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Perfect Hard Boiled Eggs Recipe

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This recipe for Perfect Hard Boiled Eggs, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Sunday, May 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Eggs (7 - 10 days old)
Salt

Directions:
Directions:
Put your eggs in a large sauce pan and cover with 1" - 2" of cold water. DO NOT CROWD THE EGGS IN THE PAN. Add 1 teaspoon of salt. Cover the sauce pan and put on a high heat burner. Bring to a full boil and remove from heat. Let the eggs set in the hot water for exactly 17 minutes (no less, no more). Drain the eggs immediately and put them in an "ice bath" until completely cooled.
To remove the shells from your cooked eggs, gently crack the shell by tapping on a hard surface, then gently rolling the egg back and forth to loosen the shell from the egg. Start to peel the egg at the largest end of the egg, under cold running water.
You now have the perfect hard cooked egg!

Personal Notes:
Personal Notes:
There are basically 2 secrets to cooking the perfect hard cooked egg:
1.) Ease in peeling. Fresh eggs do not peel easily! The egg needs to be at least 7 days old.
2.) Green eggs do not look appealing. This is a chemical reaction caused by over cooking the egg. You want the yolk thoroughly cooked, yet not over cooked that it turns green. This is where you want to let the eggs set in the hot water for exactly 17 minutes after removing the covered pan from the burner.

 

 

 

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