Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog, or web site.
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\nWhen you’re celebrating Pesach one thing is certain, there will be eggs involved. Some will get broken, others will be incorporated into myriads of \u201cfamily favorite\u201d recipes and others, those special few that are chosen, will be hard cooked. According to the American Egg Board, the terms \u201chard-boiled\u201d is a misnomer because you really don\u2019t want to boil your eggs (it makes them tough and rubbery). Instead, these eggs should be \u201chard-cooked\u201d in hot water.<\/p>\n
What, you ask, is the difference, I don\u2019t have time for this word play; I have Seders to get ready for? Well, let me tell you. When you cook the egg at a constant boiling temperature the continual heat overcooks the proteins in the egg, leaving the white tough and rubbery. Overcooking can also cause a greenish black icky looking film to form between the yolk and the white. Bringing the water the eggs are cooking in to a boil and then removing the pan with the eggs in it from the heat and letting them sit in the hot water for 20 minutes allows them to cook slowly and consistently. The Egg Board has great instructions which I have taken the liberty of modifying:<\/p>\n
First, don\u2019t add salt to water. The salt raises the boiling point of the water. Use room temperature eggs, they’re much less likely to crack in the hot water and the temperature of the egg at the start of the cooking process affects the cooking time. An egg that is at room temperature at the start of cooking requires approx. 1 minute less time to cook and then eggs plucked from refrigerator and placed right into the pan.<\/p>\n
Place your eggs in a saucepan, making sure that you don\u2019t over crowd them or layer the, (stacking them is a no no). Cover them with COLD water (about an inch over the top of the eggs). Bring the water to a boil, let boil for approx. 1 minute and then remove them from the heat. Cover the pan with a lid and then let the eggs stand in the water for approx 12 minutes for medium sized eggs; 15 minutes for large eggs; 18 minutes for extra large and extra large eggs. Drain the water and then submerge them in ice cold water for a few minutes. Peel immediately if you need them or keep them refrigerated for up to 5 days. The timing for the sitting in the water begins once the eggs are removed from the heat.<\/p>\n
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. You can make hard cooked eggs up to a week before you want to use them. Store them in their original carton; this prevents them from absorbing odors from the fridge. Once you peel them, however, they should be eaten as soon as possible.<\/p>\n
Know this, eggs have gotten bad press in the past, but the truth is they are not the enemy. Eating too many of them is what gets you into trouble. The following deviled egg recipes are great to serve for yontif or just to dress up a ho hum meal.<\/p>\n
Safety Note: Never EVER microwave eggs in their shells. Steam builds up too quickly inside the shell and trust me, they will explode and you will have to clean it up.<\/p>\n
This recipe can be doubled or tripled.<\/em><\/p>\n These can be made up to 2 days before you want to serve. Cover with plastic wrap and refrigerate.<\/em> Yields 12 eggs<\/p>\n 1 dozen eggs<\/p>\n 4 to 6 servings<\/p>\n Modified from cooks.com<\/a><\/em><\/p>\n Yields 8 eggs<\/p>\n Modified from momofukufor2.com<\/a><\/em><\/p>\n <\/b>Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook<\/a> (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen<\/a><\/i><\/p>\n","protected":false},"excerpt":{"rendered":" Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog, or web site. When you’re celebrating Pesach one thing is certain, there will be eggs involved. Some will get broken, others will be incorporated into<\/p>\n","protected":false},"author":53,"featured_media":14227,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,140,8],"tags":[],"class_list":["post-13558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-pesach","category-recipes"],"yoast_head":"\n
\nDilled Deviled Eggs\u00a0(pareve)<\/b><\/u><\/h3>\n
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\nTex-Mex Deviled Eggs (pareve)<\/b><\/u><\/h3>\n
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\nGuacamole-Stuffed Eggs (Pareve)<\/b><\/u><\/h3>\n
Ingredients<\/span>:<\/h4>\n
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\nTuna-Stuffed\u00a0Eggs au\u00a0Gratin (dairy)<\/b><\/u><\/h3>\n
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\nGreen Onion Eggs (pareve)<\/b><\/u><\/h3>\n
Ingredients<\/span>:<\/h4>\n
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