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Jewish Recipes --> Kosher Grocery Store --> Kosher Food

Perfect hard boiled eggs

Recipe:

  • Fill the pot with enough cold tap water to cover the eggs completely. There should be about 1 inch (3 cm) of water over them. Although it increases cooking time, be sure to use cold water. This will help keep the eggs from overcooking. Likewise, do not place cold eggs in a pot of hot water, the shells will crack immediately and the egg will run. Place the pot on a stove and turn it on.
  • Bring to a boil, shut the burner off and let sit for 30 minutes -- for perfect hard boiled eggs.
  • If you accidentally crack an egg, add salt and/or vinegar to the water. This may help the proteins in the egg white coagulate faster, thus plugging the cracks in the shell
     

NOTE: I tried this in a high altitude environment after putting two batches of eggs on to boil and getting busy in another part of the house, didn't hear the timer and totally forgot the boiling eggs.  Now really hard boiled eggs (I'm talking 1/2 an hour or more...no water left in pan) are edible.  But using the method above, the eggs are much more tender and tasty!

Kosher Certification: Eggs do not need kosher certification.

However, for the eggs to be kosher it must come from a kosher bird and not any traces of blood in the egg.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods