If you’re craving of a delicious Nicoise Salad, boiled eggs are a must. Here’s how to prepare them so they are perfect!
Forget the ending being boiled eggs for … not so hard. Forget also that little gray ring sometimes appears between the white and the yolk. Follow these simple instructions to get perfect hard boiled eggs!
- Arrange the eggs in a single layer in a saucepan, covered by 4 or 5 cm. of cold water. Starting with cold water, gradually leads to boil water to prevent splitting. Add a tablespoon of vinegar and a tablespoon of baking soda to prevent the whites get out of any egg arrived from and to which can be peeled easily. You can also use salt instead of vinegar.
- As the water begins to heat up, increase the temperature to high. Once boiling, remove the saucepan from the heat for a few seconds.
- Low temperature again and return the saucepan again to the fire. Let it boil over low heat for 1 minute. Remove the saucepan from heat, cover and let stand for 12 minutes. Start revise from 10 minutes as times may vary due to various factors.
- The next step may be: remove the eggs with a spoon and place in a bowl of ice, or strain the water from the saucepan, fill it with cold water, drain again and fill again until the eggs have cooled a bit. Once they are cooled, strain the water.
- Save your hard-boiled eggs in a container with a lid in the refrigerator, and remember to consume in the next 5 days.