Re:Question of the week : cooking tips

[Guest guest]

Question of the week:

 

     When I want to use boiled eggs in anything except " deviled eggs " , I don't

cook them in the shells.  I use a stainless steel " egg poacher " (or whatever

it's called), with small cups

to crack the eggs into.  I spray and/or oil the insides of the cups with olive

oil and usually

also sprinkle some herbs into the cups before the eggs go into them--herbs or

spices such as thyme, smoked paprika, chipotle pepper, dill weed, seasoned salt,

etc.  I put the eggs into the cups, fill the lower part of the pan with water,

turn the heat on and cover it.

 

     The shallow skillet that holds the egg-cup tray comes to a boil quickly; I

turn off the heat after about a minute.  I let it sit on the warm burner for a

couple minutes more--I think

it takes about 5-7 minutes, and all the eggs in the cooker are a " hard-boiled "

consistency--

the yolk and white are just like a regular in-shell boiled egg. 

 

     I then turn the still-hot boiled (poached) egg-cups upside-down onto a

clean plate.  The cooked eggs will quickly slip right out of the oiled stainless

steel cups and onto the plate.

I can either chop them up right away or chill them further in the fridge and use

them later.

I just chop them up like normal boiled eggs that have been peeled from the

shells--no one

knows how FAST they were prepared and no one knows they didn't come out " nice

and round " from the shells, but instead were little bowl-shaped eggs!  When the

egg salad is all done, the shape of the boiled eggs doesn't matter at all--it's

so MUCH faster this way!

 

     Cheers!

--Laura B., in Illinois 

 

PS: I love putting egg salad and chopped lettuce into a wheat pita bread

pocket--the perfect sandwich--because the egg salad can be loaded in and doesn't

ever squish out the edges like with a 2-pieces of bread sandwich!