Pats No Fail Boiled Eggs Recipes

NEVER-FAIL HARD-BOILED EGGS

Never-Fail Hard-Boiled Eggs image

Try this never-fail method of cooking hard-boiled eggs for a dozen eggs that are perfect for snacking, using in salads, or making deviled eggs.

Provided by Vanessa Sue

Categories Appetizers and Snacks

Time 40m

Yield 12

Number Of Ingredients 3

Ingredients

water, as needed
12 eggs, at room temperature
12 cubes ice cubes

Steps:

Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.
Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 62.8 mg, Sugar 0.3 g

EASY PEEL NO FAIL HARD COOKED EGGS

Easy Peel No Fail Hard Cooked Eggs image

Tired of losing half your egg trying to get the shells off? Forget about all those other methods! The shells will slip right off these perfectly cooked eggs and you'll have tender whites and yolks done just right, no green. A bonus hint for seasoning your hard cooked eggs too!

Provided by Monstr

Categories Lunch/Snacks

Time 17m

Yield 6 serving(s)

Number Of Ingredients 2

Ingredients

6 eggs
2 quarts water

Steps:

Bring the water to a rolling boil - not a simmer.
Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop.
Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
BOIL - not simmer - the eggs for 6 minutes.
Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference.
Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water.
Crack and peel shells, they will slip right off, the whites are tender so be gentle!
Chill and use as desired.
To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.

Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 80.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

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