How do you cook hard boiled eggs? It is actually a question that has a lot of debate. Most cooks have their way they like to cook hard boiled eggs. But you must be careful to not overcook. I have tried it several ways and this is my favorite way to do it. Another tip in cooking hard boiled eggs: don’t use fresh eggs. It is okay if they are a few weeks old. That actually helps the shell peel easier.
So whether you are about whip up some deviled eggs (my sister’s recipe), egg salad, or just decorate Easter eggs, this is the easiest approach I have found.
Hard Boiled Eggs
Dozen large eggs
1 T Kosher salt
2 T white vinegar
Start by gently placing your raw eggs in a large saucepan. Cover with at least 2 inches of water. (If you don’t have enough water, your eggs will not cook throughly) Add salt and vinegar.
Place the pan over high heat until it reaches a boil. Let boil for 3 minutes. Then turn off heat, cover and let it sit for 15 minutes. After 15 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.
Soak Your Eggs In An Ice Bath
Now you can either carefully crack the egg shells and gently remove the shells. OR you are ready to decorate your Easter Eggs. These eggs can be stored in the refrigerator for four days.
Okay, we are finishing up last minute details so that our Halloween night is all we want it to be. As you are carving that crazy Star Wars or Paw Patrol design to be parents of the year, be sure to save the pumpkin seeds.
You don’t even need to deal too much with them until later. Just run water over them, remove the slimy guts, and let them dry out. The best is to lay them on a cooking sheet and air dry for 24 hours. When your seeds are all dry, it’s time to roast.
2 T of butter for each 1/2 of seeds
Seasoning Salt (1 teaspoon or desired amount)
Preheat your oven to 400 degrees.
Melt butter. Then add seeds, butter, seasoning salt and sea salt. Mix well.
Line cooking sheet with foil. Place seeds on baking pan and add foil to the pan. Cook seeds for 10 minutes, remove and flip seeds. Bake an additional 10 minutes or until toasted.
Let cool and store in airtight container for one week. You can toss these seeds on top of salads, add a crunch to your fall chili, or just have them as a snack.
Cooking is an art work. I feel like an artist with vegetables, spices, and grains at my fingertips. I have never trained in a culinary institute but I have learned from some of the best. My mom, grandmothers, and local chefs have sprinkled inspiration on me. I’m an open cookbook and continually learning. I will share recipes that are tried and true.