Boiled eggs
topcook.tomathouse.comPreparation:
In a bag:
Pour water into a saucepan and bring to a boil over high heat. Reduce heat to low, lower the eggs, and cook for 4-5 minutes. Drain, cool the eggs in ice water, and peel.
Medium soft:
Pour water into a saucepan and bring to a boil over high heat. Reduce heat to low, lower the eggs, and cook for 7-8 minutes. Drain, cool the eggs in ice water, and peel.
Hard-boiled:
Place the eggs in a saucepan and cover with cold water to a depth of 2 cm. Bring to a boil over medium heat, then cover, remove from heat, and let sit for 8-10 minutes. Drain the eggs, cool them in ice water, and peel the shells.
Deviled eggs:
Using a slotted spoon, transfer the hard-boiled eggs to a bowl of ice water and let them cool.
Drain the ice water. Crack the eggs one by one by tapping the wide end against the bowl. Then hold the egg under cold running water and peel.
Cut the eggs in half lengthwise. Place the yolks in a bowl and prepare the filling.
Fill the egg white halves with the yolk mixture using a spoon, pastry bag, or a bag with a corner cut off.
Note
Before boiling, let the eggs sit at room temperature for 20 minutes to prevent them from getting cold. To ensure even cooking, boil no more than a dozen eggs at a time.