Hard-boiled eggs
Bruno Albouze · ♥ 1K likes · 53.2K views · 4 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- eggs
- 1 quart cold water
- 2 tbsp white vinegar
Put one quart of cold water in a medium saucepan, add the eggs, and cover with at least two inches of cold water. Add the white vinegar and salt.
Water, vinegar and salt
- 1 tbsp salt
Bring to a boil on high heat, then cover, turn off the heat and leave 12 minutes for medium eggs or 14 minutes for extra large; eggs coagulate at 185 F / 85 C, so no further boiling is needed.
Crack gently all over, starting at the fat end and rotating and tapping all around; peel and rinse in the same ice water.