\n\u2013 Cooking:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 15 minutes<\/td>\n<\/tr>\n
Ingredients:<\/h2>\n\n- 6 eggs (older eggs are preferable)<\/li>\n
- Water<\/li>\n
- 1-2 teaspoon baking soda<\/li>\n
- 12 ice cubes (1 ice-cube tray)<\/li>\n<\/ul>\n
Procedure:<\/h2>\n\n- Put the eggs in a pot.<\/li>\n
- Fill pot with cold water. Make sure tops of the eggs are covered by at least 1 inch of water (25 – 50 mm).<\/li>\n
- Sprinkle in\u00a0baking soda.<\/li>\n
- On high heat, bring to a rapid, rolling boil. \u00a05-10 minutes.<\/li>\n
- Turn off heat and let stand for 15 minutes.<\/li>\n
- Add water and ice to a large bowl<\/li>\n
- With tongs, lightly crack egg shells on countertop or cutting board\u00a0and transfer into ice water bowl for 15 minutes.<\/li>\n
- Under running water, as necessary, peel shell of each egg, starting at the large end (air pocket), removing\u00a0the largest pieces first.<\/li>\n
- Use immediately or transfer peeled eggs to container, cover and refrigerate till needed. Eggs should be used within a couple days as they can get “rubbery” and give off an odor over time.<\/li>\n<\/ol>\n
Advanced Preparation:<\/strong><\/h3>\n\n- If you don’t intend to use immediately, after Step 6, refrigerating boiled eggs for a couple hours or overnight to make\u00a0peeling shells easier.<\/li>\n
- As hard boiled eggs are often used in preparation of other dishes, they can be peeled\u00a0and refrigerated a few days\u00a0in advance.<\/li>\n<\/ul>\n
Tips, Notes, and Variations:<\/h2>\n\n- Some like to “reverse” the start of the process by waiting for the water to boil and then gently add eggs and cook for 15-20 minutes. I’ve found too many of the eggs crack during cooking do to the shock of being placed in boiling water. Also, perhaps because I live in the Mile High City of Denver, this method\u00a0made peeling the eggs very difficult, with the whites sticking to the shell! Very frustrating if I intended\u00a0to make deviled eggs\u00a0 \ud83d\udc7f<\/li>\n
- Some like adding salt in the water to helps keep egg whites from seeping out of any eggs that crack and make the eggs easier to peel. I”ve never found it makes peeling easier while making whites “rubbery” by raising the boiling point of water. Therefore I don’t add salt. Some suggest adding vinegar, but I pass on this option as this too can make the whites “rubbery” and too much\u00a0salt\u00a0will effect the taste; however …<\/li>\n
- Adding a few teaspoons of\u00a0baking soda to the water raises the pH\u00a0level of the water and makes them much easier to peel by reducing the apoundumen’s ability to stick to the shell.<\/li>\n
- Multiple layers of eggs in the pot are more likely to crack. Use only a single layer and do additional\u00a0batches.<\/li>\n
- Older eggs will be easier to peel, as the air space is larger. If buying fresh eggs, refrigerate for 5-7 days before boiling.\n
\n- And how can you test if eggs are fresh, old or spoiled? In a large cup of water, if the egg floats, it’s fresh. If it doesn’t float\u00a0yet\u00a0doesn’t sink to bottom, it’s old. If it sinks to the bottom you probably want to throw it out.<\/li>\n<\/ul>\n<\/li>\n
- Adding ice water to the bowl of boiled eggs lowers the egg’s temperature to keep the shells from sticking and prevents the greenish tinge sometimes seen on hard-boiled eggs (the greenish tinge doesn’t affect taste or safety but not the great if you intent is to make egg salad).<\/li>\n
- The eggs \u00a0should be done perfectly afterresting\u00a0in hot water for 15 minutes (Step 5). However, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, it can take a few minutes more. I’ve\u00a0found it’s very hard to over cook eggs using this method. Even leaving eggs rest for 20 minutes, the eggs \u00a0won’t be\u00a0overcooked.\n
\n- If you are doing a large batch of eggs and want to make sure eggs are done, after resting in hot\u00a0water for 15 minutes (Step 5), check for doneness by checking\u00a0one egg. Remove\u00a0it with a slotted spoon or tongs, run it under cold water, and cutting it open. If it isn’t done, let\u00a0remaining eggs rest in hot water another\u00a0couple minutes longer.<\/li>\n<\/ul>\n<\/li>\n
- If you’ll be using the eggs immediately, you may want to lightly cracking eggs, prior to submerging in iced water. This allows water to seep in to help with peeling shells more easily. If the peeling becomes tragic (e.g. sticking to shell), use a spoon to help scrape out what you can and make egg sandwiches<\/a> with what’s salvaged!<\/li>\n
