hard boiled eggs

Hard Boiled Eggs

eggs

Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.

Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.

Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

Sign of the Apocalypse: instructions on how to boil an egg get a composite 3.5 out of 5 star review.

I don't really understand why this has less than 5 stars on it. The recipe isn't confusing and the instructions are extraordinarily easy to understand. I've made hard boiled eggs, letting cold water with eggs in it come to a full rolling boil before removing the pot off of the heat and letting them sit for 10 minutes covered. Every egg comes out perfect.<br /><br />Whoever can't follow such an easy set of instructions probably doesn't know how to follow the most basic of instructions.<br />

If I could give this review zero stars, I would.  I followed the directions exactly for hard boiled eggs. Yolks were on the runny side and the eggshells stuck!  

Those complaining about the egg sticking to the shell... it has nothing to do with how well they are cooked. The fresher the egg, the more it will cling to the shell. Eggs that are still good, but older will peel more easily from the shell. If you have fresh eggs, use them for something other than boiling.

I have been making hard/medium hard boiled eggs using this method for years-the quick boil then allowing them to sit prevents the grey over cooked yolk. Make sure the eggs are NOT super fresh (i.e. From your chickens) for the easiest peel. 

Thank you for the instructions! I love having perfectly boiled eggs

Disappointed. Followed directions exactly for hard boiled eggs cooked in a high quality stainless steel pot. Egg whites runny, yolks uncooked. Will use my own instinct as I have for many years without fail.

I have used this recipe for hard boiled eggs so many times and it has not failed yet! I decided to leave a review after I read so many negative ones.  I just boiled 3 eggs! They came out perfect for me.  I placed the eggs in the cold water, brought the water to a rolling boil ( I cook with gas so my flame was med-high), put the lid on my pot, turned the heat off  and set timer for 10 mins!(I like my eggs hard boiled).  Once time was up I placed the eggs in a bowl with water and lots of ice! I left in there for just a few minutes took one egg out st a time cracked it and the shell peeled  off easily! I do this every time! I it works. There have been times that I boiled 6-8 eggs for deviled eggs and occasionally have one egg not peel great but it’s still fine for deviled eggs. If I am making deviled eggs it is helpful to rotate my eggs up side down for a day before boiling them. I learned that  from watching a video by Tricia Yearwood for making deviled eggs.  Anyway, this recipe deserves 5-stars for Hard Boiled Eggs!

some people can't be helped----read below, as it is apparent 

This recipe sucks. Don’t use it. You failed me foodnetwork

This comforting stew is loaded with lemongrass, ginger, garlic, catfish, turmeric and fish sauce, and then thickened with toasted rice powder.

Burmese Breakfast Stew

For the Ground Toasted Rice:

jasmine rice

For the Broth:

water

black pepper

white pepper

dry bay leaves

lemongrass—peeled,

ginger,

Kosher salt,

catfish

For the Soup:

vegetable oil

lemongrass,

garlic,

paprika

turmeric

red onions,

fish sauce

For serving:

rice noodles

cilantro, divided

eggs,

limes,

½ medium (6 ounces) red onion, thinly sliced

Wake Up to This Burmese Breakfast Bowl

This easy method for how to hard boil eggs works every time! They&#x27;re easy to peel, and they have perfect yellow yolks. Enjoy them as a snack, add them to salads, and more!

How to Make Hard Boiled Eggs

Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn the heat off. Let the eggs cook for 9 to 12 minutes, depending on your desired done-ness (see photo).

Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel. Peel and enjoy!

This recipe is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar) you'd like.

Anything-Goes Green Goddess Salad

herbs

mayonnaise

Tbsp. olive oil

Tbsp. capers

garlic

Kosher salt

lemons, divided

tuna

celery

avocado

Bibb, butter, romaine, or iceberg lettuce

Potato chips (for serving)

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar) you'd like, which means you're never more than a whiz away from a batch. Mix it into shredded poached and chilled chicken breasts, high-quality canned tuna, chickpeas, or boiled-and-chopped eggs.

