Eggs are a gentle food and should be cooked accordingly. In my award-winning cookbook for beginners I devote ten pages to the incredible, edible egg.
One thing about eggs that has always frustrated me was the slicing and preparing of Deviled Eggs. It seemed, no matter how razor-sharp my knives were, slicing smoothly through a hard-cooked egg was a nightmare.
In my cooking career I have served thousands of Deviled Eggs and I have, until recently, disliked the entire process. Oh, some of the procedures I have known for many years, which made the tasks of boiling and peeling much easier. But it was the slicing that I needed to figure out.
One night, just recently, I decided to satisfy my wife’s wish for Deviled Eggs with Sunday’s roast chicken dinner. The boiling went beautifully but I felt there had to be a better way of cutting them in half. The image below solved all the slicing problems and produced evenly separated eggs without bother or fuss.
It’s that simple: an inexpensive wire cheese slicer works like a charm. I even held an egg in my hand and pushed the wire through it. Then I tried putting them down onto the marble surface. It made no difference; the wire cut through the eggs like a hot knife through butter. Now, I have heard of using plain dental floss to halve eggs but I really didn’t think of it at the time. If anyone can attest to its success, I would love to hear from you.
There are other ‘tricks of the trade’ when working with eggs. But instead of revealing them all right now, I’m inviting you to check out my cookbook for lots of tips, tricks and secrets of the culinary world. Nothing inside is written in chef-lingo; it’s all right there in plain, everyday language. And, many of my featured recipes are ‘Kid Friendly’.
This helpful book was reviewed by The Military Writer’s Society of America and was awarded a Silver Medal. The glowing review claimed the cookbook could have been titled, cooking for idiots, but I thought of how many cooks I have known throughout my live that were so inept that they could burn water — the title stuck. As for the sub-title, everyone is at least one of those three things. Even Master Chefs, after a long, hot day in the kitchens come home desiring something quick and easy. This book satisfies all those needs.
The perfect bound edition sold through Amazon and Barnes & Noble.com contains all the same information but is not spiral bound. If you are an e-reader, and you wish an electronic edition, it is ready to download to your favorite reader. This useful cookbook is just a click away. Place your curser on the image at the top of the left sidebar and you will be instantly taken to Amazon, where you can purchase or read more about the book and perhaps take a peek inside.
THE BURNTWATER COOK’S KITCHEN GUIDE makes a great gift for the newlyweds or anyone still learning about the culinary arts. Inside you will find all sorts of useful tables, conversions and quantities, along with lists of substitutions. And of course, a wide variety of great foods, all super-simple and easy.
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