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    Perfect Hard Cooked Eggs

    Source of Recipe

    cmcarolm/EDC

    Recipe Introduction

    with never a grey rim around the yolks.

    Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6381.1

    ~ Put the eggs in a heavy pan.
    ~ Cover them with cold water
    ~ Add several TBL. salt
    ~ Bring to a boil >> no lid please
    ~ When they reach the boil,,,remove from the heat
    ~ Immediately put the lid on tight......and
    ~ Leave them sit for 20 minutes~
    ~ YIPEE!! They are ready!
    ~ Now you can drain, add cold water , and peel them.
    These will turn out perfect every time. The only time your eggs may be difficult to peel is if they are extremely fresh.

    Addendum from Shanny:
    Carol's exactly right; the gentler the cooking and the quicker you get 'em peeled & cooled, the prettier they'll be! I start cracking the shells as soon as I start the cold water running, so cooling can be effected all the more quickly. Then I start peeling as soon as I get all the shells cracked - I also put the peeled eggs in ice water, just to cool them all the more.

    Peeled whole eggs can be stored covered with water in the refrigerator for several days.


 

 

 


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