the elusive egg
I grew up in a restaurant kitchen, and I have worked in several.
I consider myself an intuitive, if lazy cook. I do not have the careful patience of JH and JB (my sous vide was disastrous), but I am comfortable and familiar with recipes and can improvise with ease.
This weekend however, I decided to make devilled eggs for SS as a nod to Greek Easter, and because, frankly, I thought it would be a cinch.
The truth be told, my confidence drained…I can’t boil an egg. When it came time to peel, the shells did not come away easily and the whites broke away with the peel. After a little research, I learned a few things that are probably common knowledge:
Julia Child’s Egg Technique:
Immerse uncooked eggs in pot of tepid water, put pot onto simmer, not boil, simmer for 6-7 minutes, turn off burner and allow eggs to sit 17 minutes. Plunge eggs in a cold ice water bath for a few minutes.
Pour out ice water.
If you can leave them eggs in fridge overnight or for a few days, do. Fresh eggs are the hardest to peel!
Put eggs in a pot and roll the eggs around so the shells are shattered.
Peel eggs under running cold water , slice in half lengthwise with a sharp, concise knife.
If yolks are gooey at all, you cannot devil (yolk won’t mix with mayo and it becomes rubbery) but, they are still delicious simply, with sesame oil and salt.
Here are some easy devilled egg recipes.