Perfect Hard Boiled Eggs

After all these years, I finally know how to make perfect hard boiled eggs! I've gotten a lot of feedback on my Easter Eggs post--thank you to all who gave instructions on how to make perfect hard boiled eggs with nice, bright, moist yolks.

No more dry, dark yolks for me!

I learned how to make them from the first cookbook I got while I was in college, the red and white checkered tablecloth covered Better Homes and Gardens New Cookbook--which had its sixth printing in 1973. I never thought about it much why the yolks of my hard boiled eggs would sometimes be bright yellow and sometimes turn dark--but now I know!

 Start by putting your room temperature eggs in a single layer in a saucepan and cover with water by at least 1 inch. *Note: I've found that using eggs purchased a week in advance makes them easiest to peel.

 Bring to a boil.

*Note to Mako: That's a rolling boil.

He's a bit of a novice in the kitchen and has asked for more detail.

After the water boils, cover, remove from heat and let the eggs steep for 12 to 15 minutes.

Drain the hot water and rinse once with cold water. Then fill the pot with ice cubes and fill with water. Let sit for 30-45 minutes and peel.

 Russ Parsons of the LA Times wrote in his The California Cook column about peeling hard boiled eggs--after cooking and draining the eggs, roll them around to crack them before putting them in the ice bath.

 That worked well, but it leaves the whites with impressions of the cracks. I didn't like that, but they weren't too noticeable by the time I was done dyeing the whites. At the end of the column, Parsons writes you don't really need to crack them, just leave them in the ice bath longer, 45 minutes.

 The eggs look the best when you cut them with a sharp knife and make one, long, cut through the eggs.

I took some Easter Deviled Eggs to my mom and dad along with a chocolate Easter bunny. My mother-in-law got some, too.

This time I didn't leave the chocolate bunny in the car, so it didn't melt. You can read about that in my Spam Musubi post.

Itadakimasu!

***

My mother-in-law loves jigsaw puzzles.

In my Energy Bars post, there are photos of the first puzzle she finished, and since then, there have been a chain of puzzles she has worked on, almost non-stop. They've been fun for the whole family, everyone gathering around the puzzle table, chattering and teasing Bachan while pulling out pieces that she has jammed into the wrong places--it's kind of cute. She says this puzzle is "haaarrrdest one!" We laugh because she says that about each one.

This is Bachan's latest puzzle.

A collage of pictures of Bachan--she loves pictures of herself!

I used VenusPuzzle.com for this puzzle. The puzzle came within about 10 working days--I thought it was really fast. Shipping was by DHL Express from Europe and cost $15.90. This photo was made into a 2000 piece puzzle, 26.5 x 35.5 inches, and cost $89.90, plus shipping. We split the cost with several families for her Christmas gift, which made it a little more affordable. Even though it was expensive, I think it was a great gift--since she doesn't need anything and puzzling is her favorite current past-time.

*A word of advice: The printer uses 1200 dpi, so make your photo closest to that within the 20 MB max that you can. I made mine 26.5 x 35.5 inches, but at the minimum of 150 dpi, which was too low and came out a bit grainy--a little disappointing at the picture quality, but still really fun to put together. I will try making another one sometime in the future, but with at least 300 dpi.

Happy Puzzling!

***

Hard Boiled Eggs

Note: Buying eggs for deviled eggs a week in advance, and bringing them to room temperature before cooking makes them easier to peel.

1. Put your room temperature eggs in a single layer in a saucepan and cover with water by at least 1 inch and bring to boil. 

2. After the water boils, cover, remove from heat and let the eggs steep for 12 to 15 minutes.

3. Drain the hot water and rinse once with cold water. Then fill the pot with ice cubes and fill with water. Let sit for 45 minutes and peel.

St. Patrick's Day Deviled Eggs

Does anyone remember my Easter Eggs Post?

Coloring the whites of the eggs works for just about any party or holiday. All you need to do is color the egg whites in the color or colors of holidays, baby showers, or--St. Patrick's Day!

 You can find detailed instructions on the link above, or again, here.

 I like the more pastel green, but you can make them a darker green by adding a few drops more green food coloring or leaving the egg whites in the dyeing cup longer.

I think this would be nice for a Dr. Seuss Green Eggs and Ham party, too. Just sprinkle a little finely chopped ham or bacon bits on top of the yolks.

I remember my mother making Green Eggs and Ham when I was little.

With Easter right around the corner, it's a good time to revisit our Easter Eggs post!

***

Vaughn and his wife Goretti (whom you met in my Roasted Pepper Sushi post), treated us to a day at Disneyland and California Adventure not too long ago. Vaughn is currently working on Gravity Falls, seen on The Disney Channel. It was so nice spending the day with two three of my favorite people!

