Eggs, Hard Cooked the Easy Way

Do you ever hard cook/boil eggs and end up destroying the egg when trying to peel it? If you are like me, that's a big yes.
I have tried all the tricks and so far this is what works best for me.
No water needed for cooking.

Preheat your oven to 325 degrees Fahrenheit/160-165 Celsius
You will need a regular size muffin pan.

Ingredients:

Eggs

Put one egg in the shell in each muffin cup.
Bake for 25-30 minutes.
Cool slightly in a pan of water and peel.

It is possible to end up with a slight discoloration where the egg rests against the pan.
It does not effect the taste.
And if you are cutting the eggs, just cut in that spot and no one will even see it.

Deviled Eggs

I love Deviled Eggs. In my opinion, you just can't go wrong serving these as a side dish.
My favorite part( except for the eating) is that you can make these ahead and chill in the fridge til everything else is ready.

Ingredients:

5 eggs, hard boiled and peeled
1/4 cup mayonnaise or salad dressing like Miracle Whip
1 Tablespoon yellow mustard
salt
pepper
paprika- optional

To cook the eggs-
Place eggs in a pan and cover with water.
Place over heat and bring to a boil.
Turn off the heat and cover pan with lid.
Let sit for 15 minutes.
Drain.
Cover eggs with cold water.
When able to handle eggs, tap each egg on the side of pan to crack the shell.
Let eggs sit back in pan to cool farther.
Carefully peel the eggs.

To make the Deviled Eggs-
Slice each egg lengthwise.
Scoop out the egg yolks into a bowl.
With a fork or spoon, mash up the yolks.
Add the mayonnaise, mustard and sprinkle with salt and better.
Stir well and taste to see if you need more salt or pepper.
Fill the egg whites with the yolk mixture. Use the fork or spoon or if you want to go fancy scoop the yolk mixture into a plastic baggie and close it up. Snip off the corner and pipe the mixture into the whites.
Sprinkle with the paprika if you want. Not too heavy, just a little to add a bit of color and taste.

Makes 10 Deviled Eggs.

Baking Without Eggs

Sometimes we find ourselves without eggs, but we want to bake something with eggs.
So what should we do?

Substitute, of course.

Currently there is a major recall of eggs due to potential salmonella contamination. People have been getting sick.

So, if you are like me, you can't use the eggs you have.
I am not sure I can even buy eggs, at this time.

So, if you want to bake, you have 2 options.
Find a recipe without eggs.
Or, substitute other ingredients for your egg or eggs in the recipe.

You can buy egg product, which comes from egg whites.
Or you can make your own egg substitution.

For each egg that you need, use:
2 Tablespoons liquid
2 Tablespoons flour
1/2 Tablespoon shortening
1/2 teaspoon baking powder

You can also use:
1 teaspoon cornstarch
add an additional 3 Tablespoons liquid to your recipe.

But, the first substitution is the better option.

Egg Size is Important!

Large size eggs are the standard in recipes.

Most times the recipe will say large, but not always.

The size egg can make a difference.

If you buy eggs in different sizes, or you have your own eggs because you raise chickens, you can adjust the number you use to make sure your food turns out.

Here is an egg size equivalent chart:

1 large egg= 1 jumbo, 1 extra large, 1 medium, or 1 small egg

2 large eggs= 2 jumbo, 2 extra large, 2 medium, or 3 small eggs

3 large eggs= 2 jumbo, 3 extra large, 3 medium, or 4 small eggs

4 large eggs= 3 jumbo, 4 extra large, 5 medium, or 5 small eggs

5 large eggs= 4 jumbo, 4 extra large, 6 medium, or 7 small eggs