"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for hard boiled eggs, by Kate Philabaum, is from Perrysburg Moms Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Place the eggs in a medium saucepan; cover with 1 inch of water and bring to a boil over high heat. Remove the pan from heat, cover and let sit for 10 minutes.
Meanwhile, fill a medium bowl with 1 quart of water and 1 tray of ice cubes (or equivalent), Transfer the eggs to the ice bath and let sit for 5 minutes. Tap egg all over against the counter surface. Begin peeling from the wider end.
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