Nom Nom Paleo: Food for Humans (37 page)

W
hy does this method work? Let’s pull back the curtains.

1. Older eggs are easier to peel—and a bit of baking soda also helps the shells slide off.
   We all love farm fresh eggs, but as eggs age, they actually lose a bit of moisture through the pores in their shells, thus creating a bigger cushion of air between the inner and outer membranes of the egg. More important, the longer they sit, the more the eggs increase in pH level (in other words, it gets more basic as opposed to acidic), which results in a weaker attachment between the egg and the shell. As food science guru Harold McGee put it, “[t]he best guarantee of easy peeling is to use old eggs!”
   In the same way, baking soda helps to separate the egg from the shell. A little sodium bicarbonate in the cooking water makes it alkaline, which in turn draws some of the egg’s water content out through the shell and into the pot.
   
2. The pinholes help to further separate the eggs from their shells, and to keep the eggs from cracking during the cooking process.
   Pricking a tiny hole in each egg allows the water to enter during the cooking process, which helps to separate the egg from its inner shell membrane. This also equalizes the pressure inside and outside the shell, which keeps it from cracking prematurely.
   
3. By starting the eggs in cold water and icing at the end, you avoid overcooking.
   Remember what I said about the danger of overcooking your eggs? If you plop eggs into water that’s already boiling, you’ll wind up cooking your eggs at
   212
   °F—far too hot for a properly cooked egg. Plus, at that temperature, the insides of the eggs will come to a full boil, and the resulting bubbles will crack the shells. And we’re not making egg drop soup, people.
   The far better approach is to heat the eggs along with the water. By removing the pot from the heat as soon as the water comes to a boil, the insides of the eggs don’t go above
   160
   °F or so—an ideal temperature for hard-boiled eggs.
   Lastly, the ice bath at the end also helps to ensure that the eggs don’t continue (over)cooking. (Some say that the ice bath also helps “shrink” the eggs from the shell, making ’em easier to peel.)
   

C
ommit these tips to memory, and your hard-boiled eggs will always turn out perfectly!
 

Throwing a fancy shindig? Sometimes, it’s worth going the extra mile to make deviled eggs—especially if there’s bacon involved. If you can resist these porky, bite-sized morsels, you are not human, and we therefore can’t be friends. Because I’m only friends with humans. Specifically, humans who love bacon.

1. C
   ut the hard-boiled eggs in half lengthwise, and carefully pop out the yolks from each egg. If necessary, use a small spoon to do the deed. Set aside the egg whites.
   
2. T
   oss the yolks and the aïoli or mayonnaise into the work bowl of a mini food processor. Add the scallions, mustard, and vinegar, and season with salt and pepper to taste. Pulse until the ingredients are thoroughly incorporated.
   
3. S
   coop or pipe the yolk mixture into each egg white, and load it up with a generous amount of crispy bacon pieces before serving.
   

I love deviled eggs, but for breezy, casual affairs (like lunch for myself), I’m just too lazy to go to all the effort. Whoops
...
Did I say “lazy”? I meant “busy.” Whatever. You don’t have to be Cinderella in the kitchen; with a spicy assist from Sriracha Mayonnaise, Lazy Devils look and taste even better than the real thing.

1. C
   ut the hard-boiled eggs in half lengthwise. Use a butter knife to smear a generous dab of Sriracha Mayonnaise on the cut sides of the eggs, and arrange them on a platter.
   
2. T
   ear the prosciutto into ribbons, and use them to garnish the tops of each half-egg. Sprinkle the minced chives over the devils, and season each with a bit of sea salt immediately before serving.