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!
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!
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
- Cold eggs from the refrigerator
- Put eggs in a single layer on the bottom of the saucepan.
- Cover with cold water at least 1 inch above the top of the eggs
- Put the pot over medium heat and bring to a rolling boil.
- 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.
- Use that slotted spoon and put the eggs in a bowl of ice water and let stand for 10 minutes.
- Peel and serve right away OR leave unpeeled and store in the fridge for up to a week.
Tools You’ll Need:
- Fork and plate to mash yolks
- Wooden spoon
- 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.