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.
HARD BOILED EGGS RECIPE (AND SOFT BOILED EGGS)
My foolproof method for cooking both hard boiled eggs and soft boiled eggs (perfectly) is placing them gently in a pot of boiling water. Watch the video above to see my easy, step-by-step process.
Provided by Lisa Bryan
Categories Breakfast
Time 21m
Number Of Ingredients 1
Steps:
- Bring a medium-sized pot of water to a boil. Ensure there's enough water in the pot to cover the eggs by about an inch.
- While you're waiting for the water to boil, remove the eggs from the fridge (set them on the counter) and prepare ice water bath in a large bowl.
- Once the water is boiling, reduce the heat to low and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil.
- Set a timer and cook the eggs for 6-7 minutes for soft boiled eggs and 12-14 minutes for hard boiled eggs. See the cook time notes above.
- Once the eggs have cooked to your preferred time, use the skimmer to remove the eggs and immediately submerge them in the ice water bath to stop them from cooking.
- Peel the eggs and enjoy.
Nutrition Facts : Calories 77.5 kcal, Carbohydrate 0.6 g, Protein 6.3 g, Fat 5.3 g, SaturatedFat 1.6 g, Cholesterol 186.5 mg, Sodium 62 mg, Sugar 0.6 g, ServingSize 1 serving
SOFT HARD-BOILED EGGS
Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads. The steaming method is very precise, so you may need to experiment with different times, depending on the size of the eggs and the temperature of your fridge.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 12m
Yield 6
Number Of Ingredients 2
Steps:
- Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
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 71.5 mg, Sugar 0.4 g
SOFT HARD-BOILED EGGS
Provided by Ina Garten
Time 8m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
- Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
- Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.
PERFECT SOFT BOILED EGGS
When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. I was surprised that there wasn't a recipe for soft boiled eggs posted (just one with saltine crackers) So simple as it may be I am sure there are many that struggle for the perfect boiled egg. Invest in an egg pricker, a little tool that will prick a small hole in the bottom of the egg allowing the air to escape, preventing the egg from cracking as it boils
Provided by Bergy
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 1326.1, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
SOFT BOILED EGGS
Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 5m
Number Of Ingredients 2
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.
Nutrition Facts : Calories 191 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Protein 19 grams protein, Sodium 0.5 milligram of sodium
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