For a blog that has ovo-lacto vegetarian recipes, one might think that I would have posted something as basic as Hard Boiled Eggs ages ago now, wouldn’t you? Well, you thought wrong 
But in my defence, I have a very good reason for it. That being, I had yet to find a method that made perfect hard boiled eggs where peeling the shells was also easy! Don’t add fresh eggs they told me; ”add to cold water first”,” no …. add to already boiling water”, “Salt! That’s the answer, add it to the water to make peeling easy”, “Oh no…salt never works – Vinegar! Now you are talking”…………. and it went on and on. I judiciously tried them all. It would look like it worked..2 times, at times 3 but the 4th time? Same old issue. So every time I assumed I had hit the jackpot and thought to write a blog post, it would all go down south! The photoshoot would be a disaster since the eggs would all break up on me while the shells certainly didn’t!!!!!
When this pressure cooker method ( OPOS® ) came upon me, I started it out with skepticism. Now you can’t blame me, can you? 1st time – worked beautifully. OooooK. 2nd time – Same story. 3rd time – Exact same story. 4th time – I was sure it would fall apart since 4th time unlucky seemed to be my thing. But it WORKED BEAUTIFULLY AGAIN! I was persistent; I can be, in very specific cases :). 5th, 6th, 7th,………14th time – SAME STORY!. So I decided to keep my 15th special and do a photoshoot. And guess what? You can see the result. I am jumping with joy since I haven’t checked salt,vinegar,fresh eggs, old eggs, large egg, room temperature eggs, small egg – NOTHING! Aaah – the least amount of effort in this case turns out faaar better than the others :). If my first story seemed very familiar to yours and you nodded all through it, I would suggest trying out this method in the hope that yours has an ending similar to mine as well (...)
Read the rest of How To Make Perfect Hard or Soft Boiled Eggs at Chef In You
© DK for Chef In You, 2016. |
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