Simmering in the Shell

Method 1

Collect equipment and food items.

1. Place eggs in boiling water and reduce the water to a simmer.
2. Simmer, do not boil, for the required time:

1. Exact cooking time depends on temperature of eggs, size of eggs, and amount of water to be used.
2. 
   
3. Drain immediately and cool under cold running water to stop the cooking. Cool just a few seconds if eggs are able to be served hot. Cool further if they are to be held for later use.
4. 
   
5. To peel, crack the shell and pull it away, starting at the large end (where the air sac is located). For easier peeling, peel white while still warm, and hold under running water to help loosen the shell.
6. 
   

Tip:

• Bring eggs to room temperature by (a) removing them from cooler 1 hour before cooking, or by (b) placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water.