Hello, and welcome to another edition of The Accident Prone Gourmet, the cooking show that slices, dices and stirs in a few mices.
Today we are going to tell you how to make hard boiled eggs.
First, gently place eggs in a small pot. Gently cover with water and bring to a boil. Then gently turn off the stove, put a lid on it, and sit and stare at the pot for 20 minutes. And voila! That’s all there should be to it, right?
No. Apparently, there is more to it than that, because…
Also? Does that look like the Virgin Mary trying to burst out of that egg to you?
Anyway, can someone please tell me how the heck to make a hard boiled egg? If they aren’t bursting at the seams, they’ve got that grey-ish blue-ish ick-ish look outside the yolk. What is that? Is it blue slime? Is it grey slime? Is it poisonous? Can I still eat it when it does that?
I tried giving up and buying already hard-boiled already peeled eggs (Eggland’s Best) at the grocery store which was awesome. Once. Because ever since I made this incredible discovery (actually, my blogger friend Nichole told me about them) they haven’t carried them since.
It’s because the whole world is out to destroy me. Or maybe because the eggs were too yolk-heavy…
Man, that would have been one fat chick.
UPDATE: So of course immediately after I say out loud that I can’t find Eggland’s Best already cooked already peeled eggs, I find them at Raley’s today (like, 2 hours after this post went up). I swear they didn’t have them the last four times I went – I even ASKED them about it. Obviously, they read my blog post, went back in time, ordered some eggs and stocked the shelves. Children, pets, and grocery stores: they make liars out of you every time.