Directions:
- Water should cover the eggs by 1 inch (25mm) so use a tall pan and limit cooking to 2 dozen eggs at a time
- Lay the eggs in the pan and add amount of cold water specified
- Set over high heat and bring just to the boil
- Remove from heat, cover the pan and let sit exactly 17 minutes
- When the time is up, transfer the eggs to the bowl of ice cubes and water.
- Chill for 2 minutes while bringing the cooking water to the boil again
- (The 2 minute chilling shirnks the body of the egg from the shell, making it easier to peel)
- Transfer the eggs (6 at a time only) to the reboiled water and bring back to the boil again.
- Let boil for 10 seconds (the expands the shell from the egg)
- Remove eggs and place back into the ice water
- Chilling the eggs promptly after each step prevents the dark line from forming
- If time allows, leave the eggs in the ice water after the last step for 15 to 20 minutes
- Chilled eggs are easier to peel
- Peeled eggs will keep perfectly in the regriferator, submerged in water in an uncovered container for 2 to 3 days
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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