![]() Transfer the eggs to a large ice bath for about a minute crack, peel and eat, or refrigerate for up to a week. Bring to a gentle boil, turn off the heat and cover the pot the average large to extra-large egg will be ready in 9 minutes. Add the eggs, cover with cold water by 2 inches and put the pot over medium heat. Deviled eggs are party food: meant for a crowd and sure to disappear first before the onion dip, even before the baked Brie. Master hard-boiled-egg recipe Choose a pot that will comfortably hold all the eggs you plan to cook. They’ll keep in their shells for a week, which means they’re ready when you need them, be it for dyeing, eating or anything else. Don’t be stumped by what to take to the picnic: Here are the recipes the staff of the Food section and NYT Cooking turn to again and again. To avoid prolonged peeling sessions, I typically cook a big batch at once, peel only what I need to use immediately and store the remainder in the fridge. 20 Summer Potluck Ideas Our Food Staff Swears By. The key, though, is that ice-water bath, followed by cracking them against the countertop and starting to peel from the wider end, where there is usually an air pocket. This recipe is adapted from U.S. There are countless “tricks” to peeling hard- boiled eggs: pricking the shell with a pin before cooking, rolling on a counter to crack every bit of shell, doing a prayer dance. Add mayonnaise, vinegar, mustard, salt, and pepper, mix until smooth. With a fork, mash the yolks into a fine crumble. Remove the yolks and place them in a medium bowl, place the whites on a serving platter. They are basic, but spectacular, and always a welcome addition to the picnic table. To minimize the dreaded green color, which comes from not cooling the egg quickly enough, dunk the eggs in an ice bath immediately after cooking - and don’t skimp on the ice. Peel cooled hard-boiled eggs gently so the whites remain intact and slice in half lengthwise. If you’re going to simmer the eggs in tomato sauce, hard- boil them for only seven and a half minutes, because they’ll continue to cook in the sauce. The first part is accomplished easily enough by following the master recipe I’ve found that nine minutes in hot water yields the perfect consistency for large to extra-large eggs, but if you prefer your yolks on the softer or firmer side, adjust the timing as needed. The key in either case is cooking them so that the yolks are firm but still creamy rather than chalky, and peeling them without either tearing the egg to shreds or driving yourself mad. Hard-boiled eggs are worthy both as self-contained snacks and as main ingredients in more substantial dishes. Now that Easter is over, it’s time to stop thinking about hard-boiled eggs as something to hide and once again start thinking of them as food - and a versatile one at that.
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