HOW TO MAKE PERFECT HARD-BOILED EGGS
Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 dozen
Number Of Ingredients 1
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 MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
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.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
PERFECT HARD BOILED EGGS (TECHNIQUE)
No fail! Never undercook or overcook your eggs again. I came across this method in my search to avoid the ugly green cast that yolks take on when overcooked. Add on a couple minutes to soak time if you use Jumbo eggs.
Provided by DangerBun
Categories Very Low Carbs
Time 2m
Yield 12 eggs
Number Of Ingredients 2
Steps:
- Put eggs in large pot.
- Cover with water so that there is at least an inch of water above the eggs.
- Add a pinch of salt.
- Turn on heat (med high) and heat, uncovered, to a boil.
- If you have more than a single layer of eggs, you may want to stir them occasionally (gently!) while they heat.
- Once the water comes to a boil, watch your clock and let it boil for 2 minutes.
- Remove pot from the heat and cover with lid.
- Let sit, covered, for 11 minutes.
- Drain and cool eggs for 2 minutes in ice water.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 83.9, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
HARD-BOILED EGGS
Provided by Ina Garten
Yield 5 to 6 servings
Number Of Ingredients 1
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.
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
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.
PERFECT HARD BOILED EGGS
Make and share this Perfect Hard Boiled Eggs recipe from Food.com.
Provided by afaivre
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place the eggs in a pan.
- Bring to a boil over med-high heat.
- Cover and remove from heat for 17 minutes.
- Place eggs into an ice bath for 15 minutes or until cool.
- At this point you can peel the eggs, place the eggs into a container of water in the refrigerator for up to 3 days.
- Do not place the eggs in the refrigerator with the shell on, it wil be impossible to peel later.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
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
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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