Boiled Eggs Recipe By Tasty

Steps:

• Bring a medium pot of water to a boil. Add 5 eggs and boil for six minutes.
• Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg)
• Combine sausage, green onions, garlic, mustard, salt, and pepper.
• Peel the cooled eggs and roll in flour.
• Press out the sausage mixture into patties and wrap around the floured eggs.
• Whisk the remaining 2 eggs together to form an egg wash.
• Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Repeat for each egg.
• Heat oil to 300˚F (150˚C) and fry each egg for about 3 minutes, until browned on all sides.
• Transfer fried eggs to a baking tray and finish cooking in a preheated oven for 5 minutes at 400˚F (200˚C)
• Enjoy!

Steps:

• Place eggs in a pot. Cover with cold water until the eggs are covered by about 1 inch (2 cm) of water.
• Bring to a boil, uncovered. Once boiling, take off the heat.
• Cover and cook for 4-16 minutes, depending on preference (4-6 minutes for soft-boiled, 8-10 minutes for medium-boiled, 12-16 minutes for hard-boiled). In the meantime, fill a large bowl with ice and cold water, creating an ice bath.
• Once eggs reach desired cook-time, immediately remove the eggs from pot and place in the ice bath. Allow eggs to cool for 10-15 minutes.
• To peel, lightly tap the eggs on a flat surface, then gently roll back and forth (taking extra care with soft-boiled eggs).
• Pull away the loosened shell and peel any remaining pieces.
• Serve as is or incorporate into your favorite recipe that requires hard-boiled eggs.
• Enjoy!

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

Steps:

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from the heat. Let stand for 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). , Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate.

Steps:

• Boil 5 eggs in boiling water for 5 minutes. Immediately transfer eggs to an ice water bath to cool. This will prevent the eggs from cooking further and will ensure a nice soft-boiled egg.
• In a food processor, combine the chicken, onion, garlic, ginger, cumin, chili powder, garam masala, and coriander, and blend.
• Peel the eggs.
• Press out the chicken mixture into 5 patties, roll the eggs in flour and wrap the patty around.
• Whisk the remaining eggs together.
• Roll the chicken-wrapped egg in flour, then egg wash, and finish in breadcrumbs. Repeat for each egg.
• Heat oil to 170˚C (325˚F) and fry each egg for about 5 minutes, until golden brown on all sides.
• Serve hot or cold!
• Enjoy!

Steps:

• Heat cooking oil for deep-frying in a medium-size pan over medium heat.
• Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
• Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
• Fry for 2-3 minutes, flipping halfway through.
• Remove from pan and drain excess oil on a paper towel.
• Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
• Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
• Enjoy!

Steps:

• Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
• Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It's O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
• Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don't mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.