Back in the day, if you wanted to say something unkind about the cooking skills of someone, you would say scornfully, “Why he/she doesn’t even know how to boil an egg!”

Boil an Egg

When I started cooking, I didn’t know how to boil an egg. This was before the internet. I had to look it up in a cookbook. Vintage.

It’s not that hard. You can do it! Boiled eggs are such a versatile food. Buying boiled eggs at the store is not a good use of your money when you see how easy boiling your own eggs can be! You can make egg salad, deviled eggs, top a lettuce salad with sliced boiled eggs. If you don’t have an egg slicer, you need one! You get the idea. It’s a must-have cooking skill!

Deviled Eggs

While I’m at it, here’s a Deviled Egg recipe that is the best! I got this from the Iowa Egg Council 40 years ago and it is a crowd favorite! This recipe is not available on their website, so you’re welcome! Whenever I take these deviled eggs to events, I always go home with an empty plate. Be sure to mash the yolks with a fork. Don’t use a mixer or anything fancy!

Be Blessed!

How to Boil an Egg

Tools You’ll Need:

• Heavy-bottomed saucepan with tight fitting lid
• Heat-proof slotted spoon
• Bowl of ice water
• Timer on your phone or one of those old-fashioned ones

Ingredients:

• Cold eggs from the refrigerator

1. Put eggs in a single layer on the bottom of the saucepan.
2. Cover with cold water at least 1 inch above the top of the eggs
3. Put the pot over medium heat and bring to a rolling boil.
4. Remove the pot from the heat, cover and let stand 12 minutes for hard-boil or 6 minutes for soft-boil. This is when you use a timer. Otherwise you will forget and your eggs will be rubbery.
5. Use that slotted spoon and put the eggs in a bowl of ice water and let stand for 10 minutes.
6. Peel and serve right away OR leave unpeeled and store in the fridge for up to a week.

Deviled Eggs

Tools You’ll Need:

• Knife
• Bowl
• Fork and plate to mash yolks
• Wooden spoon

Ingredients:

• 6 hard cooked eggs
• 2 T mayonnaise
• ½ -1 t prepared mustard
• ½ t lemon juice
• ¼ t salt
• ¼ t Worcestershire sauce
• 1/8 t pepper

Cut the eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork, then blend in remaining ingredients. Refill whites with 1 Tablespoon of yolk mixture for each egg half.