The Perfect Soft, Medium or Hard Boiled Egg

I was asked to post a blog on the perfect boiled egg.

Of course boiling eggs are easy, but getting it soft, medium or hard boiled takes a timer and getting the egg to peel into a smooth oval shape without pieces missing has a few secrets. ;0) So, here are my tricks or secrets that I have figured out through trial and error over my years of cooking.

*Note the best way to get your desired eggs exact, is to experiment with a timer yourself. Take one hour out of a day to play with eggs. It will be just you, your sauce pan, water, vinegar, a timer, and your choice of egg (size, brand, fresh, organic, free-range, or regular grocery store variety). I decided to take a morning and play; I used three timers set one minute apart (using one timer twice). I took the cooked egg out of the pan and  put it under cold running water while peeling it within one minute of the next one being done (that way the cooking stopped and I didn't have a cold egg, which putting it on ice would give you). I cooked each fresh brown cage free organic large egg 2, 3, 4, and 5 minutes on my gas top stove.

A closer view shows the two minute egg on top is runny, and progressively gets more solid up to 5 minutes (the bottom sliced egg).

~And again, 1 minute apart spacing, this time I took the large eggs out at 1, 2, and 3 minutes:

Close up of one minute, two minute and three minutes from start of boil (turn off heat let sit one minute, or two, or three).

Large eggs with their times on timers above them.

I'll begin with a chart for cooking times. (I usually use large or extra large eggs). Try the different times below, so you can hear yourself say, "Ah, now that is just right;" be like Goldilocks! Every morning at breakfast, you will wonder why you waited so long to "use that one hour it took" to learn what you like, getting the perfect eggs for you and your family.

Egg Size      Cooked to Order    Boiling time

Medium                      Soft yolk                                .75 minutes
Medium                      Medium yolk                          2.5 minutes
Medium                      Hard yolk, but not green            8 minutes

Large                          Soft yolk                                  1 minutes
Large                          Medium yolk                        3-4 minutes
Large                          Hard yolk                                 9 minutes

Extra Large                Soft yolk                                   2 minutes
Extra Large                Medium yolk                         4-5 minutes
Extra Large                Hard                                       10 minutes

1. I used a larger pan than necessary for the purpose of pictures for this blog; a smaller saucepan would be fine too. Pour cold water into pan with raw eggs. Note: You do want to allow the eggs to move around a bit, because if they are too crowded, you will have flat sides due to the stationary egg cooking in a settled position.

2. I add vinegar to the pan, it helps the peel to come off easier. Baking soda added to the water works too, just don't let it soak in water to long, as it can make the egg white "meally."

3. Bring to a full boil. Place lid on pan (optional, I didn't in my experiments), turn off heat. Note: If you use a lid, it will take a second more of your time to lift lid... since I only had one minute to peel each egg, I didn't use a lid. To be frank, I usually don't use a lid because 1, 2, 3 minutes until done is fast enough! A lid will hold in the heat and could speed up your cooking times.

Lol,, ever try to take a pic of boiling water? Camera lens steams up & the eggs & water move.

My friend wanted to see the difference btwn simmer & boil.

4. I set the timer for the desired time once the boiling begins. When it rings. I pour off the hot water, roll eggs around in pan to slightly crack them.

5. Refill with cold water to stop the cooking process. The water will loosen the shell off the soaking eggs while you get set to peel them. I place one bowl out next to the sink for the shells (I compost, or you can let them go down the garbage disposal) and another bowl placed on the other side of the sink for the freshly peeled eggs.

6. Peel from wider end. I pore running cold water over the egg while I peel it; the running water will get under the membrane skin making it much easier to peel off with the hard shell. (This is my secret to smooth deviled eggs).

water will push it's way under the egg membrane shell, separating it from the egg for easy removal. ;0)

See film in upper right hand corner & along the top of the egg? You want to work on peeling this, not focusing on the hard part of the shell because it will take the hard with it, making it so easy to remove.

~Picture of the film on my black granite counter top that is separated from shell on a free-range brown egg. It's easier to view on fresh eggs, because their shells and film are thicker due to the better diet of the mother hen.

7. The following are images for you to pick your "Cooked to Order" desired doneness:

As soft as they come, 1.75 minutes on an Extra Large egg:

You can also find adorable egg servers to serve them in their shell. Purchase shell cutters or carefully use a knife to cut off the top. --(Found these two pretty images on The Food Network, one of my fav sites & shows):

 So Cute! Don't ya want to just dig in?

 Soft-Medium, yolk runny with yolk sides a bit solid (Extra-Large egg 3 minutes) :

Medium Egg, (Large egg for 4 minutes).

