HOW TO PEEL EGGS RECIPES

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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

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

PERFECTLY COOKED EGGS – INSTANT POT RECIPES



Perfectly Cooked Eggs – Instant Pot Recipes image

Steaming eggs in the shell gives you the very best results, whether you want soft-, medium-, or hard-cooked eggs. An extra benefit of steaming: Your hard-cooked eggs will never acquire a green ring around the yolk—a sign of overcooking.

Provided by Instant Pot Miracle

Prep Time 5 minutes

Cook Time 3 minutes

Yield 2-4 servings

Number Of Ingredients 2

1 cup Water
1-6 eggs (large or jumbo)

Steps:

  • Pour the water into the Instant Pot. Place a steamer basket or the trivet in the pot.
  • Carefully arrange eggs in the steamer basket. Secure the lid on the pot. Close the pressure-release valve.
  • For soft-cooked eggs, select manual and cook at low pressure for 3 minutes. When cooking time is complete, use a natural release to depressurize. (For medium-cooked eggs, cook for 4 minutes; for hardcooked eggs, cook for 5 minutes.)
  • 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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Use a few chef's tricks to create the perfect sausage and egg snack with this step-by-step recipe
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Total Time 40 minutes
Category Main course, Snack
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Calories 785 calories per serving
  • To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.
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KITTENCAL'S TECHNIQUE FOR PERFECT EASY-PEEL HARD-BOILED EGGS
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.
From food.com
Reviews 5.0
Total Time 17 minutes
Calories 71.8 per serving
  • Drain and peel.
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HOMEMADE CANDIED PEEL | RECIPES | JAMIE OLIVER
Candied peel is a brilliant ingredient to have around at Easter. This thrifty recipe will take your hot cross buns, Simnel cakes and other biscuits and bakes to the next level. Use the peel or squeezed rinds of any citrus fruit you have to hand; lemons, oranges, or grapefruits all work well. Plus, it’s a good way to reduce your food waste – bonus!
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 73 calories per serving
    1. Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged – a plate can help to weigh them down.
    2. Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
    3. Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
    4. In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
    5. Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
    6. Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
    7. Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It’ll last for up to six weeks in the fridge.
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This recipe is a holiday favorite. One day I decided to kick up my deviled eggs. Who doest love shrimp so I combined the two and it was a huge success. Everyone loved them and wanted more. There easy to make and does not require lots of time. Even though the recipe calls for different measurements of ingredients you can adjust to your likings.
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  • Fill egg whites with yolk mixture, then top each egg with 1 shrimp, sprinkle with parsley. Serve cold
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EASY SCOTCH EGGS RECIPE - BBC GOOD FOOD | RECIPES AND ...
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