{"id":10468,"date":"2016-03-26T22:21:18","date_gmt":"2016-03-26T22:21:18","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=10468"},"modified":"2023-10-01T15:33:47","modified_gmt":"2023-10-01T22:33:47","slug":"hard-boiled-eggs","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/hard-boiled-eggs\/","title":{"rendered":"Grandpa&#8217;s Hard Boiled Eggs"},"content":{"rendered":"<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/meet-grandpa\/medal\/\"><img decoding=\"async\" src=\"\/medal.jpg\" width=\"100\" height=\"100\" align=\"right\"><\/a><span style=\"font-size: 18pt;\">Consistent Results<br \/>\n<\/span><\/p>\n<p>Summary: Start cold, Bring to boil, Finish in 15.<\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li><strong>DO NOT USE FRESH EGGS.&nbsp;<\/strong> Eggs should be at least near (or past) their last day of sale.&nbsp; This is not an expiry date.&nbsp; They plan on eggs being in your fridge for a couple of weeks after his date.\n<ul>\n<li>The time allows the shell to separate from the membrane making them much easier to peel.<\/li>\n<\/ul>\n<\/li>\n<li>Put a dozen eggs (room temperature) into a deep pot, and add cold tap water until covering the eggs with an extra 2-3 inches of water<\/li>\n<li>Add 2 TBL salt and 1\/4 cup white vinegar to water and stir until salt is dissolved.<\/li>\n<li>Turn burner on highest heat possible.&nbsp; Watch closely to make sure it does not come up to a rolling (or roiling) boil.&nbsp; If you have an immersible thermometer, you are looking for about 205\u00ba<\/li>\n<li>Meanwhile, prepare bowl of water containing about four cups of ice cubes, for when eggs are done. Set aside.<\/li>\n<li>When water starts to steam or lightly boil, turn heat to low and start timing<\/li>\n<li>Cover and let cook for 10 minutes<\/li>\n<li>(optional) Every 2 minutes or so, use a tongs to gently stir and rotate egg (to center yolk)<\/li>\n<li>At the eight minute mark, put water into your bowl of ice<\/li>\n<li>At 10 minute mark, use a slotted spoon to carefully transfer eggs from the hot water into the ice water.<\/li>\n<li>Let cool for 15 minutes.<\/li>\n<li>Eggs are done.<\/li>\n<li>Drain, dry and refrigerate.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><strong>Peeling Tips<\/strong><\/p>\n<ol>\n<li>Start peeling from the fat end &#8211; the air sac usually makes this end float<\/li>\n<li>If you peel within 24 hours, they will peel more easily.&nbsp; Any longer than that and the moisture evaporates through the shell, and makes them harder to peel.<\/li>\n<li>Use eggs that are several days past their &#8220;Sell by&#8221; date.&nbsp; These are older eggs, and the membrane has begun to let go.&nbsp; They will peel more easily.<\/li>\n<\/ol>\n<h2><strong><span style=\"font-size: 18pt;\">THE STEAM METHOD<\/span><\/strong><\/h2>\n<p><em><span style=\"font-size: 14pt;\">Another method that produces consistent results because the temperature is highly regulated is to put 1-2 inches of water in a steamer.&nbsp; Put the eggs into the basket, but don&#8217;t put the basket on the steamer yet.&nbsp; Bring the water up to a boil, and THEN put the basket back on the steamer and cover.&nbsp; <\/span><\/em><\/p>\n<p><em><span style=\"font-size: 14pt;\">Eggs should be room temperature.<\/span><\/em><\/p>\n<p><em><span style=\"font-size: 14pt;\">For large eggs, time 13 minutes exactly, then remove the eggs to a bowl of iced tap water to cool &#8211; about 30 seconds.&nbsp; 12 minutes will give you a softer white and creamy yolk.&nbsp; 15 minutes will give you a drier yolk and very firm white.&nbsp; Peel underwater.<br \/>\n<\/span><\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Consistent Results Summary: Start cold, Bring to boil, Finish in 15. DO NOT USE FRESH EGGS.&nbsp; Eggs should be at least near (or past) their last day of sale.&nbsp; This is not an expiry date.&nbsp; They plan on eggs being in your fridge for a couple of weeks after his date. The time allows the &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/hard-boiled-eggs\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Grandpa&#8217;s Hard Boiled Eggs&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[183,205,210],"tags":[],"class_list":["post-10468","post","type-post","status-publish","format-standard","hentry","category-book-cookin-yer-eggs","category-medallion-recipe","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=10468"}],"version-history":[{"count":31,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10468\/revisions"}],"predecessor-version":[{"id":23150,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10468\/revisions\/23150"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=10468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=10468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=10468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}