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Eggs, Hard Boiled Recipe

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This recipe for Eggs, Hard Boiled, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Saturday, March 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
eggs, however many you're needing

water, enough to cover about 1 inch over the eggs

salt, at least 1 tablespoon per quart of water, (a little bit more won't hurt)

Directions:
Directions:
Here is Emeril Lagasse's method that results in eggs that have bright yellow centers with no ugly dark ring around the yolks. Here's how you do it:
Place the eggs (straight from the refrigerator) into a saucepan; fill it with enough water to cover by 1 inch; add the salt.
Bring to a boil. When the water begins to boil, reduce the heat so that the water boils only gently; begin timing the eggs.
They need to boil for 10 minutes - exactly. No more, no less. Once they've boiled for 10 minutes, drain them in a colander; run them under cold running water so that they cool quickly.
Peel or dye as soon as the eggs are cool enough to handle; refrigerate until needed. It's that simple!

Personal Notes:
Personal Notes:
Everyone has his or her own method of hard-boiling eggs - and that's just fine. As with any task, there is not just one "correct" way.
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I've used this method and it works very well.
The salt in the water is to make the eggs easier to peel.

 

 

 

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