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The eggs only need to chill in the ice bath for about three minutes before they're ready to peel. Shake the eggs in a glass with a splash of water to quickly get rid of the shells.
To boil anywhere from nine to 12 Easter eggs at once, bring the water to a rolling boil, making sure the cover is on the pot and the heat is on its lowest setting. Cook your eggs for 20 minutes ...
Boil for 11 minutes (Note: For soft-boiled eggs, cook for 6 minutes.) Transfer the eggs to a bowl of ice water and let sit until the shells are cold to the touch.
To boil eggs with a cold start, I took eggs straight out of the fridge, set them in a pot of cold water, brought them to a boil, then turned them down to the lowest possible setting on the stove.
It’s a quick method, too, because you use less water and don’t have to wait for it to come to a boil. To steam, fill a saucepan with 1 inch of water. Place the steamer basket in the pan.
To soft boil your eggs, bring a pot of water to a boil. Add the eggs quickly but gently into the water with a spoon. Turn the heat off, cover the pot and set your timer for 4 to 6 minutes ...
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That brief boiling period helps the thin egg white hold its shape around the yolk, so you end up with picture-perfect poached eggs that would look stunning on a breakfast salad or bring a little ...