Medium Well Egg, (Extra-Large egg for 7 minutes) the shell half on lower front right; my fella ate the other half before I could grab my camera, lol. ;0)
Hard Egg, (10 minutes for Extra Large egg) on left side. They're sliced with a simple fork.

17 minutes. Green Eggs mean over-cooked; not "Green eggs and Ham."

Four hard boiled Tips:

--The egg whites on hard boiled eggs will become rubbery if you over-cook them. ;-) Green eggs are the sulfur in the whites (which cook faster than yolk in a quick heat or hot water method) reaction to the iron in the yolk. Keep the temperature of the white and yolk the same during the cooking process by beginning with cold water and eggs in the pan. A slow raise to boil; then do not "overcook" them. 

--Notice fluffy texture & pretty yellow color of the yolk; not green, due to over-cooking. ;0)

--Older eggs are much easier to peel than fresh ones, but I've done these steps with eggs from my friends' hens & did fine.

--On a normal day I do not do the "pin into an end" trick, but it does work to let the air out, as well as it ensures that the egg will not have a flat side. I'd do it, if a famous chef came to my house to eat, though, lol. ;-) Note: a large enough pan that allows eggs to roll around during cooking will eliminate a flat spot too. 

Now Enjoy your Breakfasts...

The Color Wheel of Vitamins and Minerals

Eating a Variety of Color:

I've read many articles over the years, saved some, although unfortunately, I can't recall all of the sources. I even studied nutrition and food in my nursing courses, but my greatest education came from my mother and being raised off her garden! I can thank her for my basic knowledge of herbs, vegetables, and fruits.

Peas, A good crunch, fresh, right out of the garden, you can pop them into your mouth!

Recently I have had a few conversations with girlfriends who are trying to lose weight and with a colleague who is also a foodie chef and it got me to thinking that is was time for a blog designed to share the good fortune of wonderful food! 

Eating the Color Spectrum for Good Nutrition

It is no secret that eating a variety of colors in your diet will give you a better range of vitamins and minerals, so perhaps sometimes we just need a reminder to mix it up! Keep in mind Noah's rainbow in the sky, the next time you head to the grocery store and pick up a variety of color! If you usually just grab banana's, try instead some plums and oranges for your sweet tooth. If you're hooked on corn, give broccoli a try tonight!

Image is Mediterranean food.

 Image: There is more than one way to make a taco.

Another strategy is to try new types of food, like Mediterranean, Middle Eastern or Asian; Today, you can find that the Internet is full of recipes to try! Unlike the fast food variety of Chinese food, instead of relying on unhealthy fat for flavor, expose yourself to flavor in the form of savory herbs, various peppers or spices, and a glorious rainbow of vegetables!

The Color Wheel of Vitamins and Minerals: 

·         Red. In fruits and vegetables, red is vitamin A (beta carotene) and vitamin C. Typically, red produce are also high in manganese and fiber. Choose red bell peppers, tomatoes, cherries, cranberries, raspberries, rhubarb, pomegranates, and beets. Red apples also contain quercetin, a compound that seems to fight colds, the flu, and allergies. Tomatoes, watermelon, and red grapefruit are loaded with lycopene, a compound that appears to have cancer-fighting properties.

·         Orange. Just a shade away from red, orange in fruits and vegetables signifies a similar vitamin and mineral profile. You’ll get vitamins C, A, and B6, potassium, and fiber in choices such as butternut squash, carrots, sweet potatoes, cantaloupes, oranges, pumpkins, orange peppers, nectarines, and peaches.

·         Yellow. Banana is probably the first yellow fruit that comes to mind. It delivers potassium and fiber. It is the most calorie dense fruit you will find, which means it will also keep you full longer. Potassium and fiber, vitamin A, and magnesium you will find in other yellow produce, such as spaghetti squash, summer squash, and yellow bell peppers.

·         Green. Dark leafy greens are packed with nutrients, and because they are low calorie, they are considered "free food" in most diets. This means pile them on your plate! Dark leafy greens provide a staggering number of vitamins and minerals, compared to ice berg lettuce, that is more like consuming water. The dark leafy green group is spinach, kale, collard greens, mustard greens, field greens for lettuce salads, broccoli and asparagus. Because of their rich lutein content, which aids eyesight, and foliate, which supports cell reproduction, they are well worth eating. So green it up! The calories only show their ugly head if you add salad dressing or butter on them. Try instead, a mixture of minced garlic, black pepper, lemon juice, balsamic vinegar, and a touch of olive oil. --And Instead of adding butter to cooked greens, try steaming them in chicken broth.

Play with your food!

