Hard Boiled Eggs without water
EQUIPMENT: 1-quart Sauté Saucepan with Vented Lid.
PREPARATION TIME: 40-45 minutes for 5 to 6 eggs
In a cool 1-quart Sauté skillet or Saucepan place eggs and 2 tablespoons water for one egg, adding 1 tablespoon water for each additional egg, up to six.
Cover, and close the vent. Place over medium heat cooking for 5 to 7 minutes (gas or electric range) or medium low heat 225°F (110°C) on an induction cook-top for 2 to 3 minutes – or until moisture bubbles up around the rim. Turn the burner off and leave covered 15 minutes per quart (1¼-quart would be about 20 minutes).
Cool with ice-water, then peel, about 15 to 20 minutes.
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