Believe it or not, there's an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge.
- Place eggs in single layer in saucepan.
- Cover with at least one inch of water over tops of shells.
- Cover pot with lid and bring to a boil.
- As soon as it begins to boil, remove from heat and let
stand.
- For runny soft-boiled eggs (barely set whites): 3 minutes
- For slightly runny soft-boiled eggs: 4 minutes
- For custardy yet firm soft-boiled eggs: 6 minutes
- For firm yet still creamy hard-boiled eggs: 10 minutes
- For very firm hard-boiled eggs: 15 minutes
- When cooked to desired level, drain off hot water.
- Immediately cover with cold water and add a few ice cubes.
- Soft-cooked eggs: let stand in cold water until cool enough
to handle. Serve.
- Hard-cooked eggs: let stand in cold water until completely
cooled. Use as needed.
Tips
- Never boil eggs. It makes them rubbery.
- Use older eggs. Fresh ones won't peel easily.
- To keep eggs from cracking while cooking, let refrigerated eggs sit and come to room temperature before cooking. Alternatively, you can pierce large end
with a needle/pin (which will also make them easier to peel).
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