·         Blue. Think blue, and you’re most likely picturing a bowl of blueberries, one of nature’s most powerful antioxidants. They are also loaded with fiber and make an incredibly versatile addition to your diet. Rather than eat plain pancakes, try making a whole-grain pancake and add blueberries to the batter! --And then add several raw ones on top, adding more yum to your cooked breakfast! Eat them by the handful, sprinkle them on cereal, or add them to salads for a sweet, different and delicious taste!

·         Purple. This group includes vegetables like red onions and eggplant, and fruits such as blackberries, Concord grapes, currants, and plums. Purple indicates the presence of anthocyanins, powerful antioxidants that protect blood vessels and preserve healthy skin. You can also find vitamin A and flavonoids in purple vegetables like radicchio, purple cabbage, purple potatoes, and purple carrots. If you garden, try some of these "Easter Egg" colors; an added benefit: Kids may be more inclined to eat them!

      










White. White may not be much of a color, but white vegetables, such as cauliflower, rutabagas, and parsnips, still shine with vitamins and minerals like vitamins C, K, and foliate, and they contain fiber. Don’t forget onions and garlic, which have a compound called allicin that seems to protect the heart and blood vessels from damage. Although, unlike the folk-lore they do nothing to keep the imaginary vampires away. ;-)

If your fruit and vegetable basket has been limited to peas and grapes, exploring the rainbow of choices available at your local farmers’ market or the produce section of your grocery store, will reward you with a bounty of vitamins and minerals as well as delicious meals! Bon appetit!

Star Cookies and Christmas Goodie Hand-Outs

I made some Christmas cookies and was asked how I got the star in the middle. I was also asked a question about how these cookies compare to the thumbprint ones. And the last question that my friends inquired about: what was in the filling and what was in the glaze? I had a friend ask me last year if I knew of an inexpensive way to ship cookies (she didn't want to purchase the tins). This year, I figured out a way, so I will share that too. So, wha la... you ask and you shall receive the recipe, lol. ;0)

Here are the finished star cookies cooling on their racks. Yum!

Ingredients:

1 C unsalted butter

1 C wht sugar

1 egg

3 C's flour

1/2 tea salt

A Jar each of two kinds of jelly preserves (this yr I choose strawberry and orange marmalade, so I could have some red cookies and some that looked gold; raspberry works really well too).

2 C's confectioners sugar

2 tea almond extract (optional what kind of extract you use).

This yr I also dbled this recipe to get this many cookies in the photo, minus what my family ate before taking pic, lol.

Directions:

1. Preheat oven to 375 degrees F. Spray butter Pam on cookie sheets.

2. In Large bowl, cream the butter and sugar together. Beat in the egg.

3. In a second bowl, combine the flour and salt. Add to the creamed mixture. Dough will be stiff. On a nonstick pie mat or lightly floured surface, roll half of the dough out to about a 1/8 - 1/4 inch thickness. Cut this bottom Cookie into shapes (star or round is usually what I do; as you can see in the image, I did round this yr).

4. Set cookies on the cookie sheet, not touching, so they can rise a bit.

5. Put a dollop of jam in the center of the cookie.

6. Roll out the remaining dough and cut into the round shape w a star in the middle, or a star shape w a smaller star in the middle (any shape is fine). Note* If the dough gets too warm, it will be hard to handle, if this happens, just put the scraps into the refrigerator to chill a bit. This will make them also stick less to your cookie cutter.

7. Bake for 10 minutes, this will vary on how thick your cookies are. Watch until done, is what I typically do. The edges should be a slight golden brown on a few, but the bottoms should not be doughy.

8. Remove from cookie sheet and let cool on racks.

9. In a smaller bowl, mix together the confectioners sugar and extract to form a glaze. Add water one teaspoon at a time if the mixture is too thick (I think I added around 9 tea's per single batch). You want the mixture to drizzle glaze over the cooled cookies. Let the extra just drip off.

You can use two separate cookie cutters to make the wholes in the center (one just much smaller than the larger one). But, here is how I did it:

This cutter comes w many different changeable shapes:

The bottom cookie is left just round, or it could be a larger star.

Here are the jams and extract I used. You can also use gelled icing to color your cookies; I sometimes do, but didn't this yr:

The difference between these cookies and thumbprint cookies is that they are really two cookies on top of each other. The thumbprint style is a thicker cookie that you press your thumb into and fill with filling. These are much thinner because together they make one cookie. You can also use crushed hard candies, I've done that in previous yrs.

Here is how I managed to pass them out, without purchasing multiple tins:

You just need tissue paper (I used white this yr), Glad wrap (optional), cellophane (I used green this yr), ribbon, parchment paper or wax paper, scissors and a handmade tag.

First lay out your material like this:

Cut this large sheet into two:

Note the ribbon is diagonal to make a candy cane stripe.

