Hard Boiled Eggs Recipe Ideas

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.

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.

Steps:

• Open every window in the house.
• Boil 2 cups of the vinegar with the spices for 5 minutes.
• Pour into the jar, add eggs, peppers and onions and pour vinegar over this to cover.
• Let stand for eight to 10 days (lid on) If the vinegar is too strong for you, use 3 parts vinegar to 1 part water.

Steps:

• Combine turmeric, cayenne, ground cumin, coriander. lemon juice, salt, black pepper, and 1 TB water in small bowl. Mix.
• Put oil in medium-sized, nonstick pan and set over medium-high heat. When oil is hot, put in cumin seeds. 10 seconds later, add onion and ginger.
• Stir and fry till onion turns medium brown.
• Add spice paste.
• Stir and cook for 15 seconds.
• Add tomatoes and sugar and bring to a simmer.
• Cover and simmer gently for 10 minutes.
• Add cilantro. Stir 1ce of 2ce.
• Lay the cut eggs into the sauce and spoon more sauce over them. Cover and simmer gently for 2-3 minutes.

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.

Steps:

• Use a pin or needle to poke a hole in the broad end of each egg. Place each egg on a spoon or ladle and lower into a small saucepan of gently boiling water (enough water to cover eggs).
• Cook for 10 to 15 minutes. I think 12 minutes is perfect.
• To remove shell, plunge into cold running water for 1 minute.
• Remove the peel gently.

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.

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.