Making a hard-boiled egg appears to be a straightforward process, correct? While this is not rocket science, if you overcook it, you will finish up with a green-tinged yolk. If you undercook it, you will end up with a raw yolk, which you probably do not want to consume. However, if you follow these five procedures, you will always have perfectly fried eggs.
- Arrange the eggs carefully in a single layer in a deep container and cover with cold water. Assure that the eggs are submerged in at least an inch of water.
- Preheat the stove to high heat and bring the saucepan to a boil.
- When the water comes to a boil, immediately remove the pan from the heat, cover tightly with a lid, and set aside for 10 minutes for big eggs (the most common), 9 minutes for medium eggs, and 12-15 minutes for extra-large eggs.
- Remove the eggs from the pan with a slotted spoon and carefully transfer to a bowl of icy water after the recommended time has passed. Allow 5 minutes for the eggs to chill in the cold water. This step is critical because it brings the cooking process to a halt and prevents the eggs from becoming overcooked.
- Gently roll the egg across a flat surface until the shell is covered in cracks to peel it. Then, carefully peel the shell away with your fingers, if required, running it under cold water to aid the process.
Unpeeled hard-boiled eggs can be stored in the refrigerator for up to 5 days. Eggs that have been peeled will keep for 2-3 days.
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