By Joe Drozda and Bob Bley
For years we have been trying to find a way to cook hard-boiled eggs that were perfectly cooked and easy to peel. We’ve tried all those hint, like covering eggs with cold water or boiling them for a certain number of minutes. We’ve tried letting the eggs reach room temperature first. We’ve even added salt and vinegar to the water. None of these ideas worked. Please accept our apology for past columns that have misled tailgate chefs.
This year, when deciding to serve America’s favorite tailgate side dish, deviled eggs, we dreaded the arduous tasks of picking off those tiny eggshell bits. We consulted some big-name experts and have finally succeeded with an egg that is cooked with a perfect yellow yolk and a shell that can be peeled in seconds. We saw a newspaper hint from Martha Stewart to use an ice bath. Then we checked out ideas of great food bloggers like Elizabeth Rider and Serious Eats blog.
Consensus: Here’s the best way to make hard boiled eggs. Boil water in a pot at a depth that will cover the eggs. Use a fine mesh strainer or a spider skimmer to put half the eggs gently into the boiling water being sure to not crowd the pot, as the eggs should not touch each other in the boiling water. Boil them for only 30 seconds. That’s right, 30 seconds. Then reduce the heat to low, and simmer them for 13 minutes. After this, place the eggs in an ice bath for 10 to 15 minutes. The ice bath will cause the two membranes (inner and outer) to separate the shell from the egg. That’s what allows the shell to be peeled in large pieces. Now for a recipe to make deviled eggs:
2 heaping tablespoons mayonnaise
3 heaping teaspoons dill relish
2 teaspoons yellow mustard
¼ teaspoon kosher salt
Freshly ground black pepper
Dash smoked paprika
Cut eggs in half and place the yolks in mixing bowl. Mash the yolks with a fork, and then add the ingredients in the order they appear in the above list. Garnish with olives or caviar.