Best Easy Hard Boiled Eggs Recipes

KITTENCAL'S TECHNIQUE FOR PERFECT EASY-PEEL HARD-BOILED EGGS

Steps:

• Place the eggs in a saucepan.
• Cover the eggs with lukewarm water.
• Add in vinegar and pinch salt.
• Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
• Remove from heat cover with a tight lid.
• Allow the eggs to stand for 11 minutes.
• Drain the eggs a couple times under very cold water.
• Cover the eggs with cold water then add in some ice.
• Allow the eggs to sit in ice water for about 3 minutes.
• Drain and peel.

HARD BOILED EGGS (EASY TO PEEL)

Steps:

• Put the eggs in pot.
• Fill the pot with water just enough to cover the eggs.
• Add salt (optional).
• On high temperature, bring to a rapid boil.
• Cover pot.
• Turn off burner.
• Let sit for 20 minutes on the warm burner.
• Drain water, put eggs back in carton or bowl and put in refrigerator.
• Eat them once they cool.

EASY HARD-BOILED EGGS

Steps:

• Place eggs into a saucepan and fill with water until eggs are just barely covered.
• Bring water to a boil. Boil eggs for 4 1/2 minutes. Remove from heat and let eggs sit in hot water for 20 minutes.
• Transfer eggs to a bowl and either peel and serve, or keep shells on and place in the refrigerator until you are ready to serve.

EASY-PEEL HARD-"BOILED" EGGS

Steps:

• Fill a stainless steel steamer pot with about 1 inch water and bring to a boil.
• Add eggs to the steamer tray, carefully lower into the pot, cover, and reduce heat. Cook for 10 minutes for medium yolks or 15 minutes for fully-cooked yolks.
• Remove the steamer tray and rattle eggs around to crack the shells. Transfer eggs to a cold water bath and let sit for 3 to 5 minutes. Remove from water bath.
• Gently crack each egg, roll on a cutting board, then peel the shell off from the fat end towards the point.

PERFECT EASY PEEL HARD BOILED EGGS

Steps:

• Fill a saucepan with about an inch of water.
• Place your steamer in the saucepan.
• Poke a small hole in the large end of each egg. A pushpin or small screw works well but you can twist the end of a small knife into the shell carefully to make the hole. I've even forgotten about the hole, it still works.
• Put the saucepan on a medium-high heat, when the water comes to a boil, turn down to just above a simmer.
• Start timing from when you turn on the heat. I like 18 minutes.
• Cool in pan or under running water.

PERFECT HARD BOILED EGGS (EASY PEELING)

Steps:

• 1. Put about 3 fingers of water into the pan.
• 2. Measure 1 Tbls baking soda into the water and stir to dissolve
• 3. Gently place eggs in the water. As you place your eggs in the water the level of the water will get deeper. (You may need to reposition one or two so they are under water.) When you have placed your last egg in the water check the level to make sure the eggs are covered. If not, add more water. If there is more than 1/4 inch of water above the eggs, pour out a little. There is no need to spend time boiling water you don't need. This water level works with this cooking time.
• 4. Place the pan on the burner and turn the heat to high. Set the timer for 15 minutes. (15-18 minutes if the eggs are extra large.) Let it come to a rolling boil and turn down a little if it is too vigorous but keep it boiling until the timer goes off.
• 5. When the timer goes off, take the pan to the sink and turn on the cold water into the pan letting it overflow into the sink until you've exchanged the hot water for cold. Test with your finger: when the water is cold, turn off the tap.
• 6. The eggs will still be hot, so be careful.
• 7. Let them sit about five minutes in the cold water and then you can begin peeling your warm eggs.
• 8. If you follow these cooking and cooling methods you will never get "green eggs" again. They will always be perfectly cooked with perfect yellows. And the baking soda will allow them to peel perfectly, too.
• 9. One thing... The baking soda worked very well when I was peeling the warm eggs. It also worked well after the eggs has been stored in the fridge for a few hours. BUT... it did not work so well after the eggs had been stored in their shells for more than six hours. After that length of time they seem to be a little stuck to the eggs again, so peel them when they are warm and store them in zip lock bags or covered dish for later use. If you want them to keep their shape, put them in a bowl of cold water (enough so they float) and cover with saran wrap and place in the fridge. This way they float in the water and when you pull them out they will still be egg shaped.
• 10. One more thing: using the baking soda does add a tiny little bit of "saltiness" to the eggs so use less salt than usual when preparing your dishes.
• 11. Found this interesting note on the internet. I have not tried it, but am always fascinated by other people's methods: Joan V Whiteman · Melbourne Beach, Florida Gourmet restaurants cook eggs on the stove, pour in cold water, clamp on the lid and shake vigorously. The shells fall off. Saves power too as they only cook 10-15 mins, only 10 if you start with boiling water.
• 12. I am grateful for the information that was posted at this web site: http://www.mnn.com/food/healthy-eating/blogs/use-baking-soda-for-easy-to-peel-hard-boiled-eggs

