I can't boil an egg! There it is, out there for the whole world (or whoever reads my blog) to know, I.CAN'T.BOIL.AN.EGG! I feel lighter, more free, now that I have gotten this off of my chest. I was going to make Wasabi Deviled Eggs for Dan and Will's birthday party. Now before we begin Annie never asked me to make them, I sort of forced them on her. I was really wanting to make them and I thought a Beers and Blocks Party would be the perfect setting. I asked my mother-in-law how to boil and egg. I went to the little tailgate market down the street and bought some beautifully fresh eggs, and this is what happened! It was terrible. I complete disaster. Whoever thought that boiling an egg would be this hard. I have to tell you, the greenish blue eggs were the worst ones to peel, I guess the shells aren't as hard. Some of the yolks weren't all the way cooked, and they did not peel easily at all! I even went to my trusted YouTube to figure it out, no luck. Let's just say Rainy ate A LOT of eggs! Please someone make that recipe and let me know how it is. This concludes Confessions by Sunday!
14 comments:
my gaga's trick:
put eggs in the water before it boils. boil at med-med/high for 15 minutes. drain. fill pan again with cold water and crack and peel them under water. it won't hurt/burn your fingers and the shells will slide right off.
Okay, I'll share how I boil them, but first I'll say--the fresher the egg, the more difficult it will be to make a good boiled egg. That sounds dumb, I know, but really fresh ones are next to impossible to peel. That doesn't help you now, of course, but something to remember. I try not to make hardboiled eggs from any that haven't already been in my fridge a week. But I digress--my method is similar to Shanna's, but what I do is start the eggs in cold water, bring to a boil, and then once they are boiling well, cut off the stove and put a cover on them. Let them sit, covered, for 20 minutes, then drain the water, refill with cold, and do the whole peeling underwater thing.
I'm always amazed at how difficult the 'basics' like boiling eggs and making perfect rice can be!
i still think you're #1!!!!
You are still an amzing cook! Don't ever forget that!!
Yes- you're still number 1.
I do what Shanna suggested.
BUT, most recently, we bought this egg timer thingy that goes inthe water while the eggs cook and it tell you when they're done. Works everytime. Williams Sonoma has them... $5.
Cortney is very correct, your problem was using eggs that were fresh. Need them to age a week or so. There is some scientific reason for this but....trust me it is true....
Jim
Keep Rainey outside for a few days!!! peeewewew
I don't think I can offer any insight into what happened with your eggs, but it looks like you've already gotten alot of good tips. Those cupcakes were a much much better contribution than some old boiled eggs. (Although I love pretty much anything with wasabi and so I will probably be trying that recipe.) I'm glad you were able to get that off your chest, though.
You still make the best several things in the kitchen in my book. you are my trusted cupcake from scratch maker and you are awesome. I love boiled eggs, don't know if I do it right, its one of those mysteries to me that I can't ever figure out what makes them easy to peel.
thanks for trying sweet friend. sorry you had a crash and burn....but it's kind of comforting that yu don't do everything perfect in the kitchen.
Wow, blog comments can be such a wealth of information. That is strange that the fresher the egg, the harder to peel.
Your cupcakes were delicious!
...but you can do everything else! I think we may have found our first flaw!
seems like that recipe wasn't all it was craked up to be...WHAHAHa:)
oh man I misspelled the word that made the joke funny, so I guess my joke wasn't all it was cracked up to be
becky i thought for sure that you were going to make a egg joke. but i thought it was be something like using the word "eggcellent" or something! cracked up was a good one too.
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