Cheesy Chicken Ravioli

Cheesy Chicken Ravioli Finished

Cheesy Chicken Ravioli Finished

Cheesy Chicken Ravioli is a really good meal item and will have the whole family wanting this for dinner. This cheesy meal can include chicken or not and can be expanded or reduced to accommodate few or many people.

This particular version was with a 3 quart pan and will feed 4 people well.

 Items needed to make this Cheesy Chicken Ravioli dish.

  • Cheesy Chicken Ravioli Ingredients

    Cheesy Chicken Ravioli Ingredients

    Baking dish around 2″ deep (ours was 13 1/2″ x 9 1/2″ x 2″)

  • Cheese Ravioli (Usually found frozen) – This is filled with cheese as opposed to Beef Ravioli which is filled with beef. The beef ravioli is what we cook with the red sauce, but it may end up being good in this dish without adding any chicken.
  • Alfredo Sauce – We are using almost 2 full jars for this dish (15 oz. jars). The alfredo sauce can be added to or taken away from this dish for personal preference. We call this “white” sauce as opposed to “red” sauce which is tomato based.
  • Chicken – We are using “Ready to Cook” chicken breast. The chicken needs to end up as bite sized pieces. So this can be a few different kinds, but this is how we like it.
  • Parmesan cheese – We are using shredded parmesan, but you may be able to use the ground version.
  • Mozzarella cheese – again we are using shredded, which is the way you normally would get mozzarella cheese. The mozzarella cheese can be added to or taken away from this dish depending on personal preference.
Mixing up the Cheesy Chicken Ravioli

Mixing up the Cheesy Chicken Ravioli

  1. Cook the chicken thoroughly.
  2. Boil the ravioli – The ravioli will float to the top of the water when they are done. We added them to a rolling boil and they should only take 3-5 minutes to cook.
  3. Once the ravioli is finished cooking, add them to the bottom of the baking dish.
  4. Once the chicken is finished cooking, cut it into bight sized pieces and add to the top of the ravioli in the baking dish. We used 2 1/2 large breast cuts for ours.
  5. Now put one full jar (15 oz.) of Alfredo sauce on the top of the chicken and ravioli.
  6. Mix this up just so that it is evenly mixed.
  7. Add 2 handfuls of the parmesan cheese.
  8. Add 2 handfuls of the mozzarella cheese.
  9. Mix again so all these ingredients are mixed adding more Alfredo sauce if needed.
  10. Now make this mix even throughout the baking dish.
  11. Add more Alfredo sauce to the top of this – sparingly.
  12. Add more Parmesan cheese to the top – sparingly – one handful.
  13. Add more Mozzarella cheese to the top – as preferred but sparingly.
  14. Pre-heat oven to 350 degrees.
  15. Place pan and cook for 40 minutes or so. Monitor after 30 minutes so as not to burn the cheese.
  16. Scoop it out with a large spoon. Garlic bread might be a great addition to this.
Cheesy Chicken Ravioli Ready to Eat

Cheesy Chicken Ravioli Ready to Eat

 

 

Crab Cake Recipe – Easy Blue Crab Recipe

Crab Cake Recipe

Simple Crab Cake Recipe

This is a version of another crab cake recipe that has all the basics, but not all the bells and whistles. Just to give some credit, here is a link to two other recipes that we used to make our own. Now these recipes have all the bells and whistles, so be forewarned! These were a basis, as well as another home made version.

http://www.tasteofhome.com/recipes/easy-crab-cakes

http://www.foodnetwork.com/recipes/ina-garten/crab-cakes-recipe.html

Crab Cake Recipe Ingredients

Crab Cake Recipe Ingredients

Draining the Crab Meat

Draining the Crab Meat

checking for more shells in Crab meat

checking for more shells in Crab meat

Our ingredients:

We had 3 cups of crab meat to mix and these amounts were great. We made about 11 really decent sized crab cakes.

1/3 cup regular bread crumbs (you will be using more bread crumbs for the outside)
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1 teaspoon Dijon mustard (or spicy brown mustard)
1/4 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2 eggs
1 or 2 drops hot sauce (we use Louisiana hot sauce, but there are many)

You will need more regular bread crumbs and Panko style bread crumbs (for texture) for the outside of the crab cakes.

1 – Drain the juice from the meat. Similar to what you would do to a can of tuna, if you were going to make tuna salad sandwich, you wouldn’t want it to be runny. At the same time, you can be checking for shells. We harvested our own crabs, and cleaned them for the crab meat, so we have to be extra cautious.

