How To Boil Eggs Recipes

HOW TO MAKE PERFECT HARD BOILED EGGS

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.

HOW TO BOIL EGGS

Steps:

• Place eggs in the bottom of a saucepan. Be sure not to crowd the eggs in the pan. They should fit comfortably.
• Fill the pan with cold water, 1 inch above the eggs.
• Bring the water to a rapid boil on the stovetop over high heat.
• Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for the type of boiled egg you want, from 4 minutes to 12 minutes.
• Fill a large bowl with ice and water.
• When the eggs reach the desired cooking time, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool, about 10 minutes.

HARD BOILED EGGS

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.

HOW TO MAKE PERFECT HARD-BOILED EGGS

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.

PERFECT BOILED EGGS

Steps:

• Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
• Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It's O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
• Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don't mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.

SOFT BOILED EGGS

Steps:

• Fill a medium sized saucepan with water and bring to a rolling boil.
• Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
• Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off - this will stop them cooking and cool the shells quickly for peeling.

HOW TO COOK PERFECT HARD-BOILED EGGS RECIPE BY TASTY

Steps:

• Place eggs in a pot. Cover with cold water until the eggs are covered by about 1 inch (2 cm) of water.
• Bring to a boil, uncovered. Once boiling, take off the heat.
• Cover and cook for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). In the meantime, fill a large bowl with ice and cold water, creating an ice bath.
• Once eggs reach desired cook-time, immediately remove the eggs from pot and place in the ice bath. Allow eggs to cool for 10-15 minutes.
• To peel, lightly tap the eggs on a flat surface, then gently roll back and forth (taking extra care with soft-boiled eggs).
• Pull away the loosened shell and peel any remaining pieces.
• Serve as is or incorporate into your favorite recipe that requires hard-boiled eggs.
• Enjoy!

THE PERFECT BOILED EGGS

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

BOILED EGGS RECIPE BY TASTY

Steps:

• Bring a pot of water to a rapid boil.
• Gently lower the eggs into the water and cover. Cook the eggs for exactly 6 minutes for soft-boiled eggs, 8 minutes for medium-boiled eggs, and 11 minutes for hard-boiled eggs.
• Once time has elapsed, scoop out the eggs and immediately transfer to an ice bath to chill.
• Peel the eggs.
• Enjoy!

HOW TO BOIL AN EGG

Steps:

• Place the egg in a saucepan.
• Run cold water into the saucepan until the water is 1 inch above the egg.
• Place the saucepan on a stove and cook over medium heat until the water begins to boil.
• Reduce the heat to low.
• Simmer for 2 to 3 minutes for soft-boiled eggs or 10 to 15 minutes for hard-boiled eggs.
• Remove the egg with a spoon or ladle and let it cool slowly, or run cold water over it to cool it more quickly.
• Refrigerator Storage Chart for Eggs:.
• Fresh, in shell=4 to 5 weeks
• Raw yolks, whites=2 to 4 days
• Hardcooked=1 week
• Liquid pasteurized eggs or egg substitutes, opened=3 days
• Liquid pasteurized eggs or egg substitutes, unopened=10 days
• Mayonnaise, Refrigerate after opening=2 months.
• NOTE: Purchase the product before "sell-by" or expiration dates.