<< Strawberry Freezer Jam | Home | Onion
Posted by Denise on February 18, 2011
know how, you can make perfect boiled eggs every time
This may sound crazy, but I used to have a hard time making hard
boiled eggs. At the first I would take the eggs out of the boiling water too soon and they would be soft boiled
when I needed them to be hard. Then I would let them boil for far too long to make sure they were hard and the eggs
would be rubbery with a greenish ring around the yolk.
surfed the web looking for solutions and tried several with good results, but it always felt like there were too
many steps for what I was trying to accomplish. This should be easy! I finally recently came across instructions in
America’s Test Kitchen The Best Simple
Recipes cookbook that truly simplifies the process. I have
reworded the process slightly, but the essence is the same.
many as needed for what you are making
cover eggs in the pan
to cool eggs
1. Place eggs in a saucepan large enough
for all of the eggs and enough water to cover the eggs completely, leaving room for the water to boil.
2. Bring water and eggs to boil. Once boiling, immediately remove the pan from the heat and
allow the eggs to steep in the water for 10 minutes.
3. Pour out the boiling water and shake the eggs in the pan, back and forth to crack the
shells. The cracks will allow water from the next step to loosen the shells to make peeling the eggs
4. Transfer the cooked eggs to a bowl of ice water to stop the cooking
5. Start at the wide end of the egg and peel away the shells. Take
care to avoid peeling off parts of the egg, although sometimes it can’t be helped especially if the eggs are