:
You cover the eggs with cold water,bring to a hard boil,turn off the heat completly,put a lid\cover and leave for 7-10 minutes (depending on how you like your yok,dont worry your way past the soft eggs),drain the water cool the eggs with cold water.
This also leaves you with eggs which are very easy to pill, you just have to go under that transparent skin which is between the white and the shell.

[Tomer1]

During my brief enrollment at "a prestigious Culinary School" (had to drop-out because I could no afford the tuition) I was instructed to place the eggs in a pan, cover with warm water, place over a flame and bring to a fast boil. Place a tight fitting lid on the pan and then remove from the flame and let sit for 10 minutes. Drain the water, replace with cold water let sit for 1/2 hour, then drain and peel. the shells just about fall off, and more importantly you don't get that "green ring" between the yolks and whites.

Missed your post,
Thats exaclly the clasic french method.
Its amazing how they have a perfect technique for cooking just about anything.

[croat]

How about pickling the eggs?

My friend - we pickle eggs every Easter (tradition) with beets and onions .... OMFG are they amazing .... and after eating them no one will every make fun of you for eating pink eggs