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5 lbs red potatoes 1 lb smoked bacon 1 large white onion 8 eggs 1 cup sugar 2 cups white vinegar 1/2 cup all-purpose flour 1 Peel potatoes and cut into half-dollar size slices 1/4" thick or so. If the potato is large, cut it in two lengthwise then slice. Place the slices into a large bowl filled with cold water, keeping the potatoes submerged to prevent browning. 2 Cook bacon, saving all of the drippings. Crumble or chop bacon and place into a bowl, covering bacon and drippings and set aside. Yes, I said save the drippings. All will be revealed to those who are patient and/or hungry. Tip: Use the Alton Brown method of oven-baking the bacon. It's less messy, the bacon cooks more evenly and it conserves more of the drippings for later. Don't know what the Alton Brown method is? Google it. 3 While bacon is cooking, boil eggs until very hard, 15-20 minutes after the water reaches a boil. Shell and chop coarsely. Cover and set aside. 4 While eggs are boiling, chop onion into medium pieces. Place in a colander and rinse under hot water for a minute or so to remove the bitter compounds. 5 Put a large stock pot (12 quart at least) half-filled with water on to boil. (Tip: fill pot with hot tap water - it will cut the boil time considerably) When it reaches a full rolling boil, drain the potato slices and *slowly* dump them into the pot. Cook until just done - soft-ish but still firm enough they won't fall apart when stirred. Al dente, if you will, were such a term applicable to potatoes. Drain. 6 Keep in mind the potatoes will continue too cook in the retained heat for several minutes after taken off the boil. Try to coordinate the other steps to all be ready as sson as the potatoes are done. 7 While potatoes are boiling, quickly combine the bacon crumbles, onion and eggs in a large bowl. In a 4 quart saucepan, heat the reserved bacon drippings (there should be about one cup) on low and when warm add the flour until smooth and all the lumps are gone. Add the sugar and whisk in the vinegar. Heat over medium slowly, gradually increasing the temperature to medium high, until the sauce has thickened to thin mayonnaise consistency. Remove from heat and cover. 8 After the potatoes are drained, put them back into the stock pot (you'll need the room). Add the bacon-egg-onion mix and stir gently until reasonably well combined. Pour the sauce over and stir gently until well-combined, taking care not to damage the potato slices too much. The egg yolk will emulsify into the sauce and create a mayonnaise right in the pot. 9 Making sure your cardiologist is standing by, serve warm aside with any German food - Bratwurst, knockwurst, schnitzel, sauerbraten, with good strong beer. My wife says this potato salad is a meal in its own right. I believe her.

Source: food.com

8 tablespoons unsalted butter , room temperature 1 teaspoon dried parsley 1 teaspoon dried tarragon 1 teaspoon chives 1 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper 4 boneless skinless chicken breast halves 2 large whole eggs , beaten with 1 teaspoon water 2 cups panko bread crumbs , plus 1/4 cup panko bread crumbs 3 cups vegetable oil 1 Combine butter, parsley, tarragon, chives,1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. 2 Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper. 3 Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight. 4 Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan. 5 Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F. 6 Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Source: food.com

1/3 cup canola oil , plus 2 teaspoons canola oil , for sheet pan 3 lbs salmon , pin bones removed (1 side) 1 1/2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1 tablespoon whole coriander seed , toasted 1 tablespoon whole fennel seed , toasted 1 teaspoon whole cumin seed , toasted 1 star anise , pod 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside. 2 Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. 3 Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes. 4 Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.

Source: food.com

4 smoked turkey legs 1 tablespoon seasoning salt 1 cup hot barbecue sauce 1 tablespoon dark brown sugar 1 tablespoon fresh lemon juice 1 Preheat the oven to 450°F. 2 Place the legs in a 13x9-inch baking pan and sprinkle with the seasoned salt. 3 Pour 1 cup of water into the bottom of the pan and cover tightly with aluminum foil. Bake on the middle rack of the oven for 1 hour. 4 After 1 hour, gently uncover the pan and turn the legs over. Continue to bake for another hour. 5 Remove from the oven and drain off any remaining water. 6 Combine the barbecue sauce, brown sugar, and lemon juice in a medium saucepan over high heat and bring to a boil. Remove from the heat and glaze the turkey legs with the sauce.

