Eggs must NOT be fresh (10+ days)
Follow cooking time
After cooking, let the eggs rest in an ice-bath to “shock” them.
What you need:
Large Eggs
1 Tablespoon Salt
Water
What to do:
Place the raw, whole eggs in a medium saucepan
Place the raw, whole eggs in a medium saucepan
Cover with at least 2 inches of cold water
Add 1 tablespoon of salt
Place the pan over high heat until it reaches a boil
Turn off heat, cover and let it sit for 13 minutes
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
Carefully crack the eggs shells (making sure the majority of the shell is cracked).
Gently begin removing the shells
As you remove the shells, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell
Voila! Now you can serve or use in your favorite recipe
Add 1 tablespoon of salt
Place the pan over high heat until it reaches a boil
Turn off heat, cover and let it sit for 13 minutes
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
Carefully crack the eggs shells (making sure the majority of the shell is cracked).
Gently begin removing the shells
As you remove the shells, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell
Voila! Now you can serve or use in your favorite recipe
Store in your refrigerator for up to three days
Note-
Do not skip the salt. It does NOT affect the taste of the eggs. But is an important step to flawless eggs.
You must fully cover eggs with at least 2 inches of water for this to work. Less water and your eggs won't cook thoroughly.
Note-
Do not skip the salt. It does NOT affect the taste of the eggs. But is an important step to flawless eggs.
You must fully cover eggs with at least 2 inches of water for this to work. Less water and your eggs won't cook thoroughly.
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