Awatmath.1877 net.cooks utcsrgv!utzoo!decvax!watmath!jcwinterton Sat Feb 27 04:19:26 1982 Yet more stuff about eggs. How to Hard Boil Eggs. (perfect every time) This is in response to the comment in the recipe for Oeufs a la Goldenrod that eggs should not be overcooked. This trick works at sea level or there- abouts. Bring the eggs to room temperature before immersing them in water. Start with cold water, put the eggs in a pot, covered with water and use high heat to bring the whole business to a rolling boil. Take the pot off the stove, put on the lid and leave the whole works sit for 10 minutes by the timer. Drain immediately and run cold water over the hot eggs in the pot to cool as quickly as possible. When an egg can be held in the hand for a few seconds without seeming to burn the hand, they can be peeled and used as needed. Devilled Eggs. Hard boil some eggs, peel them and split them in half lengthwise. Remove the yolks to a mixing bowl, mash them and add dry mustard, salt, pepper and a little mayonnaise (to taste). Pack the treated yolks back into the whites (a pastry bag with a star nozzel is nice for this). Sprinkle a little paprika on top for color, and garnish the plate with sprigs of fresh parsley. Simple, but good. Looks great on a buffet. Also nice to do a couple just for yourself. Spruces up a lonely table. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.