Source: food.com

2 tablespoons fresh parsley , chopped 2 tablespoons fresh thyme , chopped 2 tablespoons fresh sage , chopped 5 cups all-purpose flour 3 cups kosher salt 3 tablespoons black pepper 5 egg whites, beaten thoroughly with 1 1/2 cups water 6 lbs beef tenderloin 1 tablespoon olive oil 1 Reserve half of the herbs for later. Mix the other half of herbs and all the other dry goods together in a large bowl. Make a well in the center and add the egg whites/water mixture. 2 Use a potato masher (unless you have a very strong KitchenAid) and begin to mash and mix the dough. It will be very tough and crumbly. Scrape down the sides and knead to a solid mass (it will still be crumbly). 3 Place dough (break up if needed) into a sturdy ziplock freezer bag. Seal up and leave on counter for 4-24 hours (this allows the egg whites to soak up the dough). 4 About 1 hr before dough is ready: In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough. 5 Preheat oven to 400°F Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down. 6 Place meat in the middle of the dough. Gently take one side and fold over meat. Fold back a flap. Bring up the other end and crimp together with the flap. Fold short ends over and crimp to seal. You do not want it tight around the meat, but you do want it sealed well. 7 Move the roast onto a baking sheet. Insert a meat thermometer into center of roast. Set to 125°F Baking time is approximately 25-30 minutes. 8 Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube using tongs. Slice and serve immediately. (Alton says to toss the casing in the yard as it's good for wildlife).

Source: food.com

2 tablespoons yellow mustard seeds 1 tablespoon celery seed 1 bay leaf 1/4 teaspoon black peppercorns 2 tablespoons hot sauce 1 cup cider vinegar 2 tablespoons sugar 1/4 cup kosher salt 6 garlic cloves , peeled and crushed 2 cups water 1/2 lb ice 1 1/2 lbs boneless pork butt 1 Combine mustard seeds, celery seeds, bay leaf, peppercorns, hot sauce, vinegar, sugar, salt, garlic and water in a saucepan. Place over medium-high heat until boiling, reduce to a simmer, and maintain for 3 minutes. Turn off heat and add ice. 2 Cut pork butt into 2" cubes. Place in a large zip top bag. When the brine is cool, pour it in as well. Press out as much air as possible and seal the bag. Refrigerate for a minimum of 3 days, turning bag a couple of times a day. 3 Keeps 2 weeks in the refrigerator; after that, drain and freeze. Note that this is NOT edible as is; it still has to be cooked!

Source: food.com

2 tablespoons vegetable oil 1 onion 2 green bell peppers 3 celery ribs 2 teaspoons kosher salt 1 teaspoon black pepper 5 garlic cloves , minced 3/4 lb pickled pork or 3/4 lb unsmoked thick slab bacon 3 bay leaves 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1 teaspoon hot sauce 1 lb dried red kidney beans , picked and sorted 2 quarts water 1 Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes. 2 Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves. 3 Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Source: food.com

16 ounces sweetened flaked coconut 2 ounces sweetened condensed milk 1 pinch kosher salt 1 teaspoon vanilla extract 4 egg whites 5 ounces granulated sugar 12 ounces semi-sweet chocolate chips 1 ounce vegetable shortening 2 ounces salted macadamia nuts 1 Preheat the oven to 325 degrees F. 2 Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl. 3 In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes. 4 Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping. 5 Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat. 6 Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Source: food.com

1 butternut squash melted butter , for brushing 1/2 tablespoon salt 1/2 teaspoon pepper 1 1/2 cups chicken stock 2 tablespoons honey 1/2 teaspoon minced ginger 2 ounces heavy cream 1/8 teaspoon nutmeg 1 preheat oven to. 2 400.Chop and brush squash with melted butter.Lay the squash flesh side up.Sprinkle with salt.Roast til tender.Scope out flesh when cool.Puree with other ingredients and pour in pot.Warm up and season to taste with salt/pepper.

