How To Boil Eggs
Learning to boil eggs properly is how you will avoid many common undesirable aspects of the process. The key to a perfectly smooth, peeled egg is separating the membrane from the egg so they should be peeled while they are still warm & under cool water. Once you get in between the egg white surface & the membrane, the shell should be removed in large pieces. Green rings appear on overcooked eggs. This cooking method will ensure the yolks do not have green rings around them. Once the task is complete, many recipes may be prepared using them from deviled eggs & salads to adding them as component to classics including chicken salad & potato salad.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
How To Boil Eggs
The number of eggs you choose to boil is irrelevant. This particular method will work for three or one dozen eggs. Just make sure the eggs fit in the saucepan in a single layer. The key point to avoid is that you must not shock the eggs in ice water before you peel them. It’s a sure fire way to ensure the shells aren’t going to budge. Once you master this technique, hard cooked eggs may be put it into action by preparing a small batch of Hot Sauce Deviled Eggs.
Place the eggs in a single layer in a 3-quart saucepan & cover with about 1-inch of water. Bring them to a rolling boil over High heat, about 5 to 7 minutes. Look for loads of bubbles over the entire surface, then cover them with the lid, turn off the heat & let them stand 7 minutes. Remove the lid & drain in a colander. Pulling the eggs from the heat at 7 minutes allows them to cook further while peeling them. Place the eggs back into the saucepan. Shake it good so they crack all over then peel them under cool running water. Rinse off any tiny bits of cracked shells. Plunge them into an ice water bath to stop the cooking process. Use as directed in specific recipe applications.
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