How to Hard Boil Eggs

By: Robert Thomson

Achieving perfect hard boiled eggs clearly comes with an art. A lot of persons figure that boiling the egg in reality means to let the eggs remain in boiling water for some time. This is not so, as the eggs can be overcooked leading to a gray-green color. Also the picks of eggs determines how quickly the eggs will peel once they are cooked.

Fresh eggs are not the ideal choice for hard-boiling. See that the eggs are few days old. Hard boiling farm fresh eggs will customarily lead to eggs that are difficult to peel. If you have boiled a batch that are not so easy to peel, crack the eggs all around and place them to soak in cold water for a couple minutes. This will cause the water to seep betweenthe eggs and their shell so they are easier to peel.

Put the eggs in a single layer in a saucepan, enveloped by at least an inch or two of cold water. Beginning with cold water and slowly bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from leaving any eggs that happen to crack while cooking. Adding a half teaspoon of salt will prevent cracking and make the eggs easier to peel. Place the burner on high and bring the eggs to a boil. As soon as the water starts to boil, removethe pan from the heat for a couple of seconds.

Lower the heat, and return the pan to the burner. Let simmer for one minute then take the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large amount of eggs, you can check for doneness after 10 minutes by cracking one egg. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done completely at 10 minutes, but there are variables which will likely have an affect on the timing. These consist of the shape of the sauce pan, size and number eggs and amount of water in pan. This check will also abolish the overcooking of the eggs.

Remove the eggs with a slotted spoon and lay them into a bowl of ice water (this is if you have a lot of eggs) or drain out the water from the pan, and refill with cold water. Repeat until eggs are cool.

Peel the eggs if ready for eating or store them in a covered container in the refrigerator. They should be eaten within 5 days.

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