Texas Bluebell Recipe Reviews (Pg. 1) - Allrecipes.com (13435370)

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Texas Bluebell




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Divine Hard-Boiled Eggs

Reviewed: Apr. 23, 2011
I just left the kitchen after hard-boiling 10 large eggs for tomorrow's Deviled Eggs, basically using this recipe . . . almost. Took the eggs out of the refrigerator about 10 minutes before placing them in the 3-quart pan. I always do them in a single layer; don't know if that makes a difference, but it seems to work for me. Add enough water to go at least 1 inch over the eggs. Add salt. (I never did understand why this was done since the eggs were in a shell, but I've come to the conclusion that it's done to make the eggs more buoyant and off the bottom of the pan, like swimming in the ocean.) Place pan on high heat with lid slightly ajar until large bubbles appear on top of water, then immediately move pan to cold burner, put lid on tightly and set timer for 15 minutes. When timer rings, pour water off eggs and refill pan with cold water. Let eggs sit there while you fill a bowl with ice water. I find that peeling eggs as quickly as possible, even while they're still a little warm, makes the shell come off more easily. Once peeled and 'swished' in the water still in the pan to remove any little pieces of shell that might remain on them, I put the peeled eggs in the ice water, and then into a covered container to use tomorrow.
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Creamed Hard Boiled Eggs

Reviewed: Apr. 22, 2011
With the exception of the Parmesan cheese, this is one of the early recipes we high school girls learned in our sophomore HomeEc class. First we learned to make bircuits, then we learned to hard-boil an egg, and then we learned to make the white sauce (that's what it used to be called). Finally, we learned to put it all together; and I don't know if it was because I'd made it myself, but I thought it was one of the bests meals I'd ever tasted. So much so, that I made it for Mom and Dad that night. I was so happy to see this recipe on 'allrecipes'. Thank you for bringing back a happy 57-year-old memory!
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