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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
