How to Boil the Perfect Egg Every Time
PLACE eggs in saucepan large enough to hold them in single layer.
- ADD cold water to cover eggs by 1 inch.
- HEAT over high heat just to boiling.
- REMOVE from burner. COVER pan.
- LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
- DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
- Leave the hard-cooked eggs in the pan they were cooked in and add cold water.
- Crack the eggs under water (this seems to help loosen the membrane under the shell).
- Start peeling at the larger end, (the flat side) where the air pocket is, and remove the shell under running water to make the shelling easier. You must get a hold of the membrane under the shell when you remove the shell.
- Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells.
Slice one of your eggs in half. Take a thin slice of egg off the bottom of the egg so that it will lay nicely. Use a small slice of carrot or cheddar cheese for the beak and 2 black sesame seeds for the eyes or 2 black peppercorns too.
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