How To Boiled Eggs 101 Recipes

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 your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
• Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

Steps:

• Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
• Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

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:

• 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.

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Steps:

• Place eggs in a single layer in a heavy saucepan and cover with cold water by at least 1 inch. Add 1 teaspoon salt (Salting the water helps minimize leaks if the eggs crack in the pan; the egg whites coagulate and seal off the crack more quickly). Turn the heat to high. As soon as the water comes to a gentle boil, turn off the heat and cover the pan.
• For creamy yolks, remove the lid after 10 minutes and run cold water over eggs for 1 minute. Set aside to cool at room temperature. For firmer yolks, leave the eggs to cool in the cooking water, uncovered, for up to 2 hours. To test if an egg has been cooked, spin it on a counter. A hard boiled egg spins faster than a raw egg.
• To peel, gently tap a boiled egg against the counter, turning and tapping to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. Running the egg under cold water is not necessary, unless they are too hot to handle.

Steps:

• A little salt in the water will keep eggs from cracking when boiling. Add a little vinegar to the water if or when an egg did cracks during boiling. It will help seal the egg. Someone suggest you start by putting the eggs in room temperature water and then bring to a boil, A pinhole in the tip of the egg will keep the shell from cracking due to trapped air. If you put an egg in already boiling water you stand a good chance of the egg cracking, especially if the egg just came out of the refrigerator.
• Bring eggs to room temperature before using.
• If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.
• Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.
• Lower the eggs carefully into the water, using a tablespoon.
• When the water reboils, start timing and reduce the heat so that the water simmers gently.
• Fast boiling makes the wgg ehite tough and causes the egg to bang against each other and crack.
• Timing boiled eggs depends on the size and degree of hardness desired.
• You should start timing the eggs from the moment the water first boils.
• Soft-boiled (soft whites, soft yolks):.
• Large size: 3 minutes 20 seconds.
• Medium size: 3 minutes.
• Small size: 2 minutes 40 seconds.
• Medium-boiled (hard whites, soft yolks):.
• Large size: 4 minutes 15 seconds.
• Medium size: 3 minutes 50 seconds.
• Small size: 3 minutes 20 seconds.
• Hard-boiled (hard whites, hard yolks):.
• Large size: 10 minutes.
• Medium size: 8 minutes.
• Small size: 7 minutes.
• Eggs 101: -- First, let's address the issue of eggs sticking to shells. To prevent this, use eggs that are a week to 10 days old. Older eggs have a different pH from new eggs, which researchers say affects peeling. We also find that cooling eggs immediately after cooking in an ice bath makes them easier to peel.
• But really, what good is an easy-to-peel egg if it is going to have that ugly green center? The green is made by the iron in the yolk combining with the sulfur in the white. Heat is a big foe of this chemical reaction. The longer you cook eggs, the more likely you are to end up with that green ring. The trick is to cook eggs just until the yolk is set without overcooking them. Removing the eggs from the hot water to an ice bath immediately after cooking will also help prevent the green from forming.
• The best way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.
• I've also trialed and errored my way to the perfect hard boild egg.
• Use older eggs. Discount food chains like Grocery Outlet etc. are good places to buy.
• Make sure the eggs are room temperature. Don't boil eggs right out of the fridge.
• Put the eggs in the pan, and fill the pan with water until the water is about 1 inch above the eggs. You can use the first bend of your index finger as a measure.
• Add a bit of salt.
• COVER the pan and set the burner to a low medium heat and bring to a boil. Check the pan at around 10 minutes. The water will boil between 10-15 minutes.
• After it comes to a boil, keep it covered and let it sit for another 10 minutes.
• After 10 minutes, remove the pan, drain the water, and rinse in cold water until the heat is gone from the eggs. This will take a couple of times. Then put them in cool water for about half an hour. Yeah, you can ice them, but it's a pain and the results are the same.
• After you've cooled the eggs, drain and dry the eggs. Soft kitchen towel works best.
• To peel the eggs, start by gently cracking the large end of the egg. That is where there will be a small air pocket and makes it easier to get you started. But before you do that -- gently roll the egg along a surface to get it cracked all over. Now you can remove the shell and eat your egg.
• I do appreciate the advice for making eggs easier to peel, but for Easter weekend that's not going to work if you plan to color your eggs. They have to be left uncracked!
• Your welcome.
• Eggs 102 -- I don't dread peeling eggs anymore. And No more waiting to peel eggs.
• 1. place eggs in pan with water and bring to a boil.
• 2. boil for 12 minutes.
• 3. fill a medium size bowl with cold water and a trays worth of ice cubes.
• 4. place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil.
• 5. Gently drop eggs back in boiling water for 30 seconds to 1 minute.
• 6. they are ready to peel I put them back in the ice cold water agian just to cool off for a minute.
• 7. So easy and I do it every time now!
• 8. The best way to ensure your eggs are easy to peel is to always use older eggs - not bad, of course, just not fresh. There is a membrane between the shell and the albumin, and as the egg ages, an air pocket develops between this membrane and the shell. So when you boil your eggs and go to peel them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, which hastens the aging process.