Bon Appétit

Combine 3 (heaping) cups tender herbs (such as dill, parsely, cilantro, basil, mint, tarragon, and/or chives), ½ cup mayonnaise,  ½ cup plain whole-milk yogurt (or sour cream, buttermilk, crème fraîche, or labneh), 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a big pinch of kosher salt in a blender.

Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green, and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.

If using 2 chilled cooked medium skinless, boneless chicken breasts (about 1 lb.), slice against the grain 1" thick. Tear each slice into bite-size pieces. If using one 15-oz. can chickpeas, drain and rinse well. If using 8 boiled eggs, peel and cut into bite-size pieces. If using three 5-oz. cans oil-packed tuna, drain and flake with a fork into bite-size pieces. Place protein of choice in a medium bowl.

Add ¼ cup dressing to protein and mix well to combine. Place remaining dressing in a small bowl and set aside for serving.

Remove any leaves attached to 2 celery stalks. Thinly slice stalks on a diagonal and mix into salad. Season with salt and pepper. Top with any celery leaves.

Cut 1 ripe avocado in half. Remove pit, scoop flesh out of skin, and cut into ½"-thick wedges.

Separate leaves of 1 head Bibb, butter, romaine, or iceberg lettuce. Wash and dry leaves thoroughly.

To serve, place bowl of salad and reserved dressing on a platter and arrange lettuce, avocado wedges, and a big pile of potato chips around. Slice remaining 1 lemon into wedges. Drizzle a bit of juice over avocado. Arrange lemon wedges on platter. Season avocado with some salt and a crank or two of pepper.

Using this 5-5-5 method will guarantee perfect hard boiled eggs EVERY single time!

Instant Pot Hard Boiled Eggs

Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart instant pot and 1.5 cups COLD water for an 8-quart Instant pot.

Add in egg or steam rack and carefully set as many eggs as desired on or in the rack. 

Pressure Cook

Place lid on the pressure cooker and set for cook time for 5 minutes on high pressure. 

Pressure Release

Once cook time has elapsed, let the pressure release for 5 minutes. Then do a quick release and carefully remove eggs from Instant Pot and place in ice water bath. 

Cool

Let eggs sit in water bath for 5 minutes. 

Remove

Store

Store in the fridge for up to 7 days or crack and use within 3 days.

https://www.youtube.com/watch?v=Yxhl98PPY_c

#instantpot #hardboiledeggs #instantpotrecipes

Instant Pot Hard Boiled Eggs are the BEST and ONLY way to make PERFECT hard-boiled eggs. Eggs are cooked to perfection EVERY SINGLE TIME!

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Printable Recipe: https://amindfullmom.com/instant-pot-hard-boiled-eggs/

INSTRUCTIONS
Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart instant pot and 1.5 cups COLD water for an 8-quart Instant pot.
Add in egg or steam rack and carefully set as many eggs as desired on or in rack. 
Place lid on the pressure cooker and set for cook time for 5 minutes on high pressure. 
Once cook time has elapsed, let the pressure release for 5 minutes. Then do a quick release and carefully remove eggs from Instant Pot and place in an ice water bath. 
Let eggs sit in a water bath for 5 minutes. 
Remove eggs from the water bath and store eggs in the refrigerator for up to 7 days.

Instant Pot Hard Boiled Eggs: Perfect EVERY TIME!

My foolproof method for cooking both hard boiled eggs and soft boiled eggs (perfectly) is placing them gently in a pot of boiling water. Watch the video above to see my easy, step-by-step process.

Hard Boiled Eggs Recipe (and Soft Boiled Eggs)

Bring a medium-sized pot of water to a boil. Ensure there's enough water in the pot to cover the eggs by about an inch.

While you're waiting for the water to boil, remove the eggs from the fridge (set them on the counter) and prepare ice water bath in a large bowl.

Once the water is boiling, reduce the heat to low and use skimmer to gently and slowly add the eggs to the water. Then, turn the heat back up to a boil.

Set a timer and cook the eggs for 6-7 minutes for soft boiled eggs and 12-14 minutes for hard boiled eggs. See the cook time notes above.

