Here’s more on the science of peeling boiled eggs:
For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead.
Why this recipe works:
– Placing eggs into a pot full of steaming water cooks them evenly and gently with less risk of cracking than dropping them into simmering water.
– Chilling the eggs immediately after boiling ensures that they come out perfectly shaped with no air space indentation on their fat end.
– Starting the eggs hot and peeling under running water makes for easy, divot-free peeling almost every time.
SPECIAL EQUIPMENT:
Large pot with steamer insert
INGREDIENTS
1 tray of ice cubes
6 eggs
DIRECTIONS
1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard. Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days.
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