Commercial Egg Boiler Recipes

HARD BOILED EGGS

Steps:

• Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
• Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs).
• Drain water and immediately run cold water over eggs until cooled.

THE PERFECT BOILED EGGS

Steps:

• Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
• Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

BIG-BATCH HARD-BOILED EGGS

Steps:

• Fill a large pot with 1" water and fit a steamer basket into pot. Cover and bring to a boil over high heat. Carefully place eggs in steamer basket. Cover with a tight-fitting lid and steam 12 minutes.
• Using tongs, immediately transfer eggs to a large bowl filled with ice water to stop cooking. Let sit until cool enough to handle, about 10 minutes. Peel.
• Do Ahead: Eggs can be steamed and peeled 1 week ahead. Store in an airtight container and chill.