Mixing up the Crab Cake Mix

Mixing up the Crab Cake Mix

Put Crab Cake Mix in fridge

Put Crab Cake Mix in fridge

Forming the Crab Cakes

Forming the Crab Cakes

2 – Double check for shells. Just before you start the mix it is a real good idea. Even after we checked, double and triple checked, we still had a few shells in ours, so take your time!

3 – Start by adding the mayo, lemon juice, garlic powder, mustard, pepper, worcestershire sauce, and the 2 eggs. Mix it up a little bit, then add the bread crumbs and mix up good. Now add the 1 or 2 or none drops of hot sauce and mix again.

4 – Put this mix in the fridge for 30 minutes or more.

5 – Now take a cake pan or something with a little depth in it and add equal amounts of regular and Panko style bread crumbs. We used a full cup of each in our case. With a ice cream scooper, spoon, measuring cup, or your hand, get a lump of the mix and form into the “cake” that you want. I don’t think it has to look like a hamburger patty, but thicker is usually better as it holds together better. Thinner would break too easily. You may want to separate all the meat before you bread so you can see how many crab cakes you end up with. You may need to reduce the size a little to add a few crab cakes. I want to try making “crab balls” like hush puppies, but with crab meat inside instead of just salty paste like bread. I would cook crab balls in a deep fryer.

Frying crab cake in frying pan

Frying crab cake in frying pan

6 – once you have used up all your crab meat, it is time to cook them up. If you are going to fry them in a pan, or in a deep fryer, it still takes 3 – 5 minutes to cook them. If you chose the “ball” style then a deep fryer is a must. If you cook them slow, they will cook all the way through without burning the outside. Trying to cook them fast will not do good, because you won’t cook the inside.

Frying pan – Put some regular cooking oil in the pan and cover the bottom. Now it is just like cooking a hamburger patty, put it in and let it start cooking. After a minute or two, check the bottom and if it looks good and brown, go ahead and flip it. Once you get both sides cooked, it will be a little easier to turn over. Slow is better than fast.

Frying crab cakes in deep fryer

Frying crab cakes in deep fryer

Deep fryer – Don’t stack them on top of each other, lay them side by side. Cook as many as your tray will allow at one time. We set our fryer on 160 degrees and that was good.

7 – Now just start piling them on to a tray (preferably with a paper towel) as they finish to let them drain. Pretty soon they will all have been cooked and it will be time to enjoy!

Once you have made these a time or two, then you can adjust the amounts of ingredients to your liking. I like to only add hot sauce for spice, then you can put more on it when you are eating it if you want.

 
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How to Cook Crab – Blue Crabs

Once you have caught yourself some blue crabs or even bought some live crabs from somewhere you can get them cooked. If you have bought crab meat or whole crab claws or crab legs at the store, typically this meat has already been cooked. Re-cooking it will possibly make it taste better, especially when you cook it in a recipe or something like that.

So to start out, get the largest pot you can find that will fit on your stove. The more crabs you can get into one pot will cut down on the number of cycles you have to do. Once you get it there and not quite full of water, then turn your burner on and wait for it to boil. I did not use any seasoning or “crab boil” with this, because we are going to make crab cakes. So we will be seasoning the crab cake mix. If you want to eat the crabs after you boil them, then maybe you could season the water now.

Putting the Crab in the Pot

Putting the Crab in the Pot

1 – Once the water gets to a boil or real close to it, start putting the live crabs in the pot. A pair of tongs are ideal, since the crab pincers are still functional and very hungry for your fingers. Depending on your situation, if you have any crabs that have lost movement, get those crabs into the boiling water first. As you put the live crabs in, you will see the water rise. The water will continue to rise as it gets warmer, so be prepared to take water out if that happens.

2 – Once you have the pot full of as many crabs as will fit (and the water is boiling), then set a timer for 10 minutes. 10 minutes should be sufficient for most crabs. Large crabs, more time, and smaller crabs, less time. I would not cook any crabs for less than 8 minutes. Unless you just have an enormous amount and only a small pot, I would cook them more and not less. You DO NOT want to get sick from eating crab meat that is not cooked.

Trays of Cooked Blue Crabs

Trays of Cooked Blue Crabs

3 – Once the timer goes off, start removing the crabs and place on a tray so they can drain. A bowl might work too, but they are still the same size as when you put them in.

4 – After all the crabs have been cooked, they now need to be cleaned. This process will take up a whole other post.

