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The Perfect Hard Boiled Egg.

The Perfect Hard Boiled Egg.

Yum HARD BOILED EGGS! Once you master the hard boiled egg you can make so much! You can cut it up and eat it with an avocado on toast, you can make devil eggs that please a crowd – “ooo ahhh look at that perfect yellow yolk”, and you can make egg salad sandwiches for tea with your girlfriends, just make sure to cut the crust off and eat with your pinky out ;).

You’re going to kick yourself once you realize how simple this is.  You will need eggs (duh) preferably at room temperature, a pot of boiling water deep enough to cover the egg(s), a timer, and an ice bath (a bowl with water & ice).

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Once the water comes to a ripping boil, using a spoon you want to gently lower the eggs into the pot.  Set the timer for 12 minutes.  Any longer the yolk will over cook and start to turn brown/green…my mom cooks hers for 20-30 minutes because she afraid of undercooked yolks but this creates brown and green rings through the yolk rather than having them be the bright yellow they are suppose to be.  It also makes them more chalky in consistency for lack of a better description.

After the 12 minutes are up, you will want to put them in the ice bath to shock them and stop the cooking.  This will keep the yolk that bright yellow and it makes pealing the egg easier – 2 birds 1 stone.

Peal and eat.  I love a good hard boiled egg sprinkled with a little salt and pepper.  Or on toast with avocado sprinkled with a little olive oil and salt.

Simple deviled eggs: scoop the yolks out of the egg. In a bowl, mix together the yolks with some mayo and yellow mustard.  Taste and season with salt and pepper.  Refill the egg.  If you’re feeling fancy you can use a piping tip and make it pretty.

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Simple egg salad: cut up the hard boiled eggs – I use an egg shaped slicer (what are those things called??), but it’s really hard to clean so sometimes I just use a knife and make a “rustic” chunky chop.  Then in a bowl I fork together the egg, yellow mustard and mayo. Taste and season with salt and pepper.  I have learned that simple is best.  Too many ingredients can make it weird.

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