Hard boiled eggs

Yield: 1 Servings

Measure Ingredient
\N \N Don't BOIL them... put the raw eggs in a pan of cold water,
\N \N Bring them to a boil, as soon as the water starts to boil, cover
\N \N It, remove 'em from the heat and let them stand in the hot water
\N \N For 20 minutes.
\N \N As soon as the 20 mins is up, drain the pan and let cold water
\N \N Run in it for several minutes, until the eggs are chilled. the
\N \N Sudden, sustained chilling makes the egg shrink more than the
\N \N Shell does, thus drawing away from the shell.
\N \N When you go to peel them, tap them lightly, all over.
\N \N I used to do aprox. 3 dozen for Easter...it was surprising if ONE
\N \N Of them was hard to peel.
\N \N **************************** *************************** *********
\N \N Caught your post about eggs and thought I would pass along some
\N \N Things I have learned about boiled eggs. One way to keep from
\N \N Overcooking them is to bring them to a full boil, then cover with
\N \N A lid and turn off fire. Just let them set there for 10 minutes



and they are cooked through with no gray around the yolk. To make them easy to peel just drain off all the hot water, shake them up in the pan to crack the shells, then rinse with cold water. The cold water gets through the cracks in the shell and makes the egg much easier to peel. Many times the shell just slips off. This method works about 95% of the time.

******************************************************* ******** From Bob Albert: I've experimented with boiling eggs, and this is what I do: Put the eggs in cold water. Bring to a boil at high heat, then back the heat down to where it just barely boils. From the moment of the start of the boiling, time 11 minutes for medium eggs; 13 minutes for jumbo. Then remove from heat and dump the water. Run the eggs under cold water for about 30 seconds and peel.

******************************************************* ******** From Sue Matthews: I put the eggs into cold water, cover the pan with a lid, and crank up the heat. When the water is at a turbulant boil, I turn off the heat and let the pan sit about 10 minutes, then flood the pan with cold water to cool the eggs (this rapid cooling prevents the ugly grey lines around the outside of the yolk). Cracking is a snap.... cover the pan and start shaking it back and forth... the eggs roll into each other and gently crack the shells... many will fall off right in the pan. Run the others under some cold water and the rest of the shells will fall off as well.

******************************************************* ******** From Melissa Mckenzie: My grandmother taught me an almost foolproof way to hard boil eggs. She always uses eggs that are a few days old, never fresh from the store that day (those tend to crack real easy). Then she would take a thumb tack (one kept especialy for this purpose) and carefully punch a small hole in the large end of the egg. She would then put the eggs in the bottom of a pot just large enough so that the eggs were touching each other and add cold water to just cover the eggs. By the way she does salt the water. You know the pour some in your palm until it looks right then dump it into the pot measuring method. She would then put the pot on the stove, bring the water to a boil, then put the cover on and turn the burner off. After about twenty minutes, she would run the eggs under cold water, crack the shell and peel.

******************************************************* ******** From Gigi Mcgrath: Run cold water over the hard-boiled eggs to cool, and then throw in a tray of ice cubes. Wait until they melt, then peel.

I've never had any trouble.

Similar recipes