Best 3 Hard Boiled Eggs Easy To Peel Recipes
**Hard-Boiled Eggs: A Simple Yet Versatile Dish with Endless Possibilities**
Hard-boiled eggs are a versatile culinary staple found in countless recipes and cuisines worldwide. Their simple yet delicious flavor, combined with their nutritional value and ease of preparation, makes them a popular choice for breakfast, snacks, salads, and even desserts. This article presents a collection of diverse and exciting recipes that showcase the versatility of hard-boiled eggs. From classic deviled eggs with a tangy filling to hearty egg salad sandwiches bursting with flavor, these recipes offer a range of options to suit various tastes and occasions. Additionally, we explore creative ideas for transforming hard-boiled eggs into delectable appetizers, such as crispy scotch eggs and elegant eggs mimosa. With step-by-step instructions and helpful tips, this article provides all the necessary guidance to master the art of preparing perfectly hard-boiled eggs that are easy to peel and ready to elevate any dish.
EASY-PEEL HARD-"BOILED" EGGS
Hard-boiled is a misnomer, because the perfect hard-boiled egg is not boiled at all but rather steamed! This secret was leaked by a chef, and it is the best way I've found for easy peeling and no green yolks.
Provided by cerberus
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 12
Number Of Ingredients 1
Steps:
- Fill a stainless steel steamer pot with about 1 inch water and bring to a boil.
- Add eggs to the steamer tray, carefully lower into the pot, cover, and reduce heat. Cook for 10 minutes for medium yolks or 15 minutes for fully-cooked yolks.
- Remove the steamer tray and rattle eggs around to crack the shells. Transfer eggs to a cold water bath and let sit for 3 to 5 minutes. Remove from water bath.
- Gently crack each egg, roll on a cutting board, then peel the shell off from the fat end towards the point.
Nutrition Facts : Calories 82.9 calories, Carbohydrate 0.4 g, Cholesterol 215.8 mg, Fat 5.8 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 81.2 mg, Sugar 0.4 g
HARD BOILED EGGS (EASY TO PEEL)
I have had a few problems with trying to hard boil organic fresh chicken eggs. They were usually hard to peel and it would take about half of the egg white with the shell. I ran across this recipe from my sister, of all people...yes, I was skeptical at first...lol! :P Anyway, after you use this simple recipe your eggs will no longer be hard to peel. It works even on store bought/farm eggs. I just prefer fresh eggs because they taste so much better. I wish I could have chickens in the city! I never knew what I was missing till my daughters great grandmother got 8 chickens. They eat poms, strawberries, melons, tomatoes, bugs, worms... spoiled little hens. lol! They have the best eggs though.
Provided by birdie 3 andrea
Categories Lunch/Snacks
Time 22m
Yield 6-12 serving(s)
Number Of Ingredients 3
Steps:
- Put the eggs in pot.
- Fill the pot with water just enough to cover the eggs.
- Add salt (optional).
- On high temperature, bring to a rapid boil.
- Cover pot.
- Turn off burner.
- Let sit for 20 minutes on the warm burner.
- Drain water, put eggs back in carton or bowl and put in refrigerator.
- Eat them once they cool.
KITTENCAL'S TECHNIQUE FOR PERFECT EASY-PEEL HARD-BOILED EGGS
The one and only method I use for perfect hard-boiled eggs and the only one you will use also, this is a no-fail method your eggs will come out perfectly cooked!--- don't omit the vinegar it makes peeling the eggs easier and your eggs will be bright yellow and the whites a pure white! -- it doesn't matter what amount of water or eggs that you use just make certain that you add in about 2 teaspoons of vinegar, I don't even measure I just pour the vinegar into the water from the bottle the exact 2 teaspoons does not really matter, of course use as many eggs as you wish and the exact amount of ice is not necessary you can use more, also try to use eggs that are at least 2 weeks old fresh eggs are somewhat harder to peel.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the eggs in a saucepan.
- Cover the eggs with lukewarm water.
- Add in vinegar and pinch salt.
- Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
- Remove from heat cover with a tight lid.
- Allow the eggs to stand for 11 minutes.
- Drain the eggs a couple times under very cold water.
- Cover the eggs with cold water then add in some ice.
- Allow the eggs to sit in ice water for about 3 minutes.
- Drain and peel.
Nutrition Facts : Calories 71.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 100.5, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
Tips:
- Use older eggs: As eggs age, the pH level of the egg white increases, making the eggs easier to peel. Try to use eggs that are at least a week old.
- Start with cold eggs: Placing eggs in boiling water can cause the shells to crack. Instead, start with cold eggs and bring them to a boil.
- Add salt to the water: Adding salt to the water helps the egg white to set more quickly, making it easier to peel. Use about 1 tablespoon of salt per quart of water.
- Bring the water to a boil, then cover and remove from heat: This method prevents the eggs from overcooking and makes them easier to peel. Boil the eggs for 10-12 minutes, depending on the desired doneness.
- Immediately transfer the eggs to an ice bath: This stops the cooking process and makes the shells easier to peel. Leave the eggs in the ice bath for at least 5 minutes before peeling.
- Peel the eggs under cold water: This helps to loosen the shells and makes them easier to remove.
Conclusion:
With these tips, you'll be able to boil and peel eggs like a pro. Remember to use older eggs, start with cold eggs, add salt to the water, and immediately transfer the eggs to an ice bath after boiling. With a little practice, you'll be able to peel eggs quickly and easily, every time.
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