Kittencalstechniqueforperfecteasypeelhardboiledeggs Recipes
HOW TO MAKE PERFECT HARD-BOILED EGGS
Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 dozen
Number Of Ingredients 1
Steps:
- Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
- Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
PERFECT AND EASY PEEL HARD BOILED EGGS (VIDEO ATTACHED)
See Tim Ferriss's video on how to "pop' the egg out of the shell. http://www.youtube.com/watch?v=PN2gYHJNT3Y
Provided by gailanng
Categories Very Low Carbs
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add baking soda to a pot of cold water. Make sure the eggs are covered by 2 inches of water. When the water reaches a rolling boil, let them slow boil 12 minutes; remove from heat. Stop the cooking process by adding ice to to the water. Slightly shortening the recommended length of boiling time leaves the eggs done, but without drying the yolks. As soon as the eggs are cool enough to handle, peel them.
- Tap the end of the egg, remove shell. Tap the other end of the egg and remove shell large enough for the egg to exit. Then you can literally blow the egg out of its shell into your hand. For sanitary reasons, I recommend just removing the shell with your fingers.
- It has been said that the key to peeling them easily is not to let the egg cool all the way, but this video says it's because of the PH level of the water from the baking soda.
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
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