Recipes Using 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.

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:

• Place eggs in pot, cover with enough water to rise 2" above the eggs.
• Place over high heat and bring to a boil, uncovered.
• Turn to med high heat, hot enough that the water is still boiling.
• Set the timer for 8 min's.
• Drain, rinse with cold water, drain again.
• With the eggs still in the pot, cover with cold water,then add the ice.
• Let stand for 5 min's before peeling.

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:

• 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.

Steps:

• A little salt in the water will keep eggs from cracking when boiling. Add a little vinegar to the water if or when an egg did cracks during boiling. It will help seal the egg. Someone suggest you start by putting the eggs in room temperature water and then bring to a boil, A pinhole in the tip of the egg will keep the shell from cracking due to trapped air. If you put an egg in already boiling water you stand a good chance of the egg cracking, especially if the egg just came out of the refrigerator.
• Bring eggs to room temperature before using.
• If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.
• Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.
• Lower the eggs carefully into the water, using a tablespoon.
• When the water reboils, start timing and reduce the heat so that the water simmers gently.
• Fast boiling makes the wgg ehite tough and causes the egg to bang against each other and crack.
• Timing boiled eggs depends on the size and degree of hardness desired.
• You should start timing the eggs from the moment the water first boils.
• Soft-boiled (soft whites, soft yolks):.
• Large size: 3 minutes 20 seconds.
• Medium size: 3 minutes.
• Small size: 2 minutes 40 seconds.
• Medium-boiled (hard whites, soft yolks):.
• Large size: 4 minutes 15 seconds.
• Medium size: 3 minutes 50 seconds.
• Small size: 3 minutes 20 seconds.
• Hard-boiled (hard whites, hard yolks):.
• Large size: 10 minutes.
• Medium size: 8 minutes.
• Small size: 7 minutes.
• Eggs 101: -- First, let's address the issue of eggs sticking to shells. To prevent this, use eggs that are a week to 10 days old. Older eggs have a different pH from new eggs, which researchers say affects peeling. We also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel.
• But really, what good is an easy-to-peel egg if it is going to have that ugly green center? The green is made by the iron in the yolk combining with the sulfur in the white. Heat is a big foe of this chemical reaction. The longer you cook eggs, the more likely you are to end up with that green ring. The trick is to cook eggs just until the yolk is set without overcooking them. Removing the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming.
• The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.
• I've also trialed and errored my way to the perfect hard boild egg.
• Use older eggs. Discount food chains like Grocery Outlet etc. are good places to buy.
• Make sure the eggs are room temperature. Don't boil eggs right out of the fridge.
• Put the eggs in the pan, and fill the pan with water until the water is about 1 inch above the eggs. You can use the first bend of your index finger as a measure.
• Add a bit of salt.
• COVER the pan and set the burner to a low medium heat and bring to a boil. Check the pan at around 10 minutes. The water will boil between 10-15 minutes.
• After it comes to a boil, keep it covered and let it sit for another 10 minutes.
• After 10 minutes, remove the pan, drain the water, and rinse in cold water until the heat is gone from the eggs. This will take a couple of times. Then put them in cool water for about half an hour. Yeah, you can ice them, but it's a pain and the results are the same.
• After you've cooled the eggs, drain and dry the eggs. Soft kitchen towel works best.
• To peel the eggs, start by gently cracking the large end of the egg. That is where there will be a small air pocket and makes it easier to get you started. But before you do that -- gently roll the egg along a surface to get it cracked all over. Now you can remove the shell and eat your egg.
• I do appreciate the advice for making eggs easier to peel, but for Easter weekend that's not going to work if you plan to color your eggs. They have to be left uncracked!
• Your welcome.
• Eggs 102 -- I don't dread peeling eggs anymore. And No more waiting to peel eggs.
• 1. place eggs in pan with water and bring to a boil.
• 2. boil for 12 minutes.
• 3. fill a medium size bowl with cold water and a trays worth of ice cubes.
• 4. place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil.
• 5. Gently drop eggs back in boiling water for 30 seconds to 1 minute.
• 6. they are ready to peel I put them back in the ice cold water agian just to cool off for a minute.
• 7. So easy and I do it every time now!
• 8. The best way to ensure your eggs are easy to peel is to always use older eggs - not bad, of course, just not fresh. There is a membrane between the shell and the albumin, and as the egg ages, an air pocket develops between this membrane and the shell. So when you boil your eggs and go to peel them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, which hastens the aging process.

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:

• Bring a pot of water to boil and carefully lower the eggs into the water. Once water boils again, boil the eggs for approximately 3 1/2 minutes. (The eggs should be slightly runny but not hard-boiled.)
• Drain. Use a clean towel to handle the eggs and gently tap in half. Scoop out the egg using a spoon and place into a small bowl. Repeat.
• For each soft-boiled egg serving, I would guess that we used about 3-4 saltines. If you wish you can lightly butter the saltines, in which case you would break the crackers up with a knife. For unbuttered saltines, crush the saltine crackers lightly with your hands and place in the bowl with the shelled eggs.
• Using a fork, mix well; breaking up the eggs into small pieces. Season to taste with cracked black pepper and serve immediately.

Steps:

• Combine soy sauce, water, sugar, green onions, jalapeno, garlic, and sesame seeds together in a large bowl. Add eggs to the bowl, cover, and refrigerate for 8 hours to overnight.
• Remove eggs from the refrigerator. Slice in half and place on a serving platter. Spoon some of the marinade over top and drizzle with sesame oil to serve.

Steps:

• Place the eggs in a medium saucepan and cover with room temperature water. Bring the eggs to a boil, remove from the heat and let sit for 8 minutes. Shock the eggs in cold water to stop the cooking and shrink the egg from the shell. Peel.