How to Boil an Egg with the Cold Water Method
A hard-boiled egg is an easy-to-cook and easy-to-eat food that is high in protein and a good source of vitamin B12. One large egg is low in calories (approximately 70); however, the egg yolk is high in saturated fat and cholesterol. Prepare hard-boiled eggs in a quantity of six or more, as they will store well in the refrigerator for up to one week if left in their shells. Hard-boiled eggs can be eaten whole, sliced, or made into egg salad. Does this Spark an idea?
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Instructions
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Place eggs that are three to five days old gently in the bottom of a heavy saucepan. Make sure the eggs are not stacked and have room to move around. Fill the pan of eggs with cold water about 1 inch above the eggs.
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Heat the pan on a burner set on high until the water comes to a rolling boil. Turn the stove to the low setting once the water is boiling and place a tight-fitting cover on the pan. Set a timer to 10 minutes for large-sized eggs and let them continue to cook.
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Remove the pan from the heat immediately once the 10 minutes is up. Gently remove the eggs and place them in a bowl of ice water for several minutes. Drain the water and refill the bowl with ice water. Let the eggs cool for an additional five minutes.
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Drain the eggs and serve immediately. Place unused eggs, still in the shell, in the refrigerator for future use. The eggs will stay fresh for up to one week.
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Tips & Warnings
Cooling the eggs immediately after cooking will prevent a dark ring from appearing around the yolk.
Boil jumbo-sized eggs 12 minutes to fully cook the yolk.
Cook soft-boiled eggs in the same manner, but reduce the boiling time by three to four minutes.
Hard-boiled eggs that are made with one-week-old eggs peel more easily than fresh eggs.
Peel eggs by cracking the entire shell and rolling the egg between your hands to loosen and remove.
