Many of us love boiled eggs but they can be illusive at times to get right. I've made this recipe at least twenty times and they come out perfect each time. I dare anybody to prove me wrong, so I'm calling the technique the no clucked up HBE. It does not matter how many eggs you cook either.
Put a steamer basket in a pan, fill with water to the bottom of steamer. Cover, bring to a boil.
Add eggs from refrigerator. Cover. Cook for:
10 minutes for X-Large eggs
8 minutes for regular sized eggs
2 minutes for quail eggs.
Get an ice bath, add table spoon of salt and a table spoon of baking soda.
After times up, immediately put in cold water until chilled.
They should have a custardy center, very soft whites and just fall out of the shell. I like to eat them before the center cools completely.
go get em.
Put a steamer basket in a pan, fill with water to the bottom of steamer. Cover, bring to a boil.
Add eggs from refrigerator. Cover. Cook for:
10 minutes for X-Large eggs
8 minutes for regular sized eggs
2 minutes for quail eggs.
Get an ice bath, add table spoon of salt and a table spoon of baking soda.
After times up, immediately put in cold water until chilled.
They should have a custardy center, very soft whites and just fall out of the shell. I like to eat them before the center cools completely.
go get em.