Is it just me or do hard-boiled eggs (also called “hard-cooked” eggs) show up an awful lot in kitschy cuisine? I see them plopped atop a dish whole (usually in a circle, perhaps to mimic one large hard-boiled egg), sliced and fanned out on a dish (a technique called “scalloped” eggs), or chopped in fourths and scattered atop and inside a dish.
Why so many hard-boiled eggs? My assumption (and you know what they say when you assume) is that they were perceived as elegant (a must with kitschy cuisine) and they were a cheap way to include protein into a dish. Or, they were just cheap and that’s it.
Oh I miss those kitschy days of old.
I happen to like eggs a lot, and think they can be dressed up for an elegant dinner, although I’m not sure if hard-boiled eggs really fit the bill.
If you’re going to make a hard-boiled egg, though, you need to do it right. Here’s the recipe for “Hard-Cooked Eggs” from The Casserole Cookbook:
Put into a large saucepan and cover completely with cold or lukewarm water 6 eggs.
Cover tightly. Bring water rapidly just to boiling. Turn off heat. If necessary to prevent further boiling, remove saucepan from source of heat. Let eggs stand covered 20 to 22 min.
Plunge eggs promptly into running cold water. Roll egg between hands to loosen shell. When cooled, peel eggs, starting at large ends.
Note: Eggs are a protein food and therefore should never be boiled.