How long to boil a lot of eggs

Cooks tips To prevent egg cracking, make a small pin prick in the shell at the rounded end to allow the steam to escape. How long to boil an egg? Video: How to boil an egg Watch our video to find out how to make the perfect boiled egg using British Lion eggs.

How to peel a hard boiled egg. Chicken and avocado cobb salad. Gizzi Erskine's boiled eggs and asparagus spears. Sambal telur. Deep fried eggs with chicory and bacon. Time your eggs to perfection with our free app Timing boiled eggs can be difficult, especially when trying to make perfect soft boiled eggs for dipping soldiers or to easy peel hard boiled eggs. Find out more about the app. See also How long to poach an egg Egg Recipes app More boiled egg cooking tips.

Yield 6 to 12 eggs. Cover the eggs in a saucepan with water. Heat the pot on high heat and bring the water to a full rolling boil. Turn off the heat, keep the pan on the hot burner, cover, and let sit for minutes. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further. Nutrition information is calculated using an ingredient database and should be considered an estimate.

In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. Your Privacy Rights.

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You must get a hold of the membrane under the shell when you remove the shell. Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells. Deviled eggs have their roots in ancient Roman recipes. In the 17th century, this was a common way to prepare eggs. This method is adapted from the ultra-meticulous French chef Fernand Point This technique makes one spectacular fried egg and demonstrates that simplicity and purity often yield the best dishes of all.

Microwave Eggs How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs. Poached Eggs The best eggs for poaching are the freshest eggs you can find. If eggs are more than a week old, the whites thin out. Whites of fresh eggs will gather compactly around the yolk, making a rounder, neater shape. Scrambled Eggs and Omelettes Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right.

The secret to successfully scrambling eggs is slow cooking. I always wondered what caused the shell on some hard boiled eggs to stick to that membrane? Sometimes it was only two out of the same dozen. I would like to pass on another trick with hard boiled eggs, the automatic hard boiled peeler machine maybe you have already done this?

I use the same pot that I boil the eggs in, empty the hot water, add cold water, rinse well to cool down, drain, put the lid on the pot, and gently shake the pot back and forth for about 20 to 30 seconds as you would for popcorn. If you get good at it, all the eggs are peeled! Source: Photos of the different types of boiled eggs is courtesy of Hormel Foods. You are reading the instructions correctly. You start with the eggs sitting in cold water.

Then you bring the eggs to a rolling boil. As soon as the rolling boil starts, take the pan off eggs off the heat and let them sit in the hot water to cool down for minutes. The eggs have been cooking all along. This is a tried and true technique. You bring the eggs to a rolling boil then move the pot off the burner and cover with a pot lid for minutes.

After it has been sitting in the hot water off of the burner for minutes, you can put the pot in the sink and add cold water until the water in the pot is cold. I have used ice, esp. First I place the eggs from the pot with my pasta scoop in a bowl, run cold water, drain, run cold water, then add ice. Happy egg cooking.

Steaming is faster and seems to make the membrane more loose, as I rarely have anything but a perfect egg. I leave them in the ice bath no more than 5 minutes. If you place your eggs in very hot water, as opposed to cold water, to begin the cooking process, they will literally almost peel themselves— even after refrigerating. This simple change will solve ALL your peeling difficulties. They peel as easily cold as they do warm— so if you love boiled eggs but absolutely despise peeling them like I did , the hot-start is a major game changer!

I have had perfect results every time by steaming my eggs. There are a couple of reasons why the steaming method is so brilliant when you're batch-cooking eggs. First, it's faster: you only need to bring an inch or so of water to boil, not a whole pot.

Second, it yields more even and dependable results. As senior food editor Anna Stockwell explains, "When you put two dozen cold eggs into a big pot of boiling water, you have to wait for that water to heat back up," which can make the cook time harder to predict.

Here's how to do it:. Once you have all those ready-to-eat eggs in your fridge, you can do so much more than just sprinkle them with salt and call it breakfast though that's always delicious.

Here are some of my favorite ways to turn "hard-boiled" eggs into a meal you can serve any time of day:. Polenta bowls topped with hard-boiled eggs, prosciutto, avocado, arugula, and pesto can be easily deconstructed for picky eaters. Don't feel like doing all that stirring?