How to Guide: Easy Hard-Boiled Eggs


basic-hard-boiled-eggsSummer is here and although it might be a little late in the season, I still found myself searching for the perfect recipe or “way” to hard boil eggs.   Now, mind you, there are so many supposed “perfect” ways to do this, but this one is “tried and true” for me and I tend to think if anyone would know best, it would be the folks at http://www.incredibleegg.org/

So here it is:

 

 

 

How to Guide: Easy Hard-Boiled Eggs

For easier peeling, use eggs that are 7 to 10 days old. Pack hard-boiled eggs for lunch. Slice or cut into wedges for tossed salad. Dice for egg salad. Color and decorate for Easter.
Prep Time: 1 minute
Cook Time: 9-15 minutes
Servings: As desired

Ingredients

EGGS

Directions

Step 1 PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.
Step 2 LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
Step 3 DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Insider Info

Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, then cooling immediately – minimizes this.

Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.

Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

High altitude cooking: It’s almost impossible to hard-cook eggs above 10,000 feet.

For more incredible recipes, please visit: http://www.incredibleegg.org/recipes/

Original Posted Here.

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About The Mental Meddler

A quirky, opinionated gay guy who offends both liberal and conservatives.

Posted on July 15, 2014, in Household & Recipes, Recipes and tagged , , , , , , . Bookmark the permalink. Comments Off on How to Guide: Easy Hard-Boiled Eggs.

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