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Fool-Proof Hard Cooked Eggs

1. To make it easier to peel cooked eggs, start with eggs that were purchased at least a week before cooking (really fresh eggs are notoriously difficult to peel!). Place room temperature eggs in a single layer in a pan with a lid. (If you didn't have time to bring them to room temperature, before cooking add the eggs to a bowl of warm water for about 10 minutes. Drain and proceed with cooking.)
2. Add cool water to cover eggs by about one inch. Bring the eggs to a rolling boil, then immediately remove from the heat and cover.
3. Steep them in the covered pan 12 minutes for medium eggs; 17 minutes for large; 19 minutes for extra-large, and 20 minutes for jumbo. To prevent rubbery whites and green rings around the yolk, the timing is very important so be sure to use a timer.
4. When the timer buzzes, pour off the hot water and place eggs in ice water. Once they are cool, you can peel them. To peel, tap the flat end on a hard surface to crack it; then start peeling. Peeling under cold running water makes the task easier. You can also store cooked peeled eggs covered in the fridge for about a week.

Super Simple Deviled Eggs

• 6 eggs
• 3-4 tablespoons mayonnaise
• 1 to 2 teaspoons prepared mustard
• 2 tablespoons sweet pickle relish, pressed dry; optional
• 1/2 teaspoon Worcestershire sauce, optional, for enhanced flavor
• paprika, optional

1. At least 12 hours before cooking the eggs, place the egg carton on its side in the refrigerator (make sure there is a rubber band around the carton). This will assure perfectly centered yolks. Cook the eggs as described in Fool-Proof Hard Cooked Eggs.
2. Cut eggs in half lengthwise and using a small spoon, gently remove the yolks. Place in a bowl and mash gently with a fork. Or you can put them through a ricer if you have one.
3. Add mayo, mustard, relish, and Worcestershire sauce and stir gently to combine. Pack the yolk mixture back into the whites: you can use a small teaspoon for this. But I like to "squirt: it into the empty yolk depression by placing the mixture into a plastic baggie, cutting a small hole in the corner of the bag, and gently squeezing 1-2 tablespoons into the egg white. If desired, sprinkle with paprika. Makes 12 halves.

For 13 recipe variations on deviled eggs including Stuffed Jalapeno Eggs, Green Olive Eggs, and Shrimp and Dill Eggs, click here.

Scrambled Eggs with Cream Cheese and Chives

When I first moved to California many years ago, my friend Marla made these for brunch. They have been a family favorite every since!

• 3-4 green onions, finely chopped, or a small bunch of chives
• 1 tablespoon butter
• 8 organic eggs, beaten
• 2 tablespoons cream cheese
• Salt and pepper to taste

1. Heat the butter in a large skillet. Add the green onions or chives and sauté for a few minutes (don't brown them).
2. Add the eggs and scramble until almost to the consistency you like. Add the cream cheese and stir allowing it to "melt" for a minute or two. Season to taste with salt and pepper. Serves 4.