Easy Peel Hard Boiled Eggs Recipes
EASY-PEEL HARD-"BOILED" EGGS
Hard-boiled is a misnomer, because the perfect hard-boiled egg is not boiled at all but rather steamed! This secret was leaked by a chef, and it is the best way I've found for easy peeling and no green yolks.
Provided by cerberus
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 12
Number Of Ingredients 1
Steps:
- Fill a stainless steel steamer pot with about 1 inch water and bring to a boil.
- Add eggs to the steamer tray, carefully lower into the pot, cover, and reduce heat. Cook for 10 minutes for medium yolks or 15 minutes for fully-cooked yolks.
- Remove the steamer tray and rattle eggs around to crack the shells. Transfer eggs to a cold water bath and let sit for 3 to 5 minutes. Remove from water bath.
- Gently crack each egg, roll on a cutting board, then peel the shell off from the fat end towards the point.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 0.4 g, Cholesterol 215.8 mg, Fat 5.8 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 81.2 mg, Sugar 0.4 g
KITTENCAL'S TECHNIQUE FOR PERFECT EASY-PEEL HARD-BOILED EGGS
The one and only method I use for perfect hard-boiled eggs and the only one you will use also, this is a no-fail method your eggs will come out perfectly cooked!--- don't omit the vinegar it makes peeling the eggs easier and your eggs will be bright yellow and the whites a pure white! -- it doesn't matter what amount of water or eggs that you use just make certain that you add in about 2 teaspoons of vinegar, I don't even measure I just pour the vinegar into the water from the bottle the exact 2 teaspoons does not really matter, of course use as many eggs as you wish and the exact amount of ice is not necessary you can use more, also try to use eggs that are at least 2 weeks old fresh eggs are somewhat harder to peel.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the eggs in a saucepan.
- Cover the eggs with lukewarm water.
- Add in vinegar and pinch salt.
- Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
- Remove from heat cover with a tight lid.
- Allow the eggs to stand for 11 minutes.
- Drain the eggs a couple times under very cold water.
- Cover the eggs with cold water then add in some ice.
- Allow the eggs to sit in ice water for about 3 minutes.
- Drain and peel.
Nutrition Facts : Calories 71.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 100.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
PERFECT EASY PEEL HARD BOILED EGGS
Steps:
- Add eggs in a single layer to the bottom of a large pot.
- Fill pot with COLD water until there is about 1" - 2" of water above the eggs. Add salt and baking soda. Bring water to a boil. Once water is boiling, reduce heat to medium and boil for about 1 minute. Cover pot and remove from heat. Let sit, covered, for another 10 minutes.
- Strain water from pot and put eggs in an ice-water bath until the eggs are cool to the touch, about 10 minutes.
- Lightly crack the shell of the eggs and peel.
Nutrition Facts : ServingSize 1 egg, Calories 78 kcal, Carbohydrate 1 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 187 mg, Sodium 349 mg, Sugar 1 g
HARD BOILED EGGS (EASY TO PEEL)
I have had a few problems with trying to hard boil organic fresh chicken eggs. They were usually hard to peel and it would take about half of the egg white with the shell. I ran across this recipe from my sister, of all people...yes, I was skeptical at first...lol! :P Anyway, after you use this simple recipe your eggs will no longer be hard to peel. It works even on store bought/farm eggs. I just prefer fresh eggs because they taste so much better. I wish I could have chickens in the city! I never knew what I was missing till my daughters great grandmother got 8 chickens. They eat poms, strawberries, melons, tomatoes, bugs, worms... spoiled little hens. lol! They have the best eggs though.
Provided by birdie 3 andrea
Categories Lunch/Snacks
Time 22m
Yield 6-12 serving(s)
Number Of Ingredients 3
Steps:
- Put the eggs in pot.
- Fill the pot with water just enough to cover the eggs.
- Add salt (optional).
- On high temperature, bring to a rapid boil.
- Cover pot.
- Turn off burner.
- Let sit for 20 minutes on the warm burner.
- Drain water, put eggs back in carton or bowl and put in refrigerator.
- Eat them once they cool.
PERFECT HARD-BOILED EGGS
I believe this to be the perfect recipe for hard-boiled eggs. The eggs peel so easily, most can be peeled in one simple motion. The egg yolk itself is a nice yellow color without the greenish tinge that sometimes occurs when making hard-boiled eggs.
Provided by wackerd
Categories Appetizers and Snacks
Time 35m
Yield 12
Number Of Ingredients 1
Steps:
- Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring to a boil over high heat.
- Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.