Source: food.com

1 tablespoon butter 1 tablespoon olive oil 2 red onions , thinly sliced 1 sweet onion , thinly sliced 1/2 tablespoon sugar kosher salt fresh ground black pepper 1/4 cup cognac 1/2 cup dry white wine 1 cup beef stock 1 bay leaf 4 sprigs thyme , leaves only 15 -20 wonton wrappers 1 cup gruyere , grated 1/3 cup parmesan cheese , grated 2 tablespoons butter chives or fresh thyme sprig , for garnish 1 Heat the butter and oil in a sauté pan on medium-low heat. Add the onions, sugar, salt, and pepper, and cook for 30 minutes, stirring occasionally. You may have to turn your heat down to low if you find them caramelizing too quickly. You want them very soft, but not burnt. You can also use the Alton Brown method: put them in an electric skillet set to 300°F, cover and leave undisturbed for 10 minutes, then start stirring every few minutes. 2 After 30 minutes, add the cognac. Do not pour the cognac directly into the pan from the bottle if there is a live flame; the flame could travel up the pour-stream and into the bottle, causing it to explode. Measure the cognac in a liquid measuring cup, then move the pan off the heat, pour in the cognac, and return the pan to the stove. Let the cognac reduce for 1 minute. Add the wine, beef stock, bay leaf and thyme. Season again with salt and pepper. Simmer on low for another 30 minutes. 3 Set the onions into a strainer over a bowl to cool to room temperature. Reserve both the onions, and the broth that drains from them. 4 Preheat the broiler. Spray two individual gratin dishes with non-stick spray, and stand them on a foil-lined baking sheet (to make for easy clean-up). 5 Take a wonton wrapper in one hand. Dip a finger or small brush in the reserved broth and moisten the entire surface of one side of the wrapper. Place 1 tsp of the onions in the center of the wrapper. Bring all four corners together, pinching and twisting to form a small pouch (called a beggar's purse). Place dumpling, seam side down, into gratin dish. Continue until both dishes are full. 6 Top each dish with half the Gruyère and half the Parmesan. Dot each dish with 1 tbsp of butter. Pop the dishes under the broiler until the cheese is melted, bubbly and beginning to brown, about 5 minutes. Poke a toothpick into each dumpling and garnish with chives or thyme sprigs.

Source: food.com

2 cups whole wheat flour (I used whole wheat pastry flour.) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons sugar 1 Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.). 2 Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes. 3 * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat. 4 *Test the griddle by flicking water on it. If the water dances across the surface, you’re good to go. 5 * Rub down the griddle with a little butter or spray with nonstick spray. 6 Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

Source: food.com

6 ounces thick-cut bacon , cut into 1-inch strips 2 medium onions , finely chopped 1/2 tablespoon kosher salt 1/2 teaspoon fresh ground black pepper 1 whole star anise 3 whole cloves 3 tablespoons olive oil , divided 1/2 lb boneless beef chuck roast , ground coarse 1/2 lb boneless pork butt, ground coarse 1 1/4 cups white wine , divided 3 celery ribs , finely chopped 3 garlic cloves , minced 3/4 cup evaporated milk 3 cups beef broth 1 ounce dried porcini mushrooms , finely chopped 2 garlic cloves , sliced 2 (28 ounce) cans diced tomatoes 1 tablespoon dried oregano 2 teaspoons dried marjoram 2 teaspoons dried basil 2 tablespoons tomato paste 1 tablespoon ketchup 1 tablespoon sherry wine vinegar 1 teaspoon Worcestershire sauce 2 tablespoons kosher salt 1/2 lb spaghetti 1/3 cup grated parmesan cheese 1 Set an 8 qt cast iron Dutch oven over low heat and add the bacon. Cook until the fat renders and the bacon is crispy. Transfer bacon to a paper-towel lined plate. 2 Add onion, salt and pepper to fat in pot. Place star anise and cloves in a small cotton spice bag (or wrap in cheesecloth); lay the flat of a chef's knife across the spices and smash your fist on the blade to crack them (or use a mallet). Add the spice bag to the pot as well. Cook over low heat until onions break down and caramelize, about 45 minutes, stirring every few minutes. 3 Place a 4 qt saute pan over high heat and add 1 tbsp olive oil. When oil begins to emit wisps of smoke, add beef and pork. Stir constantly for 4-5 minutes until the meat is brown and broken into small chunks. Transfer to a colander set over a bowl. Return the saute pan to the high heat. 4 Deglaze saute pan with 1/2 cup white wine, scraping any browned bits from the bottom of the pan. When wine has reduced by half, turn off the heat. 5 When onions are mahogany brown, add celery and minced garlic. Cook over low heat for 30 minutes, until intensely fragrant. Remove and discard the spice bag. 6 Add the meat and reduced wine to Dutch oven. Add another 1/2 cup white wine, evaporated milk and beef broth. Add porcinis. Cook very slowly over low heat, covered, for 3 hours, stirring every 30 minutes. 7 Add 1 tbsp olive oil to saute pan and heat until shimmering over medium heat. Add sliced garlic and saute until fragrant, 30-45 seconds. Add tomatoes (with any juice in the cans), along with oregano, marjoram and basil. Cook over medium heat until most of the liquid evaporates, 25-30 minutes. 8 Reduce heat to low and add tomato paste, ketchup, sherry vinegar, Worcestershire sauce and 1/4 cup white wine. Simmer 30 minutes. 9 Add 1 tbsp olive oil to tomatoes and turn heat up to medium high. Stir vigorously and constantly for 2-3 minutes. Add tomatoes to meat mixture. Continue to simmer over low heat, uncovered, while preparing pasta. 10 Bring 4 quarts of water to a boil in a deep, narrow pot. Add salt. Add spaghetti when water is at a rolling boil. Stir for a few minutes to minimize sticking, then reduce heat to keep a steady but not violent boil. Start checking after 5 minutes; the pasta should be not-quite al dente; there should still be a little crunch in the center. Drain the pasta and add to the meat sauce, along with parmesan cheese. Cook another 4-5 minutes until pasta is al dente.

