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Hard-Cooked Eggs
Directions:
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Place eggs in saucepan large
enough to hold them in single layer. Add cold water to cover eggs by 1 inch.
Heat over high heat just to boiling. Remove from burner. Cover pan.
Let stand in hot water about 15 minutes for large eggs (12 minutes for medium
eggs; 18 minutes for extra large).
Drain immediately and serve warm. OR, cool completely under cold running
water or in bowl of ice water, then refrigerate.
TIPS:
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy
and refrigerate them a week to 10 days in advance of cooking. This brief
"breather" allows the eggs time to take in air, which helps
separate the membranes from the shell.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the
egg to contract slightly in the shell and helps prevent a greenish dark color on yolk.
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely
crackled all over. Roll egg between hands to loosen shell. Starting peeling
at large end, holding egg under cold running water to help ease the shell
off.
Storage time: In the shell, hard-cooked eggs can be refrigerated safely up to
one week. Refrigerate in their original carton to prevent odor absorption.
Once peeled, eggs should be eaten that day.
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Related Words
Cooking Methods; Decorating Eggs; Peeling; Storing
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