- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 70.0
- Total Fat: 5.0 g
- Cholesterol: 185.0 mg
- Sodium: 70.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 6.2 g
Kitchen Basics: Perfect Boiled EggsSubmitted by: CHEF_MEG
IntroductionBoiled eggs is a misnomer; the best boiled eggs are simmered gently then steeped to keep them tender, not rubbery. Boiled eggs is a misnomer; the best boiled eggs are simmered gently then steeped to keep them tender, not rubbery.
4 large eggs
For the infusions:
2 black tea bags
2 orange essence tea bags
2 tablespoons low-sodium soy sauce
Sachet of bay leaf, skin of one onion, and 1/2 teaspoon cloves
(Note: No significant nutritional value)
Having trouble peeling your eggs? Try using not so fresh eggs; they tend to peel easier.
Bonus: Soak the eggs in water overnight with various infusions to create naturally-dyed Easter eggs.
These infused eggs are a pretty, tasty addition to steamed asparagus, salad Nicoise, or an antipasto platter.
Why simmer and not boil eggs? Boiling eggs will produce tough rubbery eggs that run the risk of breaking while cooking. Simmering them cooks them gently and allows residual heat from the boiling water to do most of the work. Your eggs will be tender, and they won't have that unsavory gray-green ring around the yolk.
When the water begins to boil, cover the pan and remove it from heat. Leave the eggs in the water for 8-10 minutes.
Use a slotted spoon to remove the eggs from the water, then use the back of the spoon to crack the shell in several places.
Add your choice of infusion ingredients to the water, then place the eggs back in the pot.
Refrigerate for at least two hours but preferably overnight.
Tip: Peel the eggs under cold running water.
1 egg per serving
Serving Size: one egg per serving
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I say this with love...Chef Meg's recipes are a highlight of what this site has to offer. Seriously if a recipe ruins your day, you really need to re-evaluate what is truly wrong. This site offers a lot of good guidance all for free, the recipe you dislike has helped another reach their goal. - 3/27/12
I recently discovered that my old rice cooker/food steamer is perfect for this chore. A dozen eggs in the steamer basket, turn the dial to 27 minutes and walk away. When the bell dings, I immersed the steamer basket in cold water. The eggs are perfectly hard boiled and peel beautifully. Easy peasy - 4/1/12
Some of the people in these comments need to watch the movie Bambi. I think it is Thumper's mom who reminds him that "If you don't have anything nice to say, don't say anything at all." It is quite possible to ask questions and make suggestions without sounding surly and critical. - 3/29/12
FENINCYBER, you obviously never make soft-boiled eggs. The eggs on the picture look perfect to a European who eats the eggs out of an egg cup. We have a little 'egg puncher', to make tiny holes on both sides of the egg, and the shell never breaks while boiling. Soft-boiled eggs are easier to digest. - 3/27/12