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Boiled Eggs




Source of Recipe


My Head






Recipe Introduction


Here are the general guidelines for boiling eggs.





List of Ingredients



• Eggs
  
• Water
  
• Vinegar (optional)
  






Instructions



1. Place eggs in a saucepan with enough COLD water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.
   
2. Remove from heat and place eggs under ice cold water or in a bowl of ice water to chill (and help yolks stay bright yellow). Chill for a few minutes in the cold water until the egg is completely cooled. This is an important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk. (This is fine to eat, it just looks nasty.)
   
   
3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell. Doing this under running cold water makes the shell come off easier.
   






Final Comments


A few hints: Putting a little white vinegar (2 Tbs) helps the shells come off easier, and using eggs that aren't super fresh keep the whites from sticking to the shell while peeling. The fresher the egg, the harder they are to peel.