Hard & Soft Boiled Eggs?!
Hard & Soft Boiled Eggs?
I'm a Bone Head
Whats the best way to make Hard boiled eggs and is it safe to let them sit out overnight before boiling?
Thank You
Answers: Put your eggs in a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high heat, then lower the heat and simmer. Depending on the size of your egg, they will need to simmer for 2-3 minutes for soft boiled, about 4-5 minutes for medium and 15-20 minutes for hard boiled. Drain the eggs and immerse them immediately in cold water to stop the cooking process. Refrigerated boiled eggs will keep for about a week.
While eggs will keep in your refrigerator for several weeks, it's important to note that they can lose some quality.
A little known fact about eggs is that they can absorb odors from your refrigerator if stored in an open container, although this shouldn't be a major problem unless you're storing eggs along side opened containers of onions and garlic or other such strong smelly foods.
Do you need only egg whites or only egg yolks for a particular recipe? Don't throw out the leftovers, find another recipe to cook which will use the other portion). Type in "egg yolk" or egg whites" in our search engine to find recipes that use one or the other.
Once out of the shell, you can keep eggs whites for about a week in the refrigerator and egg yolks will keep for two or three days, although be sure to cover them with water). i wouldnt let them sit out but all you have to so is boil them in water for about 10 mins. and when you take them out, place them in cold water to stop the cooking. then just peel the shell off. Do NOT let them sit out overnight before boiling them! Put the eggs in a pan, cover with cold water at least an inch above the eggs and bring to a boil; remove from heat. Cover and let stand 18 minutes.
Then cool/rinse in REALLY cold water and peel. Do not let your eggs sit out overnight before boiling. No food should be left at room temperature for more than 2 hours. Bacteria grow rapidly between 40 and 140 °F. (4 and 60 °C) and can double every 15 minutes at room temperature and become 4 million bacteria in only 8 hours.
It is important to cover your eggs with water at the same temperature as the eggs, in order to prevent thermal shock and shell breakage while it cooks (If the eggs are from the fridge use cold water, if a while at room temperature use lukewarm water). Add a tablespoon of vinegar to the water to avoid the egg to leak out of the shell if it cracks a little while boiling.
For best results bring the eggs to a boil for 1 or 2 minutes, turn off the heat, cover the pan and let it sit for 15 minutes,cool the eggs in cold water before peeling.