Friday, November 28, 2014

Hard Boiled Eggs

Making hard boiled eggs is pretty ridiculously simple, but peeling them can be another matter.  This method will give you perfectly cooked eggs and make them quite a bit easier to peel.

Eggs as needed
Water to cover the eggs by an inch
Ice water bath

Place the eggs in a pan and cover with room temperature water.  Place over high heat and bring just to a boil.  Kill the heat and let sit for 10 minutes.  Remove from the water and crack the shell lightly all over (quickly), then submerge the eggs in the ice water bath.  This stops the cooking and separates the shell from the egg.

Roasted Garlic

One of the essential basic ingredients: roasted garlic.  Roasting takes away the harshness and provides a richness and depth of flavor.  Many recipes call for cooking it as whole bulbs with just the tops trimmed off, but I find it better to separate the cloves, remove the stem end, and peel them.  It makes it easier to use without having to squeeze it out of the peels; if you still want it crushed just use the side of a knife.

Garlic as needed, trimmed and peeled
Olive oil, ~2t per head of garlic

Preheat the oven to 400 F.  Place the garlic in a large enough piece of aluminum foil to completely wrap them up, coat them with olive oil and seal the package.  Place the foil package in a dish of some kind in case the oil leaks (I've used everything from pyrex to cup cake pans).  Bake for ~40 minutes, or until the garlic is soft and golden.