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Did this recipe get hacked or is this a salt typo?
Posted on 5/27/16 at 9:48 am
Posted on 5/27/16 at 9:48 am
I just made this recipe in 1/2 portion and holy jeebus this is the saltiest thing I've ever made. I added a ton of jalapeno relish to cut the salt, it's still too salty. I felt dumb adding a 1/2 tbsp of salt, and I should have trusted my instinct. What was this ingredient supposed to be?
https://www.deepsouthdish.com/2008/12/basic-humble-deviled-egg.html#axzz49rhe65Fn
https://www.deepsouthdish.com/2008/12/basic-humble-deviled-egg.html#axzz49rhe65Fn
1
Posted on 5/27/16 at 10:31 am to Gaston
The measured salt is for the water.
It says to
quote:
Cover with water and add 1 tablespoon of salt.
It says to
quote:
Kosher salt and freshly cracked black pepper, to taste
Posted on 5/27/16 at 10:34 am to surprisewitness
Seems like you caught his mistake.
I've never salted the water in which I've boiled eggs.
I've never salted the water in which I've boiled eggs.
Posted on 5/27/16 at 11:17 am to surprisewitness
I didn't even read the recipe, I just used the ingredients. I took a photo of them, off of my iMac, and just went with it. MORON.
Note to anyone else. This will make SALTY deviled eggs.
Dumbest I've felt in a while. It's right there in my photo too. Wow.
Note to anyone else. This will make SALTY deviled eggs.
Dumbest I've felt in a while. It's right there in my photo too. Wow.
This post was edited on 5/27/16 at 11:18 am
Posted on 5/27/16 at 11:20 am to Y.A. Tittle
quote:
I've never salted the water in which I've boiled eggs.
Never even occurred to me one would do this. Makes more sense than salting deviled that much though.
I really need to delete this thread...
This post was edited on 5/27/16 at 11:23 am
Posted on 5/27/16 at 11:23 am to Gaston
quote:
Makes more sense than salting deviled that much though.
Agreed. I'm just curious if it actually imparts any flavor into the boiled egg if you do so.
Posted on 5/27/16 at 11:27 am to Y.A. Tittle
I'm just glad my wife doesn't read this board. If she did something this dumb I'd never let her forget how pretty her blond hair is.
Posted on 5/27/16 at 12:23 pm to Y.A. Tittle
Salt in the water doesn't add any flavor to the eggs it just lowers the boiling point of the water.
Posted on 5/27/16 at 1:49 pm to Y.A. Tittle
quote:
I've never salted the water in which I've boiled eggs.
I add baking soda. It makes the eggs easier to peel.
Posted on 5/27/16 at 1:49 pm to Y.A. Tittle
quote:
I've never salted the water in which I've boiled eggs.
I add baking soda. It makes the eggs easier to peel.
Posted on 5/27/16 at 3:43 pm to Y.A. Tittle
quote:
I'm just curious if it actually imparts any flavor into the boiled egg if you do so.
It raises the temp of the boiling water by raising its boiling point. Still I don't know why this is necessary, because the standard 212f is enough to properly boil and egg
quote:
Salt in the water doesn't add any flavor to the eggs it just lowers the boiling point of the water.
actually the opposite is true. it raises the boiling point, but you had the right idea
This post was edited on 5/27/16 at 3:45 pm
Posted on 5/27/16 at 4:01 pm to Midget Death Squad
Yeah, either way, I've always felt 212f was pretty optimal.
Actually, best way I've found to boil them is to just bring the cold ones to a boil and let them sit for about 10 minutes for a perfect not-quite-really-hard-boiled egg (or a bit shorter or longer depending on the consistency I'm looking for).
The tablespoon of salt struck me as pointless, and I was wondering if anyone had any other insight. I'm pretty comfortable with my initial inclination here.
Actually, best way I've found to boil them is to just bring the cold ones to a boil and let them sit for about 10 minutes for a perfect not-quite-really-hard-boiled egg (or a bit shorter or longer depending on the consistency I'm looking for).
The tablespoon of salt struck me as pointless, and I was wondering if anyone had any other insight. I'm pretty comfortable with my initial inclination here.
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