VOTE AT THESE COOKING WEB RINGS
TO BOIL EGGS
 | It is almost impossible to peel a hen fresh egg. Store-bought eggs that have been refrigerated about a week boil & peel better. |
| Place a single layer of eggs in a pan & cover with water about 1inch above the eggs. Cover the pot & bring to a boil, for about 8 minutes. Immediately remove from the heat & let sit 12-15 minutes. Rinse in cool water then tap the eggs slightly to crack the shell in a couple places. Return to cold water & allow to cool. I like to add a couple of ice cubes to make sure the water is real cool. This also tends to reduce or eliminate the green ring around the boiled egg that happens many times. Remove eggs & peel under cold water. |
OK...BUT HOW DO I GET THE YOKE TO BE IN THE CENTER OF THE EGG?
| Just before you boil the eggs twirl it a couple times in a small bowl. This places the yoke in the center of the egg. Don't break the egg. |
HOW ABOUT A SECOND OPINION
| Again, real fresh eggs won't peel easy so use eggs that have been in the refrigerator a week or so. |
| Never cook more than 18 eggs at a time. |
| Bring your eggs to room temperature. Bring your pot of water to a boil & gently add the eggs one at a time. Bring water back to a boil & then reduce heat to a gentle boil. Cook for no more than 11 minutes. |
| Remove the eggs & replace the water with cold water & even a couple of ice cubes. Carefully crack each egg shell & add to the cold water. Chill well. |
| You can then either refrigerate the eggs & use later or peel them under running cold water. |