Hello there ladies and gentlemen. Before we talk about hard boiled eggs, I wanted to let you know that my little old blog is going to be going through some changes this spring.
I am feeling a few growing pains and have been concerned for some time about how SLOW my blog loads, making it hard for you dear readers to hop around from recipe to recipe. I’m also interested in making my Recipe tab a bit more user friendly with pictures and the like. In order to make improvements I’m going to be moving from Blogger to Word Press. I’ll be making the change in steps to hopefully minimize any difficulties! Before I actually make the switch to Word Press and have all the recipes moved into that new program I am changing my address, which will happen this weekend.
This weekend my address will change from jamiecooksitup.net
From the research I’ve done, it seems that this will happen easily and you most likely will be automatically redirected to the new address without even realizing it happened. If you follow Jamie Cooks It Up! through an RSS feed I will be changing the address within the feed, no need for you to sign up again or anything like that. Everything should be very automatic and safe and sound. I just wanted to let you know, in case it doesn’t go well and you can’t find the Pork Roast recipe you are hoping to make on Sunday morning. The Pork Roast recipe and I will be at www.jamiecooksitup.net.
Now let’s talk about hard boiled eggs, shall we? Isn’t Easter coming up or something?!
HOW TO COOK HARD BOILED EGGS
Have you ever made your self a nice pot of boiled eggs and then tried to peel them only to have the shell stick to the egg like crazy so that you can’t get the darned thing off and you end up breaking some of the precious egg off with the shell!! and then your eggs are a mess and you start to get mad, like really mad because you wanted pretty boiled eggs not eggs that look like they had a run in with an airplane propeller.
That has happened to you!
I’ve done a bit of research for you and I, in hopes that we can solve this very important egg peeling dilemma. Let me show you a few tricks.
1. Place the eggs carefully in the bottom of a heavy pan and cover them with 1-2 inches of cold water.
2. Bring the water to a boil over medium high heat. Once the boil is rapid
turn the heat down to low (so that the water simmers instead of boils), cover the pot immediately with a lid and let it simmer away for 1 minute.
3. Remove the pot from the heat (do not take the lid off) and let the eggs hang out in the hot water for 10-12 minutes.
4. To be sure the eggs are cooked after the 12 minutes, remove one egg from the hot pan with a slotted spoon and run it under cold water.
5. Crack the shell and peel it away from the egg. Cut the egg in half with a sharp knife to be sure the yolks is cooked though. If it’s a bit runny, allow the other eggs to stay in the hot pan with the lid on for several more minutes.
HOW TO PEEL HARD BOILED EGGS
1. Once you have tested one egg and know for a sure fact that the eggs are cooked through, carefully pour the hot water out of the pan and into your sink.
2. Immediately run cold water over the eggs and let them sit in it for about 2 minutes.
A special thanks to MyHandsomeHusband for allowing me to take pictures of him pouring water out of this pot. Please note that I do not have hairy arms or knuckles. Thanks for your attention.
3. Pour the cold water out of the pan,
and replace it with water that is quite warm. Not so warm that it’s uncomfortable to touch. Allow the eggs to sit in it for 2 minutes.
4. Select an egg from the pot of water. Allow warm tap water to run over the egg while you crack the shell and pull it away from the egg. Letting the water run under the membrane of the egg helps it to come off more easily.
Vwalla. There you have it. The incredible edible egg. What should we make with it…..? Something for Easter Dinner maybe? Come on back tomorrow and we’ll chat about it. Hope to see you then!
TO READ MORE TIPS AND TRICKS FOR COOKING AND PEELING HARD BOILED EGGS, PLEASE SEE READ THE COMMENTS BELOW.