Once the eggs have cooked to your preferred time, use the skimmer to remove the eggs and immediately submerge them in the ice water bath to stop them from cooking.

Peel the eggs and enjoy.

Learn how to make easy-peel hard boiled eggs in a few simple steps. Just boil them, put them in an ice water bath, roll them and peel away - that&#039;s it! Watch the video above to see how I do it!

Hard Boiled Eggs (+ Easy Peel Tips)

Set a timer and cook the eggs for 12-14 minutes.

Use the skimmer to remove the eggs and immediately submerge them in the ice water bath to stop them from cooking.

To peel the eggs, you can either roll them on the countertop gently or tap the egg all around against the countertop to create cracks. Then, peel from the bottom to remove the shell.

https://content.jwplatform.com/videos/7EOhQ0vP.mp4

Learn how to make perfect hard boiled eggs so that they're easy to peel!

This is the BEST egg hack for perfect hard boiled eggs EVERY SINGLE TIME! Add oil to the water- The eggshell just slides right off every time!

How to make Easy Peel, Perfect Hard Boiled Eggs EVERY TIME!

eggs (or however many you want!)

water (enough to completely submerge the eggs)

olive oil (or other oil)

Bring water and oil to a gentle boil in a pot large enough to lay the eggs in one layer.

Add the eggs one at a time gently to the boiling water using a spoon.

Boil for exactly 13 minutes for hard boiled eggs, or 10 for medium, and 3-6 for soft (depending on how runny you want the yolk.

Meanwhile, prepare an ice bath with about a tray's worth of ice and enough water to completely submerge the eggs.

Remove the eggs with a slotted spoon and place immediately in ice bath.

Allow to sit for at least 10 minutes in bath.

Peel gently, preferably under running cold running water.

https://embed.mediavine.com/videos/f8dholgelctqonokubwt

This egg hack will guarantee easy-to-peel boiled eggs EVERY SINGLE TIME! Adding oil to the water helps the eggshell slide right off!

Easy to Peel Hard Boiled Eggs

Hangover Helper Ramen - The next time one drink turns into wayyyyy more than it should have, this EASY ramen bowl that's ready in 10 minutes will help you FEEL BETTER!! Also great for colds and flus!!

Hangover Helper Ramen

vegetable broth

white miso

soy sauce

carrots, divided

green onions,

sriracha

Set up a small ice bath by pouring...

Set up a small ice bath by pouring cold water and ice cubes into a small bowl; set aside.

Fill a small sauce pan with water and...

Fill a small sauce pan with water and bring it to a boil. Add the eggs and simmer over moderate heat (boiling but not an insanely rapid boil) for exactly 7 minutes for soft-boiled eggs; if you prefer more set yolks boil another couple of minutes. Use a slotted spoon to remove the eggs and immediately place into the ice bath.

While the eggs are cooking, to a separate...

While the eggs are cooking, to a separate medium saucepan add the broth, miso, soy and bring to a boil over medium-high heat. Whisk as necessary to dissolve the miso.

After the mixture is boiling, add the noodles,...

After the mixture is boiling, add the noodles, and cook for about 2 minutes, or just until tender; break them up with a fork while they cook. Transfer and divide among two serving bowls.

Peel and halve the eggs, and divide between...

Peel and halve the eggs, and divide between the serving bowls.

Add the carrots, onions, and optional sriracha to...

Add the carrots, onions, and optional sriracha to each bowl, and serve immediately.

Never battle tough-to-peel boiled eggs again. Learn how to hard-boil eggs so the peel just slides right off and the hard-boiled egg is perfectly cooked underneath.

How to Hard Boil Eggs

eggs ((see note 1))

Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.

Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes.

Classic, creamy deviled eggs topped with Old Bay seasoning and pickled shrimp.

Deviled Eggs with Old Bay Shrimp

rock shrimp

c. white wine vinegar

tbsp. dill pickle juice

tsp. Old Bay seasoning

salt

Old Bay seasoning

dill

[Photograph: Leela Punyaratabandhu] Sour, sweet, and salty, this dish represents what people love about Thai cuisine. It may look complicated to make but it's quite easy. If you have hard-boiled eggs on hand, these son-in-law eggs will be ready in...

