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Latest Activity: Apr 28
Fervet olla, vivit amicitia.
"While the pot boils, friendship endures."
Started by Ruth Anthony-Gardner. Last reply by Michael Penn Apr 28.
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Started by Loren Miller. Last reply by Loren Miller Oct 25, 2015.
Felaine, I could give you a dozen cliches for which to rationalize your naughty indulgence. I'm the expert in using them! Enjoy!
I'll try.....there's a mockingbird outside who may help me. He sits on the chimney every night and hollers, "Dirty! Dirty! Dirty!"
I sew baddddd! I just ordered vanilla ice cream and A&W root Beer from Store2Door. (They ONLY deliver....make great sammidges, too.)
I've been thinking "root beer float" all day, and finally gave in to it.
Am I forgiven?
Emeril's method (with my own pre-cooking puncture) I am not fond of Emeril LeGasse, but THIS works.
Puncture a tiny hole in the WIDE end of the egg....not very deep...maybe 1/4 inch at most. I use a safety pin, so I have something to grip. This lets the air out of the egg when it starts to expand....you can see the bubbles, and the shell won't crack.. ("Tiny Bubbles....")
Carefully use a spoon to slip each egg into HOT water, bring to a rolling boil, turn heat down so it's still bubbling, but not boiling over.
Cook 13 minutes. Immediately take pot to sink, dump hot water, and run cold water over eggs for a minute ot two. Cover with cold water and add a cup of ice cubes, and let sit till the eggs are the temp you want. Dump water and ice and peel. NO GREEN RING. Ever.
Hint: too fresh eggs are impossible to peel without making gouges. Buy them at least a day or two before you plan to boil them.
Perfect Hard Boiled Eggs.
I was annoyed that I forgot how long to boil. Mine often came out with a green-black ring around the yolk. My mother would put them into a pan of cold water, bring it to a boil, cover and sit the pan over the pilot light for 20 minutes, then run cold water over them. Back there and then, the water was soft and for all I know the eggs came from old fashioned chickens.
So I looked it up. Here is what I found, and it was perfect.
1. Place a few eggs into sauce pan.
2. Add cold water to cover about an inch over the eggs.
3. Place on stove and bring to a boil. Boil gently 2 minutes.
4. Keep covered. Turn off burner. Let then sit 12 minutes.
5. Rinse with cold water and place into water with ice cubes. Let them sit 4 minutes.
Now ready to peel. I place egg into a small mason jar with about an inch of water, put on the lid, shake 20 times. Then the peel almost slides off. Sort of like this:
And I grilled a chicken leg & thigh along with asparagus and a sweet potato. I had to shell my edible pod peas because they got out of control! Not my favorite pasttime. Picked my first red raspberries!
Patricia, your dinner sounds delicious! I like each one of those ingredients.
It's an enormous job, Daniel, but well worth the trouble! It's beautiful and very practical!
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