Salads and casseroles can never be complete without the presence of sliced, wedged or chopped hard-cooked eggs. Any meal event or occasion can be easily managed when you’ve got a supply of hard-cooked eggs at hand.
Frequently, hard-cooked eggs are mistakenly called hard-boiled eggs. Hard-cooked eggs are done in such a way wherein water is made to reach the boiling point and then heat is turned off while letting the eggs cook subtly in hot water. With this method of cooking, eggs will be less rubbery, more tender, with less breakage and no presence of green ring around the yolk.
It is hard to peel eggs that are fresh since the shell membranes at this point still adheres firmly to the shells. If you want to peel the eggs easily, put an egg in the refrigerator about a wekk or 10 days for advance hard cooking. With this, the egg will be able to sip in air, separating the membranes from the shell.
- In a saucepan, put the eggs in and pour tap water that is about an inch beyond the eggs.
- Cover the saucepan and rapidly bringing it to boil and removing it from heat right away.
- Allow the eggs to stay covered in hot water for about 18 minutes if the eggs are extra large, 15 minutes if the eggs are large and 12 minutes if the eggs are medium sized.
- Directly place the eggs in ice water or run cold water over them until they cool down. Once the eggs are cooled, put them in the refrigerator and use after a week of cooking or peel and used instantly.
- The shell should be removed by gently tapping it until small cracking lines are visible around the shell.
- Loosen the shell by rolling the eggs between your hands.
- Always start peeling at the large end. To easily remove the shell, immerse it in a bowl of water or hold under running water.
- Eggs can be sliced evenly when you used a wedger or a slicer. Create any designs you like.
Serve your hard-cooked eggs on the chrome dining table and read why it is actually a retro metal dining table!
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