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.
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
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.
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.
A PERFECT HARD-BOILED EGG
Master this simple technique and every hard-boiled egg you make from here on out will have a perfectly-cooked, creamy sunshine center. Here are loads of recipes to make with them.
Provided by Julia Moskin
Categories breakfast, brunch, easy, lunch, quick, snack, finger foods, main course, side dish
Time 20m
Yield Varies
Number Of Ingredients 2
Steps:
- Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
- For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
- To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.
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.
NEVER-FAIL HARD-BOILED EGGS
Try this never-fail method of cooking hard-boiled eggs for a dozen eggs that are perfect for snacking, using in salads, or making deviled eggs.
Provided by Vanessa Sue
Categories Appetizers and Snacks
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.
- Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
- When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.
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 62.8 mg, Sugar 0.3 g
HOW TO COOK PERFECT HARD-BOILED EGGS RECIPE BY TASTY
Here's what you need: eggs, water, ice
Provided by Jody Duits
Categories Breakfast
Yield 6 eggs
Number Of Ingredients 3
Steps:
- Place eggs in a pot. Cover with cold water until the eggs are covered by about 1 inch (2 cm) of water.
- Bring to a boil, uncovered. Once boiling, take off the heat.
- Cover and cook for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). In the meantime, fill a large bowl with ice and cold water, creating an ice bath.
- Once eggs reach desired cook-time, immediately remove the eggs from pot and place in the ice bath. Allow eggs to cool for 10-15 minutes.
- To peel, lightly tap the eggs on a flat surface, then gently roll back and forth (taking extra care with soft-boiled eggs).
- Pull away the loosened shell and peel any remaining pieces.
- Serve as is or incorporate into your favorite recipe that requires hard-boiled eggs.
- Enjoy!
Nutrition Facts : Calories 90 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
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
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
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
THE MOST PERFECT HARD-BOILED EGGS (NO NEEDLES INVOLVED)
From David Tanis' A Platter of Figs and Other Recipes. Let me just say that as a college student one of the edible discoveries that left me the most jubilant was that of hard-boiled eggs. Simple, convenient, nutritious, versatile, inexpensive, cute, and even aesthetically pleasing in a niçoise salad - what more could I ask for? So it was a good day when I came across a recipe that actually showed me HOW to boil the perfect egg. I tried it and...I've been hooked ever since. I boil eggs every 3 days (3 at a time), and they have become a staple in my hectic student life.
Provided by zoelife
Categories Breakfast
Time 38m
Yield 6 hard-boiled eggs, 3 serving(s)
Number Of Ingredients 3
Steps:
- About 30 minutes before you wish to eat your eggs, place the eggs in the warm water bath. Leave them in there for about 30 minutes or so, or until the eggs are room temperature or a bit warmer. (This step is critical so that the eggs don't crack when you submerge them in the boiling water).
- Now, fill a medium bowl with cold water and add a handful of ice cubes (alternatively, you can place cold water in a bowl and put it in the fridge or even freezer - it'll only be in there for 10 minutes, anyway.).
- Bring a medium pan of water to a rolling boil over medium-high heat. Lower the eggs into the water -- I use my handy wire egg sieve for this maneuver -- and simmer for exactly 8 minutes (7 and a half for golden yellow yolkeyness, and 9 if you don't want a soft center in your yolk).
- When the timer goes off, lift the eggs out of the water with a slotted spoon (again, I use my wire egg sieve) and put them in the bowl of ice water; this will halt the cooking.
- When the eggs are cold -- this will take just a couple of minutes -- tap them gently on the counter to crack their shell all around, and return to the bowl a few more minutes: the water will infiltrate the eggs beneath the shell and make them easier to peel. (Also, when peeling the eggs, notice that there is a thin skin between the white and the shell; once found and ruptured, that skin provides good leverage to peel off the shell.).
- Keep the eggs in the fridge and eat within a day or two.
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
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