"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Soft or Hard Cooked Eggs Recipe

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This recipe for Soft or Hard Cooked Eggs, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Siegel
Added: Saturday, August 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
EGGS

Directions:
Directions:
Place eggs in saucepan and cover with cold water, at least 1 inch above eggs; rapidly bring to boiling.
SOFT-COOKED EGGS: Cover pan tightly; once water comes to a boil remove from heat. Leave eggs in water 2 to 4 minutes, for desired doneness. For more than 4 eggs, don't turn off heat, but cook, covered, just below simmering for 4 to 6 minutes. Promptly cool in cold water.
HARD-COOKED EGGS: When water boils, remove from heat. Cover for 15-20 minutes. Cool immediately in cold water to prevent yolk from darkening. To shell hard-cooked eggs, crack shell all over, then roll gently between palms of hands to loosen. Start to peel from large end.

Personal Notes:
Personal Notes:
For hard-cooked eggs, use older eggs for easier peeling. Fresh eggs are harder to peel.

 

 

 

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