- If you can boil the eggs a couple hours or a day in advance, before peeling, storing eggs in refrigerator for a couple hours or overnight will help peel the shells easily from the egg.<\/li>\n
- Here are some recipes using\u00a0hard boiled eggs you may want to try:\u00a0Thousand Island Dressing<\/a>, Egg Salad and Bacon Sandwiches<\/a>, BELT Sandwich<\/a>, Deviled Eggs<\/a> and\u00a0New England Potato Salad<\/a><\/li>\n<\/ul>\n
Warnings:<\/strong><\/p><\/blockquote>\n\n- Unwashed eggs will keep 4-5 weeks in the coldest part of the refrigerator (not in the door shelves!)<\/li>\n
- Boiled or washed eggs will only keep about a week – the protective cover over the shell is gone so best to eat within 5 days.<\/li>\n
- Look at your eggs before you put them in your grocery cart! Never buy cracked or even dirty eggs.<\/li>\n
- Eggs gone bad don’t always have to end up in the garbage. Use them for Easter eggs (as long as you don”t let the children eat them!) \ud83d\ude09<\/li>\n<\/ul>\n
Procedure:<\/h2>\n\n- Put the eggs in a pot.<\/li>\n
- Fill pot with cold water. Make sure tops of the eggs are covered by at least 1 inch of water (25 – 50 mm).<\/li>\n
- Sprinkle in\u00a0baking soda.<\/li>\n
- On high heat, bring to a rapid, rolling boil. \u00a05-10 minutes.<\/li>\n
- Turn off heat and let stand for 15 minutes.<\/li>\n
- Add water and ice to a large bowl<\/li>\n
- With tongs, lightly crack egg shells on countertop or cutting board\u00a0and transfer into ice water bowl for 15 minutes.<\/li>\n
- Under running water, as necessary, peel shell of each egg, starting at the large end (air pocket), removing\u00a0the largest pieces first.<\/li>\n
- Use immediately or transfer peeled eggs to container, cover and refrigerate till needed. Eggs should be used within a couple days as they can get “rubbery” and give off an odor over time.<\/li>\n<\/ol>\n
Advanced Preparation:<\/strong><\/h3>\n\n- If you don’t intend to use immediately, after Step 6, refrigerating boiled eggs for a couple hours or overnight to make\u00a0peeling shells easier.<\/li>\n
- As hard boiled eggs are often used in preparation of other dishes, they can be peeled\u00a0and refrigerated a few days\u00a0in advance.<\/li>\n<\/ul>\n
Tips, Notes, and Variations:<\/h2>\n\n- Some like to “reverse” the start of the process by waiting for the water to boil and then gently add eggs and cook for 15-20 minutes. I’ve found too many of the eggs crack during cooking do to the shock of being placed in boiling water. Also, perhaps because I live in the Mile High City of Denver, this method\u00a0made peeling the eggs very difficult, with the whites sticking to the shell! Very frustrating if I intended\u00a0to make deviled eggs\u00a0 \ud83d\udc7f<\/li>\n
- Some like adding salt in the water to helps keep egg whites from seeping out of any eggs that crack and make the eggs easier to peel. I”ve never found it makes peeling easier while making whites “rubbery” by raising the boiling point of water. Therefore I don’t add salt. Some suggest adding vinegar, but I pass on this option as this too can make the whites “rubbery” and too much\u00a0salt\u00a0will effect the taste; however …<\/li>\n
- Adding a few teaspoons of\u00a0baking soda to the water raises the pH\u00a0level of the water and makes them much easier to peel by reducing the apoundumen’s ability to stick to the shell.<\/li>\n
- Multiple layers of eggs in the pot are more likely to crack. Use only a single layer and do additional\u00a0batches.<\/li>\n
- Older eggs will be easier to peel, as the air space is larger. If buying fresh eggs, refrigerate for 5-7 days before boiling.\n
\n- And how can you test if eggs are fresh, old or spoiled? In a large cup of water, if the egg floats, it’s fresh. If it doesn’t float\u00a0yet\u00a0doesn’t sink to bottom, it’s old. If it sinks to the bottom you probably want to throw it out.<\/li>\n<\/ul>\n<\/li>\n
- Adding ice water to the bowl of boiled eggs lowers the egg’s temperature to keep the shells from sticking and prevents the greenish tinge sometimes seen on hard-boiled eggs (the greenish tinge doesn’t affect taste or safety but not the great if you intent is to make egg salad).<\/li>\n
