After one minute, cover the pot with a lid and remove from the heat.As soon as the water starts boiling, reduce the heat to medium and boil for 1 minute.Add salt and baking soda to the pot and then bring the eggs to a boil on the stove over high heat.Then, add enough cold water to the pot to cover the eggs with 1-2 inches of water.Make sure they have space around them and they aren’t stacked on each other. Start by adding your eggs in a single later to the bottom of a large pot or saucepan.The colder the water, the more the egg will contract and pull away from the shell, making it easier to peel. Ice – Make sure you have ice on hand for the ice bath.Water – You’ll need water to boil the eggs and for an ice bath afterwards.This makes the egg so much easier to peel. Baking Soda – This is the secret ingredient! Baking soda helps to loosen the membrane inside the shell.So, if the egg cracks while boiling, the salty water will help to quickly stop up the crack. The egg white will solidify in salty water faster than unsalted water. Salt – The reason you salt the water, is actually to safe guard the egg if it cracks.If the eggs are too fresh the membrane will be too strong and it will be extremely hard to peel away the shell without ripping the egg whites. For store bought eggs you can hard boil them about 3 days after you buy them. If you are using farm fresh eggs, you will want to wait 1-2 weeks before hard boiling them. ![]() If you are using small, medium, or jumbo eggs, you will need to adjust the cook time.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |