now matter what your standard practice for preparing hard-boiled eggs--if you're boiling up several, this tip will come in handy. use a pasta pot with a built-in strainer, and put the eggs in that strainer; of course, making sure there's more than enough water in the stock pot to cover the eggs.
that way, when they eggs are done, you can lift them out all at once, and shock them under cold running water, easily maintaining consistency of doneness one egg to next.
the two things that most affect ease of peeling are: age of eggs (too fresh won't work; but unless the chickens are in your backyard, don't worry), and overcooking. you need to stop the cooking as soon as the egg is done.
to make it quick, if you don't already have a favorite way in mind, here's one: eggs in enough cold water to cover with an egg's worth of room on top, onto stove, medium heat. once the water boils, cover and remove from heat. after ten minutes, remove and shock with cold water.
No comments:
Post a Comment