Perfect Easy Peel Hard And Soft Boiled Eggs Recipes

HARD BOILED EGGS RECIPE (AND SOFT BOILED EGGS)

Steps:

• 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.
• Set a timer and cook the eggs for 6-7 minutes for soft boiled eggs and 12-14 minutes for hard boiled eggs. See the cook time notes above.
• Once the eggs have cooked to your preferred time, use the skimmer to remove the eggs and immediately submerge them in the ice water bath to stop them from cooking.
• Peel the eggs and enjoy.

PERFECT HARD-BOILED EGGS

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.

PERFECT EASY PEEL HARD BOILED EGGS

Steps:

• Fill a saucepan with about an inch of water.
• Place your steamer in the saucepan.
• Poke a small hole in the large end of each egg. A pushpin or small screw works well but you can twist the end of a small knife into the shell carefully to make the hole. I've even forgotten about the hole, it still works.
• Put the saucepan on a medium-high heat, when the water comes to a boil, turn down to just above a simmer.
• Start timing from when you turn on the heat. I like 18 minutes.
• Cool in pan or under running water.

PERFECT EASY PEEL HARD AND SOFT BOILED EGGS

Steps:

• Select a saucepan that's wide enough to fit all your eggs in a single layer. Fill the saucepan with enough water to cover your eggs by about 1 inch. Place saucepan on the stove and add a glug of vinegar and a couple big pinches of salt. Bring water to a boil.
• Working quickly but carefully, very, very gently lower your eggs, 2-3 at a time, into the boiling water. I use a small handheld strainer. Be careful not to crack them. As soon as all eggs are in the boiling water, start your timer. See Note 2 for timing recommendations.
• When time is up, carefully remove the eggs from the boiling water and transfer to an ice water bath using a slotted spoon or small handheld strainer. Alternately, quickly but carefully drain the hot water from the saucepan and fill with enough cold water to just carefully cover the boiled eggs. Add lots of ice, about 2-3 cups.
• Let sit until chilled, about 5 minutes.
• Drain water from the water bath and aggressively shake and jiggle the saucepan or bowl, banging eggs up against one another and the sides of the bowl or pan. Toss the eggs 1/2-1" up in the bowl to liberally crack the shells. They should begin to feel almost like mesh and should not have any large intact pieces.
• Under running water, peel the boiled eggs. The running water is not necessary to make these perfect boiled eggs so easy to peel but is helpful in washing away remaining flecks of shell.

HARD BOILED EGGS (EASY TO PEEL)

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.