Burd

Lady of the Fringe

it's a magpie's nest

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Eggs with a ball in the middle
Burd
magpie49
I was remembering many years ago I visited a friend, arriving in the middle of a conundrum. Her youngest asked for eggs with a ball in the middle.  She made a sunny side up egg, which was greeted with tears, and "I want eggs with a ball in the middle!"

I asked if the youngling might mean hard boiled eggs.  Turns out that was what she wanted.

Well, I made "eggs with a ball in the middle" this evening, and was quite pleased with the result.  Om, nom, nom.

I haven't made them in ages. (Decades?) so I turned to the internet.  Yup, pages of recipes for making hard cooked eggs; turns out you don't really boil them much at all, just get the water going, and then let the heat energy applied to the water do the cooking.

Here is a link to the recipe I used, if you want it. http://www.incredibleegg.org/recipe/easy-hard-boiled-eggs/

They suggest using 7 to 10 day old eggs to make peeling the shells off easier, but my eggs are often all eaten before then.  I left this dozen on the counter at room temperature for about 24 hours before cooking them.  First two peeled easy peasy.  The rest are in the fridge for later. Will let you know if they all peel this well.

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I have no idea if you have allergies or other problems, but do you know the Chinese condiment Oyster Sauce?
It's like dark brown ketchup and very salty. Like very thick soy sauce.
I adore dipping eggs in it, or drizzling some over sliced eggs.

It's a key ingredient in making really good fried rice too.

I need to make 2 dozen deviled eggs for a meeting on Sunday. I need to get wasabi.

magpie.spouse bought some Oyster Sauce to make a stir-fry thing a while back. Didn't notice any allergy problems at the time. But I do get covered in itchy pink polka dots from lobster, so I avoid it, and I have seasonal and mold allergies.

Have to look in the fridge to see if there is Oyster Sauce still there, and check the Use By date, if it has one. Somethings things that are sufficiently salty keep forever.

Mmmm... deviled eggs.

*drool*


Depending on the brand, Oyster Sauce doesn't always have oysters in it!
One of my ex bosses could eat fish, but shrimp/crab/lobster caused a reaction.
Use Oyster Sauce when making fried rice! It doesn't make things soggy.
I make wasabi deviled eggs for the meetings. There are never any leftovers!

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