| Yield 1X: | 24 eggs | Allergens: | |||
| Portion: | 1 egg | Eggs | |||
| Portions: | 24 | ||||
| Shelf life: | Five days | ||||
| Date: | 6.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Fresh eggs | 12.00 | 24.00 | 36.00 | |||
| Water to cover eggs in pot by one inch |
Place the eggs in a suitable pot so that they sit in two layers (don’t use too large a pot.) Add cold water to cover the top layer of eggs by one inch, then place over high heat.
Bring the water to a boil,
then immediately remove from the heat, and cover the pot.
Wait exactly six minutes, then pour the hot water out, and place the pot under cold running water for one minute.
Pour half of the water out, and replace with ice. Chill in the ice bath for 20 minutes, then drain.
Chill for 20 minutes, adding more ice if needed, then drain eggs, and transfer to a storage container. Cover, label, date, initial, and store refrigerated until needed.