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Eggs
Perfect boiled eggs
To keep the shells from sticking to the eggs
(making them hard to peel), start the eggs in boiling water and then turn the
heat down to maintain a gentle simmer. Once the eggs are cooked, scoop them out
into a bowl of ice water for two to three minutes, then peel. If your
eggs are at room temperature, the cooking time is shorter. I used them
straight out of the refrigerator.
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Use a thumbtack to poke a tiny
hole in the rounder end (fat end) of each egg to be used. This helps the
egg from cracking.
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Use just enough water to cover
eggs by about 2 inches and heat to a boil, then lower the eggs gently into
the rapidly boiling water and start timing. No salt needed.
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When the water returns to the
boil, turn the heat down to maintain a gentle simmer and cook to the desired
doneness.
| |
Times |
Doneness |
| |
3-minute egg |
Coddled - Yolk and egg white are quite liquidly. |
| |
4-minute egg |
Still coddled, but both yolk and egg white are a bit creamier. |
| |
6-minute egg |
It is firm enough that the yolk will hold the shape when you
cut into it, but very moist in the center. |
| |
8-minute egg |
Still has a shiny yellow yolk and a moist center. |
| |
10-minute egg |
It has a completely firm yolk but is still shiny. |
The exact cooking times for boiled
eggs depend on the temperature of the egg when you put it into the boiling
water, the number of eggs, and the amount of water in the pot. The times given
here are for 4 to 6 eggs, taken right from the refrigerator. If you're cooking a
larger number of eggs, count on slightly longer cooking times.
Deviled Eggs
- makes 6
servings
| 6 |
hard-cooked eggs, shelled |
| 1/3 cup |
mayonnaise |
| 1 Tbsp. |
curry powder |
| 1 tsp. |
finely grated lime rind |
| 1 tsp. |
lime juice |
| 1/2 tsp. |
dry mustard, or 1 tsp. prepared mustard |
| 1/8 tsp. |
ground cayenne pepper |
| 1/8 tsp. |
salt |
| 1/8 tsp. |
ground black pepper |
| |
fronds of parsley or coriander, or 1 Tbsp. chopped chives |
| 1 |
red chili, chopped |
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Halve eggs lengthwise.
Remove yolks; mash or or press through a sieve into a small bowl.
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Stir in mayonnaise, curry powder,
lime rind, lime juice, mustard, cayenne, salt and black pepper.
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Spoon or pipe mixture (using a
large tip) into egg-white halves. Place on a plate.
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Decorate with parsley or
coriander fronds, or chop chives and a piece of chili.
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Cover loosely with plastic wrap.
Refrigerate until ready to serve.
Mom's
Custard - server 6
| 6 |
eggs |
| 2 cups |
whole milk |
| 2 tsp. |
vanilla |
| 1/4 tsp. |
ground nutmeg + extra to sprinkle |
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Add eggs one by one into a big
bowl, beat until frothy.
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Add milk, vanilla and the 1/4
tsp. of nutmeg. Beat until well combine
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Butter evenly a 4 cup baking dish
and pour egg mixture into it. Sprinkle the whole surface evenly with ground
nutmeg .
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Bake uncovered in a preheated
oven at 350°F for 1 hour or until center is
completely set. Serve hot.
Note
See
oven temperatures in Nuts & Bolts.
- makes 2
- makes 2
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