- 1). Place whole eggs in a saucepan, one layer deep.
- 2). Cover the eggs with cold water, with at least 1 inch of water covering the eggs.
- 3). Heat the uncovered pan over medium-high heat.
- 4). Turn the temperature down when a few large bubbles begin to rise from the bottom of the pan and begin timing the eggs. The heat should be reduced so that the water is just below the boiling point.
- 5). Cook for 10 minutes for large eggs, adding one minute for larger eggs or subtracting one minute for smaller eggs. (Times may vary depending on the heaviness of the saucepan.)
- 6). Remove the eggs from the saucepan at the end of the cooking time and submerge in a bowl of cold water.
- 7). Allow the eggs to cool. Plan to peel just before you are ready to use the eggs.
- 8). Tap the knife handle gently on the side of each egg to begin the peeling process.
- 9). Roll the egg back and forth gently over the counter until the eggshell is feathered with cracks.
- 10
Strip away the shell, taking the outer membrane of the egg with it.
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