NZDoug
Cook
They look like marble.
How do they taste?
How do they taste?
They look like marble.
How do they taste?
So far this method has been a winner for me.My method, we usually do 4 at a time.
1) boil water in a kettle
2) pour boiling water into sauce pan.(75mm/3in. enuf to cover eggs)
3) add salt to the water
4) preheat eggs from fridge in warm tap water so they dont crack due to temperature change
5) gentley place eggs into saucepan of boiling water.
6) maintain gentle boil for 6 to 7 minutes for a soft centre, which is our preference.
My question
1) is the salt neccessary?
2) is there a better way?
2006! 2009! ...and again in 2014.
I have found yet another definitive instruction on the best way to hard cook eggs!
Joy of joys, in a moment of magnanimity, I had chosen to share this golden nugget of information with my DC family.
Let the discussions begin!
The Food Lab: The Hard Truth About Boiled Eggs | Serious Eats
No discussion here. The first method described in the article (plunge into boiling water, reduce heat and simmer 11 minutes, then plunge into cold water) is pretty much the same simple, tried-and-true, gimmick-free method my grandmother used 50 years ago. Her hard-boiled eggs always came out perfect.I have found yet another definitive instruction on the best way to hard cook eggs!
...
Let the discussions begin!
I use the same method. When I made deviled eggs recently, rather than peel them under running water, I filled a mixing bowl with water and peeled them in it. Saves all that water running down the drain.
I'll stick with my TNT method of putting the eggs in a basin with a tight fitting lid, cover them with tap water, bring to a rolling boil for one full minute, turn off the gas and let them sit for 15 or 20 minutes in the covered pan. Perfect hard boiled eggs every time.
I believe that older eggs are better for hard boiling than fresh eggs.
I'm still experimenting with pricking the shell with a push pin, sometimes it works and sometimes an egg releases a large part of the white while cooking.
I have found that for me peeling the eggs under running cold water works best.
I am still playing with the idea of hard boiling eggs without the shell.
I can't be the only lazy cook to have thought of this!
I use the same method. When I made deviled eggs recently, rather than peel them under running water, I filled a mixing bowl with water and peeled them in it. Saves all that water running down the drain.
Like!
Do not use ziplocks for boiling.
What do you suggest?
What do you suggest?