There is much to be said for failure. It is more interesting than success.
~Max Beerbohm, Mainly on the Air, 1946
Our new house came with three lovely chickens. I had the idea of making pesto deviled eggs earlier this week (after an inspiring snack at the Nordstrom holiday shopping event). Unfortunately, I appear to really suck at making hard boiled eggs.
How can a seemingly simple task be so bizarrely confounding?
The standard technique – placing eggs in a pot of boiling water, removing the pot from the heat, and letting the eggs cook for 12-14 minutes – has failed me twice! I hate over-cooked, green yolks, so I cooked them the first time for 12 minutes. The eggs were hard to peel and the yolks were only half-cooked. The next time I tried, I left the eggs in the water for 15 minutes. The results were no better, as the above picture demonstrates.
I made the pesto filling with the yolks, a cup of basil leaves, a few tablespoons of walnuts, a couple shavings of Parmesan, and a spoonful of Veganaise anyway. It was super rich and worked great as sauce for pasta and veggies. All in all a happy failure.
I still can’t figure out what’s wrong with my hard-boiled egg cooking technique, though. Is there a difference between home-grown eggs and commercial eggs that would account for the difference? Do I simply need to cook them even longer?
Good thing the ladies keep laying more eggs. I have a feeling I will be able to keep experimenting until I have the technique down pat.