Source: food.com

2 lemons , peeled and sliced 2 cups sugar 1 quart water 1 teaspoon cinnamon , short 1 teaspoon clove , short 1 teaspoon nutmeg , short 1 Cook over medium heat until syrupy (about 30 minutes). Add one gallon of burgundy wine and hold at serving temperature. Float orange slices on top if desired. Serve in mugs. 2 TIP: I watched Alton Brown make mulled wine recently on The Food Network. He used a buffet sized coffee maker. Just put all of the mulling ingredients in the ground coffee container. Pour the water and wine into the reservoir and let it "perk" -- the pour spout makes it easy to serve. My daughter says they generally have these large cofffe makers at the thrift shops.

Source: food.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Ok ok enough ginger already, you might be saying. No such thing, I reply. I’ve talked at length about ginger beers, and even made my own at one point, complete with yeast fermented bubbles. That was true ginger beer. But this is practically a homemade ginger beer, made from fresh ginger juice, lime juice, and tonic water for fizz. Fresh ginger being the key to a bold and spicy mocktail that, if you’re a true ginger lover like me, you’ll simply adore. Sure, you could add some gin and make a gin-gin & tonic, and I wouldn’t blame you for doing so, as this bold and bubbly beverage would make a perfect base for some booze. This drink was inspired by a similar concoction at Nashville’s Pinewood Social. I adore restaurants that have creative mocktails on their menu. Because a lengthy and interesting sounding cocktail menu totally bums me out when my only non-alcoholic options are soda or water, and maybe a ginger beer if I’m lucky. C’mon, restaurants, embrace the need for designated drivers and give us at least a few interesting options. A word of warning: this drink is not for the faint of heart. You must like spicy ginger to the extreme. If you’re timid or you’ve never had a really strong ginger beer before, I’d suggest you start with that first (and be sure to check out my favorite ginger beers for some recommendations). Then, once you’re sure you can handle it, then you can move on to this. Let’s just call this one a drink for the true ginger aficionado. Don’t even think about guzzling it or you might just choke on the spice. This is a drink that needs to be sipped so the spice doesn’t get to be unbearable. If you have a juicer, you can certainly use it and save yourself some time. However, a juicer is not required for this recipe. I recommend peeling and freezing your ginger. Not only does it preserve it, but frozen ginger blends up significantly easier than fresh. It’s almost like the ice crystals break up the tough fibers that make fresh ginger hard to work with (the same goes for grating ginger, it’s much easier to do when previously frozen). Why? No idea. All I know is I’m definitely going to be keeping a large stash of fresh ginger in the freezer from here on out. For ginger juice, simply blend your semi-frozen ginger (I recommend thawing it for 10-15 minutes out of concern for your blender) and then liquefy it with a bit of water. Then strain out the pulp and voila! Ginger juice without a juicer. This is Taylor’s magic tonic syrup. He heard about it from Alton Brown, who claims that most pre-made tonic sodas are pure crap and that club soda mixed with this artisan tonic syrup is the way to go. Ok, whatever you say dear. We live and die by the Alton Brown gospel in this household, and I’m not one to argue with him. Can I just say I adore these straws? They are Kate Spade brand (bet you didn’t know Kate Spade my straws, did you?) and made of acrylic, which puts the paper straws to shame. These you can leave in your glass for hours and hours and they won’t get soggy. Not that a glass of this spicy mocktail will last that long, but still. Acrylic is totally the new paper. Fresh Ginger-Lime Tonic Yield: 4 servings Total Time: 10 minutes Ingredients: 2 ounces fresh ginger, peeled and frozen 1/2 cup filtered water 1/4 cup lime juice (from 2-3 limes) 2 (8oz) cans club soda 1 ounce tonic syrup* Directions: Combine frozen ginger and water in a blender. Turn on and gradually increase speed to high; blend for 30 to 60 seconds or until no large chunks remain. Pour mixture through a fine mesh seive set over a bowl, pressing out liquid with a spoon or spatula. Rinse out the blender with another few tablespoons of water and pour through seive. Discard solids. You should have just over 1/2 cup of juice. Fill 4 12-ounce glasses with ice. To each glass, add 1 ounce (2 tablespoons) ginger juice, 1/2 ounce (1 tablespoon) lime juice, and 1/4 ounce (1/2 tablespoon) tonic syrup. Stir to combine. Top with 3-4 ounces of club soda. If you find this too spicy, add a splash of simple syrup to sweeten the drink. *Tonic water can also be used in place of the tonic syrup + club soda. All images and text Β© Lindsay Landis / Love & Olive Oil Did you make this recipe? Let us know what you think! Leave a Comment or share a photo on Instagram with the hashtag #loveandoliveoil.

