Ina Garten has an easy way to make hard-boiled and soft-boiled eggs perfect every time. Best of all, the barefoot countess star eggs are easy to peel.
Ina Garten has a tip for perfect hard-boiled eggs
Garten shared his method for making hard-boiled eggs on an episode of barefoot countess and his trick to perfect results is so easy.
“One of the things I get asked over and over again is how do you cook an egg without that black circle around the yolk,” she said. “I’ve said it before, but it definitely bears repeating. I’ll show you how.
Garten added the eggs to a saucepan and covered them with cold water, then placed the saucepan over the heat. When the water came to a boil, she turned off the heat and let the eggs sit for 5 minutes. She drained the eggs, then put them in cold water so they could cool for another 2 minutes.
“While the eggs are still hot, roll them on a board and the shell will come off very easily,” the Food Network host explained.
Ina Garten’s boiled egg recipe calls for a shorter cooking time
Garten also has a recipe for boiled eggs which are always perfect.
For the soft-boiled eggs that are “firm on the outside and soft and runny on the inside,” she follows the same process as her hard-boiled eggs. Garten places the eggs in a saucepan, covers them with water and brings them to a boil.
the barefoot countess star turns off the heat and lets the eggs stand for exactly 3 ½ minutes, then transfers them to a bowl of cold water for 2 minutes. To peel an egg, Garten breaks it up and down, then rolls it on a board on its side “until the shell of the egg crackles”, after which she says, “I think it’s easier to peel.
Garten also gave a little pro tip: “Old eggs are easier to peel than fresh ones, so go to the back of your fridge, find the oldest eggs you have and gently boil them,” she explained.
The full recipe is available at Food Network website.
‘Barefoot Contessa’ star cooks up a fancy deviled egg recipe
Garten makes easy yet fancy deviled eggs from her hard-boiled eggs. She cuts them in half and prepares a filling with “lots of flavor and richness to make it delicious”. She places the yolks in a mixing bowl and adds sour cream, cream cheese, mayonnaise, lemon juice, chives, salt, pepper and smoked salmon.
After mixing the ingredients together, she places the mixture in a piping bag with a large nozzle and pours it into each egg half.
Garten tops each egg with a little something special. “I’m going to top it with something that adds flavor and makes it look gorgeous,” she shared on an episode of barefoot countess. “Otherwise you have a lot of white on a plate. So I thought of salmon roe, which is like caviar but comes from salmon and is much cheaper.
She added: “It’s a little salty and it tastes a little like salmon and it looks so good on it. I always want to top things off with flavors that are in the dish so you know exactly what wait for you.Garten finished the eggs with a pinch of salt and pepper.
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