Every wonder how to make the perfect hard-cooked eggs? Follow these insider tips from the Egg Farmers of Canada and they’ll be eggs-cellent every time.
Method: Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over the top of the eggs. Cover saucepan and bring quickly to a boil over high heat. Immediately remove the pan from heat to stop boiling. Let eggs stand in water for 18-23 minutes. Drain water and immediately run cold water over eggs until cooled. Refrigerate for up to one week.
Tip: For faster cooling and easier peeling, place hard-cooked eggs in a bowl with ice water. Crackle eggs at the large end and return each to the ice bath. Once all the eggs are cracked, remove the shells, and enjoy.
• Use eggs that have been in the refrigerator the longest; the fresher the egg, the harder it is to peel.
• Want to avoid that unpleasant looking green/grey ring? Cool the eggs quickly. After they’re cooked, place them in cold water.
• Peel eggs soon after cooking and cooling – it’s easier.
• To peel a hard-cooked egg, crack the shell and then roll the egg between your hands to loosen. Begin peeling at the large end. You can also hold the egg under cold running water or in a bowls of water to help ease off the shell.
• Keep a supply of hard-cooked eggs in your refrigerator – they’re terrific for quick snacks and make a great breakfast on the run.
Great recipes and information on proper handling and storage of eggs can be found online at eggs.ca, a valuable resource.
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