Creating perfect hard boiled eggs clearly comes with an art. A lot of persons believe that boiling the egg actually means to let the eggs stay in boiling water for a bit of time. This is not so, as the eggs can be overcooked creating a gray-green color. Also the selection of eggs decides how well the eggs will peel once they are cooked.
Fresh eggs are not the better choice for hard-boiling. Ensure 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 difficult to peel, crack the eggs all around and place them to soak in cold water for a couple minutes. This will enable the water to enter betweenthe eggs and their shell so they are easier to peel.
Lay the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Commencing with cold water and gently 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 avoid cracking and make the eggs easier to peel. Put 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.
Decrease the heat, and rejoin the pan to the burner. Let simmer for one minute then take the pan from the heat, cover, and let rest for 12 minutes. If you are doing a large amount of eggs, you can check for doneness after 10 minutes by opening one egg. If it isn’t done, cook the other eggs a minute or two more. The eggs should be done completely at 10 minutes, but there are variables which might just affect the timing. These include the shape of the sauce pan, size and number eggs and amount of water in pan. This check will also eliminate 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 strain out the water from the pan, and refresh 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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