How To Cook And Peel Perfect Hard Boiled Eggs Food

HOW TO MAKE EASY PEEL, PERFECT HARD BOILED EGGS EVERY TIME!

Steps:

• Bring water and oil to a gentle boil in a pot large enough to lay the eggs in one layer.
• Add the eggs one at a time gently to the boiling water using a spoon.
• Boil for exactly 13 minutes for hard boiled eggs, or 10 for medium, and 3-6 for soft (depending on how runny you want the yolk.
• Meanwhile, prepare an ice bath with about a tray's worth of ice and enough water to completely submerge the eggs.
• Remove the eggs with a slotted spoon and place immediately in ice bath.
• Allow to sit for at least 10 minutes in bath.
• Peel gently, preferably under running cold running water.

HOW TO COOK (AND PEEL) PERFECT HARD-BOILED EGGS

Steps:

• Gather the ingredients.
• Place the eggs in a heavy-bottomed saucepan and cover them with cold water. Make sure the tops of the eggs are covered by at least an inch of water. Bring the water to a full boil, uncovered. You'll see the water simmering , but as soon as you see a few big bubbles, remove the pot from the heat and cover it. Let the pot stand untouched for 15 minutes.
• Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes to stop the cooking process.
• Then either peel and serve or refrigerate.

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.

HOW TO EASILY PEEL HARD-BOILED EGGS THE PIONEER WOMAN COOKS

Steps:

• A hot start will give your eggs an easier peel, and the eggs will still cook beautifully and evenly.
• Bring a medium saucepan of water to a boil, and then gently lower the eggs in the water. Use a wire basket or something to keep eggs from breaking.
• Once the eggs are in, lower the heat so that the water is at a gentle simmer. You don't want a full rolling boil, but just a gentle amount of bubbles.
• Cook for 13 minutes.
• When the eggs are finished cooking, drop the eggs into an ice bath for 5 minutes.
• After 5 minutes, the eggs will be cool to the touch.
• Give them several taps against the countertop all over.
• Then peel any egg shells. After peeling, store eggs in the fridge for up to 5 days.

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 (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.