Hardboiled Eggs

Notes

  • Best Methods from: https://www.thekitchn.com/the-best-way-to-hardboil-eggs-22943315?amp=1
  • Eggs can come straight from fridge.
  • To peel, crack each egg all over, roll on counter with gentle pressure.  Start peeling from the fat end, where the air pocket is, and work toward the pointy end.


Pressure Cook

  • Place the eggs the steamer rack in the cooker.
  • Add a cup of water, close the lid, and set to cook on low pressure for six minutes.
  • Immediately release pressure and chill the eggs in an ice bath for five to 20 minutes before peeling.

Boil

  • Lower eggs into a large saucepan of boiling water, then adjust heat to maintain a gentle boil for 10 minutes.
  • Place in ice water for a little while, then peel.
  • Gives a “jammy yolk" (not ideal for deviled eggs).

Steam

  • Boil 1" of water in a large saucepan.  Lower in a steamer basket containing the eggs.
  • Cover and reduce the heat to medium-low.  Steam for 13 minutes.
  • Place eggs in an ice water bath in a food storage container for 15 minutes.
  • Drain out half the water, close the lid, and shake the container vigorously 40 times before peeling the eggs.

Boil Then Simmer

  • Boil a large pot (about three quarts) of water.
  • Lower in up to six eggs, boil for 30 seconds, then cover, reduce the heat to low, and simmer for 11 minutes.
  • Place in ice water for 15 minutes before peeling.
  • Starting the eggs in hot water is supposed to help prevent the whites from sticking to the shell, making peeling easier.

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