PERFECT AND EASY PEEL HARD BOILED EGGS (VIDEO ATTACHED)

Steps:

• Add baking soda to a pot of cold water. Make sure the eggs are covered by 2 inches of water. When the water reaches a rolling boil, let them slow boil 12 minutes; remove from heat. Stop the cooking process by adding ice to to the water. Slightly shortening the recommended length of boiling time leaves the eggs done, but without drying the yolks. As soon as the eggs are cool enough to handle, peel them.
• Tap the end of the egg, remove shell. Tap the other end of the egg and remove shell large enough for the egg to exit. Then you can literally blow the egg out of its shell into your hand. For sanitary reasons, I recommend just removing the shell with your fingers.
• It has been said that the key to peeling them easily is not to let the egg cool all the way, but this video says it's because of the PH level of the water from the baking soda.

HARD BOILED, EASY PEEL EGGS RECIPE - (4.5/5)

Steps:

• Eggs should be at close to the water's temperature. Take out of refrigerator 2 or 3 hours before cooking or put them in tap water, let stand 15 minutes, repeat twice. Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add in vinegar and pinch salt. Bring to a full boil over medium heat Simmer for 1 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 12 to 18 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Bang each end on a hard surface to crack. Remove a little circle of shell from each end Put your mouth to one hole and blow really hard If the egg hasn't popped out, use your fingers to gently separate the shell and membrane from the egg itself. Admire your handiwork and give the egg a little rinse if someone else is going to eat it.

EASY-PEEL HARD BOILED EGGS (COOK'S ILLUSTRATED 3/2016)

Steps:

• Bring 1in water to a boil. Place eggs in steamer basket and into pot. Cover. Steam for 13min. Place eggs into ice bath for 15min after cooking.

EASY TO PEEL HARD BOILED EGGS

Steps:

• This is all you need to know for easy to peel hard boiled eggs Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot steaming at full blast on the stove top. My preference is boiling because of the vinegar which keeps the white of any cracked egg from leaking out. I put 1/2 cup of white vinegar (you can use any kind) per quart of hot water The vinegar will keep the white from leaking out of any egg whose shell happened to be cracked. I bring the water up to a hard boil, remove my eggs from the ice box and immediately submerge them into the hot water, and cover the pot. When the water again return to a hard boil lower the heat until the water is at a low simmer. Simmer the eggs at a low simmer for six minutes for a soft yellow and eleven minutes for a hard yellow (I usually simmer for fifteen minutes for a hard yellow). While the eggs are simmering fill a pot with about a quart of cold water and plenty pf ice. When the eggs have completed their simmer time immediately place them in the ice water. If you are preparing egg for tomorrow you can place the pot of ice water in the refrigerator overnight, just make sure that when the ice has melted the water does not overflow the pot. If you are preparing eggs for today submerge the eggs in the ice water for at least 2 hours pouring off some of the water and adding ice so there is always plenty of ice. In either case peel under cool running water. : Let's get one thing quickly out of the way: we're cooking eggs straight out of the fridge here. Tempering by letting them sit at room temperature doesn't make much difference, and it takes a long time to do More than any other factor, the thing that made the most difference in how cleanly eggs released from their shells was the temperature at which they started: A hot start produces easier-to-peel eggs.