Eggs-Perfectly Poached...Perfectly Hardboiled

I admit to having a huge collection of cooking equipment but few things annoy me more than unnecessary "gadgets".  One of my current pet peeves are gadgets for poaching eggs.  There are quite a number of them on the market and none of them are inexpensive. 

Poaching eggs is about as simple as cooking gets - simmering water, very fresh eggs, a little vinegar and you're done!

Making perfect hard boiled eggs is a simple matter of timing.  Cover your eggs with an inch of cold water, bring to a boil, shut off the heat, cover the eggs and leave for 10 minutes.  Drain and cover with cold water and ice.



Turning those hard boiled eggs into beautiful deviled eggs which don't require a special deviled egg platter just means cutting the eggs vertically instead of horizontally.  Cut a tiny slice off each end so that your eggs will "stand up".

For the filling for four eggs:

4 hard boiled egg yolks
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
a few drops of hot sauce

Mix well and spoon or pipe into the egg whites.  Garnish with a tiny bit of parsley, sliced olive and red pepper and a few grains of cayenne pepper or paprika.


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