How To Hard Boil An Egg Food

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.

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.

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.

HOW TO HARD BOIL AN EGG

Steps:

• Use eggs nearing their expiration date.
• Remove desired number of eggs from the refrigerator and let them sit at room temperature for 15 minutes.
• Place eggs in a small sauce pan and add just enough water to completely cover eggs. (Note: the smaller the pan; the less room the eggs have to jump around and crack into each other).
• Bring the water to a rolling boil. Covering the pan will lead to a quicker boil and is recommended.
• Immediately reduce heat to simmer and remove the cover from the pan.
• Let the eggs sit in the simmering water for 12 minutes. (11 minutes for medium eggs; 13 minutes extra-large eggs).
• Carefully remove the pan from the stove top and place beneath the kitchen faucet. Run cool water into the pan for a minute until the water is cool to the touch. Give each egg a little whack to the side of the pan, so each egg has one or two cracks. Some will tell you that this lets pent-up sulphur escape. More practically, this allows a little steam to build between the cooked egg and its shell to make peeling easier. Let the eggs sit in the cool water for 2 to 5 minutes.
• To peel the Mr Breakfast way: Place hard-boiled egg on a hard surface such as a cutting board. Roll the egg back and forth - applying a very slight amount of pressure. Remove the cracked shell beneath a faucet of cool running water.
• If peeling multiple eggs, place peeled eggs in a bowl of cold water while you work the others. Refrigerating peeled eggs is not recommended. Hard-boiled eggs - still in their shell - can be stored in a refrigerator for 5 days.

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.

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.