Who else here has issues making their boiled eggs come out exactly right? Yes, I know that soft boiled eggs are also called "3 minute eggs" for obvious reasons. However, it's not uncommon for me to boil 18 or more eggs at once. If I only cook them for 3 minutes, they're still raw! Don't fall out of your chair laughing. It only takes 6 people to eat that many eggs, and think about how many I routinely feed!
Anyway, I was ordering "stuff" from my buddy Jeff Bezos a while back, and was $3 short of the amount needed for free shipping. Clicking through the entertaining "kitchen crap", I found this cute little gizmo for only $3. Anyone else ever tried one? It really works!
A skinny black stripe means your soft boiled eggs are perfect.
All black means those suckers are hard boiled. Yeah, I know it's not hard to hard boil an egg. Ignore it for, say, 30 minutes, and it'll be done. This eliminates the sort of greyish-green layer around the outside of the yolk. Hooray! No unnatural colors!
So, I had these few eggs left in my open flat, and wanted to use them. Paula wrote about egg salad sandwiches a while back, and I'd been after deviled eggs ever since. So I made some yesterday, knowing our lawyer was showing up today with paperwork for us to sign, and have notarized, and I always feed him when he's here. Seriously, we never have to go to his office. Anyway, he announced today that he was on a diet, and couldn't partake of my wonderful baked goods. Some deviled eggs, a sliced apple, carrot sticks, and one slice of Batterway bread with butter, and the man was in hog heaven. I credit the eggs.
Everyone has their own way of making deviled eggs. I can't eat raw onions, or peppers in any form, so mine are simplistic. I do make my own mayonnaise, which my kids think is weird (and they go buy themselves Hellman's - along with store bought bread). So, here's my way:
Hard boiled eggs, cooled, peeled, sliced in half lengthwise, yolks moved to a separate bowl
pickles - your favorite variety - 1 spear or 6 chips per 2 eggs
freshly ground pepper
mayonnaise - 1 tbsp per 3 eggs
Mash your egg yolks with a fork. Chop the pickles finely in the food processor. Pour into the egg yolks, including the juice which accumulates in the bottom of the processor. Grind in plenty of pepper, stir in the mayonnaise (you may want more), and spoon gently back into the egg halves. Sprinkle with paprika for decorative purposes, and enjoy them!
My lawyer explained the bank meltdown to me. Really, it shouldn't be as bad as it is. Politicians + Economics = Mess!