Recipe for Perfect Boiled Eggs
How to Boil and Shell Eggs Perfectly
If sometimes when you boil your eggs they are either undercooked with the yolks still a little runny, or other times they are overcooked and the yolks have a greyish ring around them and look very unappealing, then you will find the answer to your problem here. The other problem might be getting that shell off without ruining the white of the
egg and sometimes it is an effort to remove it at all!! If only there was a sure and simple way to cook these little tasty critters you ask?
Well there is. Firstly place your fresh eggs in a saucepan with enough cold water to cover, bring them gently to the boil on a medium to high heat and add a good sprinkling of salt to prevent them cracking and oozing. Increase the heat a little until they are rapidly boiling then cover with a fitted lid and remove from the heat. Leave with the lid on for 5-6 minutes for a small egg 7-8 minutes for a medium 9 minutes for a large. Empty the water from the saucepan.
Removing The Shells
Leaving the eggs in the saucepan and while they are still warm just shake quite briskly. You can hold the lid in place if you like, however keep lifting the lid to check and stop shaking when all of the eggshell is cracked to the point of falling off the egg. If the eggs are still too hot to handle run a little cold water over them, but the shells should now come off ever so easily....voila!!
Your eggs will now be evenly cooked and intact, ready for you to add to a salad for a bbq, make into stuffed eggs or use as a garnish.
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