- The eggs \u00a0should be done perfectly afterresting\u00a0in hot water for 15 minutes (Step 5). However, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, it can take a few minutes more. I’ve\u00a0found it’s very hard to over cook eggs using this method. Even leaving eggs rest for 20 minutes, the eggs \u00a0won’t be\u00a0overcooked.\n
\n- If you are doing a large batch of eggs and want to make sure eggs are done, after resting in hot\u00a0water for 15 minutes (Step 5), check for doneness by checking\u00a0one egg. Remove\u00a0it with a slotted spoon or tongs, run it under cold water, and cutting it open. If it isn’t done, let\u00a0remaining eggs rest in hot water another\u00a0couple minutes longer.<\/li>\n<\/ul>\n<\/li>\n
- If you’ll be using the eggs immediately, you may want to lightly cracking eggs, prior to submerging in iced water. This allows water to seep in to help with peeling shells more easily. If the peeling becomes tragic (e.g. sticking to shell), use a spoon to help scrape out what you can and make egg sandwiches<\/a> with what’s salvaged!<\/li>\n
- If you can boil the eggs a couple hours or a day in advance, before peeling, storing eggs in refrigerator for a couple hours or overnight will help peel the shells easily from the egg.<\/li>\n
- Here are some recipes using\u00a0hard boiled eggs you may want to try:\u00a0Thousand Island Dressing<\/a>, Egg Salad and Bacon Sandwiches<\/a>, BELT Sandwich<\/a>, Deviled Eggs<\/a> and\u00a0New England Potato Salad<\/a><\/li>\n<\/ul>\n
Warnings:<\/strong><\/p><\/blockquote>\n\n- Unwashed eggs will keep 4-5 weeks in the coldest part of the refrigerator (not in the door shelves!)<\/li>\n
- Boiled or washed eggs will only keep about a week – the protective cover over the shell is gone so best to eat within 5 days.<\/li>\n
- Look at your eggs before you put them in your grocery cart! Never buy cracked or even dirty eggs.<\/li>\n
- Eggs gone bad don’t always have to end up in the garbage. Use them for Easter eggs (as long as you don”t let the children eat them!) \ud83d\ude09<\/li>\n<\/ul>\n
Advanced Preparation:<\/strong><\/h3>\n\n- If you don’t intend to use immediately, after Step 6, refrigerating boiled eggs for a couple hours or overnight to make\u00a0peeling shells easier.<\/li>\n
- As hard boiled eggs are often used in preparation of other dishes, they can be peeled\u00a0and refrigerated a few days\u00a0in advance.<\/li>\n<\/ul>\n
Tips, Notes, and Variations:<\/h2>\n\n- Some like to “reverse” the start of the process by waiting for the water to boil and then gently add eggs and cook for 15-20 minutes. I’ve found too many of the eggs crack during cooking do to the shock of being placed in boiling water. Also, perhaps because I live in the Mile High City of Denver, this method\u00a0made peeling the eggs very difficult, with the whites sticking to the shell! Very frustrating if I intended\u00a0to make deviled eggs\u00a0 \ud83d\udc7f<\/li>\n
- Some like adding salt in the water to helps keep egg whites from seeping out of any eggs that crack and make the eggs easier to peel. I”ve never found it makes peeling easier while making whites “rubbery” by raising the boiling point of water. Therefore I don’t add salt. Some suggest adding vinegar, but I pass on this option as this too can make the whites “rubbery” and too much\u00a0salt\u00a0will effect the taste; however …<\/li>\n
- Adding a few teaspoons of\u00a0baking soda to the water raises the pH\u00a0level of the water and makes them much easier to peel by reducing the apoundumen’s ability to stick to the shell.<\/li>\n
- Multiple layers of eggs in the pot are more likely to crack. Use only a single layer and do additional\u00a0batches.<\/li>\n
- Older eggs will be easier to peel, as the air space is larger. If buying fresh eggs, refrigerate for 5-7 days before boiling.\n
\n- And how can you test if eggs are fresh, old or spoiled? In a large cup of water, if the egg floats, it’s fresh. If it doesn’t float\u00a0yet\u00a0doesn’t sink to bottom, it’s old. If it sinks to the bottom you probably want to throw it out.<\/li>\n<\/ul>\n<\/li>\n
- Adding ice water to the bowl of boiled eggs lowers the egg’s temperature to keep the shells from sticking and prevents the greenish tinge sometimes seen on hard-boiled eggs (the greenish tinge doesn’t affect taste or safety but not the great if you intent is to make egg salad).<\/li>\n
