Boiling the Perfect Egg

It's funny. Everybody thinks "How smart do you have to be to boil eggs?" Duh Huh.. If you're a person like me that likes to boil the eggs, then it's just not that easy. Why? Because I like to boil about 12 to 18 eggs and store them in the refridgerator. My youngest son loves them, and it makes it more convenient when you want to add them to things like wraps, salads and some of my other favorite dishes. So, I hate it when the shells stick to the eggs, or the shells crack during the cooking and in general make a mess. So I wanted to find out how to make them perfectly.. Here's the technique I setteled on. Try'll be glad you do.
  • Place eggs in single layer in saucepan.
  • Cover with at least one inch of cold water over tops of shells.
  • Cover pot with lid and bring to a boil over medium heat.
  • As soon as the water comes to a full boil, remove from heat and let stand.
  • Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
  • Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
  • When cooked to desired level, drain off hot water.
  • Immediately cover with cold water and add a few ice cubes.
  • Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
  • Hard-cooked eggs: let stand in cold water until completely cooled.
  • Use as needed.
Tips:Never boil eggs. It makes them rubbery.
Use older eggs. Fresh ones won't peel properly.
To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.


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