Question 1

What is the best way to boil eggs?

Accepted Answer

There are several ways to boil eggs. My favorite way is to put them in a saucepan and cover them with cold water. Then, bring them to a boil over medium-high heat. Once they are boiling, let them simmer over medium heat for two minutes, and then remove them from the heat. Set the pot aside on a trivet and let them cook for 11 minutes in the hot water. After, place them in a bowl of ice water to cool for 10 minutes.

Question 2

What is the easiest way to peel eggs?

Accepted Answer

I used to roll my eggs on a hard surface and peel them with my fingers. That was my favorite. However, my new favorite is using a jar. Shaking eggs in a jar is easy and fun. Put your egg in a jar with water and shake until it is cracked enough to peel. The peel will slip right off.  Of course, there are things about boiling your eggs that make them easier to peel. The ice bath is a big help. Also, some say adding vinegar helps the egg whites release from the shells.

Question 3

Why is my dip runny?

Accepted Answer

If you used reduced-fat mayo, sour cream, or cream cheese, the extra water would make your dip runny. Use full-fat ingredients or pour off the excess water after mixing. You could also add some cornstarch to your dip if needed. The eggs in the dip can also cause it to become watery after sitting overnight or for a few hours. Just give it a good stir, and that should fix the problem. If not, add a teaspoon of cornstarch or flour to help thicken it up.

Question 4

What can I use instead of red wine vinegar?

Accepted Answer

The closest substitution would be red wine mixed with white wine vinegar. If you only have red-cooking wine, that can work. If you only have white wine vinegar, that will also work but is slightly milder. Sherry vinegar is another excellent choice but slightly sweeter than red wine vinegar. Apple cider vinegar is perfect if you do not want it as tangy or sharp. Also, lemon juice is okay for the tanginess but does not bring the wine flavor.

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