Son-in-Law Eggs: Thai Fried Hard-Boiled Eggs in Tamarind Sauce Recipe

shallots,

vegetable oil,

brown sugar

Thai fish sauce

tamarind pulp

red jalapeño peppers

cilantro leaves

Add the sliced shallots and 1/4 cup of vegetable oil to a small skillet set on low heat (it is imperative that you add the shallots to cold oil lest they burn before crisping up). Stirring constantly, cook the shallots until they are golden brown and crispy. With a slotted spoon, transfer the fried shallots to a paper towel-lined plate; set aside.

Add enough oil to a medium saucepan so that it comes up to about 2 inches high. Place the pot on medium-high heat. Once the oil is hot, gently drop the hard-boiled eggs into it. Stir the eggs around to ensure even browning. Once the egg exteriors are thoroughly browned, fish them out with a slotted spoon, slice them in half with a serrated knife, and arrange the halved eggs on a serving platter.

Discard the oil in the same skillet in which you’ve fried the shallots and set the skillet on medium heat. Add the brown sugar, fish sauce, tamarind, and water to it; bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check for consistency. The sauce should have the consistency of maple syrup. If at this point the sauce is still too thin, reduce it down a bit more. If it is too thick, add a little more water to thin it out. Once you have the desired consistency, remove the skillet from heat and pour the sauce over the prepared eggs.

Sprinkle the fried shallots over the top of the eggs. Garnish with red pepper slivers and cilantro leaves. Serve son-in-law eggs with steamed jasmine rice.

Air Fryer Hard Boiled Eggs are a fast and hands-off approach for cooking eggs - no need for water! It&#x27;s a quick and easy method, and the eggs peel so easily

Air Fryer Hard Boiled Eggs

Preheat the air fryer to 250°F.

Add the eggs to the fryer basket and cook according to your preference, between 13 minutes for soft-boiled eggs and 17 minutes for hard boiled eggs. Please note, time may vary between air fryers.

Remove the eggs from the air fryer basket, and plunge them into an ice bath. Peel when cool enough to handle and enjoy!

https://content.jwplatform.com/videos/qxu1Usjy.mp4

Air Fryer Hard Boiled Eggs are a fast and hands-off approach for cooking eggs - no need for water! It's a quick and easy method, and the eggs peel so easily

Only 10 to 15 minutes you will have the perfect soft, medium or hard cooked eggs.

Air Fryer Hard-Boiled Eggs

1-6 Eggs (Quantity optional)

Ice water

Preheat air fryer 2-5 minutes at 250 - 300ºF (120-150ºC)

Add the eggs to the fryer basket and set the temp at 300ºF  and the timer to 12-14 minutes

Finally, take the eggs out and put them in a bowl of cold water, prepared to cool them down and make them easier to peel.

Follow these simple tips on how to make perfectly cooked hard boiled eggs, which result in tender, creamy eggs every time. And no green ring!

How To Make Perfect Hard Boiled Eggs

Gently place the eggs in a single layer at the bottom of a medium pot. Fill with cold water to cover eggs by 1-2 inches. Heat the pot on high and bring the water to a rolling boil. Once it starts boiling, turn off the heat, remove the pan from the burner, cover, and let sit for 12 minutes.

Using a slotted spoon, transfer the eggs to a large bowl of ice water and let cool until just slightly warm, about 4-5 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)

When the eggs are cool to the touch, peel by gently tapping the eggs on the countertop so they’re crackled all over, rolling eggs between your hands to loosen the shell. Holding the egg under cold running water, start peeling at the large end where the air pocket is.

Slice, dice, or enjoy whole.

https://embed.mediavine.com/videos/ejoxb51ikh6oglbid8ku

The perfect side dish or appetizer to serve for your next summer barbecue or picnic. This recipe is also great for using up all the leftover colored Easter eggs!

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