HOW TO MAKE PERFECT HARD-BOILED EGGS
Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 dozen
Number Of Ingredients 1
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
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
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.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
SOFT HARD-BOILED EGGS
Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads. The steaming method is very precise, so you may need to experiment with different times, depending on the size of the eggs and the temperature of your fridge.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 12m
Yield 6
Number Of Ingredients 2
Steps:
- Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 71.5 mg, Sugar 0.4 g
SOFT BOILED EGGS
Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 5m
Number Of Ingredients 2
Steps:
- Fill a medium sized saucepan with water and bring to a rolling boil.
- Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
- Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.
Nutrition Facts : Calories 191 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Protein 19 grams protein, Sodium 0.5 milligram of sodium
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
Steps:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
HARD BOILED EGGS RECIPE (AND SOFT BOILED EGGS)
My foolproof method for cooking both hard boiled eggs and soft boiled eggs (perfectly) is placing them gently in a pot of boiling water. Watch the video above to see my easy, step-by-step process.
Provided by Lisa Bryan
Categories Breakfast
Time 21m
Number Of Ingredients 1
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.
Nutrition Facts : Calories 77.5 kcal, Carbohydrate 0.6 g, Protein 6.3 g, Fat 5.3 g, SaturatedFat 1.6 g, Cholesterol 186.5 mg, Sodium 62 mg, Sugar 0.6 g, ServingSize 1 serving
SOFT HARD-BOILED EGGS
Provided by Ina Garten
Time 8m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
- Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
- Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.
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.
HARD-BOILED EGGS
Provided by Ina Garten
Yield 5 to 6 servings
Number Of Ingredients 1
Steps:
- Place the eggs in a saucepan and add enough cold water to cover.
- Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.
- Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.
SOFT BOILED EGGS WITH SALTINES
Make and share this Soft Boiled Eggs With Saltines recipe from Food.com.
Provided by COOKGIRl
Categories Breakfast
Time 3m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Bring a pot of water to boil and carefully lower the eggs into the water. Once water boils again, boil the eggs for approximately 3 1/2 minutes. (The eggs should be slightly runny but not hard-boiled.)
- Drain. Use a clean towel to handle the eggs and gently tap in half. Scoop out the egg using a spoon and place into a small bowl. Repeat.
- For each soft-boiled egg serving, I would guess that we used about 3-4 saltines. If you wish you can lightly butter the saltines, in which case you would break the crackers up with a knife. For unbuttered saltines, crush the saltine crackers lightly with your hands and place in the bowl with the shelled eggs.
- Using a fork, mix well; breaking up the eggs into small pieces. Season to taste with cracked black pepper and serve immediately.
Nutrition Facts : Calories 185.5, Fat 11, SaturatedFat 3.2, Cholesterol 423, Sodium 236.5, Carbohydrate 7.2, Fiber 0.3, Sugar 0.8, Protein 13.4
PRESSURE-COOKER HARD-BOILED EGGS
Try these pressure-cooker hard-boiled eggs! This recipe is quick to fix and foolproof. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 2
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,
Nutrition Facts : Calories 72 calories, Fat 5g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 71mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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