Tonight marks my first attempt at checking off an item on my “Cooking Conquests" page! While I’ll have to wait until tomorrow to speak on taste, (I’m concerned with the eggs becoming too rubbery post-micro), visually and sensorially I was impressed with this evening’s conquest.
The recipe (and photos) that inspired me to make these cute little egg cups can be found on The Garden Grazer blog. With what I thought were almost expiring egg whites in my fridge, and no HBEs left for the week (ah!), I felt inclined to act! Here’s the resulting recipe:
If you’re anything like me, you love eggs. (I even wrote a short story on my blog devoted to them). Omelets, sunny side up, fried, scrambled, over easy—my goodness there are so many varieties and ways to cook these precious little Humpty Dumpty’s it makes my mouth water.
But there’s one form, that’s particularly hard to perfect (no pun intended). And that’s the hard-boiled egg (HBE). Must have that name for a reason. At least for me, it was always a struggle for consistency. Do you put the eggs in cold water and bring them to a boil, and then start timing? Do you boil the water first? Ice water? I’ve never done that! How many minutes? That arbitrary range of time can be quite tricky, I agree. Ah, I think it’s done. Grab the egg, crush it on the counter; you then make a casual attempt to peel your snack and wait—what? What the? WHY IS MY SHELL CRACKING in 500 pieces!!! #firstworldpains
Fellow tumblees, that has been me. I’ve been where you’ve been—in the kitchen, by the stove, striving for perfection and falling short each and every time. That is, until my colleague Margaret (she goes by “Mad”), shared with me a flawless method that guarantees a perfect HBE. Every. Single. Time.
DONE. And if your shell cracks into anything more than two smooth halves, please do give me a call.
Grammatical Disclaimer: I know AP style says that whole numbers one through nine should be spelled out. In this post, I’ve used the actual numeral as a visual aid and complement to the recipe.