This is probably not new to anyone on this forum, but it is for me. I felt compelled to share it with y’all, on the off chance that one of our more novice cooks can benefit from the tip.
Apparently, eggs are no longer soft-boiled or hard-boiled. They’re soft-cooked or hard-cooked. An even more accurate term would be soft or hard steamed! And steaming them not only cooks them perfectly, but in the case of hard-steamed eggs, makes them very easy to peel with no pitting or sticking. That equals beautiful deviled eggs.
You bring an inch to an inch and a half of water to a rapid boil in a saucepan large enough to hold the all the eggs in one layer (up to 6 eggs). Gently lower the refrigerated eggs, one by one, into the pan (you can use a steamer basket too), then cover the pan and set the timer for13 minutes. No more, no less (I’ve also learned that overcooked boiled eggs can be poisonous!). When the 13 minutes have passed, immediately place the eggs in a cold water bath, and leave until completely cooled. Place the lid back on the pan and shake vigorously several times (ATK suggest precisely 40 shakes. Not sure how they got there. Maybe they’re kidding?). The eggs will literally fall out of their shells! Of course, for soft-cooked eggs (6 minutes, same technique), you want to be a bit more careful cracking the shells. I tell you I was stunned, stunned, to see the results. Deviled eggs on my lunch menu at least once a week!
Here’s a link to the ATK YouTube demo
Apparently, eggs are no longer soft-boiled or hard-boiled. They’re soft-cooked or hard-cooked. An even more accurate term would be soft or hard steamed! And steaming them not only cooks them perfectly, but in the case of hard-steamed eggs, makes them very easy to peel with no pitting or sticking. That equals beautiful deviled eggs.
You bring an inch to an inch and a half of water to a rapid boil in a saucepan large enough to hold the all the eggs in one layer (up to 6 eggs). Gently lower the refrigerated eggs, one by one, into the pan (you can use a steamer basket too), then cover the pan and set the timer for13 minutes. No more, no less (I’ve also learned that overcooked boiled eggs can be poisonous!). When the 13 minutes have passed, immediately place the eggs in a cold water bath, and leave until completely cooled. Place the lid back on the pan and shake vigorously several times (ATK suggest precisely 40 shakes. Not sure how they got there. Maybe they’re kidding?). The eggs will literally fall out of their shells! Of course, for soft-cooked eggs (6 minutes, same technique), you want to be a bit more careful cracking the shells. I tell you I was stunned, stunned, to see the results. Deviled eggs on my lunch menu at least once a week!
Here’s a link to the ATK YouTube demo