Our Lady of Weight Loss

Our Lady of Weight Loss


Dysfunctional Chef – How to Hard Boil an Egg the Correct Way!

Hard boiled eggs! Yes, there is a right way to boil them!!!

1. Do NOT use fresh eggs!!! They are difficult to peel. It’s best to use eggs that are near their expiration date.

2. To help center the yolks in the egg, be sure to store your eggs on their sides in the fridge for approximately 12 hours. Easy enough to do. Just seal your egg crate up with tape and turn it on its side.

3. Take eggs out of the fridge (no longer on their side) and bring to room temperature. They must be room temperature and if you take them straight from the fridge, you can run warm water over them for a minute or two.

4. Place eggs in a single layer in a pan with enough cold water to cover eggs. Bring water to boil, remove from heat, cover tightly with a lid, and leave eggs for 17 minutes.  (Not 16, not 18!!!)

5. Place eggs under running cold water to cool quickly. This is also known as ‘coddling.’ This will help prevent discoloration of the yolk and will also help to make the peeling process run more smoothly!

6. If you don’t consume your hard boiled eggs within a few hours, do refrigerate. And note that hard boiled eggs in the shell can be refrigerated up to one week only!

Enjoy!!!

Spread the word … NOT the icing,

Janice Taylor
wise * fun * utterly useful

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  • http://AddaURLtothiscomment Ray

    Found this as an alternate method. My wife says the eggs peel easily.

    Hard-Boiled Eggs
    Brown shells are thicker than white shells, and thus more crack-resistant, making them ideal for hard-boiling. There’s no other differences between white and brown eggs — they just come from different breeds of hen.

    Cover the eggs with an inch of water, and then remove the eggs. Bring the water to a boil, and lower the eggs into the water with a spoon or tongs. The boil will die down, but when it resumes, lower the heat and simmer the eggs to your desired doneness. Experiment with timing to find what works best for you.

    A pinhole in the tip of the egg will keep the shell from cracking due to trapped air.

    Read more: http://www.kitchendaily.com/2009/11/17/how-to-cook-eggs/#ixzz1Kq2q3egY

  • Pingback: Dysfunctional Chef: Breakfast Fit for a Queen, Cinnamon-Raisin Bread Pudding - Our Lady of Weight Loss

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