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
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 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
Make and share this Hard-Boiled Eggs recipe from Food.com.
Provided by shortstuff
Categories Very Low Carbs
Time 15m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Place eggs in pan and add enough cold water to cover by 1 inch.
- Cover and quickly bring to a boil; remove from heat.
- Let stand for 15 min for large eggs (18 min for ex-large and 12 min for medium eggs).
- Rinse in cold water and place in ice water until completely cooled.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71, Carbohydrate 0.4, Sugar 0.2, 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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HOW TO HARD BOIL EGGS AND PEEL THEM PERFECTLY EVERY TIME
From thedailymeal.com
Author Carolyn MenyesPublished 2021-03-19
- Use the right eggs. It is best to use eggs that are just past peak freshness, though not expired or bad. The outer membrane in a fresh egg tends to cling to the shell more than in an older egg, making the peeling process more difficult.
- Place the eggs in a pot. Place the eggs in a pot, cover completely with cold water, and put the pot on the stove. Add in a small splash of white vinegar, if desired.
- Bring the cold water to a boil over high heat. After your eggs, water and a tiny splash if vinegar are in your pot, bring the cold water to a boil over high heat, leaving the pot uncovered.
- Give the eggs an ice bath. When the timer goes off, remove the eggs from the hot water and place them in a large bowl of ice-cold water to halt the cooking process and lower the temperature of the eggs.
- Peel the eggs. Roll the egg under your palm on the counter so that the shell is broken and cracked all over, and then submerge the egg in your bowl of room-temperature water.
HOW TO COOK PERFECT HARD-BOILED EGGS EVERY TIME - …
From houseofnasheats.com
4.5/5 (6)Total Time 12 minsCategory BreakfastCalories 72 per serving
- 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.
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