I tried this method and it worked!! Yes! Perfect boiled eggs without any nicks or hollows! The key to restaurant quality eggs is beginning the process with boiling water. Drop cold eggs straight from the frig into a pot of boiling water (use a strainer if you have one or a spoon to lower the eggs into the pot).
Boil gently. 11 minutes for hard and 6 minutes for soft; then shock immediately by covering in ice water.
Alternative method: Drop frig-cold eggs into boiling water and bring to a boil again. Turn off heat and keep the lid on the pot and let eggs sit for twenty minutes before "shocking" in ice water.
"A hot start produces easier-to-peel eggs". ~Link to article
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