Friday, 17 June 2016

How to hard-boil eggs


1.place eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.

2.REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).


3.DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.


Now that you’ve mastered the art of hard-boiled eggs, how do you peel the eggs without making a mess? Very fresh eggs can be difficult to peel. To ensure easily peeled hard-boiled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-boiled egg: Gently tap egg on counter top until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

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