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POV: Youre heading to a brunch-themed potluck, and youve been tasked with making the deviled eggs.
But that doesnt need to be the case, according toNorma Salazar, chef-instructor at theInstitute of Culinary Education.
Use a skewer to punch a small hole in the round end of the eggnot the pointy end.
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Indeed, this simple task will help make the eggsmucheasier to peel.
However, she notes to keep in mind that it will also reduce their unpeeled shelf-life by a bit.
The shell is, in fact, cracking soveryslightly.
But as the egg boils, the air cell expands and causes them to crack more.
These cracks allow a little bit of water in and make the egg easier to peel, Salazar says.
That being said, this is kind of a chicken or egg situationpun intended.
To make immaculate hard-boiled eggs every time, follow Salazars chef-approved tips below.
5 chef-approved tips for making foolproof hard-boiled eggs
1.
Simmer the eggs, and dont boil at maximum temperature.
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When proteins coagulate at a high temperature, they contract and dry out.
This makes the inner membrane adhere tightly to the shell and the egg white, she says.
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2.
However, when making hard-boiled eggs, the opposite is true.
A fresh egg is harder to peel than an egg thats one week old, Salazar says.
According to Pete & Gerrys egg farmers, freshegg whites bond strongly to the inner shells membranewhen cooked.
Gently place the eggs in, one by one.
Once the water begins to simmer, start a 13-minute timer.
After 13 minutes, you better stop the cooking immediately, Salazar says.
Place the cooked eggs in an ice bath and let them sit for 15 minutes before peeling.
Steam your eggs
For similar results, Salazar says you’re able to steam eggs, too.
(Instead of boiling them.)
Place the eggs in a steamer basket and also allow it to cook for 13 minutes, she says.
I dont add anything to the water; my mother adds a teaspoon of salt.
This will create a crush zone around the circumference.
Then the halves of the shell will separate easily, she says.
Peel the eggs underwater in a large bowl.
Everything comes right off and leaves the egg nice and clean.
This works especially well for the tip above, Salazar says.
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