Thursday, March 21, 2013

3/20/13 ChefElla's Perfect Hard Boiled Eggs


When I think of spring, I think of so many things like birds, bunnies, flowers, green grass, sunshine, and well...hard boiled eggs.  I know it may sound funny that hard boiled eggs make me think of spring, but eggs are a symbol of the holidays celebrated in spring.  Colored eggs for Easter are everywhere and eggs can be found on the dinner table during the Passover Seder.  I know there are many other recipes for eggs, but hard boiled eggs are easy to make and eat by themselves.  But don't worry, hard boiled eggs can also be made into many other things, like deviled eggs, Cobb salad, potato salad, egg timbale and of course egg salad. Hard boiled eggs are fun for everyone to help peel, and my egg salad recipe is a great way to share these eggs with your family and friends.  So enjoy spring and think eggs.

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1.  Wash your hands.
2.  For this recipe you will need measuring spoons, a rubber spatula, a fork or small whisk, a
    large bowl, a small bowl, measuring cups, a knife, a cheese grater, a cutting board and a sauce pan or
    small stock pot.

Ingredients: (This recipe will make 12 hard boiled eggs or 1 quart of Egg Salad)
12           Large Organic Eggs
2 Tbl.      Kosher or Sea Salt

3.  Place your eggs in your sauce pan or small pot.
4.  Cover eggs with cool water.  The water should be 1-2 inches above the eggs.
5.  Add the salt and stir gently with your rubber spatula.  The salt will help the shell come off the eggs
     when they are done.
6.  Put the eggs on the stove over high heat.  When the eggs come to a rolling boil (lots of bubbles) set
     your timer for 10 minutes.
7.  When your 10 minutes are up remove the pan from the heat and set aside with the water and eggs
     still in the pot.  Set your timer for another 10 minutes.
8.  When your time is up, pour off your hot water, and fill the pot with cold water and a lot of ice.  This
     will stop the eggs from cooking and cool them down to peel.
     -Be careful when pouring the water off because it is still very hot and can burn you.  You might
      want to get your parents to help you with this part.
9.  After 10-15 minutes in the cold water it is time to peel the eggs.  Tap the egg on the side of you pan
     to break the shell.  Then take your thumb and slowly pick off the pieces of shell.  The shell should
     come off easily, but do not go to fast or you could pull some of the white off with the shell.
10.  Rinse your eggs when done and store in a small bowl.
      -While your eggs are cooking you can get everything ready for your egg salad.

Egg Salad Ingredients:
12           Hard Boiled Eggs
3/4 Cup  Mayonnaise
               -I use real mayonnaise, but you can use any kind you like, organic mayo, olive oil mayo,
                canola oil mayo, or sandwich spread.
1/2 Cup  Red Onion, small diced
1/2 Cup  Celery, small diced
               -1 large rib of celery should be enough.  To dice, cut the celery in half lengthwise. Take your
                two halves and cut in half again.  Take your thin sticks of celery and slice thinly.
1 tsp       Yellow Mustard
1/2 tsp    Tabasco Sauce
1/2 tsp    Kosher Salt
1/2 tsp    Black Pepper

11.  In a large bowl mix mayonnaise, red onion, celery, yellow mustard, tabasco, salt and pepper.
12.  Put your cheese grater over your bowl and grate your hard boiled eggs into the bowl.
13.  This can be dangerous so keep your hand flat and grate slowly.  The eggs are soft so you do not
       need to press very hard.  Grating gives your egg salad a great texture and consistency.
14.  Mix your eggs in with your mayonnaise mixture until well combined.  Chill in the refrigerator.
15.  Serve your egg salad as a sandwich, with crackers, or eat it alone.


- ChefElla 

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