HOW TO PEEL BOILED EGGS EASIER RECIPES

Name: Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 6 serving(s)
Ingredients: 6 large eggs (or you may increase); 2 teaspoons white vinegar; 1 pinch salt; water, to cover; 3 cups ice cubes (or use as much as desired)

KITTENCAL'S TECHNIQUE FOR PERFECT EASY-PEEL HARD-BOILED EGGS

Kittencal's Technique for Perfect Easy-Peel Hard-Boiled Eggs image

The one and only method I use for perfect hard-boiled eggs and the only one you will use also, this is a no-fail method your eggs will come out perfectly cooked!--- don't omit the vinegar it makes peeling the eggs easier and your eggs will be bright yellow and the whites a pure white! -- it doesn't matter what amount of water or eggs that you use just make certain that you add in about 2 teaspoons of vinegar, I don't even measure I just pour the vinegar into the water from the bottle the exact 2 teaspoons does not really matter, of course use as many eggs as you wish and the exact amount of ice is not necessary you can use more, also try to use eggs that are at least 2 weeks old fresh eggs are somewhat harder to peel.

Total Time 17 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 large eggs (or you may increase)
2 teaspoons white vinegar
1 pinch salt
water, to cover
3 cups ice cubes (or use as much as desired)

Steps:

Place the eggs in a saucepan.
Cover the eggs with lukewarm water.
Add in vinegar and pinch salt.
Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
Remove from heat cover with a tight lid.
Allow the eggs to stand for 11 minutes.
Drain the eggs a couple times under very cold water.
Cover the eggs with cold water then add in some ice.
Allow the eggs to sit in ice water for about 3 minutes.
Drain and peel.

Nutrition Facts : Calories 71.8, FatContent 4.8, SaturatedFatContent 1.6, CholesterolContent 186, SodiumContent 100.5, CarbohydrateContent 0.4, FiberContent 0, SugarContent 0.2, ProteinContent 6.3

SOFT-BOILED EGGS – INSTANT POT RECIPES

Soft-Boiled Eggs – Instant Pot Recipes image

Soft-boiled Eggs I experimented with soft boiled eggs for weeks with many disappointments. They were always overdone. I kept paring the time down; the cook time, then the natural release time. Finally.... I cracked the code! WOO HOO!! I must say though, my results were slightly different in my 6-quart than they were in my 3-quart. They were softer in the 6-quart. So experiment a bit using one egg at a time until you get to the sweet spot just right for you. There are two methods for this. One is for low pressure (my favourite). The other is for high pressure - great for owners of the Lux model.

Provided by The Rootitoot Cookbook by Ruth McCusker

Total Time 5 minutes

Yield 1-10 eggs

Number Of Ingredients 2

Ingredients

1 1/2 cups cold tap water (it MUST be cold. Be sure to use fresh cold water each time you do this. The eggs need the time it takes to heat the water to get the right cooking result.)
cold eggs right out of the fridge (medium or large)

Steps:

Pour the COLD tap water into the pot and put the egg(s) on the trivet or in a basket. Close the lid and make sure the valve is set to Sealing. Set on Low Pressure for 1 minute. Yes. ONE minute. When it beeps that it's done, leave it for precisely 1 minute natural release. Then immediately flip the valve to Venting and as soon as the pin drops, put the eggs under cold running water for 30 seconds to halt the cooking process. The. End.
They will be perfectly cooked whites and runny yolks. Ideal for “dippers.” If for some reason, they are a little underdone for your taste, increase the natural release time from 1 to 1 1/2 minutes . You can’t program the machine for half minutes, but you can use some other device to time it.
Try it with one egg. If you like them a little firmer or softer, adjust the natural release time, NOT the cook time.
Same as above, but use High Pressure for 1 minute. When it beeps that it’s done, leave it for 30 seconds natural release, then flip the valve to Venting. When the pin drops, immediately put the eggs under cold running water for a few seconds to halt the cooking process. Again, try one egg. You can leave them for a few more seconds of natural release if you like them a little firmer.

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