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 egg salad, chicken salad & potato salad. Learn how to boil eggs in your very own kitchen.
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 main point to know is that once boiled, do not shock the eggs in an ice bath as they will be more difficult to peel. Once you master this technique, hard-cooked eggs may be put it into action by preparing a small batch of deviled eggs including these delicious variations, Hot Sauce Deviled Eggs, Creole Deviled Eggs, Horseradish Deviled Eggs or BLT Deviled Eggs.
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
Place the eggs in a single layer in a 4-quart saucepan & cover with about 1-inch of water. Bring them to a rolling boil over High heat. Look for loads of bubbles over the entire surface, then cover them with the lid, turn off the heat & let them stand 10 minutes.
Remove the lid & drain in a colander. Place the eggs back into the saucepan. Shake it a bit so they crack all over.
Peel each egg 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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