HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
HOW TO MAKE PERFECT HARD-BOILED EGGS
Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 dozen
Number Of Ingredients 1
Steps:
- Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
- Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
Steps:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
SHRIMP DEVILED EGGS
Shrimp Deviled Eggs are a great twist on the classic recipe. With just a bit of mayonnaise, along with Dijon mustard and spices, hard boiled eggs are turned into something worthy of a holiday appetizer or brunch dish.
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers Brunch
Time 30m
Number Of Ingredients 8
Steps:
- Cut the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Smash the egg yolks, mayonnaise and Dijon mustard with the back of a fork until fairly smooth.
- Set aside 12 of the shrimp. Chop the remaining shrimp. Stir the chopped shrimp into the egg, along with the garlic powder and salt. Taste and adjust seasoning as desired.
- Fill the egg white halves with the mashed egg mixture. Place one shrimp on top of each stuffed egg.
- Garnish with parsley and a light sprinkle of paprika. Serve.
Nutrition Facts : ServingSize 1 stuffed egg half, Calories 54.6 kcal, Carbohydrate 0.7 g, Protein 5.2 g, Fat 3.3 g, SaturatedFat 0.8 g, Cholesterol 111.4 mg, Sodium 102.1 mg, Sugar 0.3 g
DEVILED EGGS
A lovely little snack that is a must for any gathering
Provided by ItsMe
Categories Snacks
Time 35m
Number Of Ingredients 6
Steps:
- Cook the eggs in boiling water for 6 minutes and allow to cool
- Peel shells off cooled hard-boiled eggs; slice into halves lengthwise
- Remove yolks from whites and place in a small round bowl
- Mash yolks with a fork into fine pieces
- Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno and salt and black pepper to taste
- Stir mixture until creamy
- Spoon mixture into a piping bag or similar
- Squeeze mixture into egg white halves.
- Sprinkle tops of filled deviled eggs with paprika.
- Chill in refrigerator 1 to 2 hours or until cold before serving.
Nutrition Facts : Calories 19 kcal, Carbohydrate 1 g, Protein 0.04 g, Fat 2 g, SaturatedFat 0.2 g, Cholesterol 1 mg, Sodium 45 mg, Sugar 0.3 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
CLASSIC DEVILED EGGS
These classic deviled eggs from Food Network are perfect for your next party.
Provided by Mary Nolan
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
LIZ MCCRAY
For this recipe, there are little hints of the classic ingredients you'd find in a bloody mary. A great way to add some flavor and style to a traditional deviled egg. Not only can you serve these little gems for brunches, parties, or cookouts, you can also use them as a garnish on your bloody mary!
Provided by Liz McCray
Categories deviled eggs, brunch, recipes, appetizers
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- First, start by making your hard boiled eggs. Place 6-12 eggs in a pot, covered by 1 inch of water. Bring to a vigorous boil for 1-2 minutes then turn off heat and cover for 12-13 minutes. Prepare an ice bath and put finished eggs into an ice bath. Use cold running water to help peel the eggs. When eggs are peeled, set aside in a container or in the refrigerator to cool for about 30 minutes
- Once you've completed the hard boiled eggs process and the eggs are cool, separate the yolks from the whites of 6 of the eggs into a mixing bowl. Make sure to open the eggs lengthwise
- Place the Demitri's Bacon Rim Salt on a plate. Dip each egg white top into the salt to coat and rim
- In the mixing bowl with the yolks add all the remaining ingredients and mix until the mixture is smooth but fluffy. Taste to test and add flavor or seasoning if needed
- Pipe the yolk mixture into the egg white and garnish with a celery leaf
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- Bring water to a low boil at around 200°F (93°C) then carefully place eggs inside. Do not go above the recommended temperature or the eggs could crack when adding to the pot.
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- Place the eggs in a large pot and cover completely with cold water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 11 minutes, then drain and cool in an ice bath.
- Add, mayonnaise, mustard, shallots, pickles, chives(part-save some for garnish, avocado, bacon, salt, and pepper. Mix ingredients.
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- Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for a minute or so. Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
- Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basker or steamer pot). Cover.
- Reduce heat to a medium boil and cook eggs about 13 to 15 minutes. There are various factors determining how long you will need to cook your eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14 minute mark. If you like, you can always remove one egg and test to see how it's done.
- Just before eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
THE BEST DEVILED EGGS RECIPE EVER - MY 100 YEAR OLD …
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5/5 (3)Category RecipesServings 12Total Time 22 mins
- Start with a dozen eggs. It doesn’t matter if your eggs are fresh or older. Pull them out of the refrigerator and place on counter so that they will lose their chill;
- Fill a large stock pot with water; Bring the water to a boil (I don’t add anything to the water, no salt, etc);
- Once the water is boiling and the eggs have lost their chill, using a ladle, gently ladle the eggs, one at a time into the boiling water. Be careful not to crack the eggs. Eggs with cracks will spill their whites into the water, so inspect them for cracks prior to lowering into the boiling water;
- Do not cook more than a dozen eggs at a time. The water to egg ratio is important for cooking the egg through to doneness; I may have made this up, but it makes sense to me. The reason this method delivers easily peeled eggs is this; as the egg is lowered into the boiling water, the shock of the heat creates a quick membrane inside the shell. This membrane is what makes the egg easily peelable.
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- Separate the egg yolks and place them into a medium bowl. Put the whites on a serving platter and set aside.
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HARD BOILED EGGS - EASY RECIPE FOR PERFECT HARD BOILED EGGS
From kristineskitchenblog.com
Category BreakfastCalories 63 per servingTotal Time 25 mins
- You will need a pot or saucepan that has a lid. Fill the pot with an inch or two of cold water. Add the eggs to the pot. Then add more cold water to the pot until the water is ¾ to 1 inch above the eggs.
- Put the pot on the stove over high heat and bring to a rolling boil. As soon as the water comes to a rolling boil, immediately remove the pot from the heat and cover the pot.
- Let the eggs sit in the hot water, without taking the lid off, for 8 to 12 minutes, depending on how cooked you want your eggs. (For soft boiled eggs, cook for 4 to 6 minutes.)
- Immediately transfer the cooked eggs to a boil of ice water. Let the eggs sit in the ice bath for 5 minutes and then peel (this is the point at which they are usually easiest to peel).
16 DEVILED EGG RECIPES AND VARIATIONS | EPICURIOUS
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Estimated Reading Time 3 minsPublished 2015-11-18
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- Deviled Egg Salad Spread. This zippy egg salad spread has all of the flavor of deviled eggs with none of the fuss. Get This Recipe.
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