Perfect Hard Boiled Eggs Easy Peeling Recipes

THE PERFECT BOILED EGGS

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

KITTENCAL'S TECHNIQUE FOR PERFECT EASY-PEEL HARD-BOILED EGGS

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.

HOW TO MAKE PERFECT HARD-BOILED EGGS

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

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.

PERFECT HARD BOILED EGGS (EASY PEELING)

Steps:

• 1. Put about 3 fingers of water into the pan.
• 2. Measure 1 Tbls baking soda into the water and stir to dissolve
• 3. Gently place eggs in the water. As you place your eggs in the water the level of the water will get deeper. (You may need to reposition one or two so they are under water.) When you have placed your last egg in the water check the level to make sure the eggs are covered. If not, add more water. If there is more than 1/4 inch of water above the eggs, pour out a little. There is no need to spend time boiling water you don't need. This water level works with this cooking time.
• 4. Place the pan on the burner and turn the heat to high. Set the timer for 15 minutes. (15-18 minutes if the eggs are extra large.) Let it come to a rolling boil and turn down a little if it is too vigorous but keep it boiling until the timer goes off.
• 5. When the timer goes off, take the pan to the sink and turn on the cold water into the pan letting it overflow into the sink until you've exchanged the hot water for cold. Test with your finger: when the water is cold, turn off the tap.
• 6. The eggs will still be hot, so be careful.
• 7. Let them sit about five minutes in the cold water and then you can begin peeling your warm eggs.
• 8. If you follow these cooking and cooling methods you will never get "green eggs" again. They will always be perfectly cooked with perfect yellows. And the baking soda will allow them to peel perfectly, too.
• 9. One thing... The baking soda worked very well when I was peeling the warm eggs. It also worked well after the eggs has been stored in the fridge for a few hours. BUT... it did not work so well after the eggs had been stored in their shells for more than six hours. After that length of time they seem to be a little stuck to the eggs again, so peel them when they are warm and store them in zip lock bags or covered dish for later use. If you want them to keep their shape, put them in a bowl of cold water (enough so they float) and cover with saran wrap and place in the fridge. This way they float in the water and when you pull them out they will still be egg shaped.
• 10. One more thing: using the baking soda does add a tiny little bit of "saltiness" to the eggs so use less salt than usual when preparing your dishes.
• 11. Found this interesting note on the internet. I have not tried it, but am always fascinated by other people's methods: Joan V Whiteman · Melbourne Beach, Florida Gourmet restaurants cook eggs on the stove, pour in cold water, clamp on the lid and shake vigorously. The shells fall off. Saves power too as they only cook 10-15 mins, only 10 if you start with boiling water.
• 12. I am grateful for the information that was posted at this web site: http://www.mnn.com/food/healthy-eating/blogs/use-baking-soda-for-easy-to-peel-hard-boiled-eggs

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:

• 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.

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.