Tuesday, March 1, 2016

Tuesday tidbits, or simple pleasures for simple people.


... in which our plucky heroine proves that you can teach an old dog new tricks...

A fair amount of eggs get eaten here at Acorn Cottage, courtesy of Nanny Og and Boneclaw Mother. However, their eggs are usually either scrambled, or omelet-ed, or turned into part of something else, and not boiled. Despite a reliable eggspell from my sister, which guarantees a perfectly cooked yolk with no green ring, my fresh from the hens eggs invariably stick to the shells when I try and peel them after cooking.

While perusing Cook's Illustrated while waiting in the checkout line, an article promised "Easy-Peel Hard-Cooked Eggs" - using a technique of steaming them for about 13 mintues and then chilling them immediately in iced water for 15 minutes. Apparently putting the eggs directly into the hot steam, rather than in a cold pan of water which is then brought to a boil has an effect on the interface between the egg and the eggshell. While initially dubious, I must say that it worked like a charm, yielding eggs that are not only perfectly cooked, but indeed, perfectly easy to peel!

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