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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Thursday, July 9, 2015

TIPS ON EASY PEEL BOILED EGGS

Do you hate peeling that boiled egg, only to have the freeking shell stuck to the egg white? Well, here's a tip that sort of worked, it's not 100% but it worked.

1. Start with a pot of boiling water, the water should be deep enough to cover all  of the eggs you will boil. (Take all the eggs you will boil, place them on the bottom of the pot. Then fill it with water to cover it by at least 2 inches. Now remove the eggs into a bowl but keep the same amount of water in pot.

2. Place the pot with water on the stovetop and bring to a full boil, let it roll. 

3. Slowly place the eggs with a slotted spoon into the boiling water a few at a time. Once all the eggs are inside, turn heat down to a simmer, cover pot, and let it simmer for 10 minutes.

4. Off the heat, keep it covered, and let sit for about five minutes, it should turn out medium to full hard boiled.

5. Rinse eggs under cold water to cool.

* Some people add some vinegar and salt to the water claiming it will prevent the eggs from spilling out if it cracks. I never put that in ever, but you can if you want.

Having hard peeled boiled eggs at the ready comes in handy.

 Shredding a few for salads or deviled eggs.





             
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