Secret Agent's Note:
Well, the first rule is NEVER boil eggs. They should be called Hard Cooked Eggs. Boiled eggs can be rubbery and hard to peel but this is a simple method I have used forever and I never have a problem with the yolk looking green or the shells sticking. Make sure your eggs are at least 5 days old so the shells remove easily. Hope you try this! It has worked for me for almost 50 years.
My Private Note
- 1Cover the eggs with cold tap water in a pot and bring to a simmer over medium high heat. Do not let the eggs boil and do not cover.
- 2Simmer uncovered for 20 minutes (large eggs) and remove from heat.
- 3Drain water and cover the eggs with cold water, draining and refreshing cold water as it warms up. Do this for a few minutes.
- 4Drain the water out of the pan and put the lid on it.
- 5Gently - verrrrrry gently - shake the pan up and down until you no longer hear the hard sound of the eggs, but rather the gentler sound of the shells being cracked.
- 6Remove the lid and cover the eggs with cold water again.
- 7Under a slow but steady stream of cold water remove the shells. They should come off in one piece.
- 8Place the eggs on a paper towel to remove moisture and then proceed with your recipe.
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Nutritional Facts for How to Boil Eggs
Serving Size: 1 (523 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 73.5
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 1.5 g
- Cholesterol 211.5 mg
- Sodium 79.4 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 6.2 g