Once cool, peel
the eggs under running water to help remove the shells.
Not exact matches
Allow the
eggs to sit and cool in the
water for 20 minutes, and then peel them
under running water.
Run under cold
water to cool, then peel the
eggs, discarding the shells.
Eggs with asparagus: Simmer whole
egg (s) in gently simmering
water for six minutes; peel
under cool
running water.
Peel the
eggs immediately
under cold
running water; or, if you're not using them right away, set them in an ice
water bath.
I cook the
eggs for 7 minutes in boiling
water, then drain and
run under cold
water to stop the cooking.
Once the
eggs have finished cooking, carefully drain them through a colander and
run under cold
water.
Gently crack the
eggs and peel
under running water for ease.
Drain and
run eggs under cold
water until cool.
Set the pan in the sink
under cool
running water for a few minutes until the
eggs are barely warm.
Pour off hot
water and rapidly cool
eggs by
running them
under cold
water, until completely cooled.
Drain the
egg and
run it
under cold
water for about 30 seconds.
Hold the
egg under cold
running water to assist in releasing the shell.
Use a slotted spoon to gently add the
eggs to the
water, cook them for 10 minutes (set a timer), then
run them
under cold
water until they're fully cool.