SHELL LESS HARD BOILED EGGS RECIPES

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HOW TO MAKE HARD BOILED EGGS - HARD BOILED EGGS RECIPE



How to Make Hard Boiled Eggs - Hard Boiled Eggs Recipe image

The secret to a perfect hard-boiled egg? It's all in the timing -- plus a few other tricks to keep in mind.

Provided by Makinze Gore

Categories     healthy    Easter    Sunday lunch    breakfast    eggs

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 2

12 large eggs
water

Steps:

  • Place eggs in a large pot and cover by an inch of cold water. Place pot on stove and bring to a boil. Instantly turn off heat and cover pot. Let sit for 11 minutes.
  • Remove from pan and transfer to ice water. Let cool 2 minutes before peeling and serving.

Nutrition Facts : Calories 76 calories

PERFECT BOILED EGGS RECIPE - NYT COOKING



Perfect Boiled Eggs Recipe - NYT Cooking image

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.

Provided by J. Kenji López-Alt

Total Time 10 minutes

Number Of Ingredients 1

Up to 12 eggs (see note)

Steps:

  • Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover, and bring to a boil.
  • Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It’s O.K. if the eggs are partly submerged on the bottom of the pot, or elevated on a steamer rack and not submerged at all.) Cover pan and cook eggs, adjusting the burner to maintain a vigorous boil, 6 minutes for a warm liquid yolk and firm whites, 8 1/2 minutes for a translucent, fudgy yolk, or 11 minutes for a yolk that is just barely firm all the way through.
  • 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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My go-to stovetop hard boiled eggs recipe. How to cook hard boiled eggs so that they are perfect every time. This recipe is for four eggs, you can increase or decrease as you see fit. Make sure the eggs can sit in the saucepan in one layer so they do not hit each other and crack shells while they cook.
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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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