 How to Clean Blue Crab for Crab Meat

Put the blue crabs in the fridge

Put the blue crabs in the fridge

5 – If you need some time in between cooking the crabs and cleaning the crabs, just put them in the refrigerator. Don’t let more than 24 hours pass though, because all the insides are still there. It may be better to process them halfway first, by just removing the top and the insides. Then they can be stored a little longer in the fridge.

 

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How to Clean Blue Crab for Crab Meat

This post will focus on cleaning or processing the blue crab after they have been cooked and before any recipes will take place. Better said by separating the crab meat from the shell.

If you still have to make your blue crabs turn red check out this post –

How to Cook Crab – Blue Crabs

Ready to clean the cooked blue crab

Cooked crab ready to get started with blue crab cleaning station

After you have thoroughly cooked your newly caught or purchased blue crab, it is time to clean them so you can either eat them or process them for the meat. The first step is to get everything together so you don’t have to do it once you have gotten into the cleaning process.

  • Bowls for the refuse or shells – larger bowls so they can pile up the trash
  • Bucket – for the main body shell to temporarily store – these take up a lot of space and need a place to be.
  • Bowls for the crab meat – With a lid would be preferable so you can save the crab meat for another day in the refrigerator.
  • Newspaper – The more newspaper the better. This will be used for a staging area and then for cleaning up to store the trash. You can also catch up on the news and the latest sales while cleaning the crab meat.
  • Plastic bags – grocery bags work well, but trash bags or any other type can be used (re-use or recycled)
  • Nutcracker – for the claws mostly
  • A thin pokey tool – ice pick, wood skewer, toothpick, sometimes it helps to poke the meat out and not have to break it again.
Pulling off the crab claws

Pulling off the crab claws

Once you get all this together, spread some base newspaper out onto a counter or table. This is going to take a while so you want to do it somewhere that you are comfortable.

1 – start with your full trays of crabs and start pulling the claws off and putting them in a separate bowl. This will help the person who is processing them do the same thing over and over. If you are wanting to eat the crabs in spaghetti sauce or some other way where you want to leave the claws on, then skip over this step.

taking off the top shell of blue crab

Taking off the top shell of blue crab

2 – Pulling the main body shell off – wrap your finger around the point of the shell while holding your thumb towards the other side of the shell and pull straight up. The shell should pop off, then throw in the bucket or somewhere they can pile up. This will make a mess with the juice if you let them get away from you so hold still and don’t splatter.

Taking out the insides of blue crab

Taking out the insides of blue crab

3 – Now start removing the insides – the lungs, the front feelers, the backside, then the middle, this is the first step before washing. Shaking it into a bowl should loosen it up. Then pull all you can out. We want to remove all the yellow stuff, but this step won’t remove it completely.

Washing the blue crab bodies

Washing the blue crab bodies

4 – set these newly processed bodies onto another tray and now we are ready to wash the rest of the insides out.

5 – Once you are ready, start washing off the bodies. You should now be able to see that you only have meat and cartilage left. They should look clean and neat or all white. Make sure that all the yellow stuff is out of there. It should not hurt if there is a little residue left, but get as much as you can! These are now ready to eat (knowing they are thoroughly cooked). This post is going further than eating them now to get the meat ready for crab cakes. You can do many things with the blue crabs at this point.

Cracking the blue crab claws

Cracking the blue crab claws

Separating crab meat from the body

Separating crab meat from the body

6 – To process the claws, take the nutcracker and crack the main body of the claw right behind the claw joint. This should free it up to break it open. There is a piece of cartilage that has to be taken out, then there is a nice chunk of meat to harvest. The knuckle between the two claw sections does not have much in it unless the crabs are really big, then there might be a small chunk in it. The other part is the same, crack it open, remove the cartilage and harvest the meat.

Finished crab meat

Finished crab meat

7 – Cleaning the bodies is a little more challenging, because you have to pay attention to which bowl is the good crab meat and which bowl is the blue crab trash. Take and break the body in have. Leaving the legs on will give you something to hold onto while breaking it apart. Now take the half and put your thumb through the top of the shell, this will break the half into another half and begin to now separate the legs. Now that this is open, the crab meat should start to come out. Now as you break it apart by separating the legs from one another you will see the meat is attached to each leg. Continue and pull the good crab meat out and put into the bowl. The newspaper is now so you can just drop the pieces onto the counter while you are pulling the crab meat out. Some will go better than others and after you have done a few you will develop a style of separation.

