Easy Ways To Boil Eggs To Perfection

* Save: Department of Agriculture a.s. Say eggs will remain three to five weeks in the refrigerator after you buy it. After cooking, eggs must be used in one week.

* Cooking Method: In culinary speaking, the correct term for cooking eggs in the shell is "Cooking hard." Most sources say eggs should not be boiled quickly because you are at risk of too much cooking. But I will remain "hard" because it is a term used by most people and familiar with.

* Boiling: Some sources recommend starting eggs in boiling water because starting from cold water is one of the things that makes them more difficult to peel. But other sources say cold water is the best because he heats the eggs slower and softer, and whiter more membrane plates than shells. Both methods work well.

* Peeling: To peel it is easier, the best is to buy eggs for at least weeks to 10 days from hard boiling to give them breathing time to absorb air. After the egg protective coat runs out, the shell becomes porous and absorbs more air. This makes white more acidic and less likely to stick to the inner membrane; it also shrinks. When shrinking, the air space between the eggshell and the membrane is getting bigger, making the eggs more easily peeled.

The other end of the peeling is to surprise the eggs in ice water immediately to stop the cooking process.

 

Here are two of my favorite ways for hard egg cook

* Boiling: Place the eggs in a pan that gives them space to sway a little. Add water to cover at least 1 inch and boil. After boiling water, turn off the heat, cover the pan and adjust the timer for 15 minutes (for large eggs). You can take it, peel it and slice it to check it. Immediately shocks in ice water to stop cooking and leave the eggs in cold water for 10 minutes. When cold, peel the eggs or store the eggs in a bowl in the refrigerator.

* Steaming: This is my entry method. It turns out that the egg is perfect at all times. When you steam eggs, they cook softer than when boiled. This is a fast method too, because you use less water and no need to wait to boil. For steam (see video), fill the pan with 1 inch of water. Place the steam basket in the pan. Heat the water above until it boils and you see steam. Place the eggs in one layer at the bottom of the steaming basket, reduce the heat and cover the pan. Adjust the timer for 15 minutes for large eggs. Remove one egg, run under cold water, peel and check. When finished, immediately shake the eggs in cold water or ice water for 10 minutes. Then peel.

 

Tarragon Deviled Eggs

Making: 12 / Time Preparation: 20 minutes / Total Time: 30 minutes

 

Material:

 

* 6 cooked eggs, peel

* 2 tablespoons of chopped shallots or green onions

* 2 tablespoons of fresh chopped tarragon

* ¼ cup mayonnaise

* ¼ cup of regular acid cream or low fat

* 1-2 tablespoons of Dijon Mustard

* ¼ teaspoon of garlic powder

* A little hot red pepper sauce, optional

* Salt and black pepper to taste

* Paprika, optional

 

Instruction:

 

Cut the eggs in two elongated. Remove the egg yolk into a medium bowl and mash with a fork. Set aside the egg white.

 

Add shallots and tarragon to the egg yolk and stir the same. Add mayonnaise, sour cream, mustard, garlic powder, hot red pepper sauce, salt and black pepper. Mix until a little smooth.

 

Fill the egg white with an egg yolk mixture. If desired, sprinkle the top with paprika.

 

Cook Note: If the mixture is not enough cream for your taste, add more mayonnaise as desired. Adjust the spices as needed by your taste.

 

From and tested by Susan Serasky for a free press test kitchen.

 

43 calories (50% of fat), 2 grams of fat (1 gram of sat. Fat), 2 grams of carbohydrates, 3 grams of protein, 84 mg sodium, cholesterol 93 mg, 20 mg calcium, 0 gram fiber.