Preheat oven to 300
Put eggs in muffin tins (or right on racks)
Bake 30 minutes
Plunge into ice water
Peel
If you are going to make egg salad - you can avoid the peeling of the eggs with this method
No-peel (baked) eggs for egg salad: Peeling a lot of hard-cooked eggs for egg salad is unnecessary. You can cook them whole in a double boiler or preheated oven at 325 degrees. Crack whole eggs into a buttered or Pam'd dish, cover tightly. Eggs should be at least 1" deep but no more than 3" deep. Bake at 300 degrees or steam about 40 minutes until firm, cool immediately by placing baking pan in cold water. Chop or grate eggs for your preferred egg salad recipe.
The comment above is from this page where I found the directions for hard cooking eggs in the oven:
http://www.circle-b-kitchen.com/food-and-recipes/2012/12/31/baked-not-hard-boiled-eggs.html
The secret to Bauder's egg salad - if you live in Des Moines and know about Bauder's is to use Mrs. Clark's Salad Dressing rather than mayo - also yellow mustard, salt and pepper - and a little sugar.
Pickle relish is fine, too if you like it.
Heaven on earth - also from Bauder's - and even though it may sound odd - it is sooooo good:
Make a grilled egg salad sandwich - the same way you would make a grilled cheese sandwich - just add a layer of egg salad - and grill. Oh.My.Gosh. So yummy. The eggs don't get really hot - but the cheese is melty - and bread is toasty. It's a bit like a cheese omelette sandwich.
Perfect HB eggs - from Cook's Country.
ReplyDeleteThis really works.
Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring the water to a boil without the eggs in the pan.
Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It’s O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 (6.5 or 7 is my preference) minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don’t mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.
Pierce the larger end of the shell with a pushpin before boiling to make them easier to peel and less prone to cracking. Peel while warm.
MARTHA Stewart's recipe for Rich Deviled Eggs is surprisingly simple. All you need are eggs, mayonnaise, unsalted butter, Dijon mustard, kosher salt, freshly ground pepper, and ground paprika, which is sprinkled over top as a garnish.
ReplyDeleteThe first step in preparing this appetizer to perfection is properly cooking and cooling your eggs. To start, prepare an ice bath. Then, in a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand eight minutes. Drain and transfer the eggs to ice bath. When cool enough to handle, peel and halve lengthwise.
Next, it's time to whip up the filling. Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. Now you'll pipe and garnish. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.
Ingredients
Ingredient Checklist
6 large eggs
1/4 cup mayonnaise
1 tablespoon softened unsalted butter
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
Ground paprika, for sprinkling