If you'd like, you can read a little bit more about Vaughn in my Meatloaf with Barbecue Sauce post.

Here's a little clip from the Disney cartoon Gravity Falls via YouTube.

In honor of Vaughn's birthday today--Happy Birthday, Vaughn!--I thought I'd visit some of his t-shirt artwork from the past.

During the 90's, Vaughn designed several t-shirts for sale at the Asian craft shows in California. "Gomen!" was a favorite. Do you know anyone that pushed the insides out of a maki-zushi because they didn't like them--like Vaughn did when he was little?  When that happens, one should say, "Gomen!" or "Sorry!". Say it like Vaughn did, with a big smile, and all will be forgiven.

Vaughn also gave some drawing lessons around the time he was doing t-shirt designs. The lessons were in a style like what's shown in the Taiko design. Whenever I see a former student or mother of a student, they always ask about Vaughn. Everyone knew he would gain success from his artwork!

 Vaughn has a great sense of humor, doesn't he!

Vaughn designed this Japanese dance design when my daughter was taking odori lessons. I just love how he drew the kanzashi (hair ornament). It reminds me of dressing up in kimono when I was little.

Kaeru means frog in Japanese. It also means 'to come home'. My mother-in-law says that's why frogs are a lucky charm when she goes to Las Vegas to play the slot machines--the money that you put in the machine will 'come home' to you.

The Daruma is a symbol of good luck. I was taught that you get a daruma doll without eyes, make a wish, and draw in the eyes when the wish comes true. They always looked kind of scary to me without eyes, so I'd draw them in first, then make a wish.

Have you seen a Maneki Neko in a Japanese restaurant or store? It's also called a welcome cat, but more like--beckoning cat. The cat, with its raised paw is beckoning one to come in. It's considered good luck too.

Vaughn sets such a good example for us here at our house--he has a tremendous work ethic, is kind, generous and thoughtful--always remembering our birthdays and holidays. He lives his life with gratitude and calls or emails often to express it. He and his wife Goretti make us feel special and loved.

Happy Birthday, Vaughn!

We love you!

Chawanmushi-Savory Egg Custard

Chawanmushi is a savory egg custard, "steamed in a tea cup". That's what chawanmushi means, literally. When I was growing up, my Japanese language skills hadn't progressed to the point of multiple meanings based on kanji, but consisted mostly at the level of baby talk. I knew an o-chawan was a rice bowl, and mushi meant bugs--so I thought chawanmushi meant--bowl of bugs!

I think you need to see this closer.

Chawanmushi is a savory egg custard with bits of meat and vegetables, made differently by season and by family. This one has shrimp, chicken, mushrooms, spinach and carrot, in an egg custard seasoned with dashi.

I got some new chawanmushi pots recently. Rick and Jessica got this same set for a wedding shower gift, and I told myself that when they went on sale I would treat myself. They are so pretty!

Chawanmushi

adapted from Japanese Cooking for Health & Fitness by Kiyoko Konishi

Ingredients:

1 boneless, skinless chicken thigh or breast, cut into small pieces and season with 1 teaspoon soy sauce and 1 teaspoon sake
5 to 10 medium shrimp
2 fresh shiitake mushrooms, thinly sliced
1/2 package shimeji mushrooms, separated into pieces
1/2 small carrot
1/2 bunch fresh spinach
4 eggs
2 cups dashi mixed with 1/2 teaspoon salt, 1 1/2 teaspoons soy sauce and 1 tablespoon sake

You can use powdered dashi, or you can make your own by putting a large piece of dashi kombu into a pan of water, remove the kombu before it comes to a boil and remove from heat.

 Add 1/2 cup dried bonito flakes and let steep until cool, about 30 minutes. Then strain through a fine-meshed strainer and discard pulp.

Slice a carrot and cut into shapes using a shape tool. Then blanch the spinach, squeeze out excess water and cut into 1-inch lengths.

 Crack 4 eggs into a bowl mixing gently, but do not beat air into them. Add dashi stock mixed with 1/2 teaspoon salt, 1 1/2 teaspoons soy sauce and 1 tablespoon sake. Mix, then strain through a fine-meshed strainer to remove the slippery part of the egg white.

 Place into each bowl, shiitake and shimeji mushrooms, 1 or 2 shrimp, 2 seasoned chicken chunks, spinach and carrot flower.

 Fill about 2/3 with egg mixture, leaving some of the ingredients exposed.

 Boil water in a large pot. Turn off to add chawanmushi pots, then cover and simmer on lowest heat setting for 20 minutes, until toothpick comes out clean or custard is set.

 You can also cook them in the oven. Preheat oven to 350ºF, place chawanmushi into a roasting pan,

 Cover the pots,

 Place into the oven and fill the pan about half-way up the chawanmushi pots with boiling water. Bake for 20 minutes or until toothpick comes out clean.

