Hard Cooked Hard Boiled Eggs Food

HARD BOILED EGGS

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.

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 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.

HARD-BOILED EGGS

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.

FOOLPROOF HARD-BOILED EGGS

Steps:

• Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
• Remove pan from heat, cover, and let sit for 10 minutes.
• Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
• Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
• Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
• Begin peeling from air-pocket (wider) end.
• The shell should come off in spiral strips attached to thin membrane.
• Hard-boiled eggs can be refrigerated for several days.
• You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.

HARD-BOILED EGGS IN THE OVEN

Steps:

• Preheat oven to 325°. Place 6 eggs in silicone muffin cups. Bake 25-30 minutes; remove from oven. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.

HARD COOKED EGGS IN THE OVEN (BAKED EGGS)

Steps:

• Position the oven racks in the center of the oven.
• Place the eggs on the racks.
• Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).
• Set the oven to 325F, and bake for 30 minutes.
• When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.
• Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.

HARD-STEAMED EGGS

Steps:

• Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to just below a boil. Add eggs to steamer insert and steam for 15 minutes.
• Immediately transfer eggs to a bowl of ice water until cool enough to handle. Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes. Peel.

A PERFECT HARD-BOILED EGG

Steps:

• Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
• For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
• To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.

EASY PEEL NO FAIL HARD COOKED EGGS

Steps:

• Bring the water to a rolling boil - not a simmer.
• Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop.
• Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
• BOIL - not simmer - the eggs for 6 minutes.
• Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference.
• Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water.
• Crack and peel shells, they will slip right off, the whites are tender so be gentle!
• Chill and use as desired.
• To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
• HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.

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 COOK PERFECT HARD-BOILED EGGS RECIPE BY TASTY

Steps:

• Place eggs in a pot. Cover with cold water until the eggs are covered by about 1 inch (2 cm) of water.
• Bring to a boil, uncovered. Once boiling, take off the heat.
• Cover and cook for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). In the meantime, fill a large bowl with ice and cold water, creating an ice bath.
• Once eggs reach desired cook-time, immediately remove the eggs from pot and place in the ice bath. Allow eggs to cool for 10-15 minutes.
• To peel, lightly tap the eggs on a flat surface, then gently roll back and forth (taking extra care with soft-boiled eggs).
• Pull away the loosened shell and peel any remaining pieces.
• Serve as is or incorporate into your favorite recipe that requires hard-boiled eggs.
• Enjoy!

HARD-BOILED EGGS

Steps:

• Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 10 minutes, maintaining a gentle boil. Carefully transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.
• Gently crack eggs all over and peel, starting from the fat end containing the air pocket.
• Do Ahead
• Eggs can be cooked and peeled 3 days ahead. Transfer to an airtight container and chill.

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

Steps:

• Place eggs in pan and add enough cold water to cover by 1 inch.
• Cover and quickly bring to a boil; remove from heat.
• Let stand for 15 min for large eggs (18 min for ex-large and 12 min for medium eggs).
• Rinse in cold water and place in ice water until completely cooled.

HARD BOILED EGGS IN THE OVEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put 1 egg in each of 12 muffin cups.
• Bake in preheated oven for 30 minutes.
• Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

HARD-COOKED (HARD-BOILED) EGGS

Steps:

• In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
• Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
• Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

THE EASIEST PERFECT HARD BOILED EGGS (TECHNIQUE)

Steps:

• Place eggs in medium saucepan. Cover with water 1" above the eggs. Place on stovetop over high heat.
• Bring to a boil. Immediately remove from heat and cover. Let sit 18-20 minutes.
• Pour cold tap water into pot allowing the hot water out by holding the pot on a slant. Let eggs sit in cold water for 1-2 minutes, then peel easily.
• NOTE: (no garbage disposal/shells for gardening method) I peel the eggs under running cold water with a colander underneath to catch the shells. I placed the eggs onto paper towels to rid excess moisture for egg salad, OR place peeled eggs into a bowl of cold water, cover and refrigerate where they keep for about 4-5 days.

FOOLPROOF HARD-COOKED EGGS

Steps:

• Place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely.