This is the way my mom taught me to make boiled eggs with a twist of my own. Place your eggs in a pan of cold water with the lid on, and turn the burner to high. Set your timer for 15 minutes, and watch closely. As soon as the water comes to a boil, turn the burner off and start the timer.
When the eggs are done, drain and rinse with cold water. Run more cold water into the pan and let it set a couple minutes. Drain the water, replace the lid and shake vigorously, holding the lid on. The eggs will peel nicely and have a perfect yolk. So give this one a try and see for yourself that boiled eggs are as easy as 1-2-3.
Here are some more tips for boiled eggs:
- Older eggs (3-5 days) will peel better than fresh eggs. (Never a problem here)
- Do not add salt to the water. This raises the boiling point of water and may make the whites rubbery.
- Room temperature eggs are less likely to crack, and take approximately one minute less to cook than eggs right from the refrigerator.
- A TB of vinegar added to the water will prevent the white from running out of any egg that happens to crack. However, this can affect the taste.
- Overcooked eggs may produce a green ring around the outer surface of the yolks.
The recipe is simple and consists of boiled eggs, mayonnaise and salt & pepper. Other add-ins include onions, pickles, celery, mustard, dill, and bell pepper.
We eat a lot of hard boiled eggs around my house, though I am still eating some from Easter and might way a while before I cook anymore. I learned a great tip about cooking hard boiled eggs. Place eggs in the pan with water, leave uncovered. As soon as the water starts to boil cover and turn off the burner. Leave covered for ten minutes and then rinse with cold water. They always turn out perfectly and the process uses less energy.
ReplyDeleteHi Jen,
ReplyDeleteThere are a lot of methods aren't there. Thanks for sharing yours.