Perfect Boiled Eggs Every Time Food

PERFECT BOILED EGGS

Steps:

• Place eggs in stainless steel pot, do not stack.
• Cover with cold water to where eggs are just immersed.
• Cook to boiling, immediately remove and cover with lid; let stand 20 minutes.
• Voila, the perfect boiled egg.
• Note: You can do this with however many eggs you need; I only chose 4 because they required me to give a serving size!

SOFT BOILED EGGS

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.

PERFECT BOILED EGGS

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.

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 EVERY TIME

Steps:

• Place the number of eggs you want to cook in the bottom of a medium to large pot in a single layer and cover them with an inch of cold water. Set the pot on the stove and turn the heat to high.
• Bring the water to a full, rolling boil, then cover the pot with a lid, turn off the heat, and set the timer for 12 minutes.
• As soon as the timer goes off, take the lid off the eggs and set them in the sink under the tap. Drain the hot water and run cold water over the eggs to cool them quickly and stop the cooking process.
• After a minute or two under cold water, you can drain the water and store the cooked hard-boiled eggs in a covered container in the fridge 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.

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.

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.

PERFECT BOILED EGGS (EVERY TIME)

Steps:

• Place cold eggs in a large 3-quart stainless steel saucepan and cover with cold water so water is 1" above the surface of the eggs. With the lid off, bring to a rolling boil over high heat.
• Once at a boil, reduce heat to keep at a medium boil and set a timer for your desired doneness (see chart below).
• Prepare your ice water bath and as soon as the timer is done, transfer eggs into ice water so they are fully submerged. Refrigerate eggs once cool and peel when ready to use.

THE PERFECT BOILED EGGS

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

EASY BOILED EGGS: HOW LONG TO BOIL AN EGG? SOFT, MEDIUM & HARD BOILED

Steps:

• Take a saucepan and half fill it with cold water from the tap. Gently lower the eggs into the saucepan.
• Place the pan over a medium heat. When the water reaches a simmer, start the timer so you can precisely time the cooking process. If you gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks.
• Simmer the eggs in the saucepan for the length of time that suits your boiled eggs preference. [image src="/assets/AusEggsBasics_willowcreative_0896-1__Resampled.jpg" id="4680" width="600" height="400" class="center ss-htmleditorfield-file image"]a) SOFT BOILED eggs: Simmer the eggs for 4 minutes for runny yolksb) MEDIUM BOILED eggs: Simmer the eggs for 5 minutes for semi-firm yolks and hard whitesc) HARD BOILED eggs: Simmer the eggs for 8 minutes for well cooked, hard boiled eggs
• Use a large spoon to remove the eggs from the water.
• Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced water.

INSTANT POT HARD BOILED EGGS TURN OUT PERFECT EVERY TIME AND ARE SO EASY TO PEEL

Steps:

• Pour water into Instant Pot and add trivet. Set the eggs on top of the trivet and lock cover into place. Set steam release valve to Sealing. Select the Pressure Cook setting and set pressure level to Low. Set cook time for 12 minutes. It will take a few minutes for the Instant Pot to build up pressure and then the timer will begin. During the last few minutes of cook time, fill a medium bowl with ice water. When the timer beeps, turn the steam release valve to Venting (quick release) and wait for the silver float valve to drop. Immediately remove cover and place the eggs into the ice water for 1 minute. Remove the eggs from the ice bath and peel off shells. Serve immediately or store in a sealed container in the refrigerator for up to 5 days (7 days when eggs remain unpeeled). Kitchen Counter Calories: 81kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 211mg | Sodium: 83mg | Potassium: 78mg | Sugar: 1g | Vitamin A: 306IU | Calcium: 32mg | Iron: 1mg

HOW TO COOK A HARD BOILED EGG

Steps:

• Place eggs into a pot. Make sure that the eggs are not overcrowded.
• Add COLD water until you have filled the pot just above the eggs (about 4 cups). Cover with a lid.
• Place the pot on the stove on high heat and bring to a boil.
• Once the water is boiling set your timer for 7-8 minutes and then take the pot off the heat.
• In a bowl add 4 cups of cold water and 2 cups of ice, creating an ice bath.
• Using a slotted spoon take out one egg at a time and place it into the ice bath. Once all of the eggs are in the ice bath, allow them to cool for 5-10 minutes
• Remove the eggs from the ice bath and store them the fridge for up to 7 days.

EASY PEEL HARD BOILED EGGS

Steps:

• Bring a large pot of water to a boil. Once the water is boiling, gently place the eggs in the water (I use a large slotted spoon to lower them in the pot). Make sure the eggs are in a single layer in the pot... they shouldn't be stacked. And the boiling water should come up over the egg.
• For soft boiled eggs, cook 6-7 minutes, for hard boiled eggs cook for exactly 11 minutes. See chart on this page for cooking times.
• Once the time is up, bring the pot over to the sink, drain some of the hot water out, and run cold tap water over the eggs. Let the eggs sit in the water for a few minutes until they start to cool all the way through.
• You can either peel them now under the cold water, or put them directly in the fridge and peel later. Either way, your eggs will come out perfectly. Every. Single. Time.

PERFECT HARD BOILED EGGS (EVERY TIME)

Steps:

• Place eggs in a large pot of cold water, with enough water to completely cover the eggs.
• Turn the stove on high. Raise to a boil. Add salt and vinegar. While this is going on, prepare a bowl of the ice water large enough to immerse the eggs after boiling.
• Cook for eight minutes, if you want a hard boiled egg. Soft boiled eggs are done in six minutes.
• Immediately remove eggs using a slotted spoon, and place in an ice water bath. This stops the cooking process, and keeps them from becoming overcooked.