Source: loveandoliveoil.com

Hard boiled eggs that are easy to peel? Use your pressure cooker! Perfect, easily peeled eggs every time. Print Photography Credit: Emma Christensen Like many of you, I abandoned theΒ dream of finding one surefire methodΒ for making consistently perfectΒ hard boiled eggs some time ago. After trying a fewΒ too many “foolproof” tricksΒ with spotty results, I relegatedΒ easy-peel eggs toΒ the same categoryΒ as unicorns and cheap airfare: nice to fantasizeΒ about, but if they were trulyΒ real, you’d think we’dΒ have heard about it by now. But that’s the thing about myths — just when you’ve thrown your hands in the air and walked away, something new comes along to rekindle your hope. Like Fox Mulder, we want to believe. For me, that something newΒ was myΒ pressure cookerΒ and a friend’s improbable suggestion that I try using it to makeΒ a batch of eggs. Just like that, the dream was alive again. I’ve actually been sitting on this revelation for a few months now just because I didn’t trust the evidence of my own eyes: Two eggs or a dozen, fresh eggs or weeks old, white eggs or brown eggs, it didn’t matter. The shells slipped easily off each time, leaving a smooth and pristine hard boiled egg. There are a few theories for why this is. Some say that, similar toΒ steaming eggs, the pressure cooker forces steam inside the egg’s shell during cooking, causingΒ it to separate from the egg white. Alton Brown’s theory is that it’s more aboutΒ the rapid temperature change inside the sealed pot. Either way, it works. Making hard-cooked eggs in the pressure cooker is the only method I’ve found that has worked for me every single time. I based my eggsΒ on the popular “5-5-5” methodΒ for hard-cooked eggs in the Instant Pot.Β The idea is to put your eggs into a steamer basket and sealΒ themΒ inside your pressure cooker along with a cup or so of water. It takes about five minutes for the cooker to come up to high pressure, five minutes to cook the eggs, and then five minutes of natural pressure release before removing the eggs from the cookerΒ — hence the “5-5-5” method. I found that this basic formula worked just fine, though it typically takes my pressure cooker closer to 10 minutes before fully pressurizing. I also decided that I like the texture of 4-minute eggs better than 5-minute eggs. At four minutes, the whites are firm but soft and the yolk is cooked through but still creamy; at five minutes, I felt like the whites started to become rubbery and the yolk was a little chalky. Give it a try both ways and see which you prefer. Also, for those of you with stovetop pressure cookers, I recommend a quicker 3-minute cook time.Β Stovetop pressure cookers can reach a higher pressure than electric cookers and tend to cook food more quickly. (For reference, aΒ friend of mine tested this recipe with her stovetop pressure cooker and her verdict was that 4-minute eggs were fine, but tasted slightly overcooked.) The only un-perfect thing about this way of hard boiling eggs is that, every so often, one of the eggs will crack its shell during cooking. When this has happened to me, it’s usually been during the 5 minute “natural release”Β period after the eggs are already cooked, so the crack is only superficially cosmetic. Not idealΒ if you’re planning to dye a bunch of Easter eggs, of course, but perfectly fine for deviled eggs. If your eggs seem to beΒ cracking more often, or are cracking earlier during cooking before the whites are set, try