The simply, elegant classic Boiled Egg, is indeed one of the finest and easiest edible delights known on earth, with just 70 calories, and full of nature’s most perfect form of protein. The egg is a complete food on its own.

Extremely fresh eggs will not peel easily. In fact, an egg that is just a day or two old is almost impossible to peel. As eggs age, the shells will peel more easily. I have tried this with relative success; however a fresh egg is not ideal for hard boiling. It is best to wait at least a week and best two weeks for hard boiling an egg.

1)Start by putting cold eggs in hot tap water and letting them sit there until they have warmed up, or allow them to sit on the bench and warm to room temperature.
2)Then put them on the stove in the warm water, turn the heat on medium. Once the water comes to a boil, let it simmer for 15 minutes.
3)Take the eggs out - keep the water simmering on the stove! Put the eggs into ice water for 3 or 4 minutes.
4)Take the eggs out of the ice water and put them back into the simmering water for 3 or 4 minutes. 5)Repeat steps 3 and 4.
6)Repeat step 3. This time, leave them until the eggs are cold, changing the ice water if necessary.

Now they will peel! By allowing the egg to cool quickly and completely in the ice water the third time, you will prevent that greenish ring from forming around the yolk.


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