- The eggs \u00a0should be done perfectly afterresting\u00a0in hot water for 15 minutes (Step 5). However, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, it can take a few minutes more. I’ve\u00a0found it’s very hard to over cook eggs using this method. Even leaving eggs rest for 20 minutes, the eggs \u00a0won’t be\u00a0overcooked.\n
\n- If you are doing a large batch of eggs and want to make sure eggs are done, after resting in hot\u00a0water for 15 minutes (Step 5), check for doneness by checking\u00a0one egg. Remove\u00a0it with a slotted spoon or tongs, run it under cold water, and cutting it open. If it isn’t done, let\u00a0remaining eggs rest in hot water another\u00a0couple minutes longer.<\/li>\n<\/ul>\n<\/li>\n
- If you’ll be using the eggs immediately, you may want to lightly cracking eggs, prior to submerging in iced water. This allows water to seep in to help with peeling shells more easily. If the peeling becomes tragic (e.g. sticking to shell), use a spoon to help scrape out what you can and make egg sandwiches<\/a> with what’s salvaged!<\/li>\n
- If you can boil the eggs a couple hours or a day in advance, before peeling, storing eggs in refrigerator for a couple hours or overnight will help peel the shells easily from the egg.<\/li>\n
- Here are some recipes using\u00a0hard boiled eggs you may want to try:\u00a0Thousand Island Dressing<\/a>, Egg Salad and Bacon Sandwiches<\/a>, BELT Sandwich<\/a>, Deviled Eggs<\/a> and\u00a0New England Potato Salad<\/a><\/li>\n<\/ul>\n
Warnings:<\/strong><\/p><\/blockquote>\n\n- Unwashed eggs will keep 4-5 weeks in the coldest part of the refrigerator (not in the door shelves!)<\/li>\n
- Boiled or washed eggs will only keep about a week – the protective cover over the shell is gone so best to eat within 5 days.<\/li>\n
- Look at your eggs before you put them in your grocery cart! Never buy cracked or even dirty eggs.<\/li>\n
- Eggs gone bad don’t always have to end up in the garbage. Use them for Easter eggs (as long as you don”t let the children eat them!) \ud83d\ude09<\/li>\n<\/ul>\n
Tips, Notes, and Variations:<\/h2>\n\n- Some like to “reverse” the start of the process by waiting for the water to boil and then gently add eggs and cook for 15-20 minutes. I’ve found too many of the eggs crack during cooking do to the shock of being placed in boiling water. Also, perhaps because I live in the Mile High City of Denver, this method\u00a0made peeling the eggs very difficult, with the whites sticking to the shell! Very frustrating if I intended\u00a0to make deviled eggs\u00a0 \ud83d\udc7f<\/li>\n
- Some like adding salt in the water to helps keep egg whites from seeping out of any eggs that crack and make the eggs easier to peel. I”ve never found it makes peeling easier while making whites “rubbery” by raising the boiling point of water. Therefore I don’t add salt. Some suggest adding vinegar, but I pass on this option as this too can make the whites “rubbery” and too much\u00a0salt\u00a0will effect the taste; however …<\/li>\n
- Adding a few teaspoons of\u00a0baking soda to the water raises the pH\u00a0level of the water and makes them much easier to peel by reducing the apoundumen’s ability to stick to the shell.<\/li>\n
- Multiple layers of eggs in the pot are more likely to crack. Use only a single layer and do additional\u00a0batches.<\/li>\n
- Older eggs will be easier to peel, as the air space is larger. If buying fresh eggs, refrigerate for 5-7 days before boiling.\n
\n- And how can you test if eggs are fresh, old or spoiled? In a large cup of water, if the egg floats, it’s fresh. If it doesn’t float\u00a0yet\u00a0doesn’t sink to bottom, it’s old. If it sinks to the bottom you probably want to throw it out.<\/li>\n<\/ul>\n<\/li>\n
- Adding ice water to the bowl of boiled eggs lowers the egg’s temperature to keep the shells from sticking and prevents the greenish tinge sometimes seen on hard-boiled eggs (the greenish tinge doesn’t affect taste or safety but not the great if you intent is to make egg salad).<\/li>\n
- The eggs \u00a0should be done perfectly afterresting\u00a0in hot water for 15 minutes (Step 5). However, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, it can take a few minutes more. I’ve\u00a0found it’s very hard to over cook eggs using this method. Even leaving eggs rest for 20 minutes, the eggs \u00a0won’t be\u00a0overcooked.\n
