Kittencal's Technique For Easy-Peel Hard-Boiled Eggs
Recipe: #3662
December 23, 2011
Categories: Breakfast, Eggs, 5-Minute Prep, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Sugar-Free, Vegetarian, more
"The one and only method I use for perfect hard-boiled eggs and the only one you will use also, this is a no-fail method your eggs will come out perfectly cooked!--- don't omit the vinegar it makes peeling the eggs easier and your eggs will be bright yellow and the whites a pure white! -- it doesn't matter what amount of water or eggs that you use just make certain that you add in about 2 teaspoons of vinegar, I don't even measure I just pour the vinegar into the water from the bottle the exact 2 teaspoons does not really matter, of course use as many eggs as you wish and the exact amount of ice is not necessary you can use more"
Ingredients
Nutritional
- Serving Size: 1 (115.6 g)
- Calories 160.8
- Total Fat - 10.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 416.6 mg
- Sodium - 259.9 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0 g
- Sugars - 0.4 g
- Protein - 14.1 g
- Calcium - 63 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add in vinegar and salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
Step 2
Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes
Step 3
Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel.
Tips
No special items needed.