Steps:

• Place an 8-inch nonstick skillet on medium-low heat and allow it to get hot, but it should not be so hot that it is smoking. Test by flicking a drop of water on the pan. It should sizzle, not disappear immediately. Put 1 teaspoon unsalted butter in the pan and allow it to melt and get bubbling hot. Gently crack 2 extra-large eggs into the pan. The eggs should sizzle a little when they hit the pan, but they should not bubble up, meaning the pan is too hot. If they do bubble, remove the pan from the heat and let it cool down just a little (the eggs will take the heat out of the pan). Then place the pan back on the burner. As the whites begin to cook, tilt the pan and slide the eggs back and forth so they don't stick. The whole process takes no more than a minute or two. When the yolks look like they are set and the whites are mostly white (as opposed to clear) all the way through, the eggs are done. Slide them from the pan directly onto the plate. Add salt and pepper to taste.
• The skill of flipping over easy eggs comes once you master a few simple tricks. First, you must have a good-quality nonstick pan. Second, the pan and the oil have to be sufficiently hot, almost smoking, before the eggs go in. Third, you must be able to flip things in a hot skillet without burning yourself. This is where practice and skill come into play. One way to practice is with a skillet and some dry beans. Start with literally one bean. Tilt the skillet forward by bending your wrist, and gently move the bean to the front of the pan with a wave and flip of the wrist. The bean should float into the air and land with a little plunk. Once you master one bean, try two, then five, then ten. Of course, you could also use a flexible spatula to flip the eggs.
• When you're ready to try flipping with an actual egg, place a medium nonstick pan over medium-high heat and add 1 teaspoon of butter. Just before the pan is smoking, quickly crack the eggs into the pan. Crack them as close to the surface of the pan as you can so the hot grease doesn't splatter the stove or your arms. Let the eggs sizzle for a minute, until the whites are set and almost cooked through to the top. Then, using your beanflipping skills (or a flexible spatula), move the eggs to the front of the pan and flip, gently cradling the eggs back into the pan. Place the pan back on the heat. For over easy eggs, it is only 30 seconds and they are done. For over medium, it may be 45 to 60 seconds. Slide the eggs from the pan directly onto the plate. Add salt and pepper to taste. For over hard eggs, keep them in the pan for another minute.
• Perfectly scrambled eggs are a little wet, a little buttery, and seasoned with a little salt and pepper. Scramble the raw eggs in a bowl with a fork, but don't scramble them too much; there should be a little white and a little yolk still separately swimming around. Season the eggs with a little salt and freshly ground black pepper before you begin cooking them. Start your pan on medium heat, add a little butter, and let the butter melt until sizzling. Be careful not to let it brown. Now, add the eggs and continue moving them around in the pan with a rubber spatula or a wire whisk. Cook them only until just set, but still a little wet, about 1 minute. They will continue to cook a little after they come out of the pan.
• One thing the cooks at Bubby's always think about is having a very light touch when plating scrambled eggs. Rather than smashing the eggs downward, they use a spatula to ease them out of the pan with extra care. This makes for fluffy, nicely cooked eggs.
• Poached eggs are simple and delicious when prepared right. A little dash of acid (white vinegar or lemon juice) will ensure that the eggs won't stick to the bottom of the poaching pan. Although you can poach 6 or 8 eggs at a time, the more you cook at one time, the more difficult it becomes to manage them.
• Fill a shallow 2-quart saucepan with water. Add 1/2 teaspoon white vinegar or fresh lemon juice and bring the liquid to a simmer over medium-high heat. Crack 2 extra-large eggs into the saucepan. Cook the eggs for 3 to 5 minutes, depending on how runny you like them. Once the whites are firm, the eggs are done. Remove the eggs from the saucepan with a slotted spoon. Add salt and pepper to taste before serving.
• You can poach eggs the night before a brunch to save time. When you remove the eggs from the pan, place them in a container of icy water to cool them down fast and avoid overcooking. Otherwise, be sure that all the water is drained from the eggs before plating. To reheat them, simply place them gently in simmering water until they are hot, which takes about 1 minute.
• When boiling eggs, keep in mind that there are several stages of doneness. Fortunately, they are all marked by the time it takes to cook the eggs. A 3-minute egg is coddled; a 9-minute egg will cool to have a barely liquid center; a 10-minute egg has a very yellow yolk in the center; a 12-minute egg is a hard-boiled egg with a solid center. Anything past 12 minutes is overcooked, and the yolk will have a gray layer at the edge.
• Bring a pot of water to a boil. Place the eggs into the boiling water with a slotted spoon and keep careful track of the time. When the boiled eggs have cooked to the desired doneness, either serve them hot in an appropriate egg server or let them cool down to peel later. Unpeeled boiled eggs can keep in the refrigerator for two days.
• To peel hard-boiled eggs, crack them against a hard surface, such as the walls of the kitchen sink, and run them under cold water. Make sure all shell particles are removed.