Wrap the cookies. I added the Glad plastic wrap to keep it fresher, but that is optional. Cut Parchment or Wax paper into circles to place between the cookies, so they do not stick together.

Here is a pile of handout cookies. Twist the ends, tie with your ribbon. Add tag, curl ribbon with scissors, and your done!

--And of course, this is how you can return Tupperware to your generous friends who gave you goodies. ;-)

Merry Christmas and Happy Holidays, everyone!

Boston Creme Cupcakes
The donut or pie turned into an individual cupcake!

Whipping cream icing:

*Note: Rarely do I use the store bought pudding mix (for me the scratch version just tastes better), but it is a shortcut and these days, I can appreciate saving time. Half of the time I've made the cupcake mix from scratch, but half of the time I've used boxed mixes, bc today's boxed cakes are pretty good! It simply depends on my time limitations. "From scratch recipes" are at the end.

List of Ingredients for cupcakes:
1 1/4 C's cold whole milk
(3-4 oz) box vanilla pudding mix or filling recipe (scroll to bottom for the recipe)
1 Tbl vanilla extract
12 cupcakes made from yellow cake recipe (scroll to bottom for the recipe) or a box of yellow cake mix
1 C heavy cream
(12 oz) pkg semisweet chocolate morsels
1/4 C powdered sugar, sifted (optional; I made some w/o chocolate for my son, who doesn't like chocolate)
Optional: 1/4 C whipping cream
Directions:
1. Bake cupcakes:

Directions Continue; while cupcakes are cooling:
2. Combine milk, pudding mix, and vanilla extract in a Lg bowl. Beat mixture with a hand mixer.
3. Place mixture in refrigerator for 15 min's.
4. Spoon filling or use plastic wrap method for filling into a pastry bag fitted with a tip (I used a 230 Wilson tip)
5. Fill cupcakes w vanilla filling by inserting tip into top of cupcake and squeezing a couple of Tbls of filling into ea cupcake. Note: don't over fill, or cupcake will fall and lay lop-sided or go flat once it cools.

The cupcakes now have filling in them.

6. Heat cream in a small heavy saucepan over medium-heat until bubbles appear around the edges. (Don't let it get too hot, do not boil, or it will change the chocolate). Remove from heat, add chocolate morsels to pan, and whisk until smooth.
Note*: If you prefer a thicker icing, (the kind that does not drip over the sides of the cake), you can add 1/4 C of whipping cream that has been whipped. Gently fold it into your semi-cooled chocolate. Or if you wait for your chocolate to completely cool, it can be spread instead of dripped (even w/o the whipping cream). ;0) So many choices, --I admit: I usually make a whipping cream chocolate and a drizzled one too. Both options are so yummy, and both are too rich, lol... that is a good thing. ;0) [The difference btwn the two: one is more like the drizzle you find in a Boston Creme Pie (see last image of this post), the whipping cream icing is more like you would find on a regular cake (the first image of this post)].
7. Spoon or drizzle glaze over cupcakes, or you can spread with a knife.
8. Refrigerate until set, at least one hour.
9. Optional: Sprinkle with powdered sugar.

An easy way to fill pastry bag with filling:

Tip #1:

Take plastic wrap:

Place filling (vanilla pudding) in middle of wrap, fold plastic wrap around the filling:

Before Twist:

After twist, don't twist too hard, or it will explode, wanna know how I know that? Lol:

Enter twisted plastic wrap through tip whole and cut to tip. Or cut short and pastry bag will hold cream.

If you use a real pastry bag, clean-up is a snap, just throw away the plastic wrap and the bag is clean. ;-)

Hint #2:

Or just drape pastry bag over glass to fill. *(Put your Wilson tip at the end of the bag before filling). This is so much easier than spooning into a hand-held pastry bag! This is a disposable pastry bag, but I've used regular bags this way too. 

Fill cupcakes with filling:

Add optional powdered sugar over 'chocolate drizzled' cupcakes:

Enjoy ;0)

 Optional yellow cake recipe:

2 eggs

1/2 C butter, softened

1 C sugar

1 tsp vanilla extract

2 C's (sifted before you measure) cake and pastry flour

2 tsp baking powder

1/4 tsp salt

3/4 C milk

Hand mixer/beat sugar and butter together, add eggs. Add vanilla and milk to wet ingredients' bowl; Mix dry ingredients into a bowl. Combine the two. ;0)

Optional homemade filling/pudding:

1/2 C sugar

1/4 C all-purpose flour

1/4 tsp salt

2 eggs

1 1/2 C's whole

1 tsp vanilla extract

Combine first four ingredients. Slowly stir in milk. Place over medium heat. Stirring constantly, bring just to a boil. Remove from heat; stir in vanilla. Place plastic wrap over, touching the top of filling to prevent a film from forming.