Martha Stewarts Soft Boiled Eggs 101 Food

MARTHA'S SOFT-BOILED EGGS

Steps:

• Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

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.

MARTHA STEWART'S SOFT BOILED EGGS 101

Steps:

• Place eggs in a pot and cover with water.
• Bring to a boil.
• Cover pot.
• Turn off heat for 6 minutes.
• Done!

PERFECT HARD-BOILED EGGS

Steps:

• Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Using a wire basket or sieve, gently drop eggs into water, and cook exactly 9 minutes. Transfer eggs to the ice bath until they are cool, about 5 minutes. Remove from ice bath; peel, and serve.

INSTANT POT SOFT BOILED EGGS

Steps:

• Pour 1 cup of water into the inner pot of the Instant Pot and place the steamer rack inside.
• Arrange the eggs on top of the steamer rack, put on the lid, and make sure the steam release handle is set to the "Sealing" position.
• Hit the "manual" button, set it to low pressure, and set the time for 5 minutes. It will start cooking when the float valve is in the up position meaning it is pressurized. While the eggs cook, fill a bowl with ice and water.
• The Instant Pot will beep when it's done. Carefully release the steam valve by moving the steam handle to the "Venting" position until the float valve is in the down position.
• Using tongs or a large spoon, transfer the eggs to the bowl of ice water. Wait about 5 minutes and then you can peel, season with salt and pepper, and eat.
• They are easiest to peel if you crack them on the ends instead of on the sides.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

MARTHA STEWART'S HARD BOILED EGGS 101

Steps:

• Place eggs in pot and cover with water.
• Boil.
• Cover.
• Turn off heat and allow to sit for 16 minutes.
• Drain and fill pot with ice water to stop cooking.

HOW TO BOILED EGGS 101

Steps:

• A little salt in the water will keep eggs from cracking when boiling. Add a little vinegar to the water if or when an egg did cracks during boiling. It will help seal the egg. Someone suggest you start by putting the eggs in room temperature water and then bring to a boil, A pinhole in the tip of the egg will keep the shell from cracking due to trapped air. If you put an egg in already boiling water you stand a good chance of the egg cracking, especially if the egg just came out of the refrigerator.
• Bring eggs to room temperature before using.
• If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.
• Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.
• Lower the eggs carefully into the water, using a tablespoon.
• When the water reboils, start timing and reduce the heat so that the water simmers gently.
• Fast boiling makes the wgg ehite tough and causes the egg to bang against each other and crack.
• Timing boiled eggs depends on the size and degree of hardness desired.
• You should start timing the eggs from the moment the water first boils.
• Soft-boiled (soft whites, soft yolks):.
• Large size: 3 minutes 20 seconds.
• Medium size: 3 minutes.
• Small size: 2 minutes 40 seconds.
• Medium-boiled (hard whites, soft yolks):.
• Large size: 4 minutes 15 seconds.
• Medium size: 3 minutes 50 seconds.
• Small size: 3 minutes 20 seconds.
• Hard-boiled (hard whites, hard yolks):.
• Large size: 10 minutes.
• Medium size: 8 minutes.
• Small size: 7 minutes.
• Eggs 101: -- First, let's address the issue of eggs sticking to shells. To prevent this, use eggs that are a week to 10 days old. Older eggs have a different pH from new eggs, which researchers say affects peeling. We also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel.
• But really, what good is an easy-to-peel egg if it is going to have that ugly green center? The green is made by the iron in the yolk combining with the sulfur in the white. Heat is a big foe of this chemical reaction. The longer you cook eggs, the more likely you are to end up with that green ring. The trick is to cook eggs just until the yolk is set without overcooking them. Removing the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming.
• The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.
• I've also trialed and errored my way to the perfect hard boild egg.
• Use older eggs. Discount food chains like Grocery Outlet etc. are good places to buy.
• Make sure the eggs are room temperature. Don't boil eggs right out of the fridge.
• Put the eggs in the pan, and fill the pan with water until the water is about 1 inch above the eggs. You can use the first bend of your index finger as a measure.
• Add a bit of salt.
• COVER the pan and set the burner to a low medium heat and bring to a boil. Check the pan at around 10 minutes. The water will boil between 10-15 minutes.
• After it comes to a boil, keep it covered and let it sit for another 10 minutes.
• After 10 minutes, remove the pan, drain the water, and rinse in cold water until the heat is gone from the eggs. This will take a couple of times. Then put them in cool water for about half an hour. Yeah, you can ice them, but it's a pain and the results are the same.
• After you've cooled the eggs, drain and dry the eggs. Soft kitchen towel works best.
• To peel the eggs, start by gently cracking the large end of the egg. That is where there will be a small air pocket and makes it easier to get you started. But before you do that -- gently roll the egg along a surface to get it cracked all over. Now you can remove the shell and eat your egg.
• I do appreciate the advice for making eggs easier to peel, but for Easter weekend that's not going to work if you plan to color your eggs. They have to be left uncracked!
• Your welcome.
• Eggs 102 -- I don't dread peeling eggs anymore. And No more waiting to peel eggs.
• 1. place eggs in pan with water and bring to a boil.
• 2. boil for 12 minutes.
• 3. fill a medium size bowl with cold water and a trays worth of ice cubes.
• 4. place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil.
• 5. Gently drop eggs back in boiling water for 30 seconds to 1 minute.
• 6. they are ready to peel I put them back in the ice cold water agian just to cool off for a minute.
• 7. So easy and I do it every time now!
• 8. The best way to ensure your eggs are easy to peel is to always use older eggs - not bad, of course, just not fresh. There is a membrane between the shell and the albumin, and as the egg ages, an air pocket develops between this membrane and the shell. So when you boil your eggs and go to peel them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, which hastens the aging process.

PERFECT SOFT BOILED EGGS

Steps:

• Bring the water to a rapid boil.
• add saltand keep it at a rapid boil.
• Prick the bottom (wider end) of the egg with an egg pricker
• Immerse in the boiling water and boil for exactly 5 minutes.
• Dash in cold water, crack & enjoy.