Perfect Boiled Eggs
- Bring a large saucepan of water to a boil and add a couple drops of white vinegar (tips: use a large enough pan to prevent overcrowding and enough water to cover eggs by at least 1-2 inches of water).
- Ideally use room temperature eggs. Place eggs on a large spoon and gently lower them into the boiling water. Bring the water back to a gentle boil over medium-high heat, then start the timer for desired stage.
- Meanwhile prepare an ice bath filling a bowl with cold water with lots of ice. When the eggs are done drain them immediately, plunge into the ice bath, and gently make a crack in each shell so the cold water can penetrate the membrane for easy peeling.
- For soft-boiled eggs, remove from the water after a minute or so….. peel and enjoy while warm. Leave hard-boiled eggs in the ice bath for at least 5 minutes before removing and peeling under cold water. Hard-boiled eggs can be stored in the refrigerator for up to 3 days.
Boiling Stages: (note: timing starts when eggs come back to a gentle boil in the pan)
Soft Boiled – 6 minutes (firm white with semi-soft yolk in center).
Medium Boiled - 8 minutes (yolk bright yellow and just cooked through)
Hard Boiled – 11 minutes
**Note: time will vary depending on the number of eggs in the pan, as well as personal preference of doneness.
Homemade Garlic Mayo
Yield: 1 ½ cups
2 egg yolks, at room temperature
3 clove garlics, minced
Juice of 2 lemons
1 tsp. kosher salt
1 Tbl. Dijon mustard
1 ¼ c. Extra-virgin olive oil (or 50/50 blend with vegetable oil)
¼ c. chopped scallions or fresh chives
Combine the egg yolks, garlic, lemon juice, salt, and mustard in a food processor and blend. With the motor running very slowly begin adding the oil…. only a couple of drops at a time until the mixture has developed the creamy consistency of mayonnaise. Add the scallions and blend just until incorporated. Taste mayo for seasoning and store in the refrigerator for up to 3 days. Recipe Tip: this mayo also makes a great dip when blended with sour cream or dressing if thinned with buttermilk.
Baked Eggs with Parmesan & Herbs
Yield: per serving
Butter for greasing dish
2 large eggs
Kosher salt, cracked black pepper to taste
1 ½ tsp. minced fresh herbs (such as chives, thyme, rosemary, dill, parsley)
2 tsp. parmesan cheese
1 Tbl. heavy cream
Preheat the oven to 425. For individual servings use shallow ramekins placed on a baking sheet. If multiplying the recipe for larger groups use shallow gratin dishes or skillets. Use butter to coat the bottom and sides of the baking dishes. Crack eggs (without breaking) into the center of ramekins or baking dishes and season with salt and pepper. In a small bowl combine the herbs, parmesan, and heavy cream and spoon this mixture over the yolks. Bake for 6-9 minutes or just until the whites are set but yolks are still runny. Recipe Tip: any kind of cooked veggies, sausage, or bacon can be incorporated into this recipe. Place approx. 1/3 cup of mixture (per person) in the bottom of ramekins and follow with recipe above.
Yield: 2 cups
5 large eggs
Zest of 3 lemons
½ c. fresh lemon juice
1 ½ c. sugar
1/8 tsp. salt
1 stick unsalted butter, cut into small pieces
In a small bowl whisk together the eggs, lemon zest, lemon juice, sugar, and salt until smooth and well blended. Place the butter in a large saucepan over low heat until it begins to melt. Add the egg mixture to the pan, whisk well until incorporated. Cook the mixture over low heat for 10-12 minutes, stirring constantly, until the mixture thickens and coats a spoon (this will happen just below the simmer point). Remove from the heat and cool completely. Transfer to a container and store in the refrigerator for up to 5 days. This is delicious swirled into yogurt or over ice cream, layered with pound cake for trifle, spread on toast, added to crepes with ricotta cheese.
ALL RECIPES ARE FROM CARAOLYN'S FARM KITCHEN