Boiling 2 dozen eggs?!


Question:

Boiling 2 dozen eggs?

im boiling 2 dozon eggs now long do i wait after it start to boil


Answers:
Once it boils, remove from heat and let sit 18 minutes. Then, flush with cold water.

Source(s):
Betty Crocker Cookbook

10 mins.

The Classic
Hard Boiled Egg


The simple, classic Boiled Egg, is indeed one of the finest and easiest edible delights known on earth, with just 70 calories, and full of nature’s most perfect form of protein.

While there are many ways of preparing Boiled Eggs, we suggest below the directions for making eggs which are the easiest to peel and which will not have the dark green discolored coating on the yolk (see step 2 for tips to help avoid the green discoloration).

Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. It is advisable that eggs used for hard cooking (including Easter Eggs) be at least 2 weeks old before cooking for easiest peeling. Hard cooked eggs that are cooked slowly over low heat (and not ‘boiled’) will be more difficult to peel.

Directions for Large Eggs:
1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.

2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.

3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell. Enjoy, with a light sprinkling of salt if desired.

10 mins after boiling they should be done. they should float

Here's how I do my eggs; it keeps the yolk from turning green around the outside and they're nice and tender:

Put the eggs in a pan and add cold water until they totally covered. Bring to a boil. Once at a boil, cook for 10 minutes. Remove from head and run cold water over them until they're cool.

It's best to use eggs that are a few days old for boiling. They are shrinking away from the shell a bit and are much easier to peel. Crack all over; peeling under running water also facilitates easy peeling and rinses off any bits of shell.

cover eggs with cold water..when the water boils. turn the heat to low.cover and wait exactly 18 minutes ..cool quickly with ice and cold water..guaranteed..no green yolks...enjoy!

I can't fathom how some of the folks are managing to chew the eggs with some of the descriptions. There are 2 ways to do it, and it seems some have combined them. The one I don't use is to bring the water to a boil, add the eggs and then good them in boiling water for a period of time.

What I have always done, taught to me by my Mom, and her Mom made them the same way, is to first bring water to a rolling boil, add eggs, REMOVE FROM THE HEAT, and let sit for 15 min (18 will work too, but don't leave much more than that or they will be very tough). Pour out water, fill with cool, not ice water, and let sit for about 10 min. I tend to add fresh, cool water after a couple of minutes as the first rinse cools them but take on heat.

Then just tap the egg on the broader end and they will easily peel this way. I find a small crack will peel more easily as it will take off large parts, but if you roll it or crack all over you risk having to pick each part off. You have 2 dozen...try it and see for yourself!!! lol

But don't cook both before and after the boil or they will be as boiled as boiled can be lolol....you don't want hard, tough eggs that are a nightmare to peel. I have never once in my life had a less than perfectly, fully cooked hard boiled egg this way.

Boil for one minute, then remove from heat source and put a lid on it for 20 minutes, then drain and put under running cold tap water for 5 minutes. I get that from Martha Stewart, and it works every time.

Leave them about 11 minutes and then cut the fire out then leve in hot water 2 minutes then pour hot water out, then fill with cold water to stop the egg from overcooking

boil them for 5 minutes, then shut the heat off and cover them with a lid for 12 minutes. They'll be PERFERCT!!!

I would say about 20 minutes should be sufficient.




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