Kittencals Technique For Perfect Easy Peel Hard Boiled Eggs Recipes

HOW TO BOIL EGGS PERFECTLY (EASY PEEL!)

Steps:

• Place eggs in a single layer at the bottom of a large saucepan or pot. Add enough water to cover the eggs with at least 1 in (2.5 cm) of water over them.
• Add a tablespoon (15 mL) of vinegar and a tablespoon (14 g) of sea salt to the pot. Stir gently.
• Place the pan onto the stove over high heat. Bring the water to a rolling boil.
• Once the water is boiling, set a timer to the following number of minutes based on how you want your eggs.1 minute - Very runny soft boiled eggs2 minutes - Runny soft boiled eggs3 minutes - Very gooey medium boiled eggs4 minutes - Gooey medium boiled eggs5 minutes - Just set medium boiled eggs6 minutes - Medium-hard boiled eggs7 minutes - Very creamy hard boiled eggs8 minutes - Creamy hard boiled eggs9 minutes - Firm hard boiled eggs10 minutes - Very firm hard boiled eggs
• Right before the timer is about to go off, turn on the faucet to the coldest that it goes and let it run until the water is ice cold. Once the timer goes off, drain the hot water and place the pan under the cold running water, letting the ice cold water fill the pan. The water will turn lukewarm from the heat of the eggs and pan. Keep running the water (it will overflow from the pot), until the water in the pan is ice cold. Leave the eggs in the pot for about 10 minutes, until they reach room temperature.
• Once the eggs are at room temperature (but not colder), you can peel them.
• To peel an egg, roll it on the counter with the palm of your hand, pressing gently to make cracks all over the shell. The peel will come right off!
• If not using right away, see notes in the post above about how to store hard boiled eggs and when to peel them.

KITTENCAL'S TECHNIQUE FOR PERFECT EASY-PEEL HARD-BOILED EGGS

Steps:

• Place the eggs in a saucepan.
• Cover the eggs with lukewarm water.
• Add in vinegar and pinch salt.
• Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
• Remove from heat cover with a tight lid.
• Allow the eggs to stand for 11 minutes.
• Drain the eggs a couple times under very cold water.
• Cover the eggs with cold water then add in some ice.
• Allow the eggs to sit in ice water for about 3 minutes.
• Drain and peel.

KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING

Steps:

• In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
• Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
• Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

HARD BOILED EGGS (EASY TO PEEL)

Steps:

• Put the eggs in pot.
• Fill the pot with water just enough to cover the eggs.
• Add salt (optional).
• On high temperature, bring to a rapid boil.
• Cover pot.
• Turn off burner.
• Let sit for 20 minutes on the warm burner.
• Drain water, put eggs back in carton or bowl and put in refrigerator.
• Eat them once they cool.

THE EASIEST PERFECT HARD BOILED EGGS (TECHNIQUE)

Steps:

• Place eggs in medium saucepan. Cover with water 1" above the eggs. Place on stovetop over high heat.
• Bring to a boil. Immediately remove from heat and cover. Let sit 18-20 minutes.
• Pour cold tap water into pot allowing the hot water out by holding the pot on a slant. Let eggs sit in cold water for 1-2 minutes, then peel easily.
• NOTE: (no garbage disposal/shells for gardening method) I peel the eggs under running cold water with a colander underneath to catch the shells. I placed the eggs onto paper towels to rid excess moisture for egg salad, OR place peeled eggs into a bowl of cold water, cover and refrigerate where they keep for about 4-5 days.

PERFECT HARD BOILED EGGS (TECHNIQUE)

Steps:

• Put eggs in large pot.
• Cover with water so that there is at least an inch of water above the eggs.
• Add a pinch of salt.
• Turn on heat (med high) and heat, uncovered, to a boil.
• If you have more than a single layer of eggs, you may want to stir them occasionally (gently!) while they heat.
• Once the water comes to a boil, watch your clock and let it boil for 2 minutes.
• Remove pot from the heat and cover with lid.
• Let sit, covered, for 11 minutes.
• Drain and cool eggs for 2 minutes in ice water.