Pats No Fail Boiled Eggs Food

FOOLPROOF HARD-BOILED EGGS

Steps:

• Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
• Remove pan from heat, cover, and let sit for 10 minutes.
• Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
• Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
• Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
• Begin peeling from air-pocket (wider) end.
• The shell should come off in spiral strips attached to thin membrane.
• Hard-boiled eggs can be refrigerated for several days.
• You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.

THE MOST PERFECT HARD-BOILED EGGS (NO NEEDLES INVOLVED)

Steps:

• About 30 minutes before you wish to eat your eggs, place the eggs in the warm water bath. Leave them in there for about 30 minutes or so, or until the eggs are room temperature or a bit warmer. (This step is critical so that the eggs don't crack when you submerge them in the boiling water).
• Now, fill a medium bowl with cold water and add a handful of ice cubes (alternatively, you can place cold water in a bowl and put it in the fridge or even freezer - it'll only be in there for 10 minutes, anyway.).
• Bring a medium pan of water to a rolling boil over medium-high heat. Lower the eggs into the water -- I use my handy wire egg sieve for this maneuver -- and simmer for exactly 8 minutes (7 and a half for golden yellow yolkeyness, and 9 if you don't want a soft center in your yolk).
• When the timer goes off, lift the eggs out of the water with a slotted spoon (again, I use my wire egg sieve) and put them in the bowl of ice water; this will halt the cooking.
• When the eggs are cold -- this will take just a couple of minutes -- tap them gently on the counter to crack their shell all around, and return to the bowl a few more minutes: the water will infiltrate the eggs beneath the shell and make them easier to peel. (Also, when peeling the eggs, notice that there is a thin skin between the white and the shell; once found and ruptured, that skin provides good leverage to peel off the shell.).
• Keep the eggs in the fridge and eat within a day or two.

NO-FAIL HARD BOILED EGGS/PARMESAN DEVILED EGGS

Steps:

• 1. NO FAIL HARD BOILED EGGS: You will need a pan large enough where all the eggs will fit on bottom of pan, but not stacked on top of each other. Must have a cover for pan. Place eggs in pan and cover with cold water. Bring to a boil. Using a timer, boil the eggs hard for 1 minute. Remove pan from heat. Cover. Place pan on a cool burner, & allow the pan to sit for 20 minutes. Cool the eggs, then refrigerate. Peel & use as desired. This is the no fail way to make hard boiled eggs notes Mary.
• 2. Peel hardboiled eggs & cut in half lengthwise. Scoop out the egg yolk & put in a medium bowl. Using a fork mash egg yolks & grated parmesan cheese, horseradish sauce, salt, dry mustard, pepper, mayonnaise, & pickle relish.
• 3. Mix well and spoon mixture back into hallow egg whites. Garnish eggs if desired with paprika, and a sliced black olive with a small piece of pimento in center of black olive, & a sprig of parsley if desired.