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Welcome to My Hungry Boys where I share what I love to cook for my husband and our four sons.   I've made a lot of food over the years and I've learned a lot in the process. 

Hard and Soft Boiled eggs

Hard and Soft Boiled eggs

I've noticed that hard and soft boiled eggs are sometimes more difficult to peel than they are to cook. But I've also noticed that the peeling process can be made a little easier by incorporating a few tricks.  For example, fresher eggs are harder to peel, so you may want to leave your eggs out at room temperature for 12-24 hours before cooking them.  But most importantly, steamed eggs are easier to peel than boiled eggs. 

Hard and Soft Boiled Eggs

Determine how many eggs will fit comfortably in your steamer or steaming basket, and bring them to room temperature.  Under a lidded steamer, fill a pot with a few inches of water.  Bring the water to a boil.  Lay your eggs in the steamer and cover.  At the halfway point, rotate the eggs if you want your yolks to be centered (i.e. for deviled eggs).  Steam for ~13 minutes if you like your eggs hard boiled, and ~6 minutes if you like them soft boiled.  Adjust the time if you prefer a more or less runny yolk, or if your eggs are small and/or cold.  When the eggs are cooked, plunge them into an ice bath for a few minutes; not only does this stops the cooking, but it also makes them easier to hold and peel.

Garlic Oil

Garlic Oil