This is the method that I use to make hard-boiled eggs. They come out perfectly every time.
Place 12 eggs in a medium sized pot. Add enough cold water to the pot to cover the eggs by 2 inches. Place pot over high heat, and bring to a boil. As soon as the water comes to a good, rolling boil, set a timer for exactly 6 minutes. After 6 minutes, immediately place pot into the sink and run under cold water. When eggs have cooled, they are ready to peel and eat.
Note: Older eggs are best suited for hard-boiling because they are easier to peel. In the United States, most eggs come with an "expiration" date. Use eggs that are closest to this date and you will have no problem with them sticking to their shells.
Saturday, February 28, 2009
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6 comments:
I have another way.
Place eggs in pot, cover with cold water, bring to a rolling boil, cover the pot with a lid, remove the pot from heat and let it sit for 10 minutes, run cold water until eggs are cooled, peel and serve or keep in fridge for up to 4 days.
Very cool.
Thanks for the tip, Stan!
what if I boiled the eggs and left them at room temperature for 6 hours before putting in the fridge....think they are spoiled?
Not at all, Vanessa!
It is only here in the U.S. that we are "afraid" of room temperature eggs. The rest of the world realizes that the egg is nature's perfect little package. All of the French Chefs that I know store their eggs in a basket on the counter! Room temperature eggs also work better in a recipe. Cooked eggs won't last as long as fresh eggs at room temp, but 6 hours is not an issue. Just don't leave them out for days.
Great tip!!!
How about soft boiled eggs??? I love soft boiled eggs but its so tricky.
Thanks,
Sam
For soft boiled eggs:
Bring water to a rolling boil. Place a room temperature egg into boiling water and boil for 3 minutes. Remove from boiling water and serve.
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