TO BOIL EGGS
 | It is almost impossible to peel a fresh hen egg. Store-bought eggs that have been refrigerated about a week boil & peel best. |
| Place a single layer of eggs in a pan & cover with water about 1 inch above the eggs. Cover the pot & bring to a boil, boiling for about 8 minutes. Immediately remove from the heat & let sit 12-15 minutes. Rinse in cool water then tap the eggs slightly to crack the shell in a couple places. Return to cold water & allow to cool. We like to add a couple of ice cubes to make sure the water is real cool. This also tends to reduce or eliminate the green ring around the boiled egg that happens many times. Remove eggs & peel under cold water. |
OK...BUT HOW DO I GET THE YOKE TO BE IN THE CENTER OF THE EGG?
| Just before you boil the eggs twirl it a couple times in a small bowl. This places the yoke in the center of the egg. Don't break the egg. |
HOW ABOUT A SECOND OPINION
| Again, real fresh eggs won't peel easy so use eggs that have been in the refrigerator a week or so. |
| Never cook more than 18 eggs in the same pot, regardless of the pot size. |
| Bring your eggs to room temperature. Bring your pot of water to a boil & gently add the eggs one at a time. Bring water back to a boil & then reduce heat to a gentle boil. Cook for no more than 11 minutes. |
| Remove the eggs & replace the water with cold water & even a couple of ice cubes. Carefully crack each egg shell & add to the cold water. Chill well. |
| You can then either refrigerate the eggs & use later or peel them under running cold water. |
SAFETY
| Cooked eggs must be refrigerated to prevent bacteria from developing. If you are using boiled eggs for an Easter egg hunt & the eggs are hidden in a way that they are not kept cool, you might bend to safety & not allow them to be eaten. |
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