Boil a Perfect Egg Recipe
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 This recipe for Boil a Perfect Egg, by Shelley Drnek, is from Recipes Through The Generations,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Shelley Drnek
Added: Thursday, November 13, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: Eggs and water
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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. |
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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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