I hate runny yolks

Thanksgiving 2009 at Isabella and Cris

I find it slightly embarrassing that at my age, with as many years as I have been cooking, I found myself looking online to find out the “perfect” way to boil eggs.  I’ve always just boiled them to death and when they begin to crack and the white stuff runs out, they’re done, right?  It just never occurred to me to research this, or even ask someone.  It’s not like I don’t  have plenty of better than average cooks in my family.  Maybe, it’s because I rarely boil eggs.  There is the occasional need for one to throw in the tuna salad, or my husband might want egg salad for lunch, but that’s it.  Who cares what they look like?  Then the other day, I just happened to be paying attention when one of my friends was discussing the process of egg boiling (yes, there must have been quite a lull in exciting conversation).  I heard him say, “just bring to a boil, then remove from burner and let them sit”.  Interesting.  You mean I don’t have to cook them for 20 minutes?

So today when I decided deviled eggs would go well with the pork ribs we are having for dinner, this conversation flashed through my mind.  I couldn’t remember exactly what to do, so I went online and clicked the link to the first “How to boil eggs perfectly” link  I could find.  Again, I felt entirely stupid doing this.  The very informative article, flaunting lovely pictures, said to bring to a boil, remove from burner, cover and let sit for 12 minutes. Simple, right?  You would think so.  I followed the instructions to the proverbial “t”.  It was finally time to peel.  They peeled rather easily, but then immediately fell apart like the half raw eggs that they were!  Nice.  What now?  I doubted that even Google would be able to help me here.  I decided I was finished with flawed directives.  I put those eggs right back on the stove and proceeded to boil them to death (well almost).  I ran cold water over them,  peeled away and voila, nice COOKED eggs.  I proceeded to make my filling, add it to the sturdy little halves and finished in no time at all.  They are delicious, I might add.

Mitch Teemley

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