How to Peel An Egg

Seems simple enough, right? Boil an egg, peel an egg….

Back in my younger days, my family would always request that I bring deviled eggs to family gatherings. Not because I made great deviled eggs. No, the real reason was that they had bets on what I would actually bring! Because I had not learned how to properly peel an egg, it was anyone’s guess what would appear on the dinner table. Yes, I really think betting was involved, but no one in the family will actually own up to this!

Sometimes the eggs would peel just so nicely, and I would show up with the requested deviled eggs. But most times, it was a hit or miss project, and the eggs would peel so poorly and look so bad, that I would bring egg salad, or potato salad – anything to hide the eggs. One Christmas, I skipped the whole egg peeling process and dyed the eggs red and green and brought them in a bowl with a Christmas plaid cloth. Pretty, but not deviled eggs!

Somewhere along the line, I learned how to do it correctly, much to the disappointment of family and friends! The trick is to place the eggs in cold water to cover. Bring to a boil, then immediately reduce the heat so that the water will barely simmer. Set a timer for 18 minutes. When the timer sounds, drain the hot water from the pan and shock the eggs with cold water. Throw in some ice cubes to really ice down the water. Let them sit for 5 minutes or so. When you touch the eggs, they won’t feel warm – but cold.

Take an egg, remove from the pan and tap it on a hard surface – just enough to crack the shell. Holding it in your hands, apply pressure all around the egg to lightly crack the entire shell. It should peel away very easily for you.

You are then left will perfectly lovely eggs to turn into deviled eggs or whatever else suits you!

I frequently hard boil two eggs for egg salad for lunch.

EGG SALAD

1 tablespoon freshly chopped curly parsley (not flat Italian parsley or cilantro)

2 hard boiled eggs, peeled and chopped

2-3 tablespoons mayonnaise

1/4 tsp mustard (such as French’s Classic Yellow)

Black or white pepper to taste

(Notice –  NO SALT !!)

Place all ingredients in small mixing bowl and combine.

Makes enough for two sandwiches.

NOTE: If using dried parsley, place the parsley in the bowl first and hydrate with a teaspoon of water. Not too much, just enough to re-hydrate the parsley flakes a bit. Continue with the other ingredients and combine.

 

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