Perfect Hardcooked Eggs

Perfect Hard Cooked Eggs

I have a love relationship when it comes to eggs. For years I thought I’d just have to suffer because my beloved ovoid friend was “unhealthy”. But now that has been settled and the incredible edible egg is back!

One of my favorite ways to eat eggs as a kid was when my mom would make deviled eggs. Just for me. Because I don’t like pickles in mine. I just like the creamy, yolky, savory filling balanced with the blandness of the white. Without chunky stuff. So my mom would make me 6 halves of my own.

After moving away to college I attempted to make my own but for almost 20 years I’ve ended up just making egg salad because my boiled eggs would turn out ugly. I could never figure out how to peel the eggs without mangling the white. And if you love deviled eggs you know they’re just not as good if the whites look like the surface of the moon.

Like you, I grew up with boiling as the way to hardcooked goodness. Notice I say hardcooked not hardboiled. That’s because I’ve discovered a new way that seems to not only make perfectly yellow (I hate that grayish-green circle, yuck!) yokes but also does some magicalness to the shells to get them to release much more easily. Steam!

Now I’m not talking about steam like some of these online video that have you attempting to jet-puff the oval awesomeness, or hard cook it outside the shell. This is plain ol’ steam from using either a steamer basket or if you’re lucky enough to have the steamer insert for your fancy cookware kind of steam. And, seriously, it will revolutionize your hardcooked egg ability. So much so that this may very well be the summer of the deviled egg!

Why steam? What’s wrong with the age-old tradition of boiling? Nothing’s wrong with boiling, but if you’re like me and have never figured out how to peel hard cooked eggs without mangling them you know there has to be an alternative. And with the scientific discussions of fresh vs. “old”, membrane thickness, organic and free-range or plain ol’ store brand when all you want are pretty deviled eggs or not wasting half your eggs when you peel them it’s worth a try. But it does actually become a bit scientific because the molecules of water that are formed from the steam are smaller than the ones formed in boiled water. With smaller molecules, the water penetrates the thin shell and gets under the membrane lifting it slightly so it slides off more easily.

While the science is fascinating, I know you just want pretty eggs. So, without further adieu, I bring you:

Perfect Hard Cooked Eggs (every time)

What you need:

  • Steamer basket and heavy-bottom pan with tight fitting lid (or double boiler with steamer insert and lid)
  • Water
  • Eggs (how many will depend on your needs and the size of your pan/steamer basket)

Hard Cooked Eggs

If you have a steamer insert for your double boiler, set that up just like you would the double boiler. If you don’t, you’ll need a steamer basket. I have one of those foldy type steamer baskets that’s at least 18 years old (wedding gift!). Place about an inch of water in the bottom of a heavy-bottom pan and then unfold the steamer basket inside the pot. Make sure the water does not touch the bottom of the basket so you may need less water in the bottom. If you have the steamer insert for your double boiler you likely know how to use it and probably don’t need to worry about the water level.

If using the steamer basket, unfold it into the bottom of your pan. Place the eggs in the steamer basket or double boiler. They can actually touch, because unlike boiling they won’t rattle around and crunch each other. But you don’t want them stacked or in layers.

Once the eggs are in the pan and ready, put a lid on tightly and turn the heat to medium-high and bring the water to a boil. The amount of time it takes will depend on how big your pan is, how much water and how much power you’re pulling on your stove.

So once the water is boiling,  let the eggs steam for about 15 minutes. At the end of 15 minutes turn off the heat and remove the pan from the burner and let sit for 3-5 minutes.

Depending on what level of asbestos hands you have will depend on at what point you can handle the eggs. If you’re like me, anything short of flaming hot is usually ok to handle. I’ve found that cold eggs don’t peel as easily so you’ll definitely want to peel these when they’re warm enough for you to handle. And I think at this point you don’t really need me to explain to you how to peel an egg. Right?

Once they’re peeled, marvel at (1) how easy it was and (2) how pretty they look. I used two different brands of eggs when I made mine, which explains why the yolks are different colors. Either way, they’re still pretty!

So try this and tell me what you think. OK?

Sara

Cooking.com – Save 20% Off Entire Order

It’s not often that the online store Cooking.com runs a promotion like this. From 3/11/12 – 4/30/12, get  20% Off Your Entire Order when you use Code C93976 at checkout.

It’s very easy!

All-Clad MC2 Cookware (I love mine!)

Go to Cooking.com

Buy all those cool gadgets you really want.

Upgrade your pots and pans, which you’ve been wanting to do anyway.

Checkout and enter Code C93976

Wait for the delivery person and enjoy your new things!

