Martha Stewart S Soft Boiled Eggs 101 Recipes

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MARTHA'S SOFT-BOILED EGGS



Martha's Soft-Boiled Eggs image

Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with buttered toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

4 large eggs
Coarse salt and freshly ground pepper

Steps:

  • Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

SOFT-BOILED EGGS



Soft-Boiled Eggs image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 1

4 large eggs

Steps:

  • Bring a deep saucepan filled with water to a rolling boil. With a slotted spoon, gently lower eggs into water. Cover pan, and remove from heat. Let stand 4 to 6 minutes (to taste).
  • To serve in shell, quickly crack at wider end with a knife, and remove top. To serve out of the shell, hold egg over a small bowl, tap around center with a knife, and gently pull shell apart; then scoop egg out with spoon.

HOW TO MAKE PERFECT HARD-BOILED EGGS



How to Make Perfect Hard-Boiled Eggs image

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

12 large eggs, room temperature

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.

PICKLED EGGS 101 =)



Pickled Eggs 101 =) image

Easy to make and keeps for weeks in the fridge. I like to give the peppercorns a bit of a whack to help release their peppery goodness. I sometimes make these in quart jars and give away for "guy gifts"... as in ..."Playing poker tonight, sweetums?? Here, take this jar with you to give to Harold." ( Woo Hoo! ... a quiet night alone...Thank you, Harold!!!!)

Provided by Aroostook

Categories     Very Low Carbs

Time 22m

Yield 12 eggs, 12 serving(s)

Number Of Ingredients 8

1 quart cider vinegar (or white)
2 cups water
1 teaspoon salt
1 teaspoon mustard seeds
1 bay leaf
4 garlic cloves, crushed
1 teaspoon peppercorn
12 hard-boiled eggs

Steps:

  • Tap a tiny air hole into the large end of each egg with a needle, sharp knife or egg piercer.
  • Put eggs in a pan and fill with cold water.
  • Bring to a boil, turn heat to low and simmer for 12 minutes. ( over cooking will cause that harmless but unattractive dark green ring around the yolk).
  • Drain water from eggs and immediately replace with ice cold water. ( I keep the water running until eggs are cooled completely).
  • Crack the egg shells against the side of the pan and keep eggs immersed in cold water while you are in the peeling process.
  • Peel shells from eggs and return eggs to cold water until all are finished.
  • Remove eggs from water and rinse thoroughly to remove any bits of shell.
  • Place first seven ingredients in a 2+ quart container.
  • Add eggs and place covered container in the refrigerator for 8+ days for flavors to "set".

Nutrition Facts : Calories 104, Fat 5.5, SaturatedFat 1.7, Cholesterol 212, Sodium 262, Carbohydrate 3.5, Fiber 0.8, Sugar 0.9, Protein 6.7

HOW TO BOILED EGGS 101



How to Boiled Eggs 101 image

I got this from the Joy Of Cooking cook book. Bring eggs to room temperature before using. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap. The best way to ensure your eggs are easy to peel is to always use older eggs not bad ones, of course, just not so fresh.

Provided by CHEF GRPA

Categories     Very Low Carbs

Time 18m

Yield 6-12 1-2 servings, 3 serving(s)

Number Of Ingredients 6

6 eggs
hot water
cold water, 1 bowl of cold water and a trays worth
ice cube
salt, and a little
vinegar, to the water (why? )

Steps:

  • A little salt in the water will keep eggs from cracking when boiling. Add a little vinegar to the water if or when an egg did cracks during boiling. It will help seal the egg. Someone suggest you start by putting the eggs in room temperature water and then bring to a boil, A pinhole in the tip of the egg will keep the shell from cracking due to trapped air. If you put an egg in already boiling water you stand a good chance of the egg cracking, especially if the egg just came out of the refrigerator.
  • Bring eggs to room temperature before using.
  • If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.
  • Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.
  • Lower the eggs carefully into the water, using a tablespoon.
  • When the water reboils, start timing and reduce the heat so that the water simmers gently.
  • Fast boiling makes the wgg ehite tough and causes the egg to bang against each other and crack.
  • Timing boiled eggs depends on the size and degree of hardness desired.
  • You should start timing the eggs from the moment the water first boils.
  • Soft-boiled (soft whites, soft yolks):.
  • Large size: 3 minutes 20 seconds.
  • Medium size: 3 minutes.
  • Small size: 2 minutes 40 seconds.
  • Medium-boiled (hard whites, soft yolks):.
  • Large size: 4 minutes 15 seconds.
  • Medium size: 3 minutes 50 seconds.
  • Small size: 3 minutes 20 seconds.
  • Hard-boiled (hard whites, hard yolks):.
  • Large size: 10 minutes.
  • Medium size: 8 minutes.
  • Small size: 7 minutes.
  • Eggs 101: -- First, let's address the issue of eggs sticking to shells. To prevent this, use eggs that are a week to 10 days old. Older eggs have a different pH from new eggs, which researchers say affects peeling. We also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel.
  • But really, what good is an easy-to-peel egg if it is going to have that ugly green center? The green is made by the iron in the yolk combining with the sulfur in the white. Heat is a big foe of this chemical reaction. The longer you cook eggs, the more likely you are to end up with that green ring. The trick is to cook eggs just until the yolk is set without overcooking them. Removing the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming.
  • The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.
  • I've also trialed and errored my way to the perfect hard boild egg.
  • Use older eggs. Discount food chains like Grocery Outlet etc. are good places to buy.
  • Make sure the eggs are room temperature. Don't boil eggs right out of the fridge.
  • Put the eggs in the pan, and fill the pan with water until the water is about 1 inch above the eggs. You can use the first bend of your index finger as a measure.
  • Add a bit of salt.
  • COVER the pan and set the burner to a low medium heat and bring to a boil. Check the pan at around 10 minutes. The water will boil between 10-15 minutes.
  • After it comes to a boil, keep it covered and let it sit for another 10 minutes.
  • After 10 minutes, remove the pan, drain the water, and rinse in cold water until the heat is gone from the eggs. This will take a couple of times. Then put them in cool water for about half an hour. Yeah, you can ice them, but it's a pain and the results are the same.
  • After you've cooled the eggs, drain and dry the eggs. Soft kitchen towel works best.
  • To peel the eggs, start by gently cracking the large end of the egg. That is where there will be a small air pocket and makes it easier to get you started. But before you do that -- gently roll the egg along a surface to get it cracked all over. Now you can remove the shell and eat your egg.
  • I do appreciate the advice for making eggs easier to peel, but for Easter weekend that's not going to work if you plan to color your eggs. They have to be left uncracked!
  • Your welcome.
  • Eggs 102 -- I don't dread peeling eggs anymore. And No more waiting to peel eggs.
  • 1. place eggs in pan with water and bring to a boil.
  • 2. boil for 12 minutes.
  • 3. fill a medium size bowl with cold water and a trays worth of ice cubes.
  • 4. place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil.
  • 5. Gently drop eggs back in boiling water for 30 seconds to 1 minute.
  • 6. they are ready to peel I put them back in the ice cold water agian just to cool off for a minute.
  • 7. So easy and I do it every time now!
  • 8. The best way to ensure your eggs are easy to peel is to always use older eggs - not bad, of course, just not fresh. There is a membrane between the shell and the albumin, and as the egg ages, an air pocket develops between this membrane and the shell. So when you boil your eggs and go to peel them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, which hastens the aging process.

Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 142, Carbohydrate 0.7, Sugar 0.4, Protein 12.6

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