THE BLUE VERVAIN KITCHEN

7. PEEL AN EGG

There may be a few of you who have mastered the art of egg peeling but for those of you who are not so lucky you might try this sometime.

A pot of boiling water, an egg(s) of room temperature, a teaspoon, a timer and a bowl of cold water (preferably iced). 

People say that the fresher the egg, the more difficult it is to peel. Well, Zelda just laid this one about 30 minutes ago – it’s fresh. Let’s see how it goes.

This is a 12 minute boiled egg sitting in cold (iced) water for a minute or two. 

Note: I do two styles of egg boiling. Either soft at 6 minutes or hard at 12. My teaspoon spoon technique works beautifully for both.

Gently tap the egg on both ends. Gently!

A couple more bumps around the middle. Gently!

Like this. Gently!

At the big end, carefully break through the shell and slide the spoon under it (as you can see).  It’s about gentle probing. The spoon wants to find the magic spot between the membrane and the egg.  No need to be heavy handed. A couple of probes is all it takes and you’re in.

Now it’s sliding between the membrane and the egg white.

As soon as I find the spot I plunge it under water (or running water) which acts as a lubricant.

Here is an almost perfect egg. Occasionally something goes wrong and a little hunk of white sticks to the shell but not often.

A snack for Carol Ann and me – can’t wait. Notice the corrugate effect of the yolk. This is imperative for a hardboiled egg. If it boils too long, the yolk dries out and is most unappealing.

I think these are radish sprouts – doesn’t matter, any will do. What does matter is the drizzling of EVO both on the egg and sprouts.

A sprinkling of salt and pepper.

Fit for a queen and king.

Here’s another twist. A dollop of arugula pesto (essay 2) from the Swamp Milkweed Kitchen. Yum. 

See the dinner surprise (essay 14) and watch this turn into a full blown meal. Really easy and toe curling good.

MORE BLUE VERVAIN KITCHEN ESSAYS

6. easy reach vegetables

7. peel an egg

8. stretch a chicken

9. chicken stock fundamentals

10. motley salmon

11. crazy pretzels

12. cannellini basics

13. quick chicken soup

14. a dinner surprise

Thanks for visiting with me.

Paul V’Soske

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