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Boiled Eggs Recipe

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This recipe for Boiled Eggs is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
large eggs
1 tbsp salt
water
Directions:
Directions:
Place raw eggs in a medium saucepan and cover with at least 2 inches of cold water and add 1 tbsp of salt. Place the pan over high heat until it reaches a boil.

Turn off heat, cover and let it sit for 13 minutes. After exactly 13 minutes (for large eggs), remove the eggs from the pan, place them in an ice-water bath and let them cool for 5 min.

Carefully crack the eggs shells while in the ice water then gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.

As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.

You can use immediately or store in your refrigerator for up to three days.
Personal Notes:
Personal Notes:
Over the years I've attempted to boil eggs "beautifully" so deviled eggs look nice as well as taste good. This is the results that works best for me. The only thing I would still like is to figure out how to get the yolk exactly in the middle of the egg for maximum visual impact. The only thing that helps is to stir the eggs as soon as the water comes to a boil, rotating them so the yolk doesn't gravitate to one side.

 

 

 

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