KEN'S PERFECT HARD BOILED EGG (AND I MEAN PERFECT)
Couldn't sleep one night so I researched several ways to hard boil eggs and developed this process. While you do not taste the vinegar or salt, they both pull the skin from the eggshell so it peels easily without tearing or sticking. Family members call them 'Ken's Eggs'. Enjoy!
Provided by Ken
Categories Appetizers and Snacks
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
- Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 947.4 mg, Sugar 0.4 g
A PERFECT HARD-BOILED EGG
Master this simple technique and every hard-boiled egg you make from here on out will have a perfectly-cooked, creamy sunshine center. Here are loads of recipes to make with them.
Provided by Julia Moskin
Categories breakfast, brunch, easy, lunch, quick, snack, finger foods, main course, side dish
Time 20m
Yield Varies
Number Of Ingredients 2
Steps:
- Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
- For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
- To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.
INSTRUCTIONS FOR THE PERFECT HARD-BOILED EGG
Last weekend I undercooked my hard-boiled eggs and decided instead of putting them back on the stove I should save time and microwave them for a minute. Well, the eggs exploded (I salvaged the pieces). Now you know why my nickname is Runs with Scissors. Ironically, I came across instructions for hard-boiled eggs in The Amish Cook at Home just as I was getting ready to make more. The Amish Cook says cooking a hard-boiled egg isn't as simple as throwing it into a pot of water because the timing is important (you don't want an overcooked or undercooked egg). Thanks to the Amish, my shells came off easily, the eggs cooked perfectly, and I didn't microwave anything.
Provided by AmyZoe
Categories Lunch/Snacks
Time 18m
Yield 1 dozen eggs, 12 serving(s)
Number Of Ingredients 2
Steps:
- Put the eggs in a pan of cold water.
- Bring to a boil and cook for 2 minutes (i.e., once it boils only cook 2 minutes).
- Turn the heat off. Cover the pan and let stand for 11 minutes.
- Transfer the eggs to cold water and let them soak until cooled. (I rinsed my eggs a couple times in cold water and made sure I waited until they were completely cooled before removing shells. Later I thought I should have put some ice cubes in the water to speed it up.).
- Peel off the shells and enjoy.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
KEN'S PERFECT HARD BOILED EGG RECIPE
Provided by cprzybyl
Number Of Ingredients 4
Steps:
- Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes. Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week. Note: Ken suggests allowing the eggs to come to room temperature before putting into the water. This helps prevent cracking.
THE PERFECT HARD-BOILED EGG
Whether you're looking to improve a salade nicoise, perfect your deviled egg recipe, or you're simply searching for a quick and protein-packed snack, we've got the easy technique for the perfect hard-boiled egg.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 2
Steps:
- Cover eggs with cold water by 1 inch. Bring water to a boil. Cover and remove from heat. Let stand 13 minutes. Drain and run under cold water.
PERFECT HARD-BOILED EGG
They pack protein into a salad, are a fantastic on-the-go breakfast and a necessity for making deviled eggs. Hard-boiled eggs are fantastic but can be intimidating. Overcook them and there's a green ring around the yolk. It's harmless to eat, but doesn't look pretty and is caused by boiling the egg too long. Follow these directions and you'll have the perfect hard-boiled eggs.
Provided by Kitchen Crew @JustaPinch
Categories Eggs
Number Of Ingredients 1
Steps:
- Place eggs in a saucepan and fill with cold water. Water should just cover the eggs.
- Bring the water to a boil on medium-high heat.
- Turn the burner off and place a lid on the saucepan.
- Set the timer for 13 minutes.
- When the timer goes off, use a slotted spoon to remove the eggs from the hot water. Place them into a bowl of ice water. The ice water will stop the cooking process.
- Allow them to cool and remain in the ice water for approximately 15 minutes.
- Once the eggs are cool, start the peeling process by gently rolling the egg to break up the shell.
- Once the shell is slightly crushed, start peeling.
- When the entire egg is peeled, dip it in a small bowl of water or place it under running water to get rid of any excess shells.
- The perfectly boiled egg with a nice and yellow yolk is ready to be used.
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