How to Make a Perfect Hard-Boiled Egg
![]() |
Brown Egg Photographer: Sun Ladder Wikipedia __________ |
“The vulgar boil,
the learned roast, an egg.”
– Alexander Pope.
Are you tired of eating rubbery
hard-boiled eggs that have that yucky-looking gray ring around the yolk?
The hard-boiled
egg is one of the easiest foods to prepare, but if you want your egg to come
out perfect, you have to cook it the right way.
Here is the
fail-safe recipe for tender and grayless hard-boiled eggs:
1. Fill a medium-size soup pan with cold water.
2. Place 4-6 eggs in the pan, making sure that you
use enough water that the eggs will float without touching the bottom of the
pan.
3. Bring water to a boil, but don’t allow the water
to actually boil.
4. Just before the boiling point (you’ll see
bubbles beginning to form), take the pan off the burner, cover, and allow to
sit for 20 minutes. The steaming, hot water will cook the eggs the rest of the
way.
5. After 20 minutes, immediately drain the water
from the pan and rinse the unpeeled eggs in cold water.
6. Allow to cool a bit, use what you need, and refrigerate the rest.
That’s it.
The secret lies
in not allowing the water to come to a hard, roiling boil.
Eggs cooked without
actually using boiling water also tend to be easier to peel.
Enjoy!
Nice blog
ReplyDelete