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Q. Do you have a fool-proof method for boiling eggs? How do I know when the eggs are done short of waiting for the white to explode through the shell? As silly as it seems, this is the part I dread most of all when preparing for the seder.
A. Whether you are making "hard-boiled" eggs for two or for a crowd, as we generally do for the seder, the following technique ensures perfect results. Instead of boiling eggs for a long period of time, which makes them rubbery and dry, gently cook the eggs so the whites will be tender and the yolks firm, but still slightly soft in the center.
Place the eggs in a deep saucepan, filling the water to 1 inch above the highest egg. Bring to a boil, remove from the heat, cover and let stand for 13 minutes. Use a slotted spoon to transfer the eggs to a plate to cool. If you are very particular in the results you want, after you take the eggs from the saucepan, transfer them to a bowl filled with cold water. By placing the eggs into a cold water bath, this process will immediately stop the eggs from cooking.
To peel, instead of cracking the eggs against the side of a bowl (which will cause the whites to mar), place the eggs on the counter and roll under your palm to crack the shells. Then, run under water and gently remove the peel. Perfection every time!
If you have leftover eggs from the seder, consider making this delicious mushroom egg salad, inspired by the dishes served at classic Jewish delis. This is a perfect accompaniment for matzo when you want a quick lunch.
Click here to make Deli-Style Mushroom Egg Salad with Sautéed Onions.
Become part of this interactive culinary dialogue. Felisa Billet welcomes your cooking questions at editor@kosher.com.
