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Boiling the Perfect Egg

In my last message, I told you about a book reading and signing I'll be doing in December, but another opportunity has come up just a week from today. But before I tell you about that, let's have a chat about eggs.

It wasn't so long ago that the price of eggs spiked. It went up to five dollars for a dozen eggs. It nearly killed me to pay that, but I did it once when I had a special reason. Thank goodness, the price has dropped back down and we can enjoy them often.

You may have some plans for deviled eggs at Thanksgiving, or maybe egg salad for a holiday luncheon. You’ve likely been boiling eggs for some time the way your mother taught you with varying degrees of success. I have some new things for you to try, and I bet you’ll like them as much as I do.

Here's the "how-to" on the eggs:

I usually boil six eggs at a time, which fit into my big pot without crowding and make an even dozen deviled eggs. Here’s how I do it:

1. Hours before I intend to boil my eggs (or the night before), I put my eggs on the kitchen counter to take off the refrigerator chill. This prevents the shells from cracking from the sudden temperature change when they go into the boiling water. You can lose half the egg from a cracked shell.

2. I run water into a large pot and crank up the heat on the stove. As soon as the water bubbles, I add the eggs one at a time with a slotted spoon. Then I follow this timetable:

Medium eggs: 10 minutes

Large eggs: 10 - 11 minutes

Extra large eggs: 11 minutes

Jumbo eggs: 12 minutes

I like the jumbo eggs when I can get them, so I let them boil for 12 minutes. Don’t start the timer until the water boils, or cut the boiling time short. Otherwise, you will have yolks that aren’t entirely done in the middle. That’s not a tragedy if you plan to chop them up for egg salad, but if you want to mash the yolks for deviled eggs, you’ll have a problem with the little rubbery bits of half-done yolk. You won’t be able to get them smooth. So, I always set the timer, as the time is critical.

3. As soon as the eggs are done, I drain off the boiling water and immediately cover those rascals with ice water. I run tap water to cover them and then pour in a couple of large cups of ice. They sit for a few minutes until they’re cold. This prevents that ugly green “halo” you sometimes see around the yolks. (I’ve heard people say the green halo can also be caused by cooking the eggs in an aluminum pot. I can’t confirm that one way or another.)

4. Now comes the fun part. I pour off the ice water, put the lid on the pot with the eggs inside, and shake it hard. Shake, shake, shake. The shells will resemble crackled glass but pretty much hang together and fall off the eggs. No need to pick at the shells with your fingers under running water, gouging the whites with your fingernails. You can pull the shells out of the pot almost whole. I like to rinse each egg under the faucet to make sure all the tiny pieces are washed off. There’s nothing worse than biting into a nice, boiled egg and getting that crunch in your mouth!

So now you have beautiful eggs with firm whites and perfectly done yolks. Nice, right? Let me know how it goes for you.

Now for that Opportunity I Mentioned

It's Christmas shopping season, right? Mark your calendars because an exciting event is right around the corner! Next Saturday, November 11th, I'll be doing a book signing at the Hallmark Store located in Danville, Virginia. Join me from 11:00 AM to 2:00 PM to get your books signed and to chat with me. You'll find all four of my books in paperback, and we also have the three novels available in hardcover.

If you're wondering where to find us, head over to the Piedmont Mall, and you'll spot Hallmark just a quick escalator ride up from Belk's. I can't wait to meet you there!

It's Already November

Blessings on you as you navigate this holiday season. Don't stress, chill out, enjoy your families. And give thanks to the One who created you.

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