Perfect Hard Boiled Eggs

Perfect Hard Boiled Eggs

Check date on egg carton at store. Some stores overstock eggs and sell aging eggs until gone. If you don't use them right away they are impossible to peel.

Place eggs in large pot and completely cover with water. If they float, they are passed their prime.

Put a spoonful of vinegar and a dash of salt in the water before placing on stove.

Place eggs in cold water. Place pot on stove. Bring to a hard boil. Immediately remove from heat: cover; let stand 15 to 20 minutes; peel immediately. Hold under cold running water briefly to allow shell & membrane to cool slightly to make manageable (you can also drain off the hot water cover with cold tap water and add ice cubes to cool. Crack shell on side of sink. Make sure you have the membrane attached to the shell you are pulling off.

My DD's love my hard boiled eggs and they are so easy to fix, I typed this up as a guide for them and thought I'd put it here as well, hope you can use it or add some more tips :)

~~LindaChicken

Thanks for the info.

I am still thinking about that stuffed banana pepper recipe you shared a while back. I never did fix dinner last night (had planned on a tuna burger) and now I'm hungry...How about a stuffed banana pepper at 4:50AM?! LOL :)

I am in Oklahoma, too, by the way.

You live in Okla? What part, I'm NE Ok...I made some tuna salad yesterday and suffed it in a yellow pepper and boy what that good! Peppers are good to me just about any way *grin*

~~LindaChicken

I am on the other side of the state now, but grew up in Tulsa. As a kid, the family business took my mom and us kids to all the towns around Tulsa: Miami, Vinita, Claremore, Pryor, Bartlesville, Muskogee, Collinsville, Ponca City, Pawhuska, etc. I got to know all the WalMarts and Sonics, long before there were WalMarts in the "big town" of Tulsa.

You know, people in other places make fun of Oklahoma sometimes, but overall, I'm so glad I grew up here. It's just more real, you know?

I totally agree with you, I think we have the nicest friendly down to earth people around! When we travel everyone is so surprised that Okies are so friendly! *grin* or energizer chickens are *hee hee*

 

I was born in Oklahoma and all my Mom and Dad's family stayed in Oklahoma, we moved to Colorado when I was young and moved back to Oklahoma when I was 15. My Dad wanted to raise wheat, we had over a thousands acres. I always ask them why they didn't stay in Oklahoma we were driving back and forth ever two weeks or someone was coming to visit LOL I'd spend the summers in Okla.

 

I'm glad to meet you, if you’re ever over our way you will have to stop in for a visit, I'm not that far from Tulsa!

 

~~LindaChicken

Linda. My hard boiled eggs always look like they have been throught the war. I am going to try your way right now. I have muffins in the oven and a butternut squash in the microwave. Little cinimon sugar and some butter and i will be in Heaven in about 6.7minutes.LOL. Too funny this morning. This is great.

Brad

Okay, will do! I am glad to meet you, too! And yes, people do notice we're friendly folks around here.
I hope you have a great day. I'm now enjoying my coffee and trying to figure out what to feed my growling stomach. LOL
Thanks for all the recipes and cooking knowledge that you post. I can tell you have a good sense of humor...I try to keep my sense of humor, too. :)
Happy day to you!

BakerBlossom

Brad....your just a funny cooking fool this morning *very big grin*

~~LindaChicken

I need to get moving before my Mother starts calling wanting to know where in the world I am! Great "talking" to you two early birds!

~~LindaChicken

bump so i can copy later

jolene

Posted by: kathyf Replies: 16 Posted on: 4/6/2004 9:17:06 AM
#T332234
I just saw this in an email newsletter from food network and thought I would share it with all of you since I bet, like us, you will be coloring some easter eggs in the next few days. Happy Easter! Here it is:


The Perfect (un)Boiled Egg

The perfect boiled egg actually is not boiled at all. Boiling the egg makes the protein unpleasantly rubbery and can give a nasty green cast to the outer layer of the yolk. Follow this foolproof method for a firm but tender white and a smooth, butter-yellow yolk--a truly eggcellent egg:

To prevent cracking during cooking, prick the larger end of the egg with a pin. This provides an escape hatch for the air trapped there.

Place eggs in a deep saucepan in a single layer. Pour in enough water to cover eggs by 1 inch.

Set the saucepan over heat and then bring the water just to the boil.

Immediately remove the saucepan from the heat and place a cover on top.

Let the eggs sit for 15 minutes.

Place the eggs in a bowl of ice water for 4 minutes to cool, then refrigerate.

Your eggs are now ready for dipping and dyeing. Remember, if you're going to eat the eggs, don't leave them out of the refrigerator for more than two hours.

Thanks Linda, I'll give it a try.

We call this the Easter egg method at school.

The green cast around the egg yolk is actually from overcooking, not necessarily from boiling, but it can be considered one in the same I suppose.

bump