Tired of hard-boiled eggs with yolks turned green and sulphurous? Or trying to peel one without leaving lumps of egg white attached?
Perfect hard boiled eggs are easy!
Perfect hard boiled eggs are easy!
 |
| Perfect hard-boiled egg: creamy centre, no sulphur ring, succulent white |
- Start, if you can, with old eggs brought to room temperature. Turn the carton upside down so the yolks can gravitate more to the centre.
- Place eggs in a pan of cold water; water should cover eggs by an inch
- Bring to a boil
- Turn off heat, cover with a lid; leave 7 minutes.
- Drain; run eggs under cold water until cool to the touch; warm is ok
- Tap top and bottom of egg on a hard surface to crack the shell
- Firmly press the egg against the hard surface and roll it; the rest of the shell will crack all over
- Have a bowl of cool water nearby
- Starting at top or bottom, peel away the egg shell; it should release easily but dipping it into water may help it along
NOTES:
Eggs are little powerhouses packed with protein, disease fighting nutrients and plenty of vitamins and minerals. A single egg has only 75 calories but contains one of the highest forms of protein, next only to beef and cows' milk.
Eggs are very versatile, adding a special accent when fried and dolloped on top of rice or stirred in silken strands through hot soup. Quiches and tortilla/frittata make substantial main courses while, encased in flour/chickpea wraps or phyllo pastry, they make delightful snacks. And don't forget breakfasts.
Best of all? This high quality food is not expensive.
More eggs on NavBar:RecipesI/Eggs
Please leave a comment in the box below
This information has been provided by B Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission. Bright Sun accepts no liability for the consequences of any actions taken on the basis of the information provided.
No comments:
Post a Comment