"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Boil a Perfect Egg Recipe

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This recipe for Boil a Perfect Egg, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Shelley Drnek
Added: Thursday, November 13, 2008
Category:
Category:
Ingredients:  
Ingredients:  
Eggs and water
Directions:
Directions:
Despite its name, a boiled egg shouldn't be boiled (which will yield rubbery results) but rather immediately removed from the heat once the cooking water comes to a boil.

Place eggs in a saucepan large enough to accommodate them in a single layer. Fill pan with cold water, covering eggs by 1 inch. Bring water to a boil over medium-high heat. Turn off heat. Cover and let stand 90 seconds to 2 minutes for soft-boiled, 1 minute 45 seconds to 2 minutes for medium-boiled and 11-12 minutes for hard boiled.

Once the hard-boiled eggs are cooked, transfer them to a bowl of ice water (this prevents discoloration). Let stand 2 minutes. Then crack by gently pressing eggs against a hard surface. Peel under cold running water.
Personal Notes:
Personal Notes:
Don't you just hate it when you can't get the shell off without taking half the white with it?

* From Real Simple magazine

 

 

 

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