Learn to make your own distilled water here. All you need is distilled water, distilled white vinegar, and a spray bottle. One of the most effective and popular options is Windex glass cleaner, but you can also use Method if you want a natural and non-toxic formula.Īnother option is to make your own glass cleaner. Most commercial glass cleaners will do the trick when it comes to cleaning glass mirrors. Cleaning glass without leaving streaks and doing so efficiently? Win, win! But guess what? Streak-free glass is possible and using the proper method will even take you less time to achieve the results you desire. So often, no matter how much cleaner you spray on the surface and how you wipe it away, it seems almost impossible to leave a streak-free, shining surface in place. Rather, streaky windows, glass tabletops, and mirrors is a frustrating result when cleaning your home. Unlike the streaking fad of the 1970’s, streaky glass has never been in vogue. Tagged apartment living, apartments, be a good neighbor, deviled eggs, Fath Life, fath properties, fathproperties, how to hard boil eggs, love the place you live, perfect hard boiled eggs | Leave a comment Streak-free Glass Posted in Apartment Living, Cooking In Your Apartment, DIY | Garnish.ĭon’t you just love it when things turn out eggs-actly perfect? And you can enjoy your hard-boiled ot deviled eggs without egg on your face. For a homemade look, simply spoon the filling into the egg whites. Blend the yolks with the remaining ingredients either in a small food processor, or mash together with a fork.įor a fancy finish, use a piping bag or a zip-lock bag with the corner cut out to pipe the yolk mixture into the whites. 3 tablespoons mayonnaise ( Duke’s if your local market carries it)Ĭut the eggs in half length-wise and gently scoop the yolks into a bowl or a mini food processor.These crispy bits add a lot of textural interest, flavor, and visual appeal to your eggs. Traditional garnishes include a sprinkle of paprika, a slice of pimento-stuffed olive, chopped chives, or a sprig of dill, but you can kick your garnishes up to a whole new level by adding a small piece (about one inch or so) of crispy bacon, crisped prosciutto, or crisped chicken skin (pictured). The addition of softened butter – thank you Julia Child – adds a wonderful, rich silkiness to the yolky filling. Mine has 12 indentations, so this recipe will be for a half dozen eggs yielding a dozen deviled eggs.ĭeviled eggs usually call for a dash of Tabasco sauce, but I prefer the less spicy, but zestier horseradish sauce. Whether you choose a pretty platter (best for home use) or a practical platter with lid (best for transport and storage), choose the number of eggs right to fill your plate. The shell should separate from the white of the egg in nice big pieces leaving the egg unblemished – perfect for your deviled eggs. You can also peel under running water, but results are consistently better with the dunk. If you plan to use the eggs immediately, fill your now empty bowl with cool water. Once cool, drain and either refrigerate for later use or peel. Let the eggs soak for at least 15-20 minutes so they cool completely – right to their core. When the timer goes off, immediately transfer the eggs from the steamer basket to their ice water bath. Your bowl should be large enough to hold all the eggs and allow them to be fully submerged in the ice water. While the eggs are steaming, fill your bowl with ice and add water. When the water begins to boil, reduce to medium, cover, and cook for precisely 15 minutes. Pour and inch or two of water into the pot, insert the steamer, and add the eggs. a pot – large enough to hold a steamer basket – with a lid.six to 12 large eggs (older eggs ultimately peer better than fresh ones).(We eat a lot of salad in the summer when I just can’t bear heating up the kitchen.) Plus, whipping up a batch of deviled eggs to bring to a spontaneous picnic or cocktail party is a breeze.Īfter boiling literally hundreds of eggs over the years, I’ve found a method that produces eggs with perfectly firm whites, creamy yolks that are a lovely consistent shade of pale yellow and, most importantly, easy to peel. Not only do they make an easy (and transportable) quick breakfast, but they are also a healthy, low-calorie snack full of protein, and tasty addition to salads. There are hard-boiled eggs in my house at all times. All equate to big fails when trying to make deviled eggs where the white is a beautiful vessel for luscious filling. Or the yolk is unappetizingly undercooked or has an unsightly greenish edge. Until, that is, you discover they are almost impossible to peel with the shell taking chunks of the white flesh with it. Sure, sure hard boiling eggs seems like a fairly simple task.
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