Eggs and Eggheads

Eggs are, perhaps, the simplest of proteins that you can manipulate to satisfy your appetite. And the simplest act of cooking that can be performed on it, Boiling.
Eggs can be boiled up to different stages of the setting of the yolk. Runny, soft, medium or hard. A runny yolk is in no way unfit for consumption for it is still cooked to the temperatures where Salmonella does not remain a problem.
Choosing eggs:

• Choose eggs without cracks.
• Eggs should be about 3 to 5 days old. (Stored hygienically, of course.)

To boil eggs:

1. Place eggs at bottom of the vessel and cover with cold water to cover an inch above.
2. Heat to boil the water. When it comes to a rolling boil, remove and set aside with a lid on.
3. Keep for 3-5 mins for soft yolk, 5-7 mins for medium-cooked yolk and 12-20 mins for hard yolks depending on size of the eggs.
4. Remove from the water and quench the eggs into cold water to stop them overcooking. De-shell and enjoy.

Whats Cooking America has a good set of tips, techniques and how the different types of yolks should look.

The eggs that you have prepared now can be enjoyed as is with a dash of S&P (Salt and Pepper, of course.) Hard-boiled eggs can be converted into salads when paired up with a few vegetables and greens, or sliced and layered into sandwiches or minced up and mixed into spreads.
My friends just ate up the eggs as I peeled of the shell. But, I decided to spruce up the eggs and made some Deviled Eggs. It was just a bit more of an effort. But really, was it even an effort so far?

To make Deviled Eggs:

1. Cut up the hard boiled egg lengthwise into two. Remove yolk.
2. Now mix the yolk with whatever you want to mix. (I used a bit of mayo, some self-made mustard, chili powder, salt and pepper.)
3. Spoon out the yolk mixture back into the egg whites.