Wednesday, January 4, 2012

high altitude hard-boiled eggs

I know that Easter is months away, but hard-boiled eggs are good all year round! I got another batch of beautiful, happy eggs from my parents, and since I don't eat them quickly enough, I decided to hard boil a big batch the other night.
Aren't they gorgeous? My parents get eggs from a man in their neighborhood who has a little flock of happy chickens- they have space to roam in, plenty of food, and they produce these stunning, multi-colored eggs. Happy chickens make me happy too :)

Anyway, I don't know if cooking times are different for those at sea level, but these are the directions my mom gave me, and they worked perfectly here in Colorado.

How to hard-boil eggs at altitude
Stuff you need: 1. Eggs 2. Water 3. Salt

Place your eggs into an appropriate sized saucepan. You want the eggs to fit nicely in the bottom, so they won't rattle around, or be too tight either. Fill the pan with enough cold water to cover the eggs, and give the water a healthy helping of salt.

Place the saucepan on the stovetop, and bring to a boil using medium high heat. When the water is at a full rolling boil, let the eggs cook for 3 minutes. At the end of the 3 minutes, place a lid on the pot, and remove it from the heat. Let the saucepan sit for 20-22 minutes, and then thoroughly rinse the eggs under cold water.

That's it! Store your hard-boiled eggs in the fridge, and devour them in all kinds of things- on toast at breakfast, chopped up in a stir fry, sliced over a bed of greens, or my personal favorite, mixed with some mayo in an egg salad sandwich!
My roommate, Molly, got her fancy egg salad recipe from Shape Magazine, but I just freehanded mine. 1 chopped egg + 1 rib celery + a little Vegenaise + salt & pepper = the perfect, quick, and tasty egg salad, which is absolutely divine, served on whole wheat toast, with mustard and lettuce. Happy chickens. Happy egg salad. Happy erin :)

No comments:

Post a Comment