Clean up crab mess

Clean up crab mess

8 – Cleaning up should have been taking place while these other steps were going on, especially if you had more than 1 dozen blue crabs. Take the shells and place in the newspaper that has been soiled while cleaning. Place this onto new newspaper and wrap up the trash with the top layer of newspaper, then continuing with the lower layers. Once you are comfortable with the amount of newspaper you can take this and place in a plastic bag and tie tight. Now take this bag and put into another bag. 3 bags is not out of line, because I would then take these smaller bags and put into a larger bag.

9 – Depending on what you are going to do with the garbage is where to go from here. I would put these into the freezer until garbage day. If you live close to the saltwater you may be able to put the garbage in there, of course without all the newspaper and plastic bags. If you put this in your garbage can, you may have a huge problem the next day if it sits too long. The juice will eventually leak out and leave you breathless from the stench.

Now you are ready to put this crab meat into a recipe for crab cakes, crab alfredo, seafood salad, and more.

 

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How to Roast Pumpkin Seeds – Halloween Treat

Cut off the top of the Pumpkin

Cut around the stem of the pumpkin so there is a lid to return.

Carving a pumpkin? Let’s cook and eat those seeds that you take out of the pumpkin.

1 – Cut the top of the pumpkin where the stem is. Usually this is where you want to cut it so you can use it as a top and put it back on to make it look whole again. I guess you could cut a hole in the back or something, but you would not have a nice handle to use. Get a vase or something and trace a circle out with a pen.

2 – Now start emptying the pumpkin. You may have to use a tool to dislodge the pumpkin guts from the side of the pumpkin. Put this into a bowl or onto something that you can wash or throw away. Get all the seeds and guts out.

Separate the pumpkin guts from the seeds

Separate the pumpkin guts from the seeds

3 – Now it is time to separate the pumpkin guts from the seeds. This is the step before washing so just get as much as you can.

4 – Wash the seeds and now try to get as much pumpkin as possible away from the seeds. A strainer will help so the water can run and not fill up. Put the clean seeds onto a tray or some paper towels so they can dry overnight.

5 – Now that the seeds are dry, put them into a bowl. This is for one pumpkin worth of seeds.

Add Olive oil and Salt

Add Olive oil and Salt

6 – Add 1 1/2 tablespoons of olive oil to the bowl and stir around. You want to get the olive oil all over the seeds. You may want to start out with one and see what you have. Then add some more.

7 – Add 1/2 tablespoon of salt to the bowl and stir around again.

8 – Once you are satisfied that there is olive oil and salt on all the seeds, place the seeds onto a cookie sheet covered with tin foil. It does not matter if the seeds are touching, but it is best to spread them out.

Spread out the Pumpkin Seeds on a tray

Spread out the Pumpkin Seeds on a tray

9 – Set the oven on BAKE to 225 degrees. Once it hits 225 degrees, put the tray in the oven.

10 – After 20 minutes, open the oven and pull the tray where you can reach it. Turn the seeds until you have moved and turned all the seeds. Put back in the oven.

11 – After another 20 minutes, pull the seeds back out and check. Check to see that the seed looks consistent without alot of oil on it. If it does, they may be done. Try one and see if it is crunchy. If it is not, or there is oil still apparent, put the pumpkin seeds back in the oven.

12 – After 10 minutes or so, they should be done or real close. This is where trial and error will take effect. If there are a lot of seeds, it may take a little longer, or if there are fewer seeds, a little less time.

13 – Now turn the oven off and put the pumpkin seeds back in the oven and let the oven cool down with the seeds in for another 15 minutes.

14 – After 15 minutes, take out the pan of pumpkin seeds and set out to cool.

Finished roasted pumpkin seeds

Finished roasted pumpkin seeds

Don’t eat all these seeds at one time as it would be like eating sunflower seeds with the shell still on them. I am sure that a few won’t bother you too much, but beware of stomach pains. Also, I would not recommend putting these into trick or treat bags on Halloween night, as you might get some unwelcome responses. Good Luck and Happy Halloween!

 

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How To Cook Bacon in the Oven

Cooking Bacon in the OvenCooking bacon in the oven is a good way to make your bacon look good, as well as taste good. Cooking bacon in the oven will limit the burn you normally get when you fry bacon. You will still get the grease and such, but you won’t get burned. OUCH!! I know when I cook bacon in a skillet and the burner is a little too hot, and then it just never seems to stop splattering on me. Now there is  a way to avoid that. I am pretty sure that it takes about the same amount of time to cook bacon in the oven as it does to cook bacon in a skillet or frying pan.

