This is a quick phototutorial of the Barefoot Contessa method for making quick, simple boiled eggs. They come out easy to peel with fluffy, bright yellow yolks. I eat boiled eggs all the time and loved her little tricks. I hope you do, too!
Here's how it's done:
Step 1: Place eggs in a saucepan of cold water on the stove. The water should just cover the eggs.
Step 2: Turn the heat to high and bring the water to a boil.
Step 3: When the water boils, immediately cover the pan and turn off the heat (leaving the pan where it is). Let the pan sit for 5 minutes.
Step 4: Transfer the eggs to a separate bowl to cool for 2 minutes. Run cold water over the eggs for a few seconds after they've cooled and then drain it off.
Step 5: Crack each egg on one side and then on the opposite side.
Step 6: Gently roll the egg back and forth to create a "web" of broken shell. This is going to allow you to use the membrane just under the shell to "lift" off the broken shell in large patches, making peeling easy as pie!
Step 7: Peel the egg.
Step 8: Salt, pepper, eat!
- eggs (I used about 4 in a small saucepan)
- salt and pepper
- Place eggs in a saucepan on a stove, with cold water enough to cover them. Turn the heat to high and bring the water to a boil. As soon as it boils, cover the pan and turn off the stove (leaving the pan where it is). Let the pan sit for 5 minutes before pouring off the hot water and transferring the eggs to a separate bowl to cool for 2 minutes. Run cold water over the eggs for a few seconds after they’ve cooled a bit and then drain it off. To peel, crack the egg on one side and then on the opposite side. Gently roll it back and forth to create a “web” of broken shell. Now you should be able to peel as easy as pie! The thin membrane just inside the shell will act like a little net, helping you peel away the shell easily. Salt and pepper and eat — or use in a recipe!