Subject: Hard-Boiled Eggs
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 18 2002 - 02:45:20 EST
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F O O D F U N N Y
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Here's one from fellow Atlanta Ring member Amy Hurewitz:
A customer was bothering the waiter in a restaurant. First, he asked
that the air conditioning be turned up because he was too hot, then he
asked it be turned down cause he was too cold, and so on for about
half an hour. Surprisingly, the waiter was very patient, he walked
back and forth and never once got angry. So finally, a second
customer asked him why he didn't throw out the pest. "Oh, I really
don't mind," said the waiter with a smile. "We don't even have an air
conditioner."
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T O D A Y ' S R E C I P E
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This week I offer a set of basic recipes covering some of the
fundamental ingredients for thousands of other dishes. At first
glance some of these might appear to be of the "how to boil water"
ilk, but if you stop and consider, the perfectly cooked hard-boiled
egg, al dente dried pasta, and flaky pastry crust are tests that few
home cooks have mastered.
There are several challenges standing between the cook and the
perfectly cooked hard-boiled egg: for most recipes the yolk should be
fully cooked, but over cooking will turn the white of the egg rubbery;
the egg shells should remain intact until the egg is fully cooked, but
a rapid change in temperature usually causes the shells to crack and
spill some of their contents; finally, the unattractive greenish ring
around the yolk needs to be eliminated for reasons of appearance and
taste. Follow this method for perfect hard-boiled eggs every time.
Hard-Boiled Eggs
Place the eggs in a saucepan and cover with 1 inch (3 cm) of water.
Bring the water to a boil over high heat. As soon as the water boils,
cover the pot and remove it from the heat. Allow to sit for 10
minutes, or 8 minutes if you prefer the center of the yolks slightly
creamy. Drain the water from the pot and crack the egg shells - this
can be accomplished simply by shaking the eggs vigorously in the pot.
Cover the eggs with cold water and let them sit for 30 minutes.
Cracking the egg shells allows the sulfur compounds that cause the
yolk to turn green to escape, and since these compounds are water
soluble, and the cold water will draw them from the egg. Peel the
eggs beginning at the large end.
Curried Eggs
4 Tbs (60 ml) butter or margarine
1/2 cup (125 ml) diced onion
4 Tbs (60 ml) all-purpose flour
1 Tbs (15 ml) curry powder
2 cups (500 ml) milk
6 to 8 hard-boiled eggs, peeled and sliced or quartered
4 to 6 slices bread, toasted
Melt the butter or margarine in a saucepan over moderate heat. Add
the onion and curry powder and cook for 5 minutes, stirring
frequently, until the onion is soft but not brown. Add the flour and
cook an additional 2 minutes, stirring frequently. Add the milk, 1/2
cup at a time, stirring until the mixture becomes thick and comes to a
boil. Add the sliced or quartered eggs and stir very gently so as to
break the egg yolks as little as possible. Remove from the heat and
let sit for 2 or 3 minutes until the eggs are warm through. Serve on
top of toast. Serves 4 to 6.
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