![]() ![]() You want a cooking vessel that’s wide enough for all the eggs to rest in one even layer inside without overcrowding and tall enough for at least an inch of water to cover them-both factors that lead to even cooking (and easy peeling). Plus, if you follow this method, peeling won’t be a problem. Maaaaybe that’s true, but fresh eggs are also less likely to have that weird green ring around the yolk when hard-boiled. ![]() Start With New EggsĬonventional wisdom states that eggs that have been sitting in your fridge for a week or two are easier to peel. Which means if you have a few eggs in your house, you can turn them into creamy-yolked, tender-white hard-boiled eggs right now.įrank Proto, former director of culinary operations at the Institute of Culinary Education, shows you how to do it, step by step. You don't even need to wait around a whole week for your eggs to get old. It involves zero secret ingredients and not one useless cooking contraption. The real truth is that hard-boiled eggs are not difficult to cook-you just have to know the one right way to make them.Īnd that way isn't flashy. "Use this ridiculous-looking mini-spaceship thingy," say companies that are trying to sell you something you don't need. "Try adding baking soda to the water," is another. "Use week-old eggs," you've probably heard. Maybe it's because everyone has their one special "trick" to get them to turn out perfectly. HARD-BOILED EGGS are deceptively difficult to cook. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |