"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Boiled Eggs Recipe

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This recipe for Boiled Eggs, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
Large eggs
1 tbsp salt
water

Directions:
Directions:
Place raw eggs in a medium saucepan and cover with at least 2 inches of cold water and add 1 tablespoon of salt.. Place the pan over high heat until it reaches a boil.

Turn off heat, cover and let it sit for 13 minutes. After exactly 13 minutes (for large eggs), remove the eggs from the pan, place them in an ice-water bath and let them cool for five minutes.

Carefully crack the eggs shells while in the ice water then gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.

As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.

You can use immediately or store in your refrigerator for up to three days.

Personal Notes:
Personal Notes:
Over the years I've attempted to boil eggs "beautifully" so deviled eggs look nice as well as taste good. This is the results that works best for me. The only thing I would still like is to figure out how to get the yolk exactly in the middle of the egg for maximum visual impact.

 

 

 

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