"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Perfect Hard-Boiled Eggs Recipe

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This recipe for Perfect Hard-Boiled Eggs, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Birkholz
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Eggs (make sure you use eggs that are at least 5 days old, as fresh ones will be difficult to peel)

Directions:
Directions:
Place the desired number of large eggs in a single layer in a saucepan. Add enough water to cover by about one inch. Turn the burner on High and bring the water to a rolling boil. Remove pan from heat; cover and let eggs stand 15 minutes. After 15 minutes, strain the water from the pan, fill with cold water, strain again and fill with cold water again. Place some ice cubes in the cold water and let eggs sit for about a half-hour. Strain the water and remaining ice cubes, if any. You can peel the eggs at this time, or place -- unpeeled -- in the refrigerator in a covered container.

Personal Notes:
Personal Notes:
I included this recipe, as there may be some young or new cooks out there who would appreciate this one! It works perfectly every time.

 

 

 

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