Perfect And Easy Peel Hard Boiled Eggs Video Attached Food
PERFECT AND EASY PEEL HARD BOILED EGGS (VIDEO ATTACHED)
See Tim Ferriss's video on how to "pop' the egg out of the shell. http://www.youtube.com/watch?v=PN2gYHJNT3Y
Provided by gailanng
Categories Very Low Carbs
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add baking soda to a pot of cold water. Make sure the eggs are covered by 2 inches of water. When the water reaches a rolling boil, let them slow boil 12 minutes; remove from heat. Stop the cooking process by adding ice to to the water. Slightly shortening the recommended length of boiling time leaves the eggs done, but without drying the yolks. As soon as the eggs are cool enough to handle, peel them.
- Tap the end of the egg, remove shell. Tap the other end of the egg and remove shell large enough for the egg to exit. Then you can literally blow the egg out of its shell into your hand. For sanitary reasons, I recommend just removing the shell with your fingers.
- It has been said that the key to peeling them easily is not to let the egg cool all the way, but this video says it's because of the PH level of the water from the baking soda.
PERFECT EASY PEEL HARD BOILED EGGS
If you are frustrated by hard boiled eggs which are difficult to peel, try steaming them instead of boiling. No vinegar, no timing issues. Just steam for your normal boiling time, they come out perfect, even very fresh eggs which are the worst to peel. I found this recipe on Backyard Chickens and figured if anybody knew how to boil eggs they would.
Provided by Yankiwi
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Fill a saucepan with about an inch of water.
- Place your steamer in the saucepan.
- Poke a small hole in the large end of each egg. A pushpin or small screw works well but you can twist the end of a small knife into the shell carefully to make the hole. I've even forgotten about the hole, it still works.
- Put the saucepan on a medium-high heat, when the water comes to a boil, turn down to just above a simmer.
- Start timing from when you turn on the heat. I like 18 minutes.
- Cool in pan or under running water.
PERFECT HARD-BOILED EGGS
I believe this to be the perfect recipe for hard-boiled eggs. The eggs peel so easily, most can be peeled in one simple motion. The egg yolk itself is a nice yellow color without the greenish tinge that sometimes occurs when making hard-boiled eggs.
Provided by wackerd
Categories Appetizers and Snacks
Time 35m
Yield 12
Number Of Ingredients 1
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.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g
PERFECT HARD BOILED EGGS
This is how I make hard boiled eggs. This will help not to get a gray egg yolk. You may have a bit of gray around the edges, but your yolks will turn out yellow and creamy.
Provided by digital28574
Categories Very Low Carbs
Time 20m
Yield 12 1, 1 serving(s)
Number Of Ingredients 2
Steps:
- Put room temp eggs into a pot with water, 1 inch over eggs for water.
- Boil eggs at medium high till you see the bubbles.
- Once you see bubbles set a timer for 5 minutes.
- Take off burner, put top on pot and leave for 10 minutes.
- Run cold water over eggs.
- DONE.
Nutrition Facts : Calories 1716, Fat 114.1, SaturatedFat 37.5, Cholesterol 4464, Sodium 1704, Carbohydrate 8.6, Sugar 4.4, Protein 150.7
KITTENCAL'S TECHNIQUE FOR PERFECT EASY-PEEL HARD-BOILED EGGS
The one and only method I use for perfect hard-boiled eggs and the only one you will use also, this is a no-fail method your eggs will come out perfectly cooked!--- don't omit the vinegar it makes peeling the eggs easier and your eggs will be bright yellow and the whites a pure white! -- it doesn't matter what amount of water or eggs that you use just make certain that you add in about 2 teaspoons of vinegar, I don't even measure I just pour the vinegar into the water from the bottle the exact 2 teaspoons does not really matter, of course use as many eggs as you wish and the exact amount of ice is not necessary you can use more, also try to use eggs that are at least 2 weeks old fresh eggs are somewhat harder to peel.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 71.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 100.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
PERFECT BOILED EGGS
If your goal is perfectly smooth, blemish-free boiled eggs that jump out of their shells every single time, I've got bad news: No technique in the world can promise that level of perfection. But armed with data from scientific tests done with more than 90 testers and more than 700 boiled eggs, this technique for boiled eggs - technically steamed, as they cook in just an inch of water - will maximize your odds. Fresher eggs will take slightly longer to peel, but they should peel just as cleanly as older eggs. The eggs in this recipe should be cooked straight from the refrigerator; reduce cooking times by 1 minute if using room-temperature eggs.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, dinner, easy, quick, weekday, main course
Time 10m
Number Of Ingredients 1
Steps:
- Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
- Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It's O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
- Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don't mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.
HARD BOILED EGGS (EASY TO PEEL)
I have had a few problems with trying to hard boil organic fresh chicken eggs. They were usually hard to peel and it would take about half of the egg white with the shell. I ran across this recipe from my sister, of all people...yes, I was skeptical at first...lol! :P Anyway, after you use this simple recipe your eggs will no longer be hard to peel. It works even on store bought/farm eggs. I just prefer fresh eggs because they taste so much better. I wish I could have chickens in the city! I never knew what I was missing till my daughters great grandmother got 8 chickens. They eat poms, strawberries, melons, tomatoes, bugs, worms... spoiled little hens. lol! They have the best eggs though.
Provided by birdie 3 andrea
Categories Lunch/Snacks
Time 22m
Yield 6-12 serving(s)
Number Of Ingredients 3
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.
EASY EGGS
Make and share this Easy Eggs recipe from Food.com.
Provided by Miss Diggy
Categories Breakfast
Time 7m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs and milk together.
- Add salt and pepper to taste.
- Cook over medium-high heat with the cream cheese.
Nutrition Facts : Calories 302.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 564.2, Sodium 273.9, Carbohydrate 3.1, Sugar 1, Protein 18.9
THE EASIEST PERFECT HARD BOILED EGGS (TECHNIQUE)
There are many ways that work well to boil eggs such as adding salt (who needs that extra salt?), using a needle to poke a hole in the eggs (way too tedious and unnecessary), adding ice or vinegar for easy peeling, etc., etc., etc. Unfortunately, those methods are all too time consuming for most people. I've been using this technique since I was a teenager (so long ago). This technique is perfect and the absolute simplest above all the others. Oh, and no utensils needed either, how cool is that!?! :) A similar method for pasta is Recipe #30358
Provided by 2Bleu
Categories Very Low Carbs
Time 21m
Yield 6 eggs
Number Of Ingredients 2
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.
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