Set the oven on 400 degrees

Set the oven to BAKE at 400 degrees

1. Set oven on BAKE to 400 degrees. 2. While you are waiting for the oven to heat up, take a cookie sheet or a flat pan with sides on it, place some foil over it. Make sure the foil wraps over the sides, because there will be grease that will fill up the pan. It won’t fill up all the way, but it will run over a totally flat pan. I always put 2 layers of foil to make sure no grease gets on to the pan.

Lay out the bacon strips to put into the oven

Lay out the bacon strips on the prepared tray

3. Open the bacon and start separating the strips. Touching each other is ok, but you do not want to stack them. They will try to stick together when they start cooking. 4. Once the oven hits 400 degrees, put the pan of bacon into the oven.

PUT THE BACON IN THE OVEN

10 minutes in the oven turn the bacon over

Turn the bacon after it has been cooking in the oven for 10 minutes

5. After about 10 minutes, it is time to flip the bacon. The best way is with tongs, but a fork may also do the trick. Just work your way through each piece of bacon and turn them on the other side. Put the tray of bacon back in the oven.

Check the bacon in the oven

After 20 minutes, check the bacon in the oven to see if it is finished or needs more time

6. After about 20 minutes in, it is time to check the bacon. If the strips are real thin, the bacon might be done already. Otherwise, just make sure they are not burnt and put the bacon back in the oven for a little while longer. 7. 25 minutes should be plenty. If the bacon is extra thick, then it might have to stay in a little while longer. 8. While the bacon is cooking in the oven, get another flat pan, plate, cookie sheet, or something that will take some heat. Even a paper plate will do at this point. Stack a few paper towels up to put the finished bacon on when you take it out of the oven.

TAKE THE BACON OUT OF THE OVEN

Take the bacon out of the oven

Take the bacon out of the oven and place on the paper towels.

9. While the pan is still in the oven, pull out the rack (then you don’t have to have the sizzling pan of bacon out on the counter) of bacon. Use the tongs or fork to remove the bacon one by one and place on the paper towels. At this point stacking may not be so much of a problem. The bacon needs to drain off the grease. It might be a good idea to cover the bacon and let it sit for a few minutes. It will get good and crispy this way.

Cooked bacon in the oven

After the bacon has a chance to sit for a few minutes, it is ready to eat

10. After 10 – 15 minutes you should have bacon that is show quality. This can now be used for many different occasions like breakfast, bacon cheeseburger, crumbled for Mac and Cheese, salad, or just eat it.

Congealed bacon grease

Once the grease congeals it is time to throw the foil away.

11. Leave the pan of grease in the oven over night. Once the grease congeals, just fold up the foil and throw it in the garbage. 12. If you wanted to, you could probably put more bacon in the same pan and cook another batch in the oven. You could pour off the grease and start again. You could remove one layer of foil, discard, then add another.

Folding the foil from cooking bacon in the oven

All Finished!

NOW WE’RE TALKING!

Chicken Nachos – How to Make and Cook

Chicken NachosHomemade Chicken Nachos are a good treat. Very simple to make, but with a little more effort than cheese chips. With a little preparation and some hungry mouths awaiting, Chicken Nachos are sure to please. The idea came after we were at Chili’s restaurant and the chicken nachos were not available anymore. That is when we decided that we would make them ourselves. Now since then, they have put them back on the menu as “Classic Chicken Nachos”. They are so-so, now that we can make them ourselves and don’t have to go out.

This can be customized many different ways to please anybody. Hold the bean, hold the jalepeno, add many other things.

How to Make and Cook Chicken Nachos

  1. Get some boneless/skinless chicken breast from the market.
  2. Cut the fat and skin off and cut them in small bite-sized pieces.
  3. Add a shot of olive oil and some taco seasoning. (Taco Bell brand is good). We used two packets with 2 pounds of chicken.
  4. Fry up the chicken in a skillet. Once it is finished, it is time to prepare the nachos.
  5. Cover a cookie sheet or flat pan with tin foil
  6. Turn on the oven to broil.
  7. Spread out chips on the pan. Use large tortilla chips. The Tostito’s Restaurant style are good. make sure and get a good bag and the chips have not been smashed. Place them onto the pan so they are barely touching. Original flavor or unflavored is best. Since we are adding the flavor, it is best to leave it plain. Salted is good, but you could also use unsalted. Trial and error is a good way to get it just the way you like it.
  8. Canned Refried beans are now spread over each chip. Not too much, but personal preference should prevail.
  9. Now take the chicken and add one piece to each nacho on top of the bean dip.
  10. Now add cheese to each individual nacho. Make sure and cover them.
  11. Now add one Jalepeno slice to each nacho. (Again, personal preference)
  12. Make sure and move the oven rack up near the top. 2 steps down is probably good.
  13. Put them in the oven and hold on tight. It only takes a minute or two. After about 45 seconds a spot check is warranted. Once it passes a minute, personal preference takes over. Make sure not to burn them. A little crisp is good, but burnt is bad.

