I have committment issues when it comes to keeping a journal. No matter how much I enjoy going back and reading my old entries, finding the time to write every day is hard. Even at work- lots of chefs have these cool looking Moleskine bound journals full of amazing findings and daily notes-- I neglect to put my thoughts on paper. (I did make some cool drawings back when I used to stage all over town-- maybe I'll get around to posting some.) So, no surprise that I have a hard time getting my blog to be a functional communication tool!
But recently, several people have told me I should keep writing. It all started with a Facebook post on how to make hard 'boiled' eggs that peel easily.
But recently, several people have told me I should keep writing. It all started with a Facebook post on how to make hard 'boiled' eggs that peel easily.
I made the post because the prior year, some of my friends who celebrate Passover were struggling with peeling all of those eggs for a big seder dinner. If you think deviled eggs are a challenge-- try peeling several dozen eggs that will sit whole in front of hungry people during a long ceremonial dinner, and not try to feel judged! I had a job that involved making cute deviled egg hors d'oeuvres every evening at a posh hotel. My friends asked for my tricks.
The solution is don't boil them-- steam your hard 'boiled' eggs! There is science behind that, and years of restaurant steam-oven experience-- but don't worry about the details, just try it. Steamer baskets are cheap, and you can get them in almost any grocery store utensil aisle.
Put water in a pan (just enough to skim the bottom of the steamer). Bring to a boil. Put the steamer in, add eggs, set the timer for 13 minutes. Cover the pan, and turn the heat down a bit-- you should still see steam coming out from the crack, but you don't want to boil the pan dry.
While you are waiting, prepare a bowl with ice and water. When the timer rings, use tongs to transfer the eggs to the ice water. Boom! Easy to peel eggs! No matter how fresh the eggs are- no matter what the phase of the moon is- no more pitted peeled eggs. Gently tap them all over on a flat surface. If you have trouble with a bit of shell, or getting the shell to start pulling away- put the egg under running tap water. The gentle force of the water will help to get things started.
Last but not least--- 13 minutes will give you a nicely cooked yolk with no nasty green sulfur edge. Don't forget to set the timer!
Put water in a pan (just enough to skim the bottom of the steamer). Bring to a boil. Put the steamer in, add eggs, set the timer for 13 minutes. Cover the pan, and turn the heat down a bit-- you should still see steam coming out from the crack, but you don't want to boil the pan dry.
While you are waiting, prepare a bowl with ice and water. When the timer rings, use tongs to transfer the eggs to the ice water. Boom! Easy to peel eggs! No matter how fresh the eggs are- no matter what the phase of the moon is- no more pitted peeled eggs. Gently tap them all over on a flat surface. If you have trouble with a bit of shell, or getting the shell to start pulling away- put the egg under running tap water. The gentle force of the water will help to get things started.
Last but not least--- 13 minutes will give you a nicely cooked yolk with no nasty green sulfur edge. Don't forget to set the timer!
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