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Perfect Hard Boiled Egg - How to Cook Them Just Right By Dana Golden
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Friday, January 23, 2009 |
Quest for the perfect egg mission that has been cooked chicken began laying them. I've found, (with a little research and experiment), what I believe, make a perfect hard boiled eggs. This method of making them without a strong smell, more mature yellow. This makes a great tasting egg, it is very difficult to poach a prescription. I use a simple method, but must be followed exactly for best results. I also use a thermometer to check the water temperature.
1. Start with cold water and cold eggs
2. Pan in the cold and hot water to boil
3. Allow the water reaches a full rolling boil (for best results, leave the water reaches 212 degrees F)
4. Boil for 1 minute, remove from heat and cover
5. Allow to sit in hot water for 10 minutes
6. Cool to use cold water
7. Continue until the eggs are cool to the touch of cool
8. DO NOT REFRIGERATE
Peeling
1. Crack the shell on both ends
2. Let them sit in cold water for 15 to 20 minutes
3. End run under cold water and gently squeeze in and crack-ends
4. Carefully roll between finger shell eggs until skin slips off
I like this method for two reasons, he is big enough to make the eggs, and if you forget their past ten minutes (for a minute or two) eggs, you will still be delicious. You can use it to make all your favorites hard boiled egg recipes. Eggs you will be great for a sandwich or deviled, add to potato salad or green salad. Also big enough by itself. Enjoy!
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posted
by neptunus @ 6:01 AM
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