 Some people put slices of kamaboko into their chawanmushi. You can use whatever you like or whatever you have on hand.

I think it might be good with bacon.

Itadakimasu!

***

This is my son, Rick.

If you saw the Italian Wedding Soup post, you know he and Jessica got engaged.

They are now married!

It was a beautiful day!

Most of these photos were taken by others. I had given my camera to my niece Connie and she passed it off to nephew Garrett at the reception. My appreciation goes out to them and also niece Kelly and cousin David for shooting video of the ceremony and reception. Without all of you, I would have no media to pour over and relive these special moments. Thank you all for so generously giving your time and talents.

 Rick hasn't been a dancer, but has become one, with Jessica. I was wonderfully surprised and seeing this photo brings a tear to my eye.

 Jessica's mother, Elyse, decorated the wedding. Jessica wanted a winter wedding with a forest theme. Elyse and her crew decorated the ranch beautifully.

 Remember Bachan's Cheese Macaroni? This is Obaachan with Rick, Karen and baby Rachel. Bachan's got a new look, pretty, isn't it!

You met Rachel in my Cheese Straws post. She's growing fast!

 Elyse added beautiful touches to the ranch, with lots of pine branches and pine cones. When we put out the call to our friends and family for pine cones, we were amazed at all the boxes of them that came in. Thanks, everyone!

This is the area where appetizers will be served during the cocktail hour, while the bridal party is being photographed.

 This pretty area is where guests dropped off their gifts.

The rustic furniture Elyse brought in perfectly matched the charm of the ranch. The windows and accessories added touches of elegance throughout.

 After Rick and Jessica said their vows, they put them in this time capsule and nailed it shut, to be opened sometime in the future.

 This is the entrance to the big barn where the reception was held. Guests found their table seating here.

Nancy was in charge of the place cards. She had birch branches cut in half and a slit sawed into them to organize & display the place cards.

 Table favors were these pine tree seedlings, the wrapping also designed by Nancy. Ours are planted in our yard, it will be fun to watch them grow.

Thank you to cousin Tim for use of his photos. Remember Tim? He made Chile Relleno.

Elyse comes from a family of painters and brought several paintings to decorate the ranch. Jessica and her brother paint also. This picture was taken the day before the wedding, before the final touches of flowers and pine greenery were added to the tables. The little ceramic love birds on the tables added a sweet touch.

The finished table-scapes were beautiful!

That's me, with my parents and my sister. The wedding venue, Hurst Ranch, is a special place to our family. My dad has been growing vegetables there for the past 40 years, and was a friend of Joe Hurst. All the grandkids have grown up going to help Grandpa harvest and grow vegetables and melons.

Congratulations to the newlyweds, Rick and Jessica!

***

Chawanmushi

adapted from Japanese Cooking for Health & Fitness by Kiyoko Konishi

Ingredients:

1 boneless, skinless chicken thigh or breast, cut into small pieces

1 teaspoon soy sauce

1 teaspoon sake

5 to 10 medium shrimp

2 fresh shiitake mushrooms, thinly sliced

1/2 package shimeji mushrooms, separated into pieces

1/2 small carrot

1/2 bunch fresh spinach

4 eggs

2 cups dashi mixed with 1 teaspoon salt, 1 1/2 teaspoons soy sauce and 1 tablespoon sake

1. Put 2 cups water into a saucepan with a 4-inch piece of dashi kombu. Just before water boils, turn off heat and remove kombu. Add 1/2 cup dried bonito flakes and let steep until cool. Drain through fine-meshed strainer. OR, use powdered dashi stock, following package directions. Chicken broth may also be substituted. Add 1 1/2 teaspoons soy sauce & 1 tablespoon sake to 2 cups dashi or broth.

2. Cut chicken into 1 inch squares. Put into small bowl and season with 1 teaspoon each, soy sauce and sake.

3. Peel and clean shrimp, peel carrot, slice and cut into flower shapes. Blanch spinach & squeeze out excess water, then cut into 1-inch lengths. Remove mushroom stems and slice shiitake thinly, separate shimeji.

4. Mix eggs well, but do not beat. Stir broth into eggs, then strain through a fine-meshed strainer to remove slippery substance from egg white.

5. Fill chawanmushi pots with ingredients, placing the colorful shrimp, spinach and carrot on top. Add the egg mixture, not covering some of the ingredients and cover. Use foil if necessary.

6. Boil about 3 cups of water in a large pot. Turn off heat and add covered chawanmushi cups. Water should be about 1/3 of the way up cups. Turn heat to lowest setting, place the lid on the pot allowing a little steam to escape. Simmer for 20 minutes or until toothpick comes out clean. The chawanmushi may also be cooked in the oven in a water bath at 350ºF for 20 minutes.