Pats No Fail Boiled Eggs Recipes

Steps:

• 1. NO FAIL HARD BOILED EGGS: You will need a pan large enough where all the eggs will fit on bottom of pan, but not stacked on top of each other. Must have a cover for pan. Place eggs in pan and cover with cold water. Bring to a boil. Using a timer, boil the eggs hard for 1 minute. Remove pan from heat. Cover. Place pan on a cool burner, & allow the pan to sit for 20 minutes. Cool the eggs, then refrigerate. Peel & use as desired. This is the no fail way to make hard boiled eggs notes Mary.
• 2. Peel hardboiled eggs & cut in half lengthwise. Scoop out the egg yolk & put in a medium bowl. Using a fork mash egg yolks & grated parmesan cheese, horseradish sauce, salt, dry mustard, pepper, mayonnaise, & pickle relish.
• 3. Mix well and spoon mixture back into hallow egg whites. Garnish eggs if desired with paprika, and a sliced black olive with a small piece of pimento in center of black olive, & a sprig of parsley if desired.

Steps:

• Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.
• Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
• When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.

Steps:

• Bring the water to a rolling boil - not a simmer.
• Using a push pin (what you would use on a bulletin board, or something similar) gently poke a hole in the fat end of the egg. It's easy to do. This will prevent the egg from breaking when you put it in the water, however, if you skip this, only the occasional egg will pop.
• Using a slotted spoon gently lower each egg into the boiling water, get them all in quickly.
• BOIL - not simmer - the eggs for 6 minutes.
• Turn off the heat and let eggs sit for 6 minutes, this will give you a very slightly moist yolk, add 30 seconds or so to boil time if you like them a little drier -to your preference.
• Remove eggs using the slotted spoon and set on a towel or (as I do) in a dish rack, allow to cool to room temp or until you can handle, don't put in cold water.
• Crack and peel shells, they will slip right off, the whites are tender so be gentle!
• Chill and use as desired.
• To cook more eggs increase the volume of boiling water, it should remain boiling when the eggs are added.
• HINT: To season the eggs nicely for lunches, snacks or deviled, put the peeled eggs in a ziploc bag and sprinkle with salt to taste and refrigerate overnight, makes a big difference in the flavor.

Steps:

• Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
• Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

Steps:

• In a large (not aluminum) cooking pot, add the 4 quarts of hot tap water, set it on the stove, and set your burner to high heat. Do NOT salt the water and leave the pot UNCOVERED throughout this recipe!
• Immediately place the eggs in the water, using a large spoon to do so as not to break them. DON'T WAIT FOR THE WATER TO BOIL TO ADD THE EGGS! Carefully move the eggs around with a long-handled spoon every few minutes which keeps the yolks centered in the eggs.
• When the water begins to boil (large bubbles), set your timer to 13 MINUTES and slightly reduce the heat so that the boiling process does not bounce the eggs around -- a low boil is fine. You may still get a cracked egg now and again but just leave it in the pot with the others -- it will taste just fine.
• Every minute or so, for the first 3 minutes of when the eggs begin to boil, continue to carefully move the eggs around just a little with a long spoon to ensure that the yolks stay in the center of the eggs.
• At the end of the 13 minutes, immediately remove the pot from the heat, carefully drain the hot water, and then run cold tap water into the pot with the eggs in it. Repeat this cycle at least 2-3 times to cool the eggs and then allow the eggs to sit in the cool tap water for about a final 5 minutes.
• Peel your eggs by cracking them on the inside of your sink and then roll them just a bit to crumble the middle of the shell. Under cold tap water, peel the eggs and allow them to drain on paper towels before eating them or refrigerating them in zip-lock bags.