Try this Perfectly Cooked & Easy to Peel Hard Bouled Eggs recipe, or contribute your own.
Suggest a better description1) Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.
2) Add 1 tablespoon of salt.
3) Place the pan over high heat until it reaches a boil.
4) Turn off heat, cover and let it sit for 13 minutes.
5) After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.
6) Carefully crack the eggs shells (making sure the majority of the shell is cracked).
7) Gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.
8) As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.
9) Serve immediately, use in a recipe or store in your refrigerator for three days.
NOTES
The salt won’t affect the flavor of your eggs; it helps solidify the proteins within the egg, helping create an easier to peel egg! I have used both iodized (table) salt and Himalayan rock salt (the pink salt in my photo) and both have worked perfectly.
Test one egg first, if for some reason it’s a bit undercooked, put eggs back and bring to boil, turn off heat.
You need to fully cover eggs with at least 2 inches of water for this to work. less water means that it will cool down quicker and your eggs won’t cook throughly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (559g) | ||
Recipe Makes: 1 | ||
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Calories: 716 | ||
Calories from Fat: 447 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.7g | 66 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 2115mg | 651 % | |
Sodium 702.5mg | 24 % | |
Potassium 672.5mg | 18 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.9g | ||
Protein 62.9g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 716
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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