NOTE: This offer can not be combined with free shipping codes. Other restrictions may apply, see Cooking.com for details.

Disclosure: The included link is an affiliate link. Clicking on the link may provide me with compensation should you make a purchase. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Sara

Preserving Memories: Handing Down Family Recipes

Recipe File Box

Disclosure: I am a compensated Horizon Healthy Families Community Leader at The Blog Frog. This post is provided as part of my role as a Community Leader. This post has not been reviewed by a third party and all opinions are my own. This conversation was written by me on behalf of Horizon. The opinions expressed by me do not necessarily reflect the view of the Horizon Organic brand. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Sara

Homemade Pear Sauce

Homemade Pear Sauce

Maybe you’ve never heard of Pear Sauce but I guarantee you’ll want to make this. BabyGirl doesn’t like Apple Sauce. Never has. While it’s one of those foods babies usually eat, she would never eat it. And when Hanukkah would come around and she’d dive in to latkes, I felt bad because there was no ‘sauce’ for her.

A few years ago, while shopping at Trader Joe’s, I came across a jar of Pear Sauce. Apple sauce, but made with pears! Genius! I think BabyGirl ate the entire jar herself. As I went back to get more come spring I found out it was a seasonal item. Drat! So I patiently waited until late fall and stocked up. Until they decided not to carry it any more. Don’t you hate when stores do that?

Recently, I found them in little lunch-size 4-packs. But that’s not only a waste of packaging, I’d have to buy 10 packs to just get us through Hanukkah. So, being the resourceful woman I am I figured if people could make apple sauce then I could make pear sauce.

Pear Sauce Ingredients

Homemade Pear Sauce

Difficulty: Easy

Servings: 8

1 pound Firm Pears (you don’t want mushy ones, and any variety will do but I use Bartlett)

1 tablespoon sugar

1/4 teaspoon cinnamon, optional

2 tablespoons water

See, 4 ingredients! How much easier can it get? OK, really, all you need are pears and water so if you want you can leave out the sugar and cinnamon.

Peel and core the pears. Cut into 2-inch chunks. You don’t have to measure, you just want the pears in larger chunks so they don’t get mushy. Place them in a microwave-safe bowl with the water. Cover the bowl and microwave on high for about 4 minutes. It might take another minute if your pears are very firm. To check if they’re done, use a knife or fork and if it pierces the pears easily then you’re ready for the next step.

Dump the pears and water (caution! they will be hot) into the bowl of your food processer. If you don’t have a food processer you should consider getting one, but for now you’ll have to use your blender. If you don’t have a blender, then user a food mill. If you don’t have a food mill, use a potato masher or potato ricer. If you don’t have one of those, mash them with a fork and don’t curse me when your arm hurts.

Once in the food processor, pulse 4-5 times. Now taste. Depending on how sweet they are and how sweet you want them this is when you add the sugar and cinnamon. Cinnamon is optional, as I know some people don’t like it. I use very little because BabyGirl is sensitive to it.

Replace the cover to your food processer and blend until desired consistency. If you normally like your applesauce a bit chunky you might want to leave the pear sauce chunky too. I’ve done different consistencies depending of what I’m using it for. With latkes, I like it a bit more chunky for texture.

Since the mixture went in hot, it may still be hot. Be careful! Remove from processer and place in airtight container and cool until ready to use. Eat and enjoy!

Disclosure: This post contains an affiliate link to Amazon. If you click on the link and make a purchase, I may receive a small commission.

Sara

Kitchen Time Saving Tips [CLOSED]

Hi There! Today in the Horizon Dairy Health Families community I have a discussion about kitchen time savers. I’ve embedded the discussion below and would love for you to join in. Together with Horizon and The Blog Frog I’ll be giving away a fun Horizon Dairy prize pack to one of my readers who is also part of the Horizon Dairy Healthy Families community. If you’re already part of the community, leave me a comment here on my blog letting me know. If you’re not, please consider joining because I’m sure you have a lot of valuable insight to share as well as will find it to be a very helpful community. After you join, leave me a comment that you joined so you can enter the giveaway too.

.

FOR ENTRY INTO GIVEAWAY: Please leave a comment below, on this blog post.

The Promotion is open to legal residents of the fifty (50) United States, and the District of Columbia (excluding Puerto Rico and all other U.S. territories) who are eighteen (18) years of age or older at time of Promotion registration. For more details view the Official Rules.

 

Disclosure: I am a compensated Community Leader in the Horizon Dairy Healthy Families community. This post reflects my views and opinions and was not reviewed or edited by a third party. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Sara