Hard-Cooked Eggs

Ingredients

• the eggs
• water to cover the eggs by one-fourth inch

Method

1. 1

   Bring the water to the boiling point, turn off the heat, and cover the pan.

2. 2

   Let the eggs remain in the hot water for 15 minutes.

3. 3

   Cool immediately under running cold water.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 94. The excerpt below is the record exactly as published.

water to cover the eggs by one-fourth inch. Set the pan over the heat. Bring the water to the boiling point and turn off the heat. For soft-cooked, let the eggs remain in the hot water from two to four minutes, depend¬ ing upon the size and the softness desired. Set the pan aside at once if necessary to stop the boiling. When done, cool the eggs in running cold water, just enough so that they may be opened at once. For hard-cooked, bring the water to the boiling point, turn off the heat, and cover the pan. Let the eggs remain in the hot water 15 minutes. Cool immediately under running cold water. For a boiling-water start: Place the eggs in a pan and add enough boiling water to cover the eggs by one-fourth inch. For soft-cooked, cover the pan and let the eggs stand in the hot water for six' to eight minutes* Cool slightly and open the eggs at once. Soft-cooked eggs may be served in or out of the shell, but they should be opened immediately to prevent further cooking. For hard-cooked, after the eggs are cov¬ ered with boiling water, cover the pan and heat at simmering temperature for 15 to 20 minutes. Allow two to four minutes longer for extra-large or very cold eggs.1 A double¬ boiler may be used to insure a simmering temperature. Cool immediately in running cold water. The shells of hard-cooked eggs !It is sometimes well to allow eggs to stand out of the refrigerator long enough for them to lose their refrigerator chill. [102] Method1 Soft-cooked Hard-cooked Table XXI • Cold- Water Start Time Place eggs in pan; cover with cold water; heat to boiling; turn off heat. 2 to 4 minutes; open at once. Cover pan; 15 minutes; cool in running water. for Cooking Eggs Boiling- Water Start in the Shell Place eggs in pan; cover with boiling 6 to 8 minutes; open at Simmer 15 to 20 minutes2; water; cover pan. once. cool in running cold water. may be cracked by tapping with a spoon. To loosen the shell, roll the egg between the hands, then peel, beginning at the large end, holding the egg under running water to ease off the shell. The cold-water start may be more con¬ venient and may save time in some cases, but the boiling-water start is more definite. In the cold-water start, the amount of cook¬ ing will vary with the temperature of the water at the start and also with the rate of heating. It is well to test both methods care¬ fully and standardize the procedure pre¬ ferred and the consistency desired. Exact times for soft-cooked or hard- cooked eggs, by either method, will vary according to individual tastes, the size of the eggs

Cook this with the app: pantry check, scaling, and the assistant.