How to make hard boiled Egg?
Egg is easily the healthy diet that can be cooked easily.
So, it is the preferred option for many People. We have here the apt preparation steps for making hard boiled egg, that is hard and fully boiled.
Steps to Boil Eggs
- Place your eggs in a pot, vessel or pan & pour cold water (upto 1 inch above them).
- Place the vessel (with Egg + Water) in burner or stove.
- With medium-high flames, heat the water to boiling point (15 mins) till bubbles come.
- Remove the vessel or pan from burner or heat.
- Close the vessel with a plate or cover so that heat does not escape easily.
- Set aside vessel for 8 to 10 minutes to cool down.
- Drain the water, again cool down the temperature of the egg by pouring Ice water on it.
- Peel off the outer hard layer in Egg. Perfect hard boiled egg is now ready.
You can also skip the step of pouring ice water. But, be careful while you peel of the outer layer. The inner soft part of the hard boiled egg will still be hot.
Hard-boiled eggs should be used within two hours if kept at room temperature or can be used for a week if kept refrigerated .
Not everyone are expert in boiling eggs that is so soft & moist. Eggs should be boiled only for few minutes.
Dishes From Hard Boiled Eggs
They can be eaten warm or cold. Hard-boiled eggs are used in making many dishes, such as egg salad, Scotch eggs, and may be further prepared as deviled eggs.
Hard-boiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized egg slicers exist, to ease slicing and yield even slices.
There are several theories as to the proper technique of hard-boiling an egg.
- One method is to heat water to a boiling point and then put the Eggs in the hot water to boil for ten more minutes.
- Another method is to bring the water to a boiling point, then remove the pan from the heat and allow eggs to cook in the gradually cooling water.
But the methods explained above in top of this page is enough to become a master of making hard boiled eggs.
Hard-boiled eggs can vary on how easy it is to peel away the shells. The fresher an egg before boiling, the more difficult it is to separate the shell cleanly from the egg white.As a fresh egg ages, it gradually loses both moisture and carbon dioxide through pores in the shell; as a result, the contents of the egg shrink and the pH of the albumen becomes more soft.
Albumen is less likely to stick to the egg shell, while pockets of air develop in eggs that have lost significant amounts of moisture, also making eggs easier to peel. Keeping the cooked eggs soaked in water helps keep the membrane under the egg shell moisturized for easy peeling.
Peeling the egg under cold running water is an effective method of removing the shell. Starting the cooking in hot water also makes the egg easier to peel.