PEELING HARD BOILED EGGS VINEGAR RECIPES

KEN'S PERFECT HARD BOILED EGG (AND I MEAN PERFECT) RECIPE ...

Ken's Perfect Hard Boiled Egg (And I Mean Perfect) Recipe ... image

Couldn't sleep one night so I researched several ways to hard boil eggs and developed this process. While you do not taste the vinegar or salt, they both pull the skin from the eggshell so it peels easily without tearing or sticking. Family members call them 'Ken's Eggs'. Enjoy!

Provided by Ken

Categories Appetizers and Snacks

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 eggs

Number Of Ingredients 4

Ingredients

1 tablespoon salt
¼ cup distilled white vinegar
6 cups water
8 eggs

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.

Nutrition Facts : Calories 71.7 calories, CarbohydrateContent 0.4 g, CholesterolContent 186 mg, FatContent 5 g, ProteinContent 6.3 g, SaturatedFatContent 1.5 g, SodiumContent 947.4 mg, SugarContent 0.4 g

PERFECT EASY PEEL HARD BOILED EGGS RECIPE - FOOD.COM

Perfect Easy Peel Hard Boiled Eggs Recipe - Food.com image

If you are frustrated by hard boiled eggs which are difficult to peel, try steaming them instead of boiling. No vinegar, no timing issues. Just steam for your normal boiling time, they come out perfect, even very fresh eggs which are the worst to peel. I found this recipe on Backyard Chickens and figured if anybody knew how to boil eggs they would.

Total Time 20 minutes

Prep Time 2 minutes

Cook Time 18 minutes

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

4 eggs (or more)
water

Steps:

Fill a saucepan with about an inch of water.
Place your steamer in the saucepan.
Poke a small hole in the large end of each egg. A pushpin or small screw works well but you can twist the end of a small knife into the shell carefully to make the hole. I've even forgotten about the hole, it still works.
Put the saucepan on a medium-high heat, when the water comes to a boil, turn down to just above a simmer.
Start timing from when you turn on the heat. I like 18 minutes.
Cool in pan or under running water.

Nutrition Facts : Calories 71.5, FatContent 4.8, SaturatedFatContent 1.6, CholesterolContent 186, SodiumContent 71, CarbohydrateContent 0.4, FiberContent 0, SugarContent 0.2, ProteinContent 6.3

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