Tag Archives: egg

Boil a perfect egg and peel it in seconds

Boil a perfect egg and peel it in seconds? All at the same time?! Well, sort of. The trend of posting life and food hacks has shown us how creative we can be but as well how helpful some of the hacks really can be. Another favorite of mine is peeling an egg. What normal person finds peeling an egg easy and fun? Sure, every now and again you get a few eggs that are easy to peel. Could it have been they were the perfect age? Was it that baking soda or vinegar trick your grandmother taught you? Oooohh it was the throw at your teenage kid trick wasn’t it? That always works for me. Well, makes me feel better anyway. Let’s try a new trick. But first, let’s make sure you know how to boil a perfect egg.

Put egg(s) in a sauce pan with  faucet COLD water about 1" above the eggs. Uncovered.
Put egg(s) in a sauce pan with COLD faucet water about 1″ above the eggs. Uncovered.
Turn the stove eye (the one with the eggs)) to high and get that water to a boil.
Turn the stove eye (the one with the eggs) to high and get that water to a boil.
As soon as the water reaches a good boil like this, go to the next picture.
As soon as the water reaches a good boil like this, go to the next picture.
Turn stove off, remove sauce pan from heat and put a cover on them. Let stand for 12 minutes. So chefs liek 10 minutes and I have no issue with that either. The yolk will be just a touch gooey. Yummy gooey.
Turn stove off, remove sauce pan from heat and put a cover on them. Let stand for 12 minutes. Some people like 10 minutes and I have no issue with that either. The yolk will be just a touch gooey. Yummy gooey.
Once 10-12 minutes have arrived, get the eggs out of the hot water.
Once 10-12 minutes have arrived, get the eggs out of the hot water.
...and into an ice/cold water bath to stop the cooking process. Don't be scared. They will be perfect.
…and into an ice/cold water bath to stop the cooking process. Don’t be scared. They will be perfect.

And from there, do what you want. Make deviled eggs maybe? Using your old peel and peck technique? Or, throw in a mason jar with some water and see how easy it is to peel the egg with water violently doing the work for you?

I love turmeric so I throw a little salt, pepper, turmeric, and tiny pinch of cumin on mine. Eat on people!

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Deep fried ham!!!

Had to go to the really large store that has “Home” in the name today. I try my best to replace my light bulbs with LED as they go out. Screw that fluorescent crap. Not because it has mercury in them. 48 micrograms of mercury in a 6 oz tuna sandwich versus .07 micrograms in a typical CFL breakage. If you are scared of fluorescent bulbs then you should DEFINITELY stop eating tuna fish sandwiches. But fluorescents do suck. They don’t last as long as they are marketed. For lots of reasons. I am in the electric trade, easy to get me side tracked with that, sorry. I digress.

So in the big orange store, they had a few items on deep discount. Like Xmas lights. Oh man, I picked some up, but I put them back. LOL Wife if going to be mad at me enough. They also had a deep fryer kit on sale. About 33% off. Would you believe, I don’t have one? Why? Everybody else has one that’s why. Okay okay, the real reason, my wife is scared I’d hurt myself. Well, I wasn’t supervised today, and so, I grabbed it. A huge jug of peanut oil as well.

For Xmas our owner gives us a spiral ham among other things. Cool deal I think. Some guys in the construction industry have it tough, living week to week. A spiral ham, if used right can last an EASY 2 weeks. Just my opinion. Can you say amazing bean soups for a week?!?!!? Well, My cousin’s house burnt down on New Year’s Eve, yeh, looooong story, I’ll cover that later. One of the items he lost (they lost everything) was his deep fryer. I have asked him a hundred times to make a deep-fried ham but he just sticks to turkeys and fries. So picked one up. 1) I’ll probably give it to him anyway. 2) I need to do something with that spiral ham.

Lots of mustard, some Worcestershire sauce, sriracha sauce and 350* later! Good food!

Lots of mustard, maybe 2 tablespoons of Worcestershire sauce, and 2 tablespoons of sriracha sauce.
Mix that sauce up and coat the ham. If you have a spiral ham, get into the slices. If just a whole ham, get it all over it. Preferable to do this hours before hand.
Once the deep fryer oil is at 350*, slowly immerse ham. I used some butcher’s string to hold it on to the turkey prong that comes with the deep fryer kit.
Once in oil, watch oil to make sure it doesn’t bubble over. Follow manufacturers recommendations. When you put the ham in, the oil temp will drop a lot. Try to work it back up to 350*. It’ll be hard. Don’t go over 350*. Nevertheless, using the long thermometer that came with kit, watch inside meat temp as well. Don’t go over 150* for the meat temp. Once at 150* pull it. I don’t know, maybe 15-20 minutes.

 

I brought mine out a little early. It was at 135*.
Close up! YUMMY!
Cut up!

Again, I yanked it a little early. I don’t have much experience with the deep fryer so I got a little scared of the “burnt look”. But stick to those temps. My inner meat near the bone was a little over 130*. Maybe another 5-10 minutes would have done it. Anyway…sandwich time!!!!

Fried me an egg. Sliced up some avocado. Sliced a tomato. Some sriracha. Toast. MMM MMM MMMM!!!

Sandwich time!
MMMMMMMM This is sooooooo good.
Don’t be scared of mustard, sriracha, or any wet seasoning in the deep fryer. You don’t taste it, exactly. It does some amazing stuff with flavor!

 

Forget the recipe, cook for yourself!