To Hard Boil And Peel Eggs Recipes

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.

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.

HARD BOILED EGGS

Steps:

• Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
• Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs).
• Drain water and immediately run cold water over eggs until cooled.

TO HARD-BOIL AND PEEL EGGS

Steps:

• Manufacturing Notes:
• Pricking: There is a bubble of air in the large end of the egg, which expands when the egg is heated and can crack the shell. To let that air escape, always prick the large end with an egg pricker or a pin, going in a good 1/4 inch.
• How much water? That depends on how many eggs you have. The water should cover the eggs by 1 inch, so use a tall pan, and I would hesitate, under home conditions, to do more than 2 dozen eggs at once.
• For 1 to 4 eggs...2 quarts of water For 12 eggs.......3 1/2 quarts of water For 24 eggs.......6 quarts of water
• Special Equipment Suggested: An egg pricker or drafting pin; a high rather than wide saucepan with cover; a bowl of sufficient size with ice cubes and water to cover eggs.
• The cooking: Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
• The 2-minute chill: When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. The 2-minute chilling shrinks the body of the egg from the shell.
• The 10-second boil: Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and boil for 10 seconds--which in turn expands the shell from the egg. Return the eggs to the ice water, cracking the shells gently in several places.
• Preventing that dark line around the yolk: Chilling the eggs promptly prevents that dark line from forming, and if you have time, leave the egg in the ice water (adding more ice if needed) for 15 to 20 minutes before peeling. Chilled eggs are easier to peel, too. Or peel them, as described in the next paragraph, and ice them at once.
• Peeling: Crack an egg all over by gently tapping it against the sink. Then, starting at the large end, and holding the egg either under a thin stream of cold water or in the bowl of ice water, start peeling. As soon as you have peeled it, return the egg to the ice water so that it will continue to chill.
• Storing the HB eggs: They will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.

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.

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.