Easy Peel Eggs Soft Medium Or Hard Food

HOW TO BOIL EGGS PERFECTLY (EASY PEEL!)

Steps:

• Place eggs in a single layer at the bottom of a large saucepan or pot. Add enough water to cover the eggs with at least 1 in (2.5 cm) of water over them.
• Add a tablespoon (15 mL) of vinegar and a tablespoon (14 g) of sea salt to the pot. Stir gently.
• Place the pan onto the stove over high heat. Bring the water to a rolling boil.
• Once the water is boiling, set a timer to the following number of minutes based on how you want your eggs.1 minute - Very runny soft boiled eggs2 minutes - Runny soft boiled eggs3 minutes - Very gooey medium boiled eggs4 minutes - Gooey medium boiled eggs5 minutes - Just set medium boiled eggs6 minutes - Medium-hard boiled eggs7 minutes - Very creamy hard boiled eggs8 minutes - Creamy hard boiled eggs9 minutes - Firm hard boiled eggs10 minutes - Very firm hard boiled eggs
• Right before the timer is about to go off, turn on the faucet to the coldest that it goes and let it run until the water is ice cold. Once the timer goes off, drain the hot water and place the pan under the cold running water, letting the ice cold water fill the pan. The water will turn lukewarm from the heat of the eggs and pan. Keep running the water (it will overflow from the pot), until the water in the pan is ice cold. Leave the eggs in the pot for about 10 minutes, until they reach room temperature.
• Once the eggs are at room temperature (but not colder), you can peel them.
• To peel an egg, roll it on the counter with the palm of your hand, pressing gently to make cracks all over the shell. The peel will come right off!
• If not using right away, see notes in the post above about how to store hard boiled eggs and when to peel them.

HOW TO BOIL EGGS PERFECTLY EVERY TIME (SOFT, MEDIUM, HARD-BOILED)

Steps:

• Boil enough water to cover all the eggs that you're planning on cooking. There are three main methods for doing this including stovetop, microwave, or kettle.Stove Top: Add enough water to your pan, heat over high heat, and bring the water to a boil. This method usually takes the longest, and times will vary based on how wide your pan is and how much water is in it.Microwave: Pour the water into a microwave-safe container (I use a glass bowl) then place a wooden spoon, popsicle stick, or chopstick* in the water and heat in intervals of 60-90 seconds, until boiling. If you cant easily see inside your microwave, you may need a thermometer to check.Kettle: Pour enough water into the kettle and simply pop on to boil. This is my favorite method as I have a fast electric kettle, it boils to the perfect temperature, and I usually add a little extra water to it, so I can make myself a tea at the same time.
• Once your water is ready, transfer it to a saucepan (if it is not already in it), and heat over medium heat - you want a rolling simmer rather than a boil.
• Use a slotted spoon/spoon or something similar to carefully lower the eggs into the boiling water**.
• At this point, however long you leave the eggs in the water will determine how cooked they are. Use a timer for accurate results (rather than just glancing at a clock/watch).
• Soft Boiled Egg Times:Anything under 4 1/2 minutes and the white isn't fully set4 1/2 minutes - whites will be 'just' set, with a super runny yolk5 minutes - fully set white, with a thick and runny yolk6 minutes - Fully set white with a thick and slightly runny yolk
• Medium Boiled Egg Times:7 minutes - Fully set white, thick, and barely runny yolk8-9 minutes - The yolk is set but still soft and darker in color.10-11 minutes - The yolk is set and only ever so slightly still tender
• Hard-Boiled Egg Times:12-14 minutes - The egg is hard-boiled from 12+ minutes, though you'll notice that the yolk will get lighter and harder and more crumbly in consistency.I wouldn't boil and longer than 14 minutes as the eggs will overcook and become rubbery and the yolks can get a green-grey ring around them.For perfect hard-boiled eggs, I'd personally suggest going for 12 minutes.
• Once ready, turn off the heat and quickly move to the next step.
• To avoid the eggs continuing to cook after you remove them from the water, you need to cool them down quickly. This will also help you to avoid the green-grey ring yolks can have.Either place the eggs carefully in an ice bath (bowl of water and ice cubes) OR dump out the boiling water from the pot and run cold water over the eggs for at least one minute.
• First, never skip the post-cooking temperature shock with ice water/cold water as this not only is great for texture and color, but it also helps make the eggs peel easier. You can also lightly crack the eggs before placing them in the ice water and that can help them to soak up a little water and lead to easier peeling.You can use a thumbtack to prick a tiny hole at one end of the egg before boiling them (never on the side as it can break the egg- only the very end). I've found this method almost always leads to shells that are FAR easier to peel.Older eggs also tend to peel easier, usually ones that have sat in the fridge for at least a week before boiling.
• To peel the eggs I like to lightly tap and press them against a surface and roll. Do this lightly so that the shell cracks but without breaking the egg whites. Once peeled, rinse the eggs to get rid of any remaining tiny bits of shell.

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.