Wednesday, November 30, 2011

mmm, hard-boiled eggs

I got some random noodles a while back in my hunt for something similar to ramen but without all the sodium, and the package suggested serving the noodles with a hard-boiled egg.  That got me started on this whole thing.  By the way, the noodles appear to be Korean, as there's Korean all over the package.

Hard-boiled eggs aren't all that hard to make.  You just need a pot, a bowl, some water, a stove, and some spare time.  To make sure I did it right, I Googled the subject and brought up a few different sites.  Curiously enough the directions were all slightly different, so I did what they had in common.

Basically, stick the eggs in the pot and cover them with cold water.  Put the pot on the stove and bring it to a nice rolling boil.  Then cover the pot, turn off the burner, and remove the pot from the heat.  Twelve minutes later, use a slotted spoon (or drain the pot) to get the eggs out.  I recommend the slotted spoon, that way you don't waste water if you decide you want to make more, or are making them in batches.  Stick them in a bowl of cold water for a few minutes, this stops the cooking process and eliminates that grey ring around the yolk.

There, done.  Of course, you'll want to peel them.  Lightly smack both ends of the egg on a plate, then roll the egg on the plate, applying just enough pressure to crack the shell.  Now peel.  The large end of the egg is a good starting point, as there's usually space between the shell and the egg white there.  Dunk the egg in the water periodically to remove bits of shell, make sure you get that film just beneath the shell as well.

Now you've got hard-boiled eggs, ready to be served.  They go great on salads (slice them so you end up with a bunch of reasonably circular slices), or you can slice them in half lengthwise.  Then you can make deviled eggs if you want, though you'll need a small bowl for mixing.

Simply apply gentile pressure around the edge of where the egg white meets the yolk, then turn the egg over the small bowl and apply a small amount of pressure to the underside of the yolk to pop it out into the bowl.  Repeat for all the eggs.  Now mix in some mustard.  There's no real set amount, just do it until the yolk-mustard mixture reaches a consistency you can live with.  You don't need a lot of mustard, though.  And as always, why use yellow mustard when you can use dijon mustard instead?

Now get a spoon and spoon the mixture back into the yolk cavities in the eggs.  Being that you added mustard, you'll have more stuff than you originally did, so it'll heap up.  If you have it, sprinkle some paprika over the top when you're done.  There you go.

Apparently, according to the internet, peeling hard-boiled eggs works best with eggs that aren't brand-new.  I don't know how long the eggs we have have been around, but they were pretty easy to peel once I got a system going.

And there you have it.  Easy food that makes you look like a better cook if you so happen to rely a lot on prepared and instant foods.

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