SigMT

HOW TO MAKE PERFECT HARD-BOILED EGGS Nothing is better than a perfectly hard-boiled egg. Unfortunately, it is difficult to know when that symmetrically challenged orb is cooked. The secret? It's all in the timing. Here are two different methods to make perfect hard-boiled eggs every time. INGREDIENTS: Raw Eggs Method 1 – Warm Water Best method for farm fresh eggs! (according to my good friend Lisa who raises chickens and supplies me with her nutritious golden gems) Place eggs in a bowl full of very warm water while you bring a pan of water to a boil. Once the water is boiling, carefully place each egg in the saucepan and continue to boil for 12 minutes. When the time is up, carefully thump each egg with a large spoon to crack the shell. Continue to boil for an additional 2 minutes. Drain the hot water and run cold water over the eggs until cooled. Finish pealing each egg under cold running water. Method 2 – Cold Water The method I have always used to assure a perfect yolk every time! Place the eggs in a saucepan in a single layer. Fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat and then remove the pan, cover, and let stand for 10 minutes. Carefully drain the hot water then run cold water over the eggs until they are cooled. Gently crack the eggs and peel under running water. Tip: When peeling an egg, start at the wider end -- there's usually a small air pocket, which makes the egg shell easier to remove. OLD SCHOOL EGG SALAD INGREDIENTS: • 8 hardboiled eggs, finely chopped • 1-2 teaspoon Dijon or regular mustard • 2-4 tablespoons mayonnaise or miracle whip • 1 teaspoon onion, green or red finely chopped • salt and pepper to taste • croissants or bread • paprika (optional) • relish (optional) • bacon (optional) • Pickles (optional) DIRECTIONS: Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over medium-high heat. Cover the pot with a lid, turn heat to low and cook for 10 minutes. Immediately drain the hot water and fill the pot with cold water and ice. Let sit for 10 minutes and then peel the eggs. Or, cook eggs in an Instant Pot. Chop the eggs and add them to the bowl, along with the chopped red onion, mustard, Mayonnaise or Miracle Whip, and salt and pepper. Add any other optional ingredient. Stir until well combined. Taste and season with more salt and pepper, as needed. SiG MT 67

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