|Boil an Egg|
You will need:
Pan - just large enough to hold eggs
Tablespoon or slotted spoon
1. Remove the eggs from the refrigerator and let sit for 20 minutes. Allowing them to reach room temperature will help prevent cracking.
2. Add enough water to the pan to cover the eggs with an extra inch on top, and bring to a boil. Using a pan just large enough to accommodate the eggs will prevent them from rolling and cracking during boiling.
3. Pierce the larger end of the egg with a pin. Steam will escape through the pinhole instead of cracking the shell.
4. Lower the eggs into the boiling water with a tablespoon or slotted spoon. Allow water to return to a boil, and then reduce to a simmer. Keep the temperature low to prevent egg whites from toughening.
5. Cook for four minutes for a runny yolk and for six minutes for a medium-cooked yolk.
6. At the end of the cooking time, remove the eggs with the spoon, and place in cold water to stop the cooking process.
7. When the eggs are cool enough to handle, slice the top off with a knife, and enjoy.
Assemble ingredients as instructed above. Use eggs that have been refrigerated for at least a few days. Really fresh eggs will be hard to peel once cooked.
1. Pierce eggs with the pin, and place in enough cold water to cover, plus an additional inch.
2. Add one teaspoon of salt to the water to make your cooked eggs easier to peel.
3. Bring water to boiling. Reduce to a simmer, and cook for 10 to 12 minutes.
4. Immerse in cold water until cool enough to handle.
5. Remove from water, gently tap to break the shell, and peel.
1. Never buy eggs with cracked shells. They may be contaminated with bacteria.
2. Hard-boiled eggs may be kept in the refrigerator for one week if kept in their shells.
3. Soft-boiled eggs may carry salmonella bacteria, so avoid eating them if you are pregnant.
4. Sometimes the yolk of a hard-boiled egg develops a green ring around it because sulfur in the white has reacted with iron from the yolk. The green ring is safe to eat.
1. How do you boil an egg?
2. Did this work for you?
Image Credit: MeganMorris
Written By: Shannon R