| Cuisine: American | Type: Technique | Serves: 6 eggs |
|
Source:
|
America's Test Kitchen |
|
Attributes:
|
Quick and Easy |
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
6 fresh eggs, but any amount works |
|
Instructions:
|
1. Bring 1" of water to boil in an appropriately sized sauce pan. Gently place the eggs into the boiling water, or put the eggs on a steaming basket and lower into the water. The water does not have to cover the eggs. 2. Lower the heat to medium low, cover the pot and cook for 13 minutes (low altitude). 3. Prepare an ice bath of 2 cups of water and 2 cups of ice. 4. Gently remove the eggs from the hot water using spoon or tongs and place in the water bath. Leave for 15 minutes. 5. Peel by cracking all around on the counter top and the shell will just peel right off. |
|
Related recipes:
|
None |
2015-08-03