High Altitude Hard Boiled Eggs Recipes
HIGH ALTITUDE HARD BOILED EGGS
Provided by Kelley
Number Of Ingredients 1
Steps:
- Set eggs on counter 10-15 minutes before you intend to cook them. Cold eggs straight from the fridge are more likely to crack when you're cooking them.
- Bring a large pot of water to a boil. (Make sure you have enough water to cover the eggs completely and that the pot is big enough for the eggs to be in a single layer.)
- Using a large spoon, slowly and carefully lower the eggs down into the boiling water. Cook eggs for 15 minutes. Turn burner off and let eggs sit another 3 minutes.
- Drain off the hot water and add cold water to cover the eggs. I let the water cold water run a minute or two over the eggs before taking them out of the pan and letting them cool completely back in the egg carton.
- Store cooled eggs in the refrigerator.
HIGH ALTITUDE HARD-BOILED EGGS
After moving to Colorado from the coast, my tried and true hard boiled egg recipe no longer cooked my eggs fully. After quite a few experiments, I finally found an easy, fool-proof way to hard boil my eggs at 5500 feet above sea level!
Provided by Allisonsdinner
Categories Breakfast
Time 25m
Yield 4 eggs, 4 serving(s)
Number Of Ingredients 2
Steps:
- Place the eggs is a pot just large enough to hold the eggs, fill with water until the eggs are covered.
- Heat the eggs on high, covered, until boiling.
- Remove from heat, leave covered, for 20 minutes.
- Place the eggs is a bowl of ice water for a few minutes to cool.
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
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