Receta How to Make Perfect, Easy-to-Peel Hard Boiled Eggs
How to Make Perfect, Easy-to-Peel Hard Boiled Eggs
This is a quick phototutorial of the Barefoot Contessa method for making quick, simple hard boiled eggs. They come out easy to peel with fluffy, bright yellow yolks. I eat hard boiled eggs all the time and loved her little tricks. I hope you do, too!
Here’s how it’s done:
Step 1: Place eggs in a saucepan of cold water on the stove.
Step 2: Turn the heat to high and bring the water to a boil.
Step 3: When the water boils, immediately cover the pan and turn off the heat (leaving the pan where it is). Let the pan sit for 5 minutes.
Step 4: Transfer the eggs to a separate bowl to cool for 2 minutes. Run cold water over the eggs for a few seconds after they’ve cooled and then drain it off.
Step 5: Crack each egg on one side and then on the opposite side.
Step 6: Gently roll the egg back and forth to create a “web” of broken shell. This is going to allow you to use the membrane just under the shell to “lift” off the broken shell in large patches, making peeling easy as pie!
Step 7: Peel the egg.
Step 8: Salt, pepper, eat!
- One year ago: Gooey Chocolate Skillet Cake Ice Cream Sundae
- Two years ago: Chocolate Birds’ Nest Cupcake Toppers
- Three years ago: Banana Coconut Cream Cakes
- Quick and Easy-to-Peel Hard Boiled Eggs
Recipe by: Adapted from Barefoot Contessa
Yield: varies
Enjoy some fluffy, yellow hard boiled eggs that are quick to make and easy to peel!
Ingredients:
eggs
salt and pepper
Directions:
Place eggs in a saucepan of cold water on a stove. Turn the heat to high and bring the water to a boil. As soon as it boils, cover the pan and turn off the stove (leaving the pan where it is). Let the pan sit for 5 minutes before pouring off the hot water and transferring the eggs to a separate bowl to cool for 2 minutes. Run cold water over the eggs for a few seconds after they’ve cooled a bit and then drain it off. To peel, crack the egg on one side and then on the opposite side. Gently roll it back and forth to create a “web” of broken shell. Now you should be able to peel as easy as pie! The thin membrane just inside the shell will act like a little net, helping you peel away the shell easily. Salt and pepper and eat — or use in a recipe!
savory