Egg-actly what you need

Into every life know that there will be eggs involved.  Some will get broken, others will be incorporated into myriads of “family favorite” recipes and others, those special few that are chosen, will be hard cooked.

According to the American Egg Board, the terms “hard-boiled” is a misnomer because you really don’t want to boil your eggs (it them tough and rubbery). Instead, these eggs should be “hard-cooked” in hot water.

What, you ask is the @#$@%$#$% difference? Well, let me tell you. When you cook the egg at a constant boiling temperature the continual heat overcooks the proteins in the egg, leaving the white tough and rubbery. Overcooking can also cause a greenish black icky looking film to form between the yolk and the white. Bringing the water the eggs are cooking in to a boil and then letting then, removing the pan with the eggs in it from the heat and letting them sit in the hot water for 20 minutes allows them to cook slowly and consistently. The Egg Board has great instructions which I have taken the liberty of modifying:

 

First, don’t add salt to water. The salt raises the boiling point of the water. Use room temperature eggs, they’re much less likely to crack in the hot water and the temperature of the egg at the start of the cooking process affects the cooking time. An egg that is at room temperature at the start of cooking  requires approx. 1 minute less time to cook and then eggs plucked from refrigerator and placed right into the pan.

 

Place your eggs in a saucepan, making sure that you don’t over crowd them or layer the, (stacking them is a no no). Cover them with COLD water (about an inch over the top of the eggs). Bring the water to a boil, let boil for approx. 1 minute and then remove them from the heat. Cover the pan with a lid and then let the eggs stand in the water for approx 12 minutes for medium sized eggs; 15 minutes for large eggs; 18 minutes for extra large and extra large eggs. Drain the water and then submerge them in ice cold water for a few minutes. Peel immediately if you need them or keep them refrigerated for up to 5 days. The timing for the sitting in the water begins once the eggs are removed from the heat.

            Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. You can make hard cooked eggs up to a week before you want to use them. Store them in their original carton; this prevents them from absorbing odors from the fridge. Once you peel them, however, they should be eaten as soon as possible.

 

Know this, eggs have gotten bad press in the past, but the truth is they are not the enemy. Eating too many of them is what gets you into trouble. The following deviled egg recipes are great to serve for either upcoming holiday and I’ve even included a recipe of sorts for dyeing your eggs if you’re looking for a special look to go a long with your special meal.

 

Safety Note: Never EVER microwave eggs in their shells. Steam builds up too quickly inside the shell and trust me, they will explode and you will have to clean it up.

 

 

THAI FRIED HARDBOILED EGGS WITH SHALLOTS

2 large shallots or 8 green onions, sliced thin
4 hard cooked eggs, peeled, cut in half

3-4 tablespoons oil
chopped cilantro or parsley for garnish (optional)

For dipping sauce:
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon fish sauce

Combine all sauce ingredients in a small bowl and whisk to combine. Taste and adjust flavors to your liking (use any sweet/tangy dipping sauce).

Over a medium heat saute the shallots until golden; drain them on paper towel.
Place the eggs cut side down in the hot oil and cook for approx 1 minute. Place 2 halves in a bowl and top with onions and cilantro or parsley. Serve with dipping sauce. This recipe can be doubled or tripled.

Adapted from Authentic Recipes from Thailand

 

CLASSIC DEVILED EGGS

 

6 hard cooked eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1/2 teaspoon dry ground mustard

1/2 teaspoon white vinegar

1/8 teaspoon salt

1/4 teaspoon ground black pepper

Paprika for garnish

 

Cut the eggs in half lengthwise. Remove the egg yolks from the egg and place them in a bowl. Mash them with a fork. Add the mayonnaise, mustard powder, vinegar, salt and pepper and mix to combine. Taste and adjust to your preference. Using a teaspoon or pastry bag fill the empty egg white shell and sprinkle with paprika. 

 

These can be made up to 2 days before you want to serve Cover with plastic wrap and refrigerate.

 

TEX MEX DEVILED EGGS

 

12 hard cooked eggs, peeled

1/4 cup mayonnaise

1 teaspoon cumin powder

1 tablespoons minced green onion

1 tablespoon Dijon mustard – or your favorite mustard

1 jalapeno, seeded and minced

Several drops of your favorite hot sauce

salt and pepper to taste

paprika (optional)

 

Cut the eggs in half lengthwise. Remove the egg yolks from the egg and place them in a bowl. Mash them with a fork. Add the mayonnaise, cumin, mustard, green onion, jalapeno, and hot sauce. Mix well and salt and pepper to taste. Using a teaspoon or pastry bag fill the empty egg white shell and sprinkle with paprika.  Cover and refrigerate at least one hour before serving.

 

GUACAMOLE STUFFED EGGS

 

12 hard cooked eggs, peeled, cut in half.

2 ripe avocados, mashed

2 tablespoons minced onion

1 minced jalapeno

2 teaspoons lemon or lime juice

1 roma tomato, seeded and finely chopped

salt and pepper to taste

 

Cut the eggs in half lengthwise. Remove the egg yolks and place them in a bowl.  Mash the yolks and then add the avocados, onion, jalapeno, lemon or lime juice, tomato, salt and pepper. Mix well. Using a teaspoon or pastry bag fill the empty egg white shell

Cover and refrigerate for at least 2 hours before serving.

 

DEVILED HAM STUFFED EGGS AU GRATIN  

 

6 hard cooked eggs

1/4 cup butter, melted

1/2 teaspoon Worcestershire sauce

1/4 teaspoon prepared mustard

1 can (2 1/2 oz.) deviled ham

3 green onions, chopped (include some tops)

4 sprigs parsley, finely chopped

salt and pepper

 

SAUCE:

 

1/4 cup butter

1/4 cup flour

2 cup milk

2 teaspoon chopped chives or green onions

1 teaspoon salt

1/4 teaspoon white pepper

1 cup grated cheddar cheese

1/4 cup bread crumbs

 

Preheat oven to 325 degrees. Cut eggs in half lengthwise. Remove egg yolks and set aside. In small bowl, combine yolks, melted butter, Worcestershire sauce and mustard and mash until smooth. Stir in deviled ham, green onions, parsley, salt and pepper to taste. Evenly spoon some mixture into each egg white. Arrange in 9 inch square buttered casserole.

 

TO MAKE SAUCE: Melt butter and stir in flour with whisk until smooth. Continue stirring, gradually pouring in the milk. Add chives, salt and pepper. Cook for five minutes, stirring constantly. Pour over eggs. Sprinkle with cheese. Top with crumbs. Bake 35 to 40 minutes.

 

Modified from cooks.com Submitted by Carla Cardiosi Chicago, IL

 

GREEN ONION EGGS

 

8 hard boiled eggs, peeled, chilled and cut in half

1 cup green onions, thinly sliced

2 teaspoons minced garlic

1 tablespoon minced onion

1tablesppon mince fresh ginger

3 tablespoons oil

2 teaspoons sesame oil

salt and pepper to taste

 

Heat the oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Cook for about 1 minute and then remove the pot from the heat and stir in the sesame oil. Salt to taste.

 

Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1 to 2 tablespoons of the green onion oil. Stir and taste. You may need to add more green onion oil to get the desired consistency. Using a teaspoon or pastry bag fill the empty egg white shell

Cover and refrigerate for at least 2 hours before serving.

 

Modified from momofukufor2.com

 

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