I love hard-cooked eggs. I like to keep a container of them in the fridge and like to pop one in my mouth for a quick, nutritious snack.
The one downside to fresh eggs is how hard they are to peel. Everyone says 'just mark some and put them aside for a few weeks and then they'll peel fine'. Well, to me, that defeats the purpose of raising chickens for the fresh eggs if you're just going to let them sit around and get old. I was determined to figure out how to get perfectly peeled hard-cooked eggs. I tried every method out there I think - with mixed results.
Then several years ago, a friend told me a great tip for hard-boiled eggs. She said she learned it from her grandmother. She told me to STEAM them instead. No more boiling. No more hard-to-peel eggs. No more waiting until your fresh eggs are old. No more salting the water or adding vinegar. It's easy, quick and foolproof. And here's how you do it:
Heat water to boiling in the bottom of a colander, ouble boiler, vegetable steamer or bamboo steamer.
Rinse your eggs in warm water (you can use eggs you just collected that morning, if you want) and place them in the top of the steamer. Steam for 20 minutes and then plunge the eggs into a bowl of ice water until they are cool enough to peel.
Roll each egg on the counter to break the shell and then crack the wide end of the egg and peel. Perfectly peeled eggs - every time !
And you won't get that grayish green rim along the yolk that results from cooking the eggs for too long or cooling them too slowly.
My favorite recipe to use the hard-cooked eggs in is egg salad. After rough chopping the eggs with a pastry cutter, I mix in some chopped onion, enough olive-oil mayonnaise to bind the mixture, a splash of apple cider vinegar, chopped fresh dill, good-quality sea salt and some white pepper.
Then garnish with a cooked cocktail shrimp and a sprig of fresh dill.
Try steaming your eggs. I promise you once you try it, you will never boil eggs again.
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