Here is a video Chicken Nachos: How to Make and Cook

Cheese Chips – Real Simple Snack Favorite

Cheese Chips Cheese chips are a real simple and easy to make. They are the favorite of many and can be customized to fit many tastes. Since they don’t take a long time to cook, different trays can be made for different tastes. With a little sour cream, it is a warm alternative to just chips. These may be called Nachos and Cheese, but the cheese is usually melted and runny. This cheese is not runny.

 

How to Make Cheese Chips

  1. Turn on the oven to broil.
  2. Cover a cookie sheet or flat pan with tin foil
  3. Spread out chips to cover the bottom of the pan. Original flavor or unflavored is best. Since the cheese is adding the flavor (and whatever else you decide to put in it) it is best to leave it plain. Salted is good, but you could also use unsalted. Trial and error is a good way to get it just the way you like it.
  4. Spread cheese all over the chips. Cheddar is the best. This does not have to be prepackaged, but it is easier.
  5. Make sure there is cheese on all the chips you can see. If you have more chips piled up, then add more cheese so it will fall down onto the chips below.
  6. OPTION: Add more chips and more cheese. Depending on how many people are eating and personal preference.
  7. Make sure and move the oven rack up near the top. 2 steps down is probably good.
  8. Put them in the oven and hold on tight. It only takes a minute or two. After about 45 seconds a spot check is warranted. Once it passes a minute, personal preference takes over. Make sure not to burn them. A little crisp is good, but burnt is bad.

That’s it, it’s as easy as that.
Check out this video on How to Make Cheese Chips.

How to Boil Eggs for Deviled Eggs – Long Version

How to Boil Eggs for Deviled Eggs. This is a simple method that can be duplicated time and again to consistently boil eggs for deviled eggs. It all starts with the eggs. The best eggs are the ones that come from your chickens, but you can also buy eggs at the store.

Start with Empty water before putting in the eggs

 

 

Start with an empty pot of water and turn the burner on. Stove  burner should be turned on HIGH.
Add Eggs to the water

 

 

 

Put the eggs in the water as you turn on the stove.

Boil eggs for Deviled Eggs.

 

 

 

 

 

Now all the eggs are in the pot and it will take a minute or two to get to a rolling boil.

 

 

Raging boil for boiling eggs

 

Let the water come to a rolling boil and as soon as the rolling boil starts, time for 3 MINUTES.

Turn off the stove.

Let sit 10 minutes on the stove.

Rinse the eggs with cold water

 

 

Rinse with cold water – tap water from faucet on cold.

Drain the pot full of eggs

 

 

 

Drain out water and repeat process a time or two.

 

 

 

 

 

Swirl the pot with the eggs and water. This will crack the eggs slightly and allow some of the water to enter between the egg and shell.

 

Flush – swirl – flush – swirl – 2 or 3 times.

Put the boiled eggs in the fridge

 

 

 

 

Empty water, put in another container and place in the fridge.

 

Short Version – How to Boil Eggs for Deviled Eggs

 

 

How to Boil Eggs for Deviled Eggs

How to Boil Eggs for Deviled Eggs. This is a simple method that can be duplicated time and again so you can consistently boil eggs for deviled eggs. It all starts with the eggs. The best eggs
Boil eggs for Deviled Eggs. are the ones that come from your chickens, but you don’t have to own chickens to get eggs. Deviled eggs are a great addition to any function or get together.

  1. Put the eggs in the water as you turn on the stove. Stove should be turned on HIGH.
  2. Let the water come to a rolling boil and as soon as the rolling boil starts, time for 3 MINUTES.
  3. Turn off the stove.
  4. Let sit 10 minutes on the stove.
  5. Rinse with cold water – tap water from faucet on cold.
  6. Swirl the pot with the eggs and water. This will crack the eggs slightly and allow some of the water to enter between the egg and shell.
  7. Flush – swirl – flush – swirl – 2 or 3 times.
  8. Empty water and place in the fridge.

How to Boil Eggs for Deviled Eggs – Long Version