easy step-by-step guide on egg boiling.
Hard-Boiled
1. Remove desired number of eggs from the refrigerator and let them sit at room temperature for about 15 minutes.
2. Gently place the eggs in a saucepan.
3. Run cold tap water into the saucepan until the water is about 1 inch (3 centimeters) above the eggs.
4. Put the saucepan on a stove and cook over medium heat until the water starts to boil. Covering the pan will lead to a quicker boil. Then reduce the heat to low and remove the cover from the pan.
5. Simmer for 10 to 15 minutes.
6. Remove the egg with a spoon or ladle and let it cool slowly. If you want it cool more quickly, run cold water over it. If you are hard-boiling several eggs, carefully remove the pan from the stove top and place beneath the kitchen faucet. Run cool water into the pan for a minute until the water is cool to the touch and let them sit in the water for 2-5 minutes.
1. Remove desired number of eggs from the refrigerator and let them sit at room temperature for about 15 minutes.
2. Gently place the eggs in a saucepan and add enough water into the saucepan until the water is about 1 inch above the eggs.
3. Put the saucepan on a stove and cook over medium heat until the water starts to boil. Covering the pan will lead to a quicker boil. Then reduce the heat to low and remove the cover from the pan.
4. The amount of time the eggs are allowed to simmer will determine how cooked the yolk. Soft-cooked runny yolk: 5 minutes. Medium-cooked creamy partially-firm yolk: 7 minutes
5. Carefully remove the pan from the stove top and place beneath the kitchen faucet. Run cool water into the pan for a minute until the water is cool to the touch.
Do not over cook your eggs because it can cause a green ring to appear around the egg yolk, due to the iron and sulfur in the egg. Even though this will not affect the taste of the egg, it can hurt the egg’s protein quality. Enjoy your boiled eggs!
