If you need easy-to-peel eggs and you have fresh eggs, you might want to try steaming the eggs for 15 minutes. Pour an inch of water into a pot and insert a steamer basket. Bring to a boil. Place the eggs in the steamer basket, cover and steam for 15 minutes more or less, check! Or if you don't have a steamer basket, steam the eggs in a half inch of water.
The steam penetrates the shell a bit making the eggs easier to peel. You can also steam eggs in a pressure cooker! If you've boiled a batch of eggs that you are now finding difficult to peel, try cracking the shells all around without peeling them and soaking the eggs in water for a while.
The water often seems to seep in enough under the shell to make the egg easier to peel. If you live at high altitude, let the eggs sit in the hot water longer or lower the heat and maintain a low simmer for 10 to 12 minutes. Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.
The more eggs that are crowding the pan the more water you should have over the eggs. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking.
If you have the type of stove burner that doesn't retain heat when turned off, you might want to lower the temp to low, simmer for a minute, and then turn it off. Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly in minutes. That said, depending on your altitude, the shape of the pan, the size of the eggs, the ratio of water to eggs, it can take a few minutes more.
Or if you like your eggs not fully hard cooked, it can take a few minutes less. When you find a time that works for you, given your preferences, the types of eggs you buy, your pots, stove, and cooking environment, stick with it. Enjoy them as a protein-packed snack with salt and pepper or Everything Bagel Seasoning , slice them into salads, add them to grain bowls, or top them onto avocado toast.
I also love to make hard boiled eggs to turn into deviled eggs or healthy egg salad! Notify me of follow-up comments via e-mail. Lately no matter what I do, the yolks are not done all the way?? I follow these directions exactly too!
I have a gas stove. Maybe it cools off too soon? What am I doing wrong?? Followed the directions exactly and they turned out perfect!! You can also start by cooking in cold water or add the eggs to boiling water. Because eggs cook from the outside in, the whites are liable to overcooking. However, with a bit of trial and error, you can find the method that suits you. To boil an egg accurately, make sure it is not fridge-cold and use a timing suitable for the size. The timings below are for large eggs — cook for 30 seconds less for a medium egg and 30 seconds more for an extra-large egg.
You can also use an egg pricker or pin to make a very small hole in each egg before boiling, which will reduce the chance of it cracking in the heat. Bring a large pan of water to the boil and lower in the eggs in a single layer.
Reduce the heat to a simmer and use the following timings for large eggs:. When done, scoop the eggs out of the pan using a slotted spoon and put them into a bowl of very cold water to prevent them cooking any further. Put the eggs in a single layer in a pan and cover them with room-temperature water so it comes about 1cm above the eggs.
Cover and bring it to the boil. When the water is boiling, reduce the heat to a simmer and start timing. For fully hard-boiled eggs, you can also turn the heat off as soon as the water boils and leave the eggs in the water for 12 mins.
For induction hobs, the eggs can take about 1 minute more, so 5 minutes for runny and 7 minutes for soft-boiled. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Crack the eggshells all over and let th. Boil the 4 eggs in a large saucepan of water for 5 minutes and then immediately plunge them into a bowl of iced water to stop them from cooking further.
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Divide the pastry into 4 rectangles, about 15 x 10 cm and transfer to a baking sheet. Score a border about 1 cm from the edge, making sure not to cut all the way through.
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