Ready to Peel.
This article is for anyone who wants to simply and easily boil eggs without the shell sticking to them when they are done. With these easy steps, the eggshell will never stick, and your newly-boiled eggs will have a flawless finish.
Instructions
1. First, I recommend using an in-water egg timer. You just put it into the water with your eggs, and it will gradually change color as the eggs cook, telling you when they are soft-boiled, medium-boiled, or hard-boiled.
2. Fill a medium-sized pot with water (enough so that the eggs will be completely submerged with about half an inch to spare) and put it on the stove. Set the temperature to "high" and wait for the water to boil.
3. When the water comes to a rolling boil, take each egg gently using tongs, a ladle, or serving spoon, and place it into the boiling water (don't forget your egg timer). You can use as many eggs as will fit into the pot, but do not "stack" them.
* Many people put their eggs into the water right away without waiting for it to boil. While I believe that "shocking" the eggs contributes to the shell not sticking later on, if you are uncomfortable putting them directly into boiling water, go ahead and put them in the pot before it boils (along with your in-water egg timer). As long as you follow the rest of the STEPS, the shell should come off without much trouble.
4. Return every few minutes to check on your egg timer. Only turn down the stove temperature if it looks like the water is going to boil over (but only turn it down slightly so that the water continues to boil). When your eggs have reached your desired hardness according to the egg timer, remove the pot from the stove and drain the water in the sink. Leave the eggs in the pot and rinse cold water over them. Fill the pot up with cold water and empty it a few times before filling it up and letting it sit for 5 to 10 minutes. All of this is meant to "shock" your eggs into cooling down quickly.
5. After your eggs have cooled down, you can either peel them right away, or put them into the refrigerator. When you peel them, simply tap them on the side of the counter-top a couple of times and peel with your thumb. You might have to crack the shell again in mid-peel, but avoid "rolling" the egg and cracking it all over. The egg will peel quicker and easier if you peel off large pieces rather than dozens of tiny pieces. After you have peeled your egg, rinse off any excess shell slivers and enjoy!
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