Theeasiestperfecthardboiledeggstechnique Recipes

PERFECT HARD BOILED EGGS (TECHNIQUE)

Steps:

• Put eggs in large pot.
• Cover with water so that there is at least an inch of water above the eggs.
• Add a pinch of salt.
• Turn on heat (med high) and heat, uncovered, to a boil.
• If you have more than a single layer of eggs, you may want to stir them occasionally (gently!) while they heat.
• Once the water comes to a boil, watch your clock and let it boil for 2 minutes.
• Remove pot from the heat and cover with lid.
• Let sit, covered, for 11 minutes.
• Drain and cool eggs for 2 minutes in ice water.

THE MOST PERFECT HARD-BOILED EGGS (NO NEEDLES INVOLVED)

Steps:

• About 30 minutes before you wish to eat your eggs, place the eggs in the warm water bath. Leave them in there for about 30 minutes or so, or until the eggs are room temperature or a bit warmer. (This step is critical so that the eggs don't crack when you submerge them in the boiling water).
• Now, fill a medium bowl with cold water and add a handful of ice cubes (alternatively, you can place cold water in a bowl and put it in the fridge or even freezer - it'll only be in there for 10 minutes, anyway.).
• Bring a medium pan of water to a rolling boil over medium-high heat. Lower the eggs into the water -- I use my handy wire egg sieve for this maneuver -- and simmer for exactly 8 minutes (7 and a half for golden yellow yolkeyness, and 9 if you don't want a soft center in your yolk).
• When the timer goes off, lift the eggs out of the water with a slotted spoon (again, I use my wire egg sieve) and put them in the bowl of ice water; this will halt the cooking.
• When the eggs are cold -- this will take just a couple of minutes -- tap them gently on the counter to crack their shell all around, and return to the bowl a few more minutes: the water will infiltrate the eggs beneath the shell and make them easier to peel. (Also, when peeling the eggs, notice that there is a thin skin between the white and the shell; once found and ruptured, that skin provides good leverage to peel off the shell.).
• Keep the eggs in the fridge and eat within a day or two.

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.

HARD-BOILED EGGS

Steps:

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). , Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate.

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.