Heard from the kitchen at 8:20 Thanksgiving morning “6.6 ounces is how many tablespoons?” This is my husband, Robin, obsessing over how many chives to chop up for his deviled eggs. Devilishly dim.
This saga is not over. On November 5, Rob had offered to make these eggs for a Guy Fawkes Party. The recipe (god only knows where he got it from but it did warn the cooks that deviled eggs are rather declasse.) But whatever.
In this particular recipe one was directed to take the eggs (old eggs) out of the fridge to bring them to room temperature. Then the eggs need to be laid on their sides for twenty-four hours. Blankets are optional. Turn the eggs occasionally.
Rob just asked me what a piper is. I should have told him to hire a bag piper.He just told me to get out of his way in the kitchen when he’s working. For Crissakes, they’re just eggs.
Back to the story. So the eggs are laid on their sides whimpering like little babies and then the recipe tells him to put them in a pot with 2.2 cm of cold water. Well that causes consternation all around. “How much is that?” yells Robin. Back to google. He is then directed to boil the eggs for 12 minutes in water that is shivering. That seems counter intuitive but oh well, I guess you can shiver from heat too.
Then, cool the eggs. Their little shells should just fall off them. Didn’t happen. The eggs were not cooked on one side (the side that was out of the water and the peeling was impossible. Instead of a nice little cup to hold the egg mixture, it looked like the aftermath of a particularly bad breakfast—shell and half cooked whites.
So this time he has purchased 16 boiled eggs out of their shells. They are perfect. They are a poem to oblong perfection.
Hire the piper. I think this one’s a winner.