Rayca
07-13-2012, 03:03 PM
Weightlifters are notorious for their egg whites. Hardboiled is just an easy way to eat them. Tired of the eggs breaking and whites running out of the shell when cooking? You’re stuck with deformed-looking eggs. Surefire, perfectly cooked eggs are very easy to do. Here’s the trick:
Don’t overcrowd the pot. The average large pot will hold about 6 eggs comfortably in the bottom. That’s how many I do each batch. Place them in the pot and cover the eggs completely with water. There should be no egg polking through the water. If there is, it’s got a hole in it. Bring to a boil w/out covering. When the pot reaches a full boil, turn the stove off and cover with lid but leave the pot on the burner. Set the timer for 10 mins. DONE! Be sure to empty the water and pour lots of cold water over the eggs to stop the cooking process. There should be no green/gray color on the outside of the yolk. The whites should be firm, not runny and not tough.
Enjoy!
Don’t overcrowd the pot. The average large pot will hold about 6 eggs comfortably in the bottom. That’s how many I do each batch. Place them in the pot and cover the eggs completely with water. There should be no egg polking through the water. If there is, it’s got a hole in it. Bring to a boil w/out covering. When the pot reaches a full boil, turn the stove off and cover with lid but leave the pot on the burner. Set the timer for 10 mins. DONE! Be sure to empty the water and pour lots of cold water over the eggs to stop the cooking process. There should be no green/gray color on the outside of the yolk. The whites should be firm, not runny and not tough.
Enjoy!