Hello there ladies and gentlemen. Before we talk about hard boiled eggs, I wanted to let you know that my little old blog is going to be going through some changes this spring.
Now let’s talk about hard boiled eggs, shall we? Isn’t Easter coming up or something?!
HOW TO COOK HARD BOILED EGGS
1. Place the eggs carefully in the bottom of a heavy pan and cover them with 1-2 inches of cold water.
2. Bring the water to a boil over medium high heat. Once the boil is rapid
turn the heat down to low (so that the water simmers instead of boils), cover the pot immediately with a lid and let it simmer away for 1 minute.
3. Remove the pot from the heat (do not take the lid off) and let the eggs hang out in the hot water for 10-12 minutes.
4. To be sure the eggs are cooked after the 12 minutes, remove one egg from the hot pan with a slotted spoon and run it under cold water.
5. Crack the shell and peel it away from the egg. Cut the egg in half with a sharp knife to be sure the yolks is cooked though. If it’s a bit runny, allow the other eggs to stay in the hot pan with the lid on for several more minutes.
1. Once you have tested one egg and know for a sure fact that the eggs are cooked through, carefully pour the hot water out of the pan and into your sink.
2. Immediately run cold water over the eggs and let them sit in it for about 2 minutes.
3. Pour the cold water out of the pan,
and replace it with water that is quite warm. Not so warm that it’s uncomfortable to touch. Allow the eggs to sit in it for 2 minutes.
4. Select an egg from the pot of water. Allow warm tap water to run over the egg while you crack the shell and pull it away from the egg. Letting the water run under the membrane of the egg helps it to come off more easily.
Vwalla. There you have it. The incredible edible egg. What should we make with it…..? Something for Easter Dinner maybe? Come on back tomorrow and we’ll chat about it. Hope to see you then! 🙂
TO READ MORE TIPS AND TRICKS FOR COOKING AND PEELING HARD BOILED EGGS, PLEASE SEE READ THE COMMENTS BELOW.