HOW BOIL EGG PERFECTLY RECIPES
HOW TO BOIL EGGS PERFECTLY EVERY TIME - KITCHN
Steps:
- Put the eggs in a saucepan of cold water. Place 6 cold large eggs in a medium saucepan and fill with cold water, covering the eggs by an inch.
- Bring the water to a rolling boil. Place the pan over high heat and bring the water to a full, rolling boil uncovered. Meanwhile, prepare an ice water bath.
- Prepare an ice bath. Fill a large bowl halfway with ice and add water to cover.
- Turn off the heat and cover the pan. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Don't forget about the pan on the stove and let the eggs boil for too long or they will overcook!
- Set your timer for the desired time. Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled eggs. Here's how long each will take: • For runny soft-boiled eggs (barely set whites): 3 minutes • For slightly runny soft-boiled eggs: 4 minutes • For custardy yet firm soft-boiled eggs: 6 minutes • For firm-yet-still-creamy hard-boiled eggs: 10 minutes • For very firm hard-boiled eggs: 15 minutes
- Crack the cooked eggs gently. After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places. Skip this step if your eggs are very soft-boiled with runny yolks or if you're planning to dye your eggs for Easter.
- Place the eggs in a bowl of ice water. Transfer the eggs to the bowl of ice water and leave them there for at least 1 minute.
- Peel and eat! When ready to eat, peel the eggs and enjoy.
Nutrition Facts : SaturatedFatContent 1.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.4 g, SugarContent 0.2 g, ServingSize Serves 6, ProteinContent 6.3 g, FatContent 4.8 g, Calories 71 cal, SodiumContent 71.0 mg, FiberContent 0 g, CholesterolContent 0 mg
HOW TO POACH EGGS PERFECTLY – BEST POACHED EGG RECIPE
Steps:
- Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two, or three!) into a small cup.
- With a spoon, begin stirring the boiling water in a large, circular motion.
- When the water is swirling like a tornado, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
- Cook for about 2 ½ to 3 minutes.
- Using a slotted spoon, remove the egg (or eggs) to a plate.
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If your goal is perfectly smooth, blemish-free boiled eggs that jump out of their shells every single time, I’ve got bad news: No technique in the world can promise that level of perfection. But armed with data from scientific tests done with more than 90 testers and more than 700 boiled eggs, this technique for boiled eggs — technically steamed, as they cook in just an inch of water — will maximize your odds. Fresher eggs will take slightly longer to peel, but they should peel just as cleanly as older eggs. The eggs in this recipe should be cooked straight from the refrigerator; reduce cooking times by 1 minute if using room-temperature eggs.
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- 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.
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- Remove the lid from the pot and gently place eggs in a bowl of cool water for 1 minute to serve warm.
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