"Keményre főtt tojás" is Hungarian for "hard-boiled egg." Making a hard-boiled egg is simple and straightforward. Here’s a step-by-step guide:
Ingredients:
- Eggs (as many as you like)
- Water
- Salt (optional, for easier peeling)
Instructions:
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Preparing the Eggs: If your eggs are coming straight from the refrigerator, let them sit at room temperature for a few minutes to minimize the risk of cracking when placed in boiling water.
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Boiling the Water: Place the eggs in a saucepan and cover them with cold water. The water level should be about 1 inch (2.5 cm) above the eggs. Optionally, add a pinch of salt to the water, which can help make the eggs easier to peel.
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Cooking the Eggs: Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, reduce the heat slightly to maintain a gentle boil and cook the eggs for 10-12 minutes.
- 10 minutes will give you fully cooked but slightly softer yolks.
- 12 minutes will give you firmer yolks.
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Cooling the Eggs: Immediately after cooking, remove the eggs from the boiling water and transfer them to a bowl of ice water. Let them sit for about 5 minutes to cool down. This stops the cooking process and makes the eggs easier to peel.
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Peeling the Eggs: Tap the eggs gently on a hard surface to crack the shell, then peel under running water. The water helps to separate the shell from the egg, making it easier to peel.
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Serving: Slice or enjoy the hard-boiled eggs as they are, with a pinch of salt and pepper, or use them in salads, sandwiches, or other dishes.
Tips:
- Avoid Overcooking: Overcooking hard-boiled eggs can result in a greenish-gray ring around the yolk and a slightly sulfuric taste. Keeping to the recommended cooking time and cooling immediately after boiling helps prevent this.
- Storing: Hard-boiled eggs can be stored in the refrigerator, unpeeled, for up to one week.
Enjoy your keményre főtt tojás!
