Exciting New Sandwich Mix

Okay, we’ve all heard the old expression, “She couldn’t even boil an egg,” to describe an inept cook. Ah, but did you know there really IS a trick to boiling eggs? First of all, choose eggs that’s you’ve had around for a week or two, because older eggs peel much more easily.

Next, put your eggs in a saucepan and cover with cold water. If you put the water in first, eggs can break as they settle to the bottom of the pan. Now bring the water just to a boil over high heat. REMOVE FROM HEAT! That’s right, you don’t actually boil eggs, because if you do, a chemical reaction will occur that turns the yolks green. Confess – how many times have you seen a green band around the yolks of your hard-cooked eggs?

Now start timing the eggs as they sit in the hot, but cooling, water. If your eggs are small- to medium-sized, let them stand 14 minutes. If they are large- to extra-large-sized, let them stand 17 minutes. Then drain them, crack them a little and put them in a bowl of ice water to sit for an hour before you peel them. They will be easy to peel and the perfect texture for using in a salad such as this. Or you could eat them with just a bit of salt.

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Quick Tip:  Want to boil eggs for different uses? You will use the same “don’t boil them” method described above, but let them stand for different lengths of time. For soft boiled (solid white, runny yolk), let them stand 2 minutes and serve in an egg cup. Medium boiled (solid white, solid yolk that is dark orange, moist and dense) need to stand 4.5 minutes. These are great quartered on a salad.

Recipe and photo courtesy of Deborah at The Harvest Kitchen