I've always had this theory about making hard-boiled eggs: that after boiling them, you can place them immediately in the freezer for roughly 20 minutes before moving them to the fridge. In doing this, it creates a layer of condensation between the shell and the egg, thus making it super easy to peel on a later day. That sounds like a genius idea, right? I don't know if it's true. I don't even know where I got the theory. I may have dreamed that Paula Deen and Rachel Ray visited me in the middle of the night, welcomed me into their sorority and endowed me with all of their cooking secrets. Or I may have made it up altogether.
This past Monday I began craving hard-boiled eggs. In my ravenous desire for these eggs I boiled every single one I had in the fridge - 18 in total. They boiled beautifully, I pulled them out of the water, placed them in the freezer, left the room to wait out the 20-30 minutes....
...and then I fell asleep.
For the record, hard-boiled eggs that have been FROZEN do not peel as nicely as CHILLED ones. And for an extra fun little special surprise, when you bite into a previously frozen egg, water comes gushing out. This was not what I had in mind when I craved hard-boiled eggs.
I don't think Paula and Rachel would be very impressed.