- Place eggs under cold water until eggs have cooled.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g
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- Bring a pot of water to a rolling boil with enough water to completely cover the eggs by about an Inch of water. (A larger pot will help keep the water temperature from dropping too drastically when the eggs are added to the water)
- Gently place the eggs in the water and start the timer (6 min. 30 seconds = set whites, runny yolks | 10 minutes for fully cooked whites and yolks - aka hard boiled eggs.) Gently stir the eggs for the first 2 minutes. Adjust the heat to try to keep the water at a gently boil.
- While the eggs boil, prepare a large bowl of ice water.When the eggs are cooked to your desired doneness, immediately place them in the ice water. Stir for a minute or two and then allow them to cool completely in the ice water.
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- Bring a medium-sized pot of water to a boil. Ensure there's enough water in the pot to cover the eggs by about an inch.
- While you're waiting for the water to boil, remove the eggs from the fridge (set them on the counter) and prepare ice water bath in a large bowl.
- Once the water is boiling, reduce the heat to low and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil.
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From myrecipes.com
Servings 12Total Time 30 mins
- Bring 4 qts. water to a boil in a large pot and add the salt. Pierce eggs with a clean thumbtack (this lets the egg's air pocket expand without cracking the egg). Lower eggs carefully into boiling water, bring to a simmer, uncovered, and simmer 6 minutes. A small thread of white will escape from the shells; this is normal and won't affect the final result.
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PERFECT EASY-TO-PEEL HARD BOILED EGGS [THE TRICK ...
From elizabethrider.com
4.3/5 (37)Total Time 30 mins
- Bring a pot of water to a full boil. Use an appropriate sized pot that will fit your eggs. I use a 2.5 quart pot for six eggs.
- Gently lower the eggs into boiling water. A fine mesh strainer or spider-skimmer work well for this. (Tip from a reader comment: “I took my boiling water off the burner and let it settle a moment and then gently lowered my eggs. Worked great! I had several broken eggs on my first batch when I put the eggs in while the water was at a rolling boil. Hope this helps someone because this recipe is a game-changer!”)
- Boil on high for 30 seconds, then turn the burner to the lowest setting for a very gentle (not rolling) simmer. Cover the pan with a lid and wait 13 minutes. (It’s ok if the water doesn’t come back up to a rolling boil for the 30 seconds.)
PERFECT EASY PEEL HARD BOILED EGGS RECIPE
From kitchendreaming.com
5/5 (3)Total Time 13 minsCategory Appetizer, SaladCalories 162 per serving
- Fill a pot with water. The water should be high enough to cover the eggs completely. Cover and bring the pot of water to a rolling boil over high heat. DO NOT put the eggs in yet.
- Once the water has come to a rapid boil, gently add the eggs and reduce the heat to a simmer. For perfectly cooked eggs, cook for 11 to 13 minutes. (I cook mine for 12 minutes).
- While the eggs cook, prepare an ice bath. Fill a large bowl with cold water and add enough ice to turn it into ice water.
- When the eggs are finished cooking, IMMEDIATELY remove them from the pot of hot water and place them into the ice bath. Chill eggs in the ice bath for 5 minutes.
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- Bring back to a boil, allow the eggs to boil for 1 minute, then turn the heat off, remove the pot from the heat, cover the pot and set your timer for 10 to 12 minutes. 10 minutes for yolks that are still slightly soft in the center, 11 minutes for fully cooked yolks, and 12 minutes for well cooked, dry yolks (best for deviled eggs).
- Drain the hot water from the pot, and fill it with running cold water. Allow the cold water to run over the eggs for 2 minutes.
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- Place the eggs in a single layer in a large pot. Cover with about 2" of cold water. Place pot over high heat and bring to a boil. Remove from the heat and cover the pot. Let the pot sit, covered, for 15 minutes.
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5/5 (7)Calories 63 per servingCategory Side Dish
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- Heat on medium-high until water comes to a boil. Very carefully lower eggs into the boiling water. Cover and boil for 2 minutes.
- Remove from heat and let sit covered for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). In the meantime, fill a large bowl with ice and water, creating an ice bath.
HOW TO MAKE HARD-BOILED EGGS THAT ARE ACTUALLY EASY TO PEEL
From msn.com
- Don't use super-fresh eggs. Farm-fresh eggs are going to be harder to peel—it's a matter of their particular chemistry. To minimize frustration, save those straight-from-the-hen eggs for frying and scrambling and use a carton from the grocery store when you're boiling.
- Start the eggs in boiling water. Eggs added to boiling water rather than brought to a boil in the pot along with the cold water will be easier to peel.
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- Use an ice bath. Unless you halt their cooking, that timer was for naught. Let the eggs hang out in the cold water for a couple of minutes, until they’re just cool enough to handle, 2–3 minutes.
- Peel the eggs under the water while they’re still slightly warm. This keeps the pesky shells—which should slip off fairly easily—contained. It also helps if you crack the egg at the fattest end, where you'll find the air pocket, and peel from there.
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