TO HARD-BOIL AND PEEL EGGS
Provided by Food Network
Number Of Ingredients 0
Steps:
- Manufacturing Notes:
- Pricking: There is a bubble of air in the large end of the egg, which expands when the egg is heated and can crack the shell. To let that air escape, always prick the large end with an egg pricker or a pin, going in a good 1/4 inch.
- How much water? That depends on how many eggs you have. The water should cover the eggs by 1 inch, so use a tall pan, and I would hesitate, under home conditions, to do more than 2 dozen eggs at once.
- For 1 to 4 eggs...2 quarts of water For 12 eggs.......3 1/2 quarts of water For 24 eggs.......6 quarts of water
- Special Equipment Suggested: An egg pricker or drafting pin; a high rather than wide saucepan with cover; a bowl of sufficient size with ice cubes and water to cover eggs.
- The cooking: Lay the eggs in the pan and add the amount of cold water specified. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
- The 2-minute chill: When the time is up, transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to the boil again. The 2-minute chilling shrinks the body of the egg from the shell.
- The 10-second boil: Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and boil for 10 seconds--which in turn expands the shell from the egg. Return the eggs to the ice water, cracking the shells gently in several places.
- Preventing that dark line around the yolk: Chilling the eggs promptly prevents that dark line from forming, and if you have time, leave the egg in the ice water (adding more ice if needed) for 15 to 20 minutes before peeling. Chilled eggs are easier to peel, too. Or peel them, as described in the next paragraph, and ice them at once.
- Peeling: Crack an egg all over by gently tapping it against the sink. Then, starting at the large end, and holding the egg either under a thin stream of cold water or in the bowl of ice water, start peeling. As soon as you have peeled it, return the egg to the ice water so that it will continue to chill.
- Storing the HB eggs: They will keep perfectly in the refrigerator, submerged in water in an uncovered container, for 2 to 3 days.
ALMOST JULIA'S HARD BOILED EGGS
This is based on Julia Child's method for hard boiled eggs, simplified. A whole episode of the French Cook with another of her versions is available at http://www.amazon.com/The-French-Chef-Hard-Boiled/dp/B00622BMV6/ref=cm_sw_em_r_dp_Upu7rb1VKP51T_tt
Provided by Dennise H.
Categories Other Snacks
Time 20m
Number Of Ingredients 3
Steps:
- 1. Placing your eggs in the bottom of a pot that is large enough for the eggs to fit in a single layer and add water until it's 1 inch above the eggs.
- 2. Turn on the heat and bring the water to a boil. Boil for 1 minute.
- 3. Place a lid on the pot and turn the burner off. Let the eggs sit in the covered pot for 17 minutes.
- 4. Drain the eggs and crack them lightly with the back of a spoon. Then cool quickly by adding the ice and adding cold water to cover. Let cool completely.
- 5. Peel the egg. :)
- 6. Hints! 1. Add a little vinegar to the cooking water if you are using an aluminum pan. This reduces darkening of the metal. Also if an egg cracks open during cooking it keeps it from dispersing. 2. Use an egg piercer to prevent above mentioned cracking. 3. Use eggs that are a few days old. They will peel easier.
JULIA CHILD'S HARD BOILED EGGS
Fussy, but apparently works great! Guidelines for the amount of water needed to cover eggs by 1-inch: • 1-4 eggs; 1 quart water • 12 eggs; 3 1/2 quarts water • 24 eggs; 6 quarts water You will need a high, not wide, saucepan with cover and a bowl of ice cubes with water that will completely cover the eggs.
Provided by Sandi From CA
Categories Very Low Carbs
Time 40m
Yield 6 eggs
Number Of Ingredients 3
Steps:
- Lay the eggs in the pan and add cold water to cover eggs by an inch.
- Bring to a boil over high heat. Remove from heat, cover the pot, and let sit exactly 17 minutes.
- After resting time, ~RESERVE THE COOKING WATER~ and put the eggs into a bowl of ice cubes and water. Chill for 2 minutes as you bring the cooking water to the boil again. (This 2 minute chilling shrinks the body of the egg from the shell.).
- Transfer the eggs to the boiling water, bring to the boil again, and let boil for 10 seconds. (This expands the shell from the egg). Remove the eggs and place back into the ice water. Chilling the eggs promptly after each step prevents that dark line from forming. Leave the eggs in the ice water after the last step for 15 to 20 minutes to facilitate shell-peeling.
- Keep peeled eggs submerged in water in an uncovered container for up to 2-3 days.
- Says Julia: The perfect hard-boiled egg has a tender white, and a yolk properly set. There is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
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