cooking them at low pressure instead of high pressure. My own tests at low pressure gave inconsistent results, but every pressure cooker is a little different and you might have better luck with yours. The jury is still out onΒ unicorns and affordable airfare, but easy-to-peel eggs, at least, are real. Don’t have a pressure cooker? Try steaming your eggs on the stovetop! Follow me on Pinterest Easy-Peel Hard Boiled Eggs in the Pressure Cooker Recipe Print Check your pressure cooker manual for the minimum requirement of liquid in the pot, and add at least that amount. If no instructions are given, add 1 inch of water. If your pressure cooker didn't come with its own steamer basket, you can use a standard metal or silicone steamer basket in its place. (If you don't have a steamer basket, you can skip it, but you may get a greater number ofΒ cracked eggs.) Avoid stacking eggs on top of each other since this can also lead to more cracked eggs. If you need to cook more eggs than will fit in a single layer, I suggest cooking multiple batches. Ingredients Large eggs, cold from the fridge -- at least 1 egg or as many as will fit in a single layer in your pressure cooker Special equipment: Stovetop or electric pressure cooker (I use a 6-quart Instant Pot) Metal steamer basket or silicone steamer basket Method 1 Prepare the pressure cooker:Β Place a steamer basket in the bottom of your pressure cooker.Β Add 1/2 to 1 inches of water (1 to 2 cups) to the pressure cooker (check your pressure cooker manual for minimal liquid amounts). The water level should be just below the steamer basket. 2 Add all the eggs:Β Use cold eggs, straight from the fridge. You can cook as many eggs as you like at one time, but be careful of wedging eggs too firmlyΒ against one another or stacking eggs on top of each other since these can cause eggs to crack. 3 Bring the pot up to pressure:Β Close the lid on the pressure cooker and make sure the steam valveΒ is set to the "sealed" position. Set the pressure to high and set the timer for 4 minutes for electric pressure cookers (3 minutes for stovetop). The pressure cooker will take 5 to 10 minutes to come to full pressure and then being cooking. Cooking time begins once the cooker has come to pressure. 4 Let the pressure release naturally for 5 minutes.Β After cooking is done, let the pressure cooker sit for 5 minutes with the lid on and the steam vent "sealed"Β to allow steam to begin releasingΒ naturally. (If you're using a stovetop pressure cooker, remove it from heat.) 5 Quick-release the remaining pressure:Β After 5 minutes of natural release, flip the steam valveΒ to "venting" and quick-release any remaining pressure. 6 Cool the eggs.Β Transfer the eggs to a bowl of coldΒ water to cool (add ice for more rapid cooling, but ice isn't necessarily for making easy-peel eggs). Change out the water as it warms until the eggs are cool, then refrigerate the eggs until needed. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Easy-Peel Hard Boiled Eggs in the Pressure Cooker on Simply Recipes. Thank you! Print If you make this recipe, snap a pic and hashtag it #simplyrecipes β€” We love to see your creations on Instagram, Facebook, & Twitter! Emma Christensen Emma Christensen is the managing editor for Simply Recipes, as well as a food writer and homebrewing expert. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California. More from Emma

Source: simplyrecipes.com

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