Saturday, April 3, 2010

Lidia's Egg Peeling Method

Last year I did a post about how chefs make hard boiled eggs, but I neglected to include the wise words of one of my favorite women in the kitchen, Lidia Bastianich.  By cracking the eggs and letting the water soak in a few minutes before peeling, you give the membrane an even better chance of separating from the shell. Makes sense to me.

Here's my simple method for hard-cooked eggs with nice color and good texture: Put the eggs in a saucepan that doesn't crowd them together. Add water to cover the eggs by 2 to 3 inches. Bring the water to a boil, then turn off the heat. Leave the eggs in the water until they've cooled to room temperature.

To peel, crack the shells a few minutes before you need the eggs by rolling them on a flat surface. Let them sit in cold water for several minutes before peeling.

K. at dottedyellowline reminded me to check out the Washington Post Peep Diorama winners this year.  Not to be missed!

Happy Easter & Passover to y'all ! 

(image from Marthastewart.com)

11 comments:

Lzyjo said...

Love your psychedelic Easter eggs, Jen! I'm a huge fan of Lidia too. Love the free recipes she offers on her website. A goddess in the kitchen. I would believe anything she says.

Joanne said...

Have a wonderful Easter, enjoy this warm and sunny weather we're having on the East coast :)

Ronda Laveen said...

Thanks I'll try this version. I have one that is similar but this looks even better. And the idea of letting the water lift the shell is fantastic.

It should be easy to boil eggs but it requires just the right touch.

Ronda Laveen said...

Thanks I'll try this version. I have one that is similar but this looks even better. And the idea of letting the water lift the shell is fantastic.

It should be easy to boil eggs but it requires just the right touch.

catmint said...

haven't heard of Lidia - will check out her website. A goddess and your favourite woman - she sounds something!

tina said...

Such pretty eggs. That peep flower is awesome! Happy Easter to you!

Squirrel of Nyack said...

Chef & food critic Craig Claiborne wrote a small handy and very complete guide to cooking & prep techniques called "Kitchen Primer" --a must have for anyone starting out in their first apt. and ready to start stocking their cupboards and buying utensils as well as learning to cook. Great for the beginner and a treasure for the experienced cook. This guide may be out of print now, but it is a gem. When Claiborne takes you through something you thought was simple like how to scramble eggs, you realize there is an art to simple dishes and it can be a pleasure to prepare them..

patti said...

WOW! You have so many talents!

Hope the eggs were all that they were "cracked up" to be.

Blessings.....!!!!

Patti

TALON said...

Your eggs are gorgeous! I miss making Easter eggs. I hope your Easter was lovely, JGH, and that you got some of the fine weather we had over the weekend. Unfortunately, it's back to normal temps now.

Wendy McDonagh-Valentine said...

Thank you for the tip!! I love to make deviled eggs and I always have trouble peeling them once they're done cooking. Hope you had a great week off!! :)

~ Wendy

Squirrel of Nyack said...

This holiday food post reminds me

I did not get my usual gift of savory farfel this year . my farfel connection moved to Florida.