A simple method for cooking eggs in their shells until the yolks are firm. This recipe focuses on achieving eggs that are easy to peel.
Ingredients:
- Eggs
- Water
Optional for easier peeling:
- 1 teaspoon salt
- 1 teaspoon vinegar
Instructions:
- Place Eggs in Pot: Gently place the eggs in a single layer in a saucepan.
- Cover with Cold Water: Add enough cold water to cover the eggs by about 1 inch.
- Add Optional Ingredients (for easier peeling): If desired, add salt and vinegar to the water. These are believed to help separate the egg from the shell membrane.
- Bring to a Boil: Place the saucepan over high heat and bring the water to a rolling boil.
- Remove from Heat and Cover: Once the water is boiling, immediately remove the pan from the heat and cover it tightly with a lid.
- Let Stand: Let the eggs stand in the hot water for the following times, depending on your desired yolk consistency:
- Soft yolk: 6 minutes
- Slightly firm yolk: 7-8 minutes
- Firm yolk: 9-12 minutes (For the eggs shown in the image, aim for around 10-12 minutes for a fully cooked yolk)
- Cool in Ice Bath: Immediately transfer the cooked eggs to a bowl of ice water. This rapid cooling stops the cooking process and makes the eggs easier to peel. Let them cool in the ice bath for at least 5-10 minutes.
- Peel: Once cooled, gently crack the shells and peel the eggs under cool running water. The shells should come off easily.
Tips for Easier Peeling:
- Older Eggs: Some people find that older eggs (a week or more old) peel more easily than very fresh eggs.
- Ice Bath: The immediate transfer to an ice bath is crucial for easy peeling.
- Cracking All Over: Gently tap the egg all over on a hard surface before peeling.
- Peel Under Water: Peeling under cool running water can help the shell separate from the egg.