Perfectly Peeled Boiled Eggs

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=zFgKM2_Hasg

Here's more on the science of peeling boiled eggs: http://www.seriouseats.com/2014/05/th... • For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead. • Why this recipe works: • Placing eggs into a pot full of steaming water cooks them evenly and gently with less risk of cracking than dropping them into simmering water. • Chilling the eggs immediately after boiling ensures that they come out perfectly shaped with no air space indentation on their fat end. • Starting the eggs hot and peeling under running water makes for easy, divot-free peeling almost every time. • SPECIAL EQUIPMENT: • Large pot with steamer insert • INGREDIENTS • 1 tray of ice cubes • 6 eggs • DIRECTIONS • 1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minute for hard. Serve immediately if serving hot. If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days.

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