After peeling rinse again in case there are any bits of shell still clinging. Then peel the shell off starting at the wide end.
To peel them crack the shells all over on a hard surface. This rapid cooling helps to prevent dark rings forming between the yolk and the white. Bring the water to a boil until you see large bubbles gently breaking on the surface. All well and good, but if you want to use hard-boiled eggs in a recipe and have to peel them, this can be extremely tricky if the eggs are too fresh. Let the cold tap run over them for about 1 minute, then leave them in cold water till they're cool enough to handle - about 2 minutes. Fill a small saucepan with enough water to cover the eggs by about 1cm. Some people hate soft-boiled eggs and like to eat them straight from the shell, hard-boiled. After 10 minutes have passed, remove the eggs from the saucepan and place into a bowl with ice cold. Once the water starts boiling, set a timer for 10 minutes. When cooking time is complete, use a natural release to depressurize.
Place on the stove over medium-high heat and bring to a boil. Pour cool water over the eggs until fully submerged and add the baking soda to the water. For soft-cooked eggs, select manual and cook at low pressure for 3 minutes. Place eggs in a saucepan and add enough water to cover the eggs.
Then, the most important part is to cool them rapidly under cold running water. How To Cook The Perfect Hard Boiled Eggs - Step by Step. As soon as they are cooked drain off the hot water. Place the eggs into a saucepan that is the right size so that they sit comfortably and don’t crash into one another (and as an extra precaution, to prevent cracking you can prick the round end of the shell with a pin) then and add enough cold water to cover them by about 1cm.īring the water up to boiling point then turn to a simmer, put a timer on for 6 minutes if you like a bit of squidgy in the centre, 7 minutes if you like them cooked through.