\n- If you are doing a large batch of eggs and want to make sure eggs are done, after resting in hot\u00a0water for 15 minutes (Step 5), check for doneness by checking\u00a0one egg. Remove\u00a0it with a slotted spoon or tongs, run it under cold water, and cutting it open. If it isn’t done, let\u00a0remaining eggs rest in hot water another\u00a0couple minutes longer.<\/li>\n<\/ul>\n<\/li>\n
- If you’ll be using the eggs immediately, you may want to lightly cracking eggs, prior to submerging in iced water. This allows water to seep in to help with peeling shells more easily. If the peeling becomes tragic (e.g. sticking to shell), use a spoon to help scrape out what you can and make egg sandwiches<\/a> with what’s salvaged!<\/li>\n
- If you can boil the eggs a couple hours or a day in advance, before peeling, storing eggs in refrigerator for a couple hours or overnight will help peel the shells easily from the egg.<\/li>\n
- Here are some recipes using\u00a0hard boiled eggs you may want to try:\u00a0Thousand Island Dressing<\/a>, Egg Salad and Bacon Sandwiches<\/a>, BELT Sandwich<\/a>, Deviled Eggs<\/a> and\u00a0New England Potato Salad<\/a><\/li>\n<\/ul>\n
Warnings:<\/strong><\/p><\/blockquote>\n\n- Unwashed eggs will keep 4-5 weeks in the coldest part of the refrigerator (not in the door shelves!)<\/li>\n
- Boiled or washed eggs will only keep about a week – the protective cover over the shell is gone so best to eat within 5 days.<\/li>\n
- Look at your eggs before you put them in your grocery cart! Never buy cracked or even dirty eggs.<\/li>\n
- Eggs gone bad don’t always have to end up in the garbage. Use them for Easter eggs (as long as you don”t let the children eat them!) \ud83d\ude09<\/li>\n<\/ul>\n
- \n
- And how can you test if eggs are fresh, old or spoiled? In a large cup of water, if the egg floats, it’s fresh. If it doesn’t float\u00a0yet\u00a0doesn’t sink to bottom, it’s old. If it sinks to the bottom you probably want to throw it out.<\/li>\n<\/ul>\n<\/li>\n
- Adding ice water to the bowl of boiled eggs lowers the egg’s temperature to keep the shells from sticking and prevents the greenish tinge sometimes seen on hard-boiled eggs (the greenish tinge doesn’t affect taste or safety but not the great if you intent is to make egg salad).<\/li>\n
- The eggs \u00a0should be done perfectly afterresting\u00a0in hot water for 15 minutes (Step 5). However, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, it can take a few minutes more. I’ve\u00a0found it’s very hard to over cook eggs using this method. Even leaving eggs rest for 20 minutes, the eggs \u00a0won’t be\u00a0overcooked.\n
- \n
- If you are doing a large batch of eggs and want to make sure eggs are done, after resting in hot\u00a0water for 15 minutes (Step 5), check for doneness by checking\u00a0one egg. Remove\u00a0it with a slotted spoon or tongs, run it under cold water, and cutting it open. If it isn’t done, let\u00a0remaining eggs rest in hot water another\u00a0couple minutes longer.<\/li>\n<\/ul>\n<\/li>\n
- If you’ll be using the eggs immediately, you may want to lightly cracking eggs, prior to submerging in iced water. This allows water to seep in to help with peeling shells more easily. If the peeling becomes tragic (e.g. sticking to shell), use a spoon to help scrape out what you can and make egg sandwiches<\/a> with what’s salvaged!<\/li>\n
- If you can boil the eggs a couple hours or a day in advance, before peeling, storing eggs in refrigerator for a couple hours or overnight will help peel the shells easily from the egg.<\/li>\n
- Here are some recipes using\u00a0hard boiled eggs you may want to try:\u00a0Thousand Island Dressing<\/a>, Egg Salad and Bacon Sandwiches<\/a>, BELT Sandwich<\/a>, Deviled Eggs<\/a> and\u00a0New England Potato Salad<\/a><\/li>\n<\/ul>\n
Warnings:<\/strong><\/p><\/blockquote>\n
- \n
- Unwashed eggs will keep 4-5 weeks in the coldest part of the refrigerator (not in the door shelves!)<\/li>\n
- Boiled or washed eggs will only keep about a week – the protective cover over the shell is gone so best to eat within 5 days.<\/li>\n
- Look at your eggs before you put them in your grocery cart! Never buy cracked or even dirty eggs.<\/li>\n
- Eggs gone bad don’t always have to end up in the garbage. Use them for Easter eggs (as long as you don”t let the children eat them!) \ud83d\ude09<\/li>\n<\/ul>\n
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