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Boiled eggs Recipe

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This recipe for Boiled eggs, by , is from Mary and John's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Hare
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Fresh eggs - you decide how many

Directions:
Directions:
Place eggs in a single layer in a saucepan, and cover with 1 inch of cold water. Bring to a boil, cover, and immediately remove from heat. Let stand approximately 1 1/2 to 2 minutes for soft-boiled, 2 to 2 1/2 minutes for medium-boiled, and 12 to 13 minutes for hard-boiled. Remove eggs from water.

Soft- and medium-boiled eggs should be served immediately in egg cups—perfect for cracking and scooping the egg right from the shell.

Hard-boiled eggs should be removed from the pot and plunged into a bowl of ice water. This prevents the yolk from discoloring due to overcooking and facilitates peeling. Let stand for 2 minutes, then crack by gently pressing the egg against a hard surface. Peel under cold running water. Serve.

Personal Notes:
Personal Notes:
Boiled Eggs
Despite the name, boiled eggs should not be boiled throughout the cooking process—a method that yields a rubbery result—but instead should be brought to a boil and then removed from the heat.

 

 

 

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