How to Make Perfect, Easy-to-Peel Hard Boiled Eggs
This is a quick "recipe" of the Barefoot Contessa method for making quick, simple hard boiled eggs. They come out easy to peel with fluffy, bright yellow yolks. I eat hard boiled eggs all the time and loved her little tricks. I hope you do, too!
The full phototutorial is over on Willow Bird Baking, but here's the short-n-sweet version.
Quick and Easy-to-Peel Hard Boiled Eggs
Recipe by: Adapted from Barefoot Contessa
Yield: varies
Enjoy some fluffy, yellow hard boiled eggs that are quick to make and easy to peel!
Ingredients:
eggs
salt and pepper
Directions:
Place eggs in a saucepan of cold water on a stove. Turn the heat to high and bring the water to a boil. As soon as it boils, cover the pan and turn off the stove (leaving the pan where it is). Let the pan sit for 5 minutes before pouring off the hot water and transferring the eggs to a separate bowl to cool for 2 minutes. Run cold water over the eggs for a few seconds after they've cooled a bit and then drain it off. To peel, crack the egg on one side and then on the opposite side. Gently roll it back and forth to create a "web" of broken shell. Now you should be able to peel as easy as pie! The thin membrane just inside the shell will act like a little net, helping you peel away the shell easily. Salt and pepper and eat -- or use in a recipe!
To see the full phototutorial and read more, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm
The full phototutorial is over on Willow Bird Baking, but here's the short-n-sweet version.
Quick and Easy-to-Peel Hard Boiled Eggs
Recipe by: Adapted from Barefoot Contessa
Yield: varies
Enjoy some fluffy, yellow hard boiled eggs that are quick to make and easy to peel!
Ingredients:
eggs
salt and pepper
Directions:
Place eggs in a saucepan of cold water on a stove. Turn the heat to high and bring the water to a boil. As soon as it boils, cover the pan and turn off the stove (leaving the pan where it is). Let the pan sit for 5 minutes before pouring off the hot water and transferring the eggs to a separate bowl to cool for 2 minutes. Run cold water over the eggs for a few seconds after they've cooled a bit and then drain it off. To peel, crack the egg on one side and then on the opposite side. Gently roll it back and forth to create a "web" of broken shell. Now you should be able to peel as easy as pie! The thin membrane just inside the shell will act like a little net, helping you peel away the shell easily. Salt and pepper and eat -- or